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12-23-2011, 01:19 PM
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#21
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Senior Member
Join Date: Sep 2010
Location: Cambridge, MA
Posts: 1,073
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Quote:
Originally Posted by ArcaneXor
I have read that somewhere as well, but I think it's much closer to the regular Whitbread yeast. Dry English has a more neutral flavor profile and attenuates more.
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If you look on Mr. Malty's strain guide ( Yeast Strains), he lists WLP007 as whitbread dry = dry english ale yeast. And from my experience, I get up to 80% AA.
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12-23-2011, 02:13 PM
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#22
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Arrogant Bastard Clone
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 3,851
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Quote:
Originally Posted by Cellarbrau
Since no one has mentioned it yet these yeasts are from very iconic breweries, S-04 is Fullers strain and US-05 is from Sierra Nevada.
The formulation of SNPA vs ESB is not far off (in terms of hopping rate, gravity, grist) either so that really showcases the difference between these yeasts.
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Huh? Really?! Everyone knows us-05 is the Chico strain, but did you make the rest up as you typed it? And c'mon, have you ever drank SNPA or fuller's ESB? There's more than just a difference in yeast there.
Quote:
Originally Posted by Cellarbrau
Um... you got me. A brewer in the UK told me so..
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Riiiiiight! Inside info noone else knows.
Quote:
Originally Posted by dannypo
S-04 is not from Fullers. The Fullers strain is WLP002 or 1968. S-04 is the Whitbread strain which is why many find it oddly estery.
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^this is more accurate. Wyeast 1968 is practically named after fuller's and nothing like s-04 or 1098/99.
__________________
The Polk Street Brewery
Brew Blog
Primary: Triple B, Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA
Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.
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12-23-2011, 02:23 PM
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#23
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Senior Member
Join Date: Nov 2007
Posts: 3,881
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Quote:
Originally Posted by ayoungrad
If you look on Mr. Malty's strain guide ( Yeast Strains), he lists WLP007 as whitbread dry = dry english ale yeast. And from my experience, I get up to 80% AA. |
Still think it's closer to 1098 than 007. It normally attenuates around 75%, but does go higher on occasion. But who knows...
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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3
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12-23-2011, 02:48 PM
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#24
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Senior Member
Join Date: Sep 2010
Location: Cambridge, MA
Posts: 1,073
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Quote:
Originally Posted by ArcaneXor
Still think it's closer to 1098 than 007. It normally attenuates around 75%, but does go higher on occasion. But who knows...
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The funny thing is that if you scroll down on that link, WLP007 is listed as equivalent to WYeast 1098. |
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12-23-2011, 02:53 PM
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#25
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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US-05 = American Styles
Us-04 = British Styles
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12-29-2011, 03:28 AM
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#26
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Senior Member
Join Date: Jun 2009
Location: Richmond
Posts: 143
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As usual Revvy provides a good concise answer while everyone else squabbles over the details.
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12-30-2011, 01:30 AM
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#27
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Senior Member
Join Date: May 2010
Location: Western Chicago Burbs, IL
Posts: 1,230
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The details are the difference between good beer and great beer. Some of us strive to achieve a level above mediocrity. Please squabble away......
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12-30-2011, 02:18 AM
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#28
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Senior Member
Join Date: Sep 2011
Location: Grand Rapids, MI
Posts: 301
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Quote:
Originally Posted by sudsmcgee
The details are the difference between good beer and great beer. Some of us strive to achieve a level above mediocrity. Please squabble away......
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Agreed. No harm in discussing these issues..
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