i'm involved with a small microbrewery startup (3.5 barrels) in southern colorado. i'm trying to make a final selection on house yeast and would like some input from the vast brewing knowledge availableout there.
here's some background. we're starting out with the following lineup:
a blonde ale (hopefully a crossover beer for a fairly uneducated market including some light belgian cara20 and crystal/sterling hops)
american pale ale (hoppy aroma and flavor featuring centennial)
60 shilling scottish ale (toffee maltiness and clean)
export style stout (big stout with dry fruit notes and goldings/columbus hops)
we have 3.5 bbl fermenters with dish bottoms and NO side manways. harvesting yeast consistently may be an issue from the top manway. i wonder if a top-cropper would be easier to harvest. any thoughts?
i think the blonde ale and 60 shilling are the controlling beer styles for selection of the house yeast. for these, i'd prefer a cleaner fermenting yeast than a more estery english style. i'd also prefer a more attenative yeast to produce the lightest possible all-malt blonde ale (again, uneducated market--but they'll learn).
another requirement is a highly flocculant yeast to minimize or eliminate filtration. (Our market is draft account distribution within a 60 mile radius, so i think we can get away without filtration as long as it looks good).
so here are the criteria:
relatively clean fermenter
high flocculation
med-high attenuation (>75%)
harvestability from dish-bottom fermenter
i've narrowed my list to the following based mainly on flocculation and attenuation. i'i've left out WL001/WY1056 because i've heard they are not flocculant enough to avoid filtration. i think the most obvious choice for me is edinburg, but i'd appreciate any input about flavor profiles and applicability of the following yeasts to my preferred lineup :
edinburgh (WL028 or WY028) clean fermenter should be great for 60 shilling and blonde. hoppy apa shouldn't be a problem as i actually prefer a cleaner apa than a more fruity style pale ale)
australian ale (WL009) (bready flavor could be an interesting house flavor, but i've never brewed with this yeast)
irish ale(WL004) (diacetyl production worries me a bit)
bedford british ale (WL006) (extremely high attenuation but i'm a little worried about a "distinctive" ester profile being overpowering in a blonde ale and taking a 60 shilling completely out of style)
essex ale (WL022) (i included this because white labs says its a true top-cropper and i thought this might be an easier harvest due to the lack of side manways on our fermenters.)
ringwood (WY1187) (extremely flocculant, but again, distinct esters.)
northwest ale yeast (WY1332)
TIA,
Matt
here's some background. we're starting out with the following lineup:
a blonde ale (hopefully a crossover beer for a fairly uneducated market including some light belgian cara20 and crystal/sterling hops)
american pale ale (hoppy aroma and flavor featuring centennial)
60 shilling scottish ale (toffee maltiness and clean)
export style stout (big stout with dry fruit notes and goldings/columbus hops)
we have 3.5 bbl fermenters with dish bottoms and NO side manways. harvesting yeast consistently may be an issue from the top manway. i wonder if a top-cropper would be easier to harvest. any thoughts?
i think the blonde ale and 60 shilling are the controlling beer styles for selection of the house yeast. for these, i'd prefer a cleaner fermenting yeast than a more estery english style. i'd also prefer a more attenative yeast to produce the lightest possible all-malt blonde ale (again, uneducated market--but they'll learn).
another requirement is a highly flocculant yeast to minimize or eliminate filtration. (Our market is draft account distribution within a 60 mile radius, so i think we can get away without filtration as long as it looks good).
so here are the criteria:
relatively clean fermenter
high flocculation
med-high attenuation (>75%)
harvestability from dish-bottom fermenter
i've narrowed my list to the following based mainly on flocculation and attenuation. i'i've left out WL001/WY1056 because i've heard they are not flocculant enough to avoid filtration. i think the most obvious choice for me is edinburg, but i'd appreciate any input about flavor profiles and applicability of the following yeasts to my preferred lineup :
edinburgh (WL028 or WY028) clean fermenter should be great for 60 shilling and blonde. hoppy apa shouldn't be a problem as i actually prefer a cleaner apa than a more fruity style pale ale)
australian ale (WL009) (bready flavor could be an interesting house flavor, but i've never brewed with this yeast)
irish ale(WL004) (diacetyl production worries me a bit)
bedford british ale (WL006) (extremely high attenuation but i'm a little worried about a "distinctive" ester profile being overpowering in a blonde ale and taking a 60 shilling completely out of style)
essex ale (WL022) (i included this because white labs says its a true top-cropper and i thought this might be an easier harvest due to the lack of side manways on our fermenters.)
ringwood (WY1187) (extremely flocculant, but again, distinct esters.)
northwest ale yeast (WY1332)
TIA,
Matt
Comment