dry yeast for Amecican IPA

[MickDundee]

I’ve never been a fan of the CML US and Real Ale yeasts but like their Kolsch and Cali Common yeasts.

 

[Clint]

I think I may have to have a go at US05 again to see if I can tell the difference...and I think a similar style in a liquid...

 

[Argentum]

Dry yeast is packaged at the point after oxygen is needed and is ready to ferment.

Before yeast can produce alcohol they first must consume oxygen and make from it a variety of sterols and fatty acids that they will require a bit down the road when the oxygen is gone and they transition to an anaerobic environment. Dry yeast packages already contain sufficient of all of these requisite sterols and fatty acids. For my last Stout I pitched one pack each of Windsor and S-O4 with zero aeration, and it turned out to be a very nice Stout.

Lallemand (Danstar) makes this explicit within the Technical Data Sheet for each of their yeasts.

 

[marshbrewer]

But the yeast multiplies doesn't it? So surely the new yeast cells will need oxygen when they are going through this stage, which is when they are inoculating the wort, or is that complete nonsense?

 

[Argentum]

Apparently yeast can either grow and multiply in an oxygen environment, whereby they produce sterols and fatty acids, or in an oxygen free environment whereby they produce alcohol.

When I was aerating my worts for which I used dry yeast (dating back to the mid 80's and until merely a few months ago) I generally noticed an off taste that needed several months (or more) to mellow out and for the beer to subsequently become delicious (and I generally dismissed dry yeast as completely inferior to liquid yeast due to this up-front off taste), but for my last beer (the Stout I mentioned above) wherein I did not aerate, this beer was drinkable much sooner than my norm, and it did not have the dry yeast off flavor that I had come to naturally expect. I actually think this beers early drinkability factor was greatly improved by skipping the aeration step. There was however admittedly some level of aerating that occurred simply due to pouring the wort into the fermenter.

 

[BridgeBrew]

I use a lot of CML yeast us pale, real ale, cali common. Never had a problem. I use a p/b for all my beers, and have temp control for fermentation. The only yeast i had a problem with was us-05 it stopped after 3 day's, but to be fair i have used it a lot, and only had the one stopped fermentation. I gave a sachet of CML us pale to a mate who bottle's all his beers and he said it was **** took age's to settle in the bottle.

 

[Clint]

I agree! My kegged are crystal and there's no sediment issues. My bottled too is clear but you do have to be very careful pouring.

 

[Covrich]

My issue isn't with the yeast performing or flocculating or clearing its the finish flavour, for my tastes its a poor mans chico and I can notice the difference personally. I have heard the Kolsh yeast is good so may give that a try,

 

[GerritT]

Since the dry yeast is sprinkled on top, it floats between wort and air, so access to oxygen is sufficient.
There might be problems with that if you fill the fv to the top, but then you'll have other WAY MORE STRESSING problems.

 

[An Ankoù]

Safale US-05 is a great yeast. Clean tasting and with better attenuation than S-04. As mentioned above, you can top crop it through a number of generations and it still works well. I think all the labs, Wyeast, Whitelabs, MJ, do a version of this and I think it's essentially the same yeast.

 

[Clint]

The price varies quite a bit for US05..who pays what?

 

[GerritT]

The price varies quite a bit for US05..who pays what?

Two fiddy.

https://www.braumarkt.com/bier-brouwen/fermentis-safale-us-05-zakje-115-gram