Clean Yeast

[simon04]

Im looking for some advice please... if anybody can help please..

Im looking for a clean tasting yeast... I originally thought s-04 would be ideal, but im now not so keen.

Probably will be using the same yeast regularly for pale, ipa or bitter.

Thanks for your input.

 

[storm in a teacup]

US 05 is a clean yeast. I use it for my apa and aipa's

 

[johnnyboy1965]

If your going to use it regularly, I suggest WLP 007..A bit more expensive, but once you've split it, you get your monies worth. Ill be posting out some yeasts in the New Year and can send you some WLP 007.

 

[johnnyboy1965]

If your going to use it regularly, I suggest WLP 007..A bit more expensive, but once you've split it, you get your monies worth. Ill be posting out some yeasts in the New Year and can send you some WLP 007.

 

[simon04]

If your going to use it regularly, I suggest WLP 007..A bit more expensive, but once you've split it, you get your monies worth. Ill be posting out some yeasts in the New Year and can send you some WLP 007.

Thanks! I havent tried that one yet, but it looks good for the styles I will be brewing soon.

 

[ushills]

I found the US-05 cleaner than S-04, and both much cleaner tasting than Gervin ale yeast.

 

[simon04]

I found the US-05 cleaner than S-04, and both much cleaner tasting than Gervin ale yeast.

I haven't tried S-05 yet either, but would like to soon. There's too many things to brew and not enough time!!

I hear the names Nottingham and Windsor a lot.... does anyone have any experience?

 

[morethanworts]

Gervin is apparently a Nottingham strain. We've all probably used it in some form in kit sachets.

'Clean' can be slightly subjective. us-05 is reported to be clean, but dry and hop-forward, whereas s-04 is more malt forward. I've just used s-04 for the first time and the beer (my 3rd AG, a lightish bitter) has come out very 'clean' indeed, but definitely malt-forward (as I wanted), despite 79% apparent attenuation.

Windsor is reported to be a lower-attenuator, so you're going to get more malt again.

I suspect most people will identify a dry, hop-edged beer as 'clean', with all else equal. So perhaps the us-05 is indeed what you are after.

 

[simon04]

Gervin is apparently a Nottingham strain. We've all probably used it in some form in kit sachets.

'Clean' can be slightly subjective. us-05 is reported to be clean, but dry and hop-forward, whereas s-04 is more malt forward. I've just used s-04 for the first time and the beer (my 3rd AG, a lightish bitter) has come out very 'clean' indeed, but definitely malt-forward (as I wanted), despite 79% apparent attenuation.

Windsor is reported to be a lower-attenuator, so you're going to get more malt again.

I suspect most people will identify a dry, hop-edged beer as 'clean', with all else equal. So perhaps the us-05 is indeed what you are after.

I think S-04 is certainly better than some other yeasts I've used, but I can't help thinking I want something more....

Perhaps a trial of S-05 and WLP007 would be the answer,

 

[simon04]

Well, I tried the S-05 so far, with a Citra-Calypso IPA recipe and the beer turned out great!!

Plenty of hop flavour and aroma in situ, with no dectectable esters from the yeast.

That's what I wanted. Couldn't ask for more.

Thanks for the input!!

 

[graysalchemy]

Traditionally you would want esters from the yeast in an english bitter. However I would use US 05 in a pale. I tend to use a yeast from a micro for my bitter though, or nottingham. :thumb:

 

[Pjam]

Is the US-05 a little harder to use than S-04? Must admit I found the S-04 very handy for the beginner. Though I comment on the taste .....yet.

 

[graysalchemy]

I have never had a problem with it though it usually takes longer to ferment out and takes a while to clear as it is not as floculating as Notty or s-04.

 

[Pjam]

The chemistry aspect of brewing is a little daunting but yeast, for me, is probably the most complicated part.

 

[simon04]

The chemistry aspect of brewing is a little daunting but yeast, for me, is probably the most complicated part.

For me, the water side of things is mind boggling :-)

 

[danb]

I use gervin fermented at 18'c for everything. Once I've brewed a lot of different beers I'm going to go back and try with different yeasts. But for now I've been very happy with its performance and really cheap.

 

[ushills]

Definitely US-05, you will notice about a bit more yeast floating on the top compared to s-04 but the taste is cleaner.