Dry yeast flocculation.

[Clint]

Hello all
Currently I mainly use a variety of dry yeast from Crossmyloof. Mostly the English ale,American ale and recently cider. I've used the Belgian,Cali common,kristalweisen too. They seem to work well,the beer tastes fine and results are consistent. Price,as we know,great.
The only thing I really don't like is the apparently low flocculation in the bottle. All my pales,bitters etc drop crystal clear in the bottle but all have the same problem of non compacted sediment. I'm very careful bottling,cold crashing and bottle bucket,to avoid lots of sediment transfer.
Any alternative suggestions yeast or otherwise to get that compaction?
I brew all sorts of beers but mainly British pales,stout and bitters and American style hoppy pales.
Cheers

 

[marshbrewer]

Mangrove Jack Liberty Bell flocculates extremely well, as does Notty.

 

[Nicks90]

Safale s05 sticks like you know what to a shovel
You can literally upend the bottle and get virtually nothing come out

 

[Simonh82]

Safale s05 sticks like you know what to a shovel
You can literally upend the bottle and get virtually nothing come out

Did you mean S04? US05 is the American ale yeast and is quite powdery in the bottle in my experience.

 

[Dutto]

Confusing stuff yeast! abigt

Coming from an era when using bread yeast was "almost normal" for a Home Brewer and after reading dozens of comments on the subject, I decided that yeast was a "variable too far" when it came to AG brewing; so I decided to select and use just the one yeast for all traditional UK brews such as Bitter, Mild and Stout.

I decided on Wilco Ale Yeast on the basis that it was readily available locally and it gave excellent results. The brews generally ferment within two weeks, very seldom "stick" during fermentation, clear very quickly and the sediment at the bottom of the bottle are well compacted.

"Yes!" it's an old fashioned yeast and "Yes!" it is limited to mid temperature brews, but it delivers perfectly fine beers time after time without problems.

I have bought a more specialised yeast for lager brews (Youngs and Mango Jacks Lager Yeasts) and they have delivered decent results but Wilco Ale Yeast is definitely my "Go to!" yeast.

BTW, apparently "Wilco Ale Yeast" is also "Gervin 12 Yeast" and may also be called "Nottingham Yeast"!

Confusing stuff yeast! abigt

 

[Oneflewover]

I have stopped using CML yeast for this very reason Clint and am looking to identify yeasts that flocculate well:

Wyeast 3711 is a great Saison yeast and compacts down brilliantly. (edit, not a dry yeast)

Nottty / wilko stays glued to the bottom of the bottle. I think it is a bit limited, but use for clean ales / pseudo lagers fermented as low as 14 degrees, and have currently got a stout fermenting with it.

I recently tried Bulldog b23 steam lager yeast in a cream ale. Worked great and don't shift.

I'm brewing an American hopped pale ale next and have MJ 44 (edit: oops I meant M42, m44 is also tried and tested) lined up to use. Reviews suggest it flocculates great with good attenuation and allows the hops to shine

 

[MickDundee]

I’m a big fan of the Mangrove Jacks yeasts, they are the reason I haven’t done much experimenting with liquid yeast.

 

[The Baron]

I use CML yeasts and have decided to use wilko ale yeast too for bitters etc as I get the same problem however it is not as critical for me as I only bottle the overflow from kegging usually 4 to 6 bottles. The other CML yeasts seem fine as you have said it does seem to become loose when pouring even a steady pour and loses 1 to 2 ounces of beer from each bottle. I like the Kolsch it performs very well and can drop very clear within 2 weeks

 

[BeerCat]

Try MJ M54 cali lager yeast. I keg after 2 weeks in primary and a week or less cold crashed and its crystal clear. Its great for IPA's and lagers. I used to use cml kjolsch yeast for my house beers but have switched recently. I bottled beers seldom clear as soon as the kegs. I think the secondary in the bottle screws up the clarity but the m54 works pretty fast.