I only these yeasts, somewhat through I don't brew regularly enough to justify wet pitches, but I also like some of them.
US-05, cal ale, 001/1056. There are people who say that there are slight differences between the three versions, and those that say it I am inclined to support - but, whether the punter knows... I doubt it. This is the stock yeast we use, ferms well, flocks out, little sulphur issues on occasion (but that could be my water treatment) - we get very nice bright beers. Standard ferm anything between 18-22'c (I have "accidentally" ferm'd at 26'c+ with little negative effect) - starts to crap out at below 15'c, but will still slow ferment - I have cold conditioned with this, as much as I can at 9'c to give a kolsch-esque type brew, minus a fruity/estery nose. Blends well with other more distinctive strains ;-)
K97 - very fine powdery yeast. Ferm'd with good krausen. 4 days at 16'c then dropped to 9'c and hold (as low as I can go) for two weeks. We did, with adjunct fining & Isiinglas (and P'floc in kettle) get a nice clear beer. Whether this was a true Kolsch, having not lagered, I doubt it, but I will use it again.
T58 - hefty belgian strain. very very belgian. Hard to floc out. I found best used in blend with a low ester english/US ale strain. 70/30 80/20 - low end for t58. Start warm and ramp down to get nice "belgian" notes. Made an english hopped IPA, with this - it was just tooooo much. I wished I had just used a %'ge of that strain, rather. It took ages to lose a really heavy nose, and mellow down to a sound belgian note.
s33, fast ferment. Strange flavoured yeast. Bottled well, beer only tasted nice when the yeast wasn't in suspension. I am told that this is a delirium/huyghe strain, or part of. The beer, only once warm conditioned did it start to take on a belgian-y note. It was otherwise very spicy. I would use it again as a bottling yeast.
So4. diacetyl bomb if you're not careful. Oxygenate, rouse and rest. makes great dark UK ales. It's supposed to be a Whitbread strain. Works well, clears well, ferms fast but the potential for Diacetyl is too much for me, being a fan of the US05. (I have however blended to reduce this note, with the US05)
S23, lagered in freezer as a homebrewer, gave a very very nice clean lager. Want to try this for a steam beer.
WB? not heard great things about this. can't really comment further, as I haven't actually used it, so perhaps best ignoring me on that one.
The dry rest? Windsor, Nottingham? There is a wit beer yeast somewhere?
and there is another lager strain from Fermentis?
hope that helps?
US-05, cal ale, 001/1056. There are people who say that there are slight differences between the three versions, and those that say it I am inclined to support - but, whether the punter knows... I doubt it. This is the stock yeast we use, ferms well, flocks out, little sulphur issues on occasion (but that could be my water treatment) - we get very nice bright beers. Standard ferm anything between 18-22'c (I have "accidentally" ferm'd at 26'c+ with little negative effect) - starts to crap out at below 15'c, but will still slow ferment - I have cold conditioned with this, as much as I can at 9'c to give a kolsch-esque type brew, minus a fruity/estery nose. Blends well with other more distinctive strains ;-)
K97 - very fine powdery yeast. Ferm'd with good krausen. 4 days at 16'c then dropped to 9'c and hold (as low as I can go) for two weeks. We did, with adjunct fining & Isiinglas (and P'floc in kettle) get a nice clear beer. Whether this was a true Kolsch, having not lagered, I doubt it, but I will use it again.
T58 - hefty belgian strain. very very belgian. Hard to floc out. I found best used in blend with a low ester english/US ale strain. 70/30 80/20 - low end for t58. Start warm and ramp down to get nice "belgian" notes. Made an english hopped IPA, with this - it was just tooooo much. I wished I had just used a %'ge of that strain, rather. It took ages to lose a really heavy nose, and mellow down to a sound belgian note.
s33, fast ferment. Strange flavoured yeast. Bottled well, beer only tasted nice when the yeast wasn't in suspension. I am told that this is a delirium/huyghe strain, or part of. The beer, only once warm conditioned did it start to take on a belgian-y note. It was otherwise very spicy. I would use it again as a bottling yeast.
So4. diacetyl bomb if you're not careful. Oxygenate, rouse and rest. makes great dark UK ales. It's supposed to be a Whitbread strain. Works well, clears well, ferms fast but the potential for Diacetyl is too much for me, being a fan of the US05. (I have however blended to reduce this note, with the US05)
S23, lagered in freezer as a homebrewer, gave a very very nice clean lager. Want to try this for a steam beer.
WB? not heard great things about this. can't really comment further, as I haven't actually used it, so perhaps best ignoring me on that one.
The dry rest? Windsor, Nottingham? There is a wit beer yeast somewhere?
and there is another lager strain from Fermentis?
hope that helps?
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