Your favourite yeast ....

[FaanP Senior Member Find all posts View Profile Close FaanP]

One of my favourites must be US-05. Clean fermentation and produce a crisp beer.

What is some of yours?

[RolfHansen Junior Member Find all posts View Profile Close RolfHansen]

One of my favourites must be US-05. Clean fermentation and produce a crisp beer.

What is some of yours?

I must admit I do very much like US-05. I do however prefer US-04 English ale for it's excellent flocculation properties. My favourite will have to be US-04 at this point.

[SimonB Administrator Find all posts View Profile Close SimonB]

I must admit I do very much like US-05. I do however prefer US-04 English ale for it's excellent flocculation properties. My favourite will have to be US-04 at this point.

US-04 has nothing on T-58 as far as flocculation is concerned. I've been using that for many of my beers, but I can't really say which would be my favorite, having tried most Fermentis yeasts. If my last batch with Belle Saison is anything to go by, I'll be using it for a few more.

[Brennen Senior Member Find all posts View Profile Close Brennen]

I would like to be more knowledgeable on yeasts, but I am not. I am still using a different yeast everytime I brew. But I must say that Safbrew S33 impressed me the most. I thought fermentation was done on my winter ale which I bottled recently. I took a gravity reading just before I bottled, and now it can truelly be called a winter ale. The abv is nice and high.

[Guest Close AtronSeige]

I have not found my preferred yeast, but I was extremely impressed with the Danstar Nottingham! I pitched it into my "Left Over" beer (OG:1,200+) and it brought it down to 1,060! I am not sure if this was a fluke or if other yeast can perform such miracles! So, if you need a high attenuation, that is where I would go.

On a side note, I added Champagne yeast when the FG remained stable for a week. I left it for another two weeks and the champagne yeast only got it down to 1,050.

[SimonB Administrator Find all posts View Profile Close SimonB]

1.2 to 1.050???

That's 20%-26% ABV depending on the formula used... I find that a little hard to believe without specialised techniques.

Danstar Nottingham apparently is only tolerant up to 12-13%

[yeast whisperer Member Find all posts View Profile Close yeast whisperer]

I'm really impressed with Belle Saison. It's really hungry, only ever seen a turbo yeast ferment so violently and flocculation is excellent. It also seems to handle current cold weather conditions as my current brew (Duvel Clone) is at 12C and bubbling happily and merrily. ( the recipe calls for ideal fermentation between 10 and 15C)

[Guest Close AtronSeige]

I was just as surprised as you are Simon!

I pitched the yeast because that is what I had. I anticipated that it will just drop out without doing anything, or it might bring the OG down with a few points, hence the reason I pitched the champagne yeast. I only took the last reading just before pitching the champagne yeast, so I was really amazed.

The OG is a bit of a guess, as my hydrometer does not have a reading of 1.2. The wort was so thick that the hydrometer's "bubble" was not even completely submerged! The hydromerter floated just below where the bubble tapers off at the top.

I will post the recipe tonight. I will see if I can get an online OG calculator to see what it determines the OG to be.

Cheers

[Guest Close AtronSeige]

Here is the rough recipe for the Left Over beer. This beer is aging to get it to calm down a bit (gushers & exploding bottles).

20 litre water
Light LME 3.3 kg
Amber LME 3.8 kg
Rice syrup 900 g

Steeping:
CaraMunich 300 g
CaraAroma 200 g

Hops:
Hallertau 14 g
East Kent Goldings 50 g

I have used the Brewed By Us calculator and it estimates the OG at 1.1263. I can only assume that my reading was wrong. Either way, I have a strong beer that (should) be ready next year April. If it turns out to be any good I will post a detailed recipe.

[FaanP Senior Member Find all posts View Profile Close FaanP]

I used nottingham in a red ale a while back and it reached FG (1009) in 4 days (OG was 1052 and Fermentation Temp 21)

Monster of a yeast !!

[Brennen Senior Member Find all posts View Profile Close Brennen]

This being the first time I used a lager yeast strain, I must say I am very impressed with Saflager S23.
Tasted my lager today and it tastes good. Not overly estery and very clear beer.

[that guy al Senior Member Find all posts View Profile Close that guy al]

thread revival..

my favorite is rogue's pacman. ferments very clean.

also like white labs belgian saison for when i want something really dry.

[BeerBot Member Find all posts View Profile Close BeerBot]

thread revival..

my favorite is rogue's pacman. ferments very clean.

also like white labs belgian saison for when i want something really dry.

Hey al, where do you even get the pacman yeast? I've seen it referenced a lot in the american beer recipes but seems super rare here.

[that guy al Senior Member Find all posts View Profile Close that guy al]

Hey al, where do you even get the pacman yeast? I've seen it referenced a lot in the american beer recipes but seems super rare here.

i doubt you'll find it here at all. i was lucky. a mate of mine is married to an american girl and the last time they were in the US, he literally travelled through like 7 or 8 states in search of it. eventually, the day before they were coming back, he found a few smack packs in some obscure homebrew store somewhere.

i've actually got too much of it and i haven't been brewing much over the summer months. so it's just standing in my fridge, getting old. i'll probably need to get rid of some of it soon.

[SimonB Administrator Find all posts View Profile Close SimonB]

i doubt you'll find it here at all. i was lucky. a mate of mine is married to an american girl and the last time they were in the US, he literally travelled through like 7 or 8 states in search of it. eventually, the day before they were coming back, he found a few smack packs in some obscure homebrew store somewhere.

i've actually got too much of it and i haven't been brewing much over the summer months. so it's just standing in my fridge, getting old. i'll probably need to get rid of some of it soon.

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