Attenuations of diverse dry yeasts

[chthon]

This is an overview of the results I got in several brews with several yeasts:

​	Data​	​	​	​	​
Gist​	Average - AA​	Count - AA​	Min - AA​	Max - AA​	StDev - AA​
M27 Belgian Ale​	97%​	6​	90%​	100%​	3%​
M31 Belgian Tripel​	92%​	2​	90%​	94%​	2%​
M41 Belgian Ale​	92%​	5​	92%​	93%​	1%​
Rochefort​	91%​	3​	80%​	97%​	8%​
Lallemand Abbaye​	89%​	1​	89%​	89%​	%​
Westmalle​	85%​	4​	79%​	100%​	8%​
M42 New World Strong Ale​	85%​	5​	84%​	88%​	1%​
BE-256​	85%​	7​	80%​	89%​	3%​
M07 UK Ale​	85%​	2​	84%​	85%​	1%​
M47 Belgian Abbey​	84%​	2​	84%​	84%​	%​
M44 US West Coast​	84%​	3​	75%​	89%​	6%​
M54 California lager​	83%​	1​	83%​	83%​	%​
T-58​	83%​	1​	83%​	83%​	%​
Chimay​	82%​	2​	79%​	86%​	3%​
W-34/70​	82%​	1​	82%​	82%​	%​
B19 Belgian Trapix​	80%​	2​	77%​	82%​	3%​
M76 Bavarian Lager​	79%​	1​	79%​	79%​	%​
M10 Workhorse Yeast​	77%​	4​	71%​	84%​	5%​
St.-Bernardus​	77%​	7​	60%​	94%​	12%​
M79 Burton Union​	75%​	6​	64%​	85%​	7%​
M84 Bohemian Lager​	75%​	3​	75%​	75%​	%​
M21 Belgian Wit​	74%​	1​	74%​	74%​	%​
M20 Bavarian Wheat​	73%​	4​	71%​	76%​	2%​
S-33​	71%​	7​	47%​	81%​	10%​
M03 UK Dark Ale​	68%​	2​	63%​	74%​	6%​
M15 Empire Ale​	68%​	2​	63%​	74%​	6%​

I could also provide detals per yeast, but that is bit more work. I think I will do it for those yeasts that still exist.

 

[Sadfield]

This is an overview of the results I got in several brews with several yeasts:

​	Data​	​	​	​	​
Gist​	Average - AA​	Count - AA​	Min - AA​	Max - AA​	StDev - AA​
M27 Belgian Ale​	97%​	6​	90%​	100%​	3%​
M31 Belgian Tripel​	92%​	2​	90%​	94%​	2%​
M41 Belgian Ale​	92%​	5​	92%​	93%​	1%​
Rochefort​	91%​	3​	80%​	97%​	8%​
Lallemand Abbaye​	89%​	1​	89%​	89%​	%​
Westmalle​	85%​	4​	79%​	100%​	8%​
M42 New World Strong Ale​	85%​	5​	84%​	88%​	1%​
BE-256​	85%​	7​	80%​	89%​	3%​
M07 UK Ale​	85%​	2​	84%​	85%​	1%​
M47 Belgian Abbey​	84%​	2​	84%​	84%​	%​
M44 US West Coast​	84%​	3​	75%​	89%​	6%​
M54 California lager​	83%​	1​	83%​	83%​	%​
T-58​	83%​	1​	83%​	83%​	%​
Chimay​	82%​	2​	79%​	86%​	3%​
W-34/70​	82%​	1​	82%​	82%​	%​
B19 Belgian Trapix​	80%​	2​	77%​	82%​	3%​
M76 Bavarian Lager​	79%​	1​	79%​	79%​	%​
M10 Workhorse Yeast​	77%​	4​	71%​	84%​	5%​
St.-Bernardus​	77%​	7​	60%​	94%​	12%​
M79 Burton Union​	75%​	6​	64%​	85%​	7%​
M84 Bohemian Lager​	75%​	3​	75%​	75%​	%​
M21 Belgian Wit​	74%​	1​	74%​	74%​	%​
M20 Bavarian Wheat​	73%​	4​	71%​	76%​	2%​
S-33​	71%​	7​	47%​	81%​	10%​
M03 UK Dark Ale​	68%​	2​	63%​	74%​	6%​
M15 Empire Ale​	68%​	2​	63%​	74%​	6%​

I could also provide detals per yeast, but that is bit more work. I think I will do it for those yeasts that still exist.

Interesting. Average mash temperature and deviation would give some context, as s-33 looks unreliable, without knowing its inability to ferment maltotiose. Likewise, it would be good to see why Westmalle, Rochefort and Sint Bernadus all have high StDev.

 

[An Ankoù]

Well doesn't it depend what you're brewing? A Belgian with 20% white sugar will attenuate more than an ESB using the same yeast. Unless I've misunderstood how these things work.

