DesertBrew

Recipes 

I'm not that versed in the different flavors of yeast yet and my 1st AG brew day is this upcoming weekend. I was planning on doing a simple APA:

9# 2 row
.5 Crystal 60
Northern Brewer @ 60, cascade @ 30, cascade @ 15 on the hops

Typically this would call for CA Ale yeast but I happen to have a couple bottles of British Ale yeast slurry on hand I want to use up. What do you think, should I use the british or go get some CA for this? Prefer the british as its on hand but...

Or, a lighter SRM recipe using british ale yeast strain always welcome!

Thanks.

Catullus

Recipes 

Go ahead and use the yeast you have on hand. The British ale yeast will leave the beer slightly more malty than the CA yeast and won't accentuate the hops as sharply but you will end up with a very nice pale ale. If you are concerned about the malty flavor you could lower your mash temp to 148-149 and make the wort more fermentable.

Do the same beer again at some point and use the CA yeast. It will give you a good idea of the influence those two strains have on the final product.

I do a pale ale with all british grains, american hops, and either CA or British yeast.
Both are great.


Good luck on your first AG---you won't go back

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Jason
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Fermenter: IPA
Keg: Irish Red
Keg: Double Nut Brown
On Tap: Foolish Basterd (Arrogant Basterd clone); Blueberry Wheat

DeRoux's Broux

Recipes 

see, that's the cool thing about AG brewing. you can tweak and have so much more control on the final product.

use the British Ale yeast. i did an American Amber Ale and used the Dry English Ale yeast, OH-MAMA! it has been my favorite AG so far. it really had a malty profile, not too much, but then the hops kicked in ......mmmmmm.....mmmm clear as hell too. that's one good thing about the Dry English Ale, high flocculating yeast....
go to White Labs web page. you can look up each yeast strain, and it'll tell you what style each is best suited for. plus it gives you all the numbers...

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Cheers!
DeRoux's Broux

uglygoat

Recipes 

put some east kent golding hops in place of the cascade, and you'll have a tradtitional pale ale

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A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

DesertBrew

Recipes 

Yea, I did that later last night after the post and was thinking I'd switch over to a traditional English Pale with this strain.

Cool, thanks for the tip. So what about just plain 2-row should I switch to a different suite of grains? Heck, think I'll surf for some AG recipes on an english pale now...

DeRoux's Broux

Recipes 

shoot no! use what ya got. it'll be good. i used 10 lbs. domestic 2-row, .5 lb. Cara-Pils, and .5 lb Crystal 40 for my APA. use the yeast you have, make the hope changes like T1 said, or use what you planned. either will work great......

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Cheers!
DeRoux's Broux

SwAMi75

Recipes 

That's the exact yeast I used in my American style IPA. I'm really fond of it.

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May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long

homebrewer_99

Recipes 

I just transferred an English Pale Ale to the secondary the other night.

It tasted pretty good.

I'm brewing an Irish Ale tonight and may bottle the EPA this weekend.

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HB Bill

uglygoat

Recipes 

the white labs irish ale yeast is great stuff, and very versitile. stouts, porters, and even pales all come out really good with that stuff enjoy!

i also want to take this opportunity to plug the eidinburg ale yeast... i made two pale ales with this yeast, and it gives a great malty flavor, but also highlights the english hopps i used, very interesting (in a good way) flavor profile

__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

DeRoux's Broux

Recipes 

t1, is that a WL or Wyeast yeast? sounds interesting.........

Sam, i may have missed the thread, but how did the 1st AG experience go for ya?

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Cheers!
DeRoux's Broux