What do you guys/gals think is the cleanest yeast around?
A buddy who's interested in brewing is going to brew with me on May 5. He had the idea to clone Sprecher Special Amber Lager. I've got a recipe, but can't lager. I told him I can't lager and he's liked all my brews, so he's fine with it not being dead nuts. What yeast should I use? I'll be fermenting in the mid-upper 60sF.
American Ale 1056?
European Ale 1338?
Nottingham?
I think any of those might work well, but hard to say which is best. I also thought about Steam yeast, but I never have used it and think my temps might be a couple degrees too high for it.
Thanks!
__________________
#######################
Primary: None
Secondary: None
Bottled: None
Drinking: Schwarzbier, Raspberry Celebration, Northern English Brown, Carty Cascade Pale Ale - Vintage 2009, Maibock Pale Ale, 1120 IPA
Next: Simcoe IPA Bohemian Pils? Classic American Pils? Robust Porter? Dunkelweizen? Blonde Ale?
I like American Ale yeast (1056) and nottingham, for the clean finish. That would be my choice- one of those.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Nottingham is a clean (neutral) yeast by English yeast standards, but not as neutral as 1056.
Cali lager is excellent for lager-like results at higher temps, but I agree that your temps are a little high for that--you really need to keep around 60 to get lager-like results with that yeast, in my experience.
BTW, Safale US 05 (formerly US 56) is an excellent dried version of the chico strain (1056, WLP001).
__________________
Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
BTW, Safale US 05 (formerly US 56) is an excellent dried version of the chico strain (1056, WLP001).
I think that's what I'll go for, save a couple of bucks in the process. I have used 1056 a number of times, but never the dried equivilent, but a lot of people on here do with great success. My very first batch was fermented with Nottingham, I'd like to use it again on a beer, I think I might try it on an All Cascade Pale Ale I brew up later this summer.
__________________
#######################
Primary: None
Secondary: None
Bottled: None
Drinking: Schwarzbier, Raspberry Celebration, Northern English Brown, Carty Cascade Pale Ale - Vintage 2009, Maibock Pale Ale, 1120 IPA
Next: Simcoe IPA Bohemian Pils? Classic American Pils? Robust Porter? Dunkelweizen? Blonde Ale?
I think that's what I'll go for, save a couple of bucks in the process. I have used 1056 a number of times, but never the dried equivilent, but a lot of people on here do with great success. My very first batch was fermented with Nottingham, I'd like to use it again on a beer, I think I might try it on an All Cascade Pale Ale I brew up later this summer.
I've had excellent results from Safale's yeasts--I do prefer liquid, but I've got plenty of Safale backups in case. I wouldn't hesitate to use them at all, they make awesome beer.
__________________
Nothing until I figure out if I can make it happen over in the UK.
"WLP001 California Ale Yeast
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: High "
__________________
--------------------------------------------------------
On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale
Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:
Clean Clean Yeast
Linear Mode