 

[Agentgonzo]

Where do you get dried yeasts for Rochefort, Westmalle, Chimay etc?

Or are there liquid/repropagated yeasts included in a table of mostly dry yeasts?

 

[dmtaylor]

Thank you for the wealth of data!

For whomever it might concern... upon detailed analysis of the data... I am making zero changes to my YEAST MASTER table. Your results are overall consistent with what I would have expected. The biggest question I struggled with was whether M10 might be something other than S-33/EDME. However, given that your attenuations are generally among the highest ones I've reviewed for the various strains, and given that you yourself have seen a broad range for it down to 71% attenuation, I am keeping M10 in the same spot in my table, at least for the time being. For whomever it might concern (perhaps no one).

Cheers!

 

[Sadfield]

The biggest question I struggled with was whether M10 might be something other than S-33/EDME.

Did it get discontinued when Lallemand dropped Danstar Manchester? I've seen both described as having a woody character.

 

[chthon]

Where do you get dried yeasts for Rochefort, Westmalle, Chimay etc?

Or are there liquid/repropagated yeasts included in a table of mostly dry yeasts?

Hm, yes. The trappist ones are indeed propagations from bottles. And the St.-Bernardus too.

 

[DocAnna]

@chthon Oooo I'm suitably impressed, not just data but standard deviations, lovely .

 

[chthon]

Interesting. Average mash temperature and deviation would give some context, as s-33 looks unreliable, without knowing its inability to ferment maltotiose. Likewise, it would be good to see why Westmalle, Rochefort and Sint Bernadus all have high StDev.

Most of my mash are two step, at 65° and 72°.

 

[Cheshire Cat]

CML	Attenuation
Five	76-80%
Firm	63-68%
Midland/Gervin	76-82%
Pia	73-75%
Kolsch	75-82%
Clipper	Good 81%
Kveik Horn	M-H
Kveik Voss	M-H 80%
Beoir	73-75%
Kentucky	76-83%
Hell	76-82%
Gretel	85-90%
Flushed Nun	73-75%
Monk	68-72%
Saison	77-84%
Wallonia	85-92%
Atlantic	74-78%
Lallemand
Verdant	72-82%
Belle Saison	High
Wit	M-H
Philly Sour	High
Mangrove Jack
M31 Triple	82-88%
M54 California Lager	77-82%
M21 Wit	70-75%
M36 LB	74-78%
M42 NW Strong	77-82%
Fermentis
WB06	86-90%
US05	78-82%
34/70	80-84%

 

[MrRook]

YMMV

 

[dad_of_jon]

I've always found the M20 to be a bit tardy, great to have someone else with data that matches my experience. Aka. sanity check.

 

[Agentgonzo]

I've always found the M20 to be a bit tardy, great to have someone else with data that matches my experience. Aka. sanity check.

I've found both M20 and M21 to be slow and stall at about 1.020 after about 10 days, then resume fermenting after another week. It's a bit annoying. I said I would not brew with them again because they were a pain, but I really liked the flavours I got out of them, so may just need to accept it takes a full month in the fermenter to finish and schedule the brews accordingly.

https://www.thehomebrewforum.co.uk/...ast-crapping-out-at-1-020.100023/post-1164858

 

[chthon]

I've found both M20 and M21 to be slow and stall at about 1.020 after about 10 days, then resume fermenting after another week. It's a bit annoying. I said I would not brew with them again because they were a pain, but I really liked the flavours I got out of them, so may just need to accept it takes a full month in the fermenter to finish and schedule the brews accordingly.

https://www.thehomebrewforum.co.uk/...ast-crapping-out-at-1-020.100023/post-1164858

Never had problems with M20, even when only fermenting for 1 week, then bottling and conditioning for two weeks. The fastest I ever had was in May 2021, fermented in a hot room, fermentation complete in less than three days, bottled and tasted the first one a week later.

 

[dad_of_jon]

I've found both M20 and M21 to be slow and stall at about 1.020 after about 10 days, then resume fermenting after another week. It's a bit annoying. I said I would not brew with them again because they were a pain, but I really liked the flavours I got out of them, so may just need to accept it takes a full month in the fermenter to finish and schedule the brews accordingly.

https://www.thehomebrewforum.co.uk/...ast-crapping-out-at-1-020.100023/post-1164858

I tend to leave them 2 weeks in the fv and bottle whatever the reading is, making a priming adjustment to compensate. works really well for me.

 

[Northern_Brewer]

I've found both M20 and M21 to be slow and stall at about 1.020 after about 10 days, then resume fermenting after another week. It's a bit annoying. I said I would not brew with them again because they were a pain, but I really liked the flavours I got out of them, so may just need to accept it takes a full month in the fermenter to finish and schedule the brews accordingly.

On the basis that they're probably repacked Lallemand Munich Classic and Wit, it might be worth trying the "originals" to see how you get on with them?