Hi just converted to all grain done 3 simple recipes all good so far. i have just got Greg Hughes home brew book with a view of doing a few recipes and just wondered is it important to use the correct yeast or just use whatever is to hand? any advice please.
correct yeast
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HisDudeness
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Depends on the yeast/recipe cleaner fermenting yeasts will have less effect on the finished flavour, more estery yeasts such as those used for wheat and belgian beers will have a much more pronounced effect on flavour. I think the yeast section in the book might have some examples of yeasts that can be substituted :wha:
It depends a lot on which beer you are making. If you are making a Belgian beer the yeast in most cases is a key flavour in the final beer, it would be a totally different beer without it.
If you are making an English or American ale, you can make them with any English/American ale yeast, but the result will be a bit different from the beer intended by the recipe. The yeast in the recipe is really just a suggestion. Part of the fun of brewing is finding out how different yeasts affect beer, and which ones you like best.
In and English or American ale you could use a dried yeast. US05 and S04 are both used by many home brewers, US05 is a very neutral yeast used a lot for American ales, but can equally be used for English ales. S04 is a more typical English yeast which produces esters, affecting flavour. Both these yeasts have liquid equivalents. Nottingham dried yeast is also widely used, and is available from Wilko as Gervin GV12. It is a pretty neutral English yeast, and there is also a liquid version of it. In my opinion, Nottingham and S04 are both decent dry yeasts, but there are much better liquid yeasts that will make an English ale significantly better. For American ales, I use US05, because it does the job well, IMO. And I use US05 in English ales in certain circumstances.
While brewers are learning the process of brewing it probably makes sense to use the dried yeasts. Many brewers carry on using them. Liquid yeasts cost more - but many brewers move on to them because there is a much wider range and you are likely to find a really nice yeast that really makes a difference to your beer. Brewers who use liquid often say they would never use dried again.
So you could make many of the recipes with a dried yeast, but you won't necessarily end up with making the beer as it was intended. It will still be good. Just different. When you are in the pub drinking one of those pints that make you go "Wow, that's amazing", the yeast and the management of fermentation is often a key factor in producing that quality. I think too many brewers focus on hops and grains, and miss out on the quality that yeasts can provide.
If you are making an English or American ale, you can make them with any English/American ale yeast, but the result will be a bit different from the beer intended by the recipe. The yeast in the recipe is really just a suggestion. Part of the fun of brewing is finding out how different yeasts affect beer, and which ones you like best.
In and English or American ale you could use a dried yeast. US05 and S04 are both used by many home brewers, US05 is a very neutral yeast used a lot for American ales, but can equally be used for English ales. S04 is a more typical English yeast which produces esters, affecting flavour. Both these yeasts have liquid equivalents. Nottingham dried yeast is also widely used, and is available from Wilko as Gervin GV12. It is a pretty neutral English yeast, and there is also a liquid version of it. In my opinion, Nottingham and S04 are both decent dry yeasts, but there are much better liquid yeasts that will make an English ale significantly better. For American ales, I use US05, because it does the job well, IMO. And I use US05 in English ales in certain circumstances.
While brewers are learning the process of brewing it probably makes sense to use the dried yeasts. Many brewers carry on using them. Liquid yeasts cost more - but many brewers move on to them because there is a much wider range and you are likely to find a really nice yeast that really makes a difference to your beer. Brewers who use liquid often say they would never use dried again.
So you could make many of the recipes with a dried yeast, but you won't necessarily end up with making the beer as it was intended. It will still be good. Just different. When you are in the pub drinking one of those pints that make you go "Wow, that's amazing", the yeast and the management of fermentation is often a key factor in producing that quality. I think too many brewers focus on hops and grains, and miss out on the quality that yeasts can provide.
simon12
Landlord.
If you don't have the means to control the fermentation temperature accurately I would stick to the 3 dried yeasts clibit mentions as they all have a wide working temperature range while most liquid yeasts have a much narrower range. 2 of the 3 micro breweries I went to this year use dried yeasts when I asked why they said its just more consistent.
Are SO4 and nottingham/gervin GV12 very similar?
Are SO4 and nottingham/gervin GV12 very similar?
Nottinghamand GV12 are the same thing, in different packaging. S04 is different. I'm not that keen on S04, others like it.
You are right about temp control, and I don't have any, hence why I use dried yeasts, if I can't keep the temp down below 22C.
You are right about temp control, and I don't have any, hence why I use dried yeasts, if I can't keep the temp down below 22C.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
HarrowBrewer
Regular.
I've done lots of 10 litre brews using those yeasts. I use half a sachet per brew, then seal the sachet tightly with a storage clip and keep it in a bag in the fridge. I've used yeasts that have sat like that for over a month with no problems, so don't worry about wasting half packs.
paul3944
Well-Known Member
Any opinions on Mangrove Jacks yeast?
I'm looking at doing recipes from scratch as opposed to kits and my LHBS only stocks Mangroves Jacks
Regards
Paul
I'm looking at doing recipes from scratch as opposed to kits and my LHBS only stocks Mangroves Jacks
Regards
Paul
Wilfy
Junior Member
Any opinions on Mangrove Jacks yeast?
I'm looking at doing recipes from scratch as opposed to kits and my LHBS only stocks Mangroves Jacks
Regards
Paul
I used the dark ale yeast in a stout. Went off like a rocket and I have no complaints with the finished product.
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