Poobah58

Recipes 

Having a tough time deciding on which yeast to use. Any opinions?

C.A.S.H. Pale Ale
9 lbs Pale Malt, Maris Otter (3.0) 75.00 %
1 lbs 8.0 oz Munich I (7.1 SRM) 12.50 %
8.0 oz Biscuit Malt (23.0 SRM) 4.17 %
8.0 oz Caravienne (23.0 SRM) 4.17 %
8.0 oz Wheat Malt (2.5 SRM) 4.17 %
1.00 oz Horizon [11.60 %] (60 min) 30.4 IBU
1.50 oz Centennial [9.00 %] (10 min) 12.8 IBU
2.00 oz Simcoe [14.70 %] (5 min) 15.7 IBU
1.50 oz Amarillo [9.90 %] (0 min) (Aroma Hop-Steep)

1 Pkgs Dry English Ale (White Labs #WLP007)
1 Pkgs European Ale (White Labs #WLP011)
1 Pkgs SafAle American Ale (DCL Yeast #S-05)

6 gallon batch/75% Eff/90 min boil
Original Gravity: 1.056 SG
Bitterness: 58.9 IBU Calories: Color: 7.4 SRM

Add Amarillo at flameout. Cover and steep for 30 min. before cooling.

Yooper

Recipes 

The dry s05 would be my bet. It'd be clean and neutral and a good fit for that recipe.

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Donasay

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depends, do you want fruity esters, do you want a dry beer, do you want it to be yeasty, do you want it to ferment cleanly. These are important things to know, also it might be helpful if you could tell us what types of yeast ale or lager. Do you have temperature control.

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Brewsmith

Recipes 

I say go with the 007 Dry English Ale

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sully

Recipes 

yeah 007 then when its done brew a really big beer and throw it on top.

jay075j

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Me personally, I'd go with the SafAle S-05. Just my opinion though. The cool thing about homebrewing, is it's your's, try all three in three different batches!

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Poobah58

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Hmmmmm, I do have a few 3-gal carboys and a few 3-gal kegs

Poobah58

Recipes 

Yeasts are listed. I have used S-05 before and liked it. Never used the other yeasts though. I like malty beers as well as dry beers. That's what makes it so tough

brett

Recipes 

S-05 will make it a very neutral and yummy ale. I'm a big fan, and S-05 (wyeast 1056 technically) is my standby yeast. Can't say enough good stuff about it.

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TexLaw

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There are all sorts of yeasts out there, depending on what you want.

To stick more on the American side, go with Chico (S-05, WY 1056, WLP001), Anchor (WL American II, WL California V), or Rogue/Pacman (WY Northwest Ale, WL Pacific Ale). Chico will produce the least amount of esters, but the others will not make anything very fruity, either. If you want something fruitier, go with any of the myriad English/British ale yeasts (including Ringwood). Do not get into the Irish/Scottish yeasts, though.

I also like the idea of splitting it.


TL

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