Adnams dual strain yeast

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I'd guess the whole is it primary or is it a bottling yeast, becomes even more complicated with a dual strain yeast.

If we assume it's the primary strain, then which one? In Jeff Alworth Secrets Of Master Brewers, Johnathon Adnam says of the yeasts "one is flocculant, one not, and they don't work well alone, but they do harmonise". A none flocculant yeast wouldn't be much use as a bottling yeast. Even if they're are both present in bottle or keg, can you be sure the ratio is the same after multiple step starters?

There's two yeast reputed to be Adnams. The rarely released from the Whitelabs Vault, not very flocculant WLP025 . And, highly flocculant WY1335. Probably best to wait, and hope for the former to be available again.

The other alternative is follow Johnathon Adnams further advice in the book and experiment with two English Ale yeasts or one with Belgian Abbey yeast.
 
Just looked at the Malt Miller recipe for Ghost Ship and they attempt to mimic the dual strain yeast by the following method:
Yeast: 2x S-04, 1 x Lallemand Farmhouse
Fermentation temperature/steps: Pitch 2 x S-04 at 19c, Day 4 take a reading after dry hop, you are looking to achieve 1.020, at this stage then add the Farmhouse yeast. Aiming to achieve to achieve 1.010 by day 7, once OG cold crash to 2c and dump hops and trub.
 
Nucbrewer said:
https://www.jimsbeerkit.co.uk/forum...eywords=Adnams+yeast&t=44450&sf=msgonly&ch=-1
Apparently Nottingham is used but agree it may be speculation. The Malt miller guys spent a day at adnams and formulated their own clone recipe using two commercially available yeasts. Is WLP 025 discontinued?
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Again, I wonder where that information comes from. It's just another "someone on the internet said it". Which might come from a real source, or it could come from "someone on another forum said it", which came from "a drunk guy down the pub told me", which came from "someone just pulled it out of their ****". Again, I have no reason to dispute it, but also have no reason to believe it. We hear a lot of "the yeast they use for bottle conditioning is different from the primary strain" on the forums over and over and over again, but without actually knowing whether it's the truth, or people on forums being parrots.
 
MashBag said:
Does anyone else here use dual strains of yeast?
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Is dual strains using 2 types of yeast?

Co-fermentation?

I've used Windsor then picthed 'ale' yeast from a wilko kit a week later... produced a homebrew forum comp winning Brown Porter, wink...
 
Do you live anywhere near? I'm down the road in Ipswich, and they happily gave me a bottle of their yeast - I popped up and collected it. Enjoyed some nice fish and chips and a beer in Southwold too!
 
gingerneil said:
Do you live anywhere near? I'm down the road in Ipswich, and they happily gave me a bottle of their yeast - I popped up and collected it. Enjoyed some nice fish and chips and a beer in Southwold too!
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Sadly not, it is a 440 mile round trip. Encouraging though to know that they gave you some yeast.
 
Another update, the head brewer kindly offered me some of their yeast strain and offered to send it out to one of their shops if I can't get to the brewery. Unfortunately all of their shops are in East Anglia so no use to me at the moment but if anyone lives that way and wants to make a beer in an Adnams style then it would seem to be available.
 
stubrewworx said:
Is dual strains using 2 types of yeast?

Co-fermentation?

I've used Windsor then picthed 'ale' yeast from a wilko kit a week later... produced a homebrew forum comp winning Brown Porter, wink...
Click to expand...

Co-fermentation or Co-inoculation. Lob them both in together, unless one is a killer strain they both ferment.
 
Galena said:
Another update, the head brewer kindly offered me some of their yeast strain and offered to send it out to one of their shops if I can't get to the brewery. Unfortunately all of their shops are in East Anglia so no use to me at the moment but if anyone lives that way and wants to make a beer in an Adnams style then it would seem to be available.
Click to expand...

Good people. Shame the one in London shut down or I'd be all over that.
 
gingerneil said:
Do you live anywhere near? I'm down the road in Ipswich, and they happily gave me a bottle of their yeast - I popped up and collected it. Enjoyed some nice fish and chips and a beer in Southwold too!
Click to expand...

I've been trying to get the Adnams yeast for a very long time, but its a long swim to Southwold. Would you like to sent a little drop of this yeast to Amsterdam? I'll pay for the shipping.
 
An Ankoù said:
They don't use a different strain. The keg contains filtered beer and so I suppose it must be force carbonated since it's not "keg conditioned". Whether you can catch any yeast depends on how good the filter is. I tried it a second time and wasn't successful, but I still have a bottle of my first brew although it's a few years old now.
On a similar note, I'd advise anyone thinking about it not to try to culture Harvey's yeast. It's not at all what you might hope for.
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Its worth know, mostly they use the house strain on core beers, however they do use it at different stages in life cycle for different beers meaning some beers they aim for different percentage rates of the strains depending on which beer it is. Thats why all their beers don't taste the same.

Oh and they have been known to use varying commercial strains for specials etc
 
Galena said:
Just looked at the Malt Miller recipe for Ghost Ship and they attempt to mimic the dual strain yeast by the following method:
Yeast: 2x S-04, 1 x Lallemand Farmhouse
Fermentation temperature/steps: Pitch 2 x S-04 at 19c, Day 4 take a reading after dry hop, you are looking to achieve 1.020, at this stage then add the Farmhouse yeast. Aiming to achieve to achieve 1.010 by day 7, once OG cold crash to 2c and dump hops and trub.
Click to expand...
FYI - This was a case of finding a way to replicate the same flavour profile, not match the actual yeast strains.
 
As I write, Norwich Amateur Brewers are in the middle of a 'Adnams Homebrew Challenge', where we are brewing their 'Oyster Stout' recipe, using their yeast, for judging in September.

Connor (their Technical Brewer), very kindly supplied fresh brewery yeast, advising to use it within two days as one strain will outcompete the other leading to a 'belgian' unbalance.

They are all lovely people.

<photo showing Connor showcasing Adnams beer at our recent homebrew festival>

(he liked my beer - a simple TTL thingy)

Cheers

Martin
 

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