Hi guys, I generally do extract brewing with specialty grains to brew IPA and Red Ales, and I have used different dry and liquid yeast strains. I have been getting good results with Nottingham Danask but for the last few batches I have used Safale 04 and while still getting good tasting beer, (if I say so myself), it seems like the Safale produces a more cloudy beer that takes longer to clear. Is it something else or am I seeing differences in yeasts?
Yes, the word you are looking for is flocculation. Some yeasts, like Munton's, are highly flocculate and form a tight cake. Others, like wit & wheat yeasts, stay in suspension & are part of the style.
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Yeast and Settling differences??
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