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Old 10-27-2011, 03:17 AM   #1
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Default Choosing the right yeast

How do you go about deciding what yeast to use when you are designing a recipe? Are you all just that darn good that you know what yeast will impart what flavor? Do you choose it according to what BJCPs decide is fitting of the style? I really don't know where to start...

Before you ask I don't have a recipe in the planning ATM I'm just looking for information.

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Old 10-27-2011, 03:21 AM   #2
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A while ago i made test batches using all of my strains on the same wort to see what they would impart. Pretty good spread of flavors, and I just go from those tasting notes and the strain specs. High/low attenuation, fruity esters, dry finish, etc. I'm not one to stick to style guidelines though.

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Old 10-27-2011, 04:19 AM   #3
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Wyeast's and White Labs' websites have lots of information on all of their strains. That's a good place to start.

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Old 10-27-2011, 04:33 AM   #4
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Brewing Classic Styles is a good resource for base recipes, with every BJCP style represented.
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Old 10-27-2011, 02:47 PM   #5
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I started with brewers best kits, that included yeast. Then I graduated to recipies and the recommended yeast. Now I am beginning to do starters so I can split them and store a clean sample for future starters. I plan to select 4 yeast strains and use them exclusively until I understand the abilities and limitations of each. I am going to harvest Nottingham ( because it's at the bottom of my fermenter now) WLP 550 ( because its in a starter on my countertop now) a Heferweizen yeast to be selected and a 4th undefined strain. Its a learning process, kind of like golf: it takes a year to learn the game and a lifetime to understand it. I have learned brewing now I want to understand it.

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Old 10-27-2011, 03:02 PM   #6
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Exactly, except in golf I usually leave the course pissed, and in brewing I leave...well...pissed drunk.

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Old 10-27-2011, 03:09 PM   #7
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Thanks for the info all!

Quote:
Originally Posted by PoppinCaps View Post
Exactly, except in golf I usually leave the course pissed, and in brewing I leave...well...pissed drunk.
hehehe
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