Thoughts On My American Cream Ale Recipe - Page 2

**Yooper** · 12-20-2009, 08:51 PM

Quote:

Originally Posted by IncredibleMulk

Thanks for sharing this with us YooperBrew! I like the idea of Saaz, I've used them in my last couple of brews and really like them. Out of curiosity, what yeast are you pitching?

Thanks!

Each time, I've used a "clean" well attenuating ale yeast at a cool temperature. I've done it with Nottingham at 60 degrees, S05 at 63 degrees, and WLP at 65 degrees. I've chosen my yeast based on my ambient temperature, so I don't have to do any temperature control. My basement is in the high 50s-60 in the spring, so it works out great!

IncredibleMulk · 12-20-2009, 09:05 PM

Quote:

Originally Posted by YooperBrew

Each time, I've used a "clean" well attenuating ale yeast at a cool temperature. I've done it with Nottingham at 60 degrees, S05 at 63 degrees, and WLP at 65 degrees. I've chosen my yeast based on my ambient temperature, so I don't have to do any temperature control. My basement is in the high 50s-60 in the spring, so it works out great!

Would love to have a basement! Those are unheard of in Texas LOL. In regards to the yeast, S05 and Wyeast 1056 should be about the same right? I heavily considered the White Labs Cream Ale blend on this as well.

I think I'm gonna go brew this right now bought the stuff yesterday!