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Old 03-12-2013, 11:09 PM   #1
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Default Dry yeast questions

I've made several batches lately using dry yeast and have been pretty happy with the results. Now I'd like to learn what other types of dry yeasts are available and what each is best suited for. I've listed some varieties I've used and what I used them for. What other applications will these yeasts work well in? Are there other strains of yeast available that I haven't listed? If so, what are they and what are they well suited to?

Safale US-05 - Pale Ale, American Amber
Safale S-04 - English Ales, Porters
Munton & Fissons - Irish red ale
Nottingham - Enlish Ales

What about Belgian Wits? Are there dry yeasts suited to them?

Thanks for sharing your knowlege on this topic.

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Old 03-12-2013, 11:28 PM   #2
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BRY-97 is the new Danstar "American West Coast" dry yeast. I haven't tried it yet, but I do believe that others on the forum have.

There are a bunch of dry brewing yeasts listed on this site mixed in amongst the wine and liquid yeasts - http://brewstock.enstore.com/browse/yeast/1
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Old 03-12-2013, 11:35 PM   #3
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Windsor (which I have never had any luck with and will probably never use again)

there is a lot out there. Some foreign brands too. Check out the major homebrew shop websites.

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Old 03-13-2013, 12:32 AM   #4
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Quote:
Originally Posted by BigFloyd View Post
I haven't tried it yet, but I do believe that others on the forum have.
So this variety might be interchangeable with US05?

Quote:
Originally Posted by BigFloyd View Post
There are a bunch of dry brewing yeasts listed on this site mixed in amongst the wine and liquid yeasts - http://brewstock.enstore.com/browse/yeast/1[/FONT]
Thanks for the link and yes, I can see there are a ton of dry yeasts available for sale. The problem is, the manufacturers and retailers give each one almost the same descriptions. Although they give a general use (i.e. English ales, etc.) the same manufacturer may say almost the same thing about another strain.

I guess what I was hoping for was input from other brewers who have actually used these yeasts in their beer. What kind of beer did you make and were the results what you expected? Were they satisfactory?
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Old 03-13-2013, 12:35 AM   #5
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Quote:
Originally Posted by GenIke View Post
Windsor (which I have never had any luck with and will probably never use again)
I have heard similar things about Windsor. I read one post where the user said he felt that Nottingham is pretty close in flavor and is more reliable.

What were you making when you used the Windsor?
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Old 03-13-2013, 01:44 AM   #6
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Quote:
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I have heard similar things about Windsor. I read one post where the user said he felt that Nottingham is pretty close in flavor and is more reliable.

What were you making when you used the Windsor?
A porter. The Windsor came with the kit. It only attenuated from 1.060 to 1.030. It was my second brew ever too so that was disappointing.

I had much better luck with the Nottingham in my first brew, a nut brown. I also had good luck with us-05.

That said, I prefer liquid yeast for most beers.
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Old 03-13-2013, 02:14 AM   #7
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Quote:
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What about Belgian Wits? Are there dry yeasts suited to them?
Safbrew T-58 is my favorite inexpensive dry Belgian yeast. Good fruit/spice when fermented in the upper 60s to low 70s.
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Old 03-13-2013, 02:21 AM   #8
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K-97 German Ale Yeast is interesting. It leaves flavors reminiscent of a hef but not overpowering. It is not generally sold in small packages, but you can get it from http://www.brewbrothers.biz/ (they buy the larger packages and then repackage for homebrewers).

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Old 03-13-2013, 02:29 AM   #9
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Safale s33 is a yeast they advertise as good for wit and other Belgians but I have heard it is English in origin. It is tasty and more forgiving of high temps than S04. Meaning less esters. I've only used it once but liked it and want to use it again.

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Old 03-13-2013, 03:35 AM   #10
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Fantastic info! Just what I was looking for. I appreciate all who have shared their experiences. I'm making notes and will try each over the coming months. If anyone is interested I may see if the moderator will allow me to post a sticky with the outcome of my experiments.

Anyone else used dry yeast in the past? Which dry yeast did you use? What kind of beer were you making and were you happy with the results?

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