replacement for WLP004

[ryanshelton]

getting my hops/grains from Murphys in nottingham but they dont seem to do the WLP004 yeast. To save me ordering online(costing a fortune with p&p added in) is there a dry replacement?

I know it wont be 100% replacement but something similar?

 

[phettebs]

S-04? US05?

Irish ale yeast is pretty neutral so I think either of those is fine.

 

[ryanshelton]

Would there be a big difference? Wouldnt wanna spoil a brew just for the sake of yeast :-? Thanks for the reply :thumb:

 

[wigwamheed]

Us05 is pretty neutral flavour wise what you making?

 

[ryanshelton]

Chocolate orange stout. With postage id be looking at £8+ for wlp004 but if its gonna make a huge difference ill do it :)

 

[wigwamheed]

I'd be very tempted to go for s04 in that case. 8 quid is just bonkers

 

[ryanshelton]

I'd be very tempted to go for s04 in that case. 8 quid is just bonkers

Thanks, looks like ill forget the wlp004.

I also didnt realise the price of amarillo hops. Might be forgetting those aswell :|

 

[wigwamheed]

I got some Amarillo from the home brew shop in Sheffield for 4 quid the other week. Bit of a drive though I spouse

 

[Scott]

I got some Amarillo from the home brew shop in Sheffield for 4 quid the other week. Bit of a drive though I spouse

Brewmart?

 

[wigwamheed]

Yer

 

[Scott]

Dent realise they stocked hops in the shop, will have to pop up.

 

[wigwamheed]

They tend to have a few classic English hops and occasionally more exotic varieties, they're in a little cupboard behind the til, just ask what they got and they'll disappear into the hop cave and let u know, they had Chinook in a few weeks ago at a very reasonable price but I stupidly didn't get any (

 

[ryanshelton]

Just been down to murphys, they are really busy at the min need 3-4 days notice for orders

 

[carl_saint]

I would go with s-04 yeast as US-05 will leave it pretty dry. You want some residual sweetness to complement the chocolate & orange. You want a high mash temp of at least 68 too!

 

[ryanshelton]

I would go with s-04 yeast as US-05 will leave it pretty dry. You want some residual sweetness to complement the chocolate & orange. You want a high mash temp of at least 68 too!

thanks for that :thumb: just placed my order with The Malt Miller and went with s-04. ill remember about the mash temp :

 

[carl_saint]

The higher your mash temp the higher the gravity will finish and hence leave more sweetness. I did a chocolate vanilla stout and mashed at 69 and its turned out really well.

 

[ryanshelton]

The higher your mash temp the higher the gravity will finish and hence leave more sweetness. I did a chocolate vanilla stout and mashed at 69 and its turned out really well.

ill be mashing @ 69c then. Hopefully next wednesday is the day would you say use fresh orange peel or dried?

 

[carl_saint]

Either would prob be fine.

 

[robsan77]

Nottingham for a dry stout. Windsor for a sweet one. Best dry option for stout.