Recommend Me Some Dry Yeast

[marshbrewer]

Malty ales - Crossmyloof Beior Celtic

Hop forward pales, IPAs etc - Mangrove Jack's M42 New World Strong

Pseudo lagers - Crossmyloof Kolsch

English ales requiring a bit of yeast character - Mangrove Jack's M36 Liberty Bell

English ales requiring *a lot* of yeast character - Cannot find one, IMHO.

This is my present thoughts. However, I am prone to change my mind a lot!

 

[An Ankoù]

English ales requiring *a lot* of yeast character - Cannot find one, IMHO.

What do you mean by a lot of yeast character?

 

[marshbrewer]

What do you mean by a lot of yeast character?

I'm thinking along the lines of Bateman's, Fuller's, etc where the yeast really contributes to the flavour

 

[user 18729]

I'm thinking along the lines of Bateman's, Fuller's, etc where the yeast really contributes to the flavour

I completely agree. Well said that man

 

[JonBrew]

This is a great thread. Hopefully it will continue to be added to and will get pinned.

US-05 is incredibly solid in pretty much anything clean and I've found it's flocculation to be better than medium.

I was never a fan of S-04 in the past but I'm now finding it a good strain to blend with others. I had good success with a 50/50 split of S-04 and Lallemand ESB in an English Brown, i.e good ester profile but improved flocculation. I've also recently used a blend of the lallemand new England yeast 70/30 in a ESB and its looking really promising.

 

[matt76]

This is a great thread. Hopefully it will continue to be added to and will get pinned.

US-05 is incredibly solid in pretty much anything clean and I've found it's flocculation to be better than medium.

I was never a fan of S-04 in the past but I'm now finding it a good strain to blend with others. I had good success with a 50/50 split of S-04 and Lallemand ESB in an English Brown, i.e good ester profile but improved flocculation. I've also recently used a blend of the lallemand new England yeast 70/30 in a ESB and its looking really promising.

Well I promise I did use the search before posting this thread but couldn't really find anything definitive. I really do appreciate the input from everyone - if I get time I'd like to try and summarise everything for future reference.

Interesting to see mixed reviews about S-04 - when you look in the genetic tree it sits very close to a number of solid Wyeast ale strains. But since I have some in the fridge I'll try it for myself at some point.

 

[foxy]

As I prefer the English ales, S04,or an even better flocculating yeast and with good esters CN-36

 

[dwhite60]

Last seven or eight brews have been S04. It's reliable and has the fruitiness I like. It settles and compacts pretty well. I tend to repitch slurry three times or so and the S04 works well for this.

Have had great luck with US05 also.

I have had dried yeast in the fridge a couple years and it worked fine.

All the Best,
D. White

 

[Alex.mc]

I have been using the CrossMyLoof Beirm yeasts recently, and they have been Cracking! So far I used the Five, PIA and Haze, and they have all been very quick to start and attentuated well, and were reasonably quick to finish. None of them were hugely expressive yeasts, more on the neutral side perhaps, but nice to use. I have reordered some of the others recently and am looking forward to giving them a go.

 

[The Baron]

read them all and some interesting thoughts but still sticking with Wilko's AleGervin as my go to its good at low temps too for psuedo lagers, goldens, blondes etc and sticks to the bottom

 

[MickDundee]

I keep Bry-97 in the fridge (malt millers west coast) as a back up or for a spur of the moment brew day. Works great in pale ales

That’s slowly becoming my go to yeast for American ales. It flocculates better than US-05 and is cleaner than M44. It’s a Lallemand yeast and nothing to do with Malt Miller (other than them being one of many stockists) though.

I like to make Cali Commons, and the CML yeast just edges MJ for me.

I used the Lallemand ESB yeast once and it was very good, if a little low on the attenuation. It was a golden ale rather than a bitter though so not sure how it would translate to bitters given the opinion of most on here about traditional English yeasts only being available as liquid. I usually use Liberty Bell in British golden/pale ales, it’s something a little different and much better than S-04 which I’m not a fan of.

 

[user 18729]

It’s a Lallemand yeast and nothing to do with Malt Miller (other than them being one of many stockists) though.

The Malt Millers ‘west coast’ yeast is repackaged BRY97. At least I believe it to be

 

[MickDundee]

The Malt Millers ‘west coast’ yeast is repackaged BRY97. At least I believe it to be

Didn’t realise MM did their “own” range of yeasts, I only ever use them for equipment or hops I can’t get from GEB/CML

 

[pms67]

CML Kiwi Pale Ale yeast is the best yeast I’ve used yet from them.
Just made a delicious Chinook, Citra and Mosaic Ale and will definitely use this yeast again

 

[JonBrew]

CML Kiwi Pale Ale yeast is the best yeast I’ve used yet from them.
Just made a delicious Chinook, Citra and Mosaic Ale and will definitely use this yeast again

What does this yeast add?

 

[pms67]

What does this yeast add?

I brewed this beer before with Us-05 but the hops really shine this time, unless the last hops weren’t as fresh this is much better, I rehydrated this yeast, was fermenting within 6 hours and fermented out completely in 3 days
Oh and it’s cheap

 

[Sadfield]

Mangrove Jack M42 is an old Whitbread yeast

That's interesting, pitched M42 into a Barleywine on Saturday as trial to replace WY1728 as I thought the description and specs are very close. Good Flocculation, attenuation, alcohol tolerance and favourable to hops and malt. Looking at @matt76 link it turns out they're very close on the on the same genetic branch.

WY1098 Whitbread "B" Dry
WY1728 Scottish Ale
WY1318 London Ale III
WY1469 West Yorkshire Ale.

 

[JonBrew]

That's interesting, pitched M42 into a Barleywine on Saturday as trial to replace WY1728 as I thought the description and specs are very close. Good Flocculation, attenuation, alcohol tolerance and favourable to hops and malt. Looking at @matt76 link it turns out they're very close on the on the same genetic branch.

WY1098 Whitbread "B" Dry
WY1728 Scottish Ale
WY1318 London Ale III
WY1469 West Yorkshire Ale.

View attachment 22538

That is interesting.

What's also interesting is how far away WLP028 is from WY1728. I always thought they performed differently. I guess this suggests they've definitely mutated away from each other even if the McEwan's was indeed the original source for both?

Fantastic chart that.

 

[SteveH]

The Malt Millers ‘west coast’ yeast is repackaged BRY97. At least I believe it to be

+1 I've also had good results with this one in IPAs and pale-ales.

I also like their Ale Yeast in Bitters/ESBs - it attenuates and flocculates well, they also do a Classic English Ale Yeast which I found finished a fair bit sweeter but still good.

 

[Sadfield]

That is interesting.

What's also interesting is how far away WLP028 is from WY1728. I always thought they performed differently. I guess this suggests they've definitely mutated away from each other even if the McEwan's was indeed the original source for both?

Fantastic chart that.

According to Wiki, they brewed draught in Edinburgh and bottled beer in Bedford, so perhaps used two different yeasts.

And to add further conjecture, London III is confusingly stated as being Boddington, who were acquired by Whitbread, from Bedfordshire. So perhaps they changed the yeast when they ruined Boddies.