ksbrain

Recipes 

I mainly use US-05 but I'm looking for a more malt-forward yeast for brown ales. I tried S-04 but I really don't like diacetyl. I've been reading about WLP028, but I'm not convinced it will have much less diacetyl. So now I'm thinking of maybe WY1007. Maybe Nottingham?

hoppysailor

Recipes 

We are lucky to be able to get Wyeast 1968 from a local brewery and use it nearly exclusively. It definitely makes a good brown ale and I consider it to produce a malty beer. 1968 is also known for it's diacetyl production. A couple of keys to reducing diacetyl in your finished beer are not to rush fermentation (2-3 week minimum), and to raise the temperature towards the end of fermentation. We will generally ferment at the desired temp for 4 or 5 days and then ramp the temperature up towards the end. I have never detected diacetyl in our beers. Check out thebrewingnetwork.com and the Jamil show for a Moose Drool clone featuring Wyeast 1968. We brewed it and it turned out pretty darn good. We've also brewed the Dogfish Head Indian Brown recipe on brew365.com with 1968 and it turned out great as well.

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bknifefight

Recipes 

WLP002 is good and malt forward

hoppysailor

Recipes 

My understanding is that White Labs WLP002 and Wyeast 1968 are the same yeast strain. +1 on malt forward for both of them.

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giligson

Recipes 

+1 on 1968 - remember its not as attenuative (will leave more residual sugar behind)

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ksbrain

Recipes 

Seems I could probably control S-04's diacetyl in the same way?

SpanishCastleAle

Recipes 

The European Ale strain is malty and clean. WLP011 or WY1338.

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mithion

Recipes 

Also Wyeast 1728 is a pretty nice yeast. It's good for scottish ales which are typically malt-forward beers.

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ksbrain

Recipes 

From the description on Wyeast's site 1338 doesn't make much diacetyl, so that sounds like the winner so far.

Hugh_Jass

Recipes 

Though I've not brewed a brown ale, I think Denny's fav would fit well as a malt forward yeast.

Wyeast 2450PC
Denny’s Favorite 50

A mainstay of one of our local homebrewers, Mr. Denny Conn, this terrific all-round yeast can be used for almost any style beer. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers.

Attenuation 74-76%
Alc. Tolerance 10%
Flocculation low
Temperature Range 60-70ºF (15-21ºC)

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