Which yeast?

[FirebladeAdam]

Good evening all, a quick question for the collective intelligence here... I'm looking for a yeast that sticks really well to the bottom of the bottle and makes for a good clear pour. English pale ales or similar usually. What do you guys and girls think is bestest?
Ta
Adam

 

[foxbat]

Dry: nottingham

Liquid: Wyeast 1469 or White Labs WLP007

 

[trueblue]

Whitelabs WLP02 is renown for clearing and sticks like shite and is the most versatile yeast I have ever used.

 

[Clint]

Only use dry myself...
Wilko..which is Notty.

 

[Northern_Brewer]

You could always add Notty/Wilko at high krausen and it will help any other yeast stick.

Harvesting from Proper Job is one option....

Something like Imperial A09 Pub has more character than the likes of WLP002, which is kinda bland.

 

[neal]

Another vote for Nottingham, it packs down firm

 

[FirebladeAdam]

Thanks peeps, I've been using Mangrove Jack's M36 but I think I can do stuff better if I find a yeast that thinks it's dried on Weetabix after a fortnight. I've been making a few batches of the same amber ale so a perfect time to use that as a control. There's going to be a lot of beer in our house for chrimbo!

 

[Markk]

I used CML Midland for the first time a short while ago and was amazed by how it stuck to the bottom of the FV. I could have almost poured the rest of the Beer out of the bucket. You can see how solid it is from the way it split.

 

[Northern_Brewer]

I used CML Midland for the first time a short while ago and was amazed by how it stuck to the bottom of the FV.

Further evidence that Midland is Notty/Wilko by another name.

The cute thing is that if you have a good floccer like Notty, it can co-flocculate other strains that aren't so flocculant - a classic combination is to pitch Windsor and then Notty at high krausen (after 48h or so) - you get the benefit of more flavour from Windsor and the Notty sticks it down.

A lot of cask yeasts are two strains like that, one for flavour and one for flocculation.

 

[jjsh]

The cute thing is that if you have a good floccer like Notty, it can co-flocculate other strains that aren't so flocculant - a classic combination is to pitch Windsor and then Notty at high krausen (after 48h or so) - you get the benefit of more flavour from Windsor and the Notty sticks it down.

If I do this, will the Notty also chomp on the Maltotriose that Windsor doesn't touch?

 

[Northern_Brewer]

Depends - probably a bit, but because the Windsor should have chomped most of the simple sugars by then, the Notty will be off to a slow start. But for most people, a bit of extra attenuation from Windsor would be no bad thing.

Alternatively if you're really worried about that, then use a good-floccing wine yeast, which AIUI is what the specialist bottling yeasts like CBC and F2 are.

 

[jjsh]

That's what I hoped - I oft choose Windsor / MJ Empire / That type of yeast because I want a bit of body, and my experience of Notty is that it can leave beers a bit 'light'. But if I can pitch it at high krausen just for clarity purposes, that sounds like a plan worth trying.

 

[FirebladeAdam]

I'll defo be trying dual pitching with Nottingham, and then just Nottingham

 

[Richard_H]

Lallemand Nottingham, never seen anything stick to the bottom of the FV like it! although it was only bottled last Friday the yeast has made a lovely compact firm line and the bottom of the bottles

 

[Galena]

WLP002 is extremely flocculent and sticks well to the bottom

 

[Zephyr259]

I get good results from Wyeast 1728 Scottish Ale, 1469 West Yorkshire is also good like Foxbat said.