Yeast

[Rodcx500z]

Hi all, I think it's time I tried some different yeasts, I have been using gervin and us-05 over summer due to temp control now it's cooling down a bit I need to try more, I brew mainly larger type beers pale ales ipa and bitter, all suggestions welcome not to bothered about styles

 

[Covrich]

If brewing some english style ales and bitters I would look at some of the varieties of liquid, I personally really Like london ale III but there are loads to choose from.

 

[Rodcx500z]

If brewing some english style ales and bitters I would look at some of the varieties of liquid, I personally really Like london ale III but there are loads to choose from.

Cheers, I have to bear in mind I have no temp control at the moment

 

[AdeDunn]

Omega Hothead Ale. It's a type of Kveik (Stranda) so can be used at fairly warm temperatures, but also at normal room temperature if you want something more neutral from it. I've used it in some pretty delicious porters and pales before now.

 

[Rodcx500z]

Omega Hothead Ale. It's a type of Kveik (Stranda) so can be used at fairly warm temperatures, but also at normal room temperature if you want something more neutral from it. I've used it in some pretty delicious porters and pales before now.

Cheers Ade

 

[foxbat]

If you want to get into liquid yeasts and building starters then Wyeast 1728 Scottish is a good clean yeast that works from 12-23C.

 

[Rodcx500z]

If you want to get into liquid yeasts and building starters then Wyeast 1728 Scottish is a good clean yeast that works from 12-23C.

Cheers Foxbat

 

[Brew_DD2]

Imperial L17 is just fantastic. Works well at cooler temps as well as upto about 18c and is very clean. One of my favourites now.

 

[Rodcx500z]

Imperial L17 is just fantastic. Works well at cooler temps as well as upto about 18c and is very clean. One of my favourites now.

Cheers DD2

 

[Brew_DD2]

Cheers DD2

You probably won't thank me when you realise it's near impossible to get at the moment. Malt Miller normally sells it but Imperial are having issues selling to European market at the moment due to labelling issues.

I'm glad I have a jar of L17 slurry in my fridge. I believe it's the Augustiner strain. Makes fabulous German Pilsner but also works great as a clean base for really hoppy Pales.

 

[Oneflewover]

Omega Hothead Ale. It's a type of Kveik (Stranda) so can be used at fairly warm temperatures, but also at normal room temperature if you want something more neutral from it. I've used it in some pretty delicious porters and pales before now.

Jeez, where have you been? Haven't seen a post from you for ages...

 

[the_quick]

One other suggestion, if you like lager, Weihenstephan yeast either Fermentis SafLager W-34/70 or same in liquid form Imperial Global L13 - they both can ferment up to low room temp - Dude Brews did one lager as experiment and it looks like it worked quite well. I think I will be attempting that soon.
Alternative Californian Lager Yeast - used those before in room temp on Pilsner - very nice, clean and crisp.

 

[Keruso]

Hi all, I think it's time I tried some different yeasts, I have been using gervin and us-05 over summer due to temp control now it's cooling down a bit I need to try more, I brew mainly larger type beers pale ales ipa and bitter, all suggestions welcome not to bothered about styles

Lallemand Nottingham dry yeast is a great neutral yeast, fermentation sweet spot is between 10c and 22c so perfect for indoor British winter brewing.

 

[Brew_DD2]

One other suggestion, if you like lager, Weihenstephan yeast either Fermentis SafLager W-34/70 or same in liquid form Imperial Global L13 - they both can ferment up to low room temp - Dude Brews did one lager as experiment and it looks like it worked quite well. I think I will be attempting that soon.

Great yeast!

 

[Rodcx500z]

Jeez I am over whelmed by all the replies, plenty to go at over this winter

 

[matt76]

I wouldn't sweat it too much over the lack of temperature control (although I'm sure everyone will tell me I should, and it is on my list!)

Most of my beers have been fermented with ale yeast at "room temp" (whatever that is) sat on a heated floor keeping a roughly constant 20degC (ish!)

The exceptions are the Czech pilsner fermented last winter in the garage (cold!) and then lagered in the cryogenic lagering chamber (a.k.a. the shed)...

...and of course the Baltic porter with my hi-tech temperature control system

I brewed the latter with Wyeast 2124, a lager yeast that is unusual in that is good up to 20degC - i don't recommend fermenting with it at room temp though as another beer i used it on wasn't great. However, it does give you a bit more leeway, enough that my water bath + ice blocks approach above is a realistic option.

One suggestion i would make is to get a copy of Greg Hughes's "Home Brew Beer" (a.k.a. the Bible) and try out his recipes which use a wide range of yeasts suited to the wide range of styles - Wyeast 3944 for example makes a great Belgian witbier

Another approach is to take a fixed recipe and try different yeasts - you can even split your wort between two FV's and ferment them side by side so you know for sure the only variable is yeast. Take a look at the Wyeast website, they tell you what styles a particular yeast is suitable for, and vice versa for a given style what yeasts are suitable for it.

Have fun!

 

[Rodcx500z]

I wouldn't sweat it too much over the lack of temperature control (although I'm sure everyone will tell me I should, and it is on my list!)

Most of my beers have been fermented with ale yeast at "room temp" (whatever that is) sat on a heated floor keeping a roughly constant 20degC (ish!)

The exceptions are the Czech pilsner fermented last winter in the garage (cold!) and then lagered in the cryogenic lagering chamber (a.k.a. the shed)...

...and of course the Baltic porter with my hi-tech temperature control system

I brewed the latter with Wyeast 2124, a lager yeast that is unusual in that is good up to 20degC - i don't recommend fermenting with it at room temp though as another beer i used it on wasn't great. However, it does give you a bit more leeway, enough that my water bath + ice blocks approach above is a realistic option.

One suggestion i would make is to get a copy of Greg Hughes's "Home Brew Beer" (a.k.a. the Bible) and try out his recipes which use a wide range of yeasts suited to the wide range of styles - Wyeast 3944 for example makes a great Belgian witbier

Another approach is to take a fixed recipe and try different yeasts - you can even split your wort between two FV's and ferment them side by side so you know for sure the only variable is yeast. Take a look at the Wyeast website, they tell you what styles a particular yeast is suitable for, and vice versa for a given style what yeasts are suitable for it.

Have fun!

Hi Matt cheers, I have a metal shed which is cold very cold in winter so may brew some lagers ready for next summer, you know brewing with the seasons sounds good a bit like cooking with seasonal veggie's no I am not a veggie lol

 

[Brew_DD2]

Just remember to pitch loads more when you are using lager yeasts at cool temperatures.

 

[MyQul]

One other suggestion, if you like lager, Weihenstephan yeast either Fermentis SafLager W-34/70 or same in liquid form Imperial Global L13 - they both can ferment up to low room temp - Dude Brews did one lager as experiment and it looks like it worked quite well. I think I will be attempting that soon.
Alternative Californian Lager Yeast - used those before in room temp on Pilsner - very nice, clean and crisp.

There's a whole humongous thread over at HBT about warm fermented lagers/using W-34/70 at room temps. It seems to work fine, producing a clean lager. The only issue seems to be, W-34/70 isnt very flocculant. Not a problem if you can lager with it

 

[MyQul]

Lallemand Nottingham dry yeast is a great neutral yeast, fermentation sweet spot is between 10c and 22c so perfect for indoor British winter brewing.

I've used notty at 14C/15C and it produces a great pseudo lager