The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentis Safale vs. Danstar

Reply
 
LinkBack Thread Tools
Old 02-01-2010, 06:59 PM   #1
phatuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: San Diego
Posts: 793
Liked 5 Times on 5 Posts
Likes Given: 1

Default Fermentis Safale vs. Danstar

I just reviewed my receipt from a purchase that I made over the weekend and realized that my LHBS is selling Safale US 05 for $4.95 per packet .

So I'll no longer make that mistake again, and have started looking online at buying dry yeast in bulk. I've visited a few OLHBS's and notice that Danstar is selling for around $1.40 - 1.50 per packet, while Safale is selling for double that amount (around $3 per packet).

Do you think that this is due to the recall and Danstar pushing to re-gain clientelle, or is Safale really 2 times better? I've used both Safale and Notty / windsor and really can't tell a difference between the two products (other than Nottinghams recall a few months back).

What say you?

__________________
phatuna is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 07:01 PM   #2
mr_clean
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 272
Liked 1 Times on 1 Posts

Default

Danstar makes the beer taste real strong.Go to AHS online

__________________
Ignorance is something you cant overcome,but you pass it on down and thats something much worse-Dropkick Murphys
http://beercalculus.hopville.com/recipe
mr_clean is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 07:33 PM   #3
craigd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Central Florida
Posts: 318
Liked 2 Times on 2 Posts

Default

Well, none of the Danstar products have the same profile as US05 to my taste. Both Nottingham and Windsor have a very English character to them while US05 is pretty clean. So it depends on what you want in your beer which you might use - I don't personally think there is a significant quality difference (barring the whole Nottingham debacle.) I have used US04, US05, Nottingham, Windsor, and Coopers dry yeasts for different end products.

I came at things different than most people - I started with nothing but liquid yeast and have migrated back to using more dry than liquid for the beers where a decent dry strain is available so I think I attuned myself early to using a wide variety of yeasts depending upon the beer. However, at $5 a packet I would be hard pressed to not look for an alternative...

__________________

-Craig

craigd is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 07:42 PM   #4
Hammy71
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Hammy71's Avatar
Recipes 
 
Join Date: Sep 2008
Location: , Maryland, The Tax Me State
Posts: 5,533
Liked 388 Times on 303 Posts
Likes Given: 584

Default

I actually prefer the Notty for most of my pale ales, and I too have noticed the price difference. I still use US-05 for a couple of my brews but the price difference surely does effect my choice.

__________________
Hammy71 is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 07:53 PM   #5
gtpro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Manchester, NH
Posts: 512
Liked 4 Times on 4 Posts

Default

yeah, at one time Notty was like $1.99 and US-05 was like $3.75 and that made the choice pretty clear for me, since then US-05 has come down to $2.50 at my LHBS. All I can say as far as quality is that nottingham works faster, but not necessarily better.

__________________
gtpro is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 09:24 PM   #6
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,545
Liked 22 Times on 20 Posts
Likes Given: 1

Default

$5! Almost like liquid yeast. I would shop elsewhere, as that is too much. If it becomes that much everywhere, I'd just buy wlp001/1056 in protest, even though I like the dry better.

z987k is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 09:32 PM   #7
HickoryMike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Anchorage, Alaska
Posts: 371
Liked 4 Times on 4 Posts

Default

My LHBS is still selling S04 and S05 for $2.50....should I go ahead and buy everything he has before he raises the price?

__________________
Brew Haus TV Please subscribe if you like my video content.
HickoryMike is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 09:47 PM   #8
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 21 Times on 20 Posts

Default

They are VERY similar yeast strains. US-05 is a mutation of nottingham so these debates are somewhat funny to me.

US-05 has mutated to be much more forgiving of temperature extremes than nottingham. It doesn't attenuate or flocculate quite as well as nottigham, but could very well be the most forgiving and neutral homebrewing yeast around.

Nottingham, if you have the ability to control the temperature of your fermentations, may very well be the most versatile all around yeast. If you ferement nottingham at 58-64 you will get a very clean, slightly tart, lager like, crisp brew. If you hit the "sweet spot" as I call it, between 64 and 67 degrees you will get a very neutral result, almost indistinguishable from US-05. If you hit 70-74 you will get some esters like banana and clove that may be appropriate for some styles. Don't go over 74 with nottinham. Nottingham will floculate(clear) better than US-05 and also attenuate better (dry out your beer).

Personally, I prefer nottingham over US-05, it is kind of like the grandparent of US-05 and is much more versatile. However, if I am lazy I just throw US-05 in a beer and it always works well.




Here is how you deal with the price of yeast. Buy yourself a few nice liquid strains, brew a low gravity ale with them and wash them.....then you have started a cycle of an infinite supply of essentially free yeast.

__________________
permo is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 09:59 PM   #9
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,545
Liked 22 Times on 20 Posts
Likes Given: 1

Default

Quote:
Originally Posted by permo View Post
They are VERY similar yeast strains. US-05 is a mutation of nottingham so these debates are somewhat funny to me.

US-05 has mutated to be much more forgiving of temperature extremes than nottingham. It doesn't attenuate or flocculate quite as well as nottigham, but could very well be the most forgiving and neutral homebrewing yeast around.

Nottingham, if you have the ability to control the temperature of your fermentations, may very well be the most versatile all around yeast. If you ferement nottingham at 58-64 you will get a very clean, slightly tart, lager like, crisp brew. If you hit the "sweet spot" as I call it, between 64 and 67 degrees you will get a very neutral result, almost indistinguishable from US-05. If you hit 70-74 you will get some esters like banana and clove that may be appropriate for some styles. Don't go over 74 with nottinham. Nottingham will floculate(clear) better than US-05 and also attenuate better (dry out your beer).

Personally, I prefer nottingham over US-05, it is kind of like the grandparent of US-05 and is much more versatile. However, if I am lazy I just throw US-05 in a beer and it always works well.




Here is how you deal with the price of yeast. Buy yourself a few nice liquid strains, brew a low gravity ale with them and wash them.....then you have started a cycle of an infinite supply of essentially free yeast.
Hmmm, never heard this before. Do you have some kind of source? I'd like to read it.
__________________
Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing
z987k is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2010, 10:35 PM   #10
phatuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: San Diego
Posts: 793
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Quote:
Originally Posted by permo View Post
They are VERY similar yeast strains. US-05 is a mutation of nottingham so these debates are somewhat funny to me.

US-05 has mutated to be much more forgiving of temperature extremes than nottingham. It doesn't attenuate or flocculate quite as well as nottigham, but could very well be the most forgiving and neutral homebrewing yeast around.

Nottingham, if you have the ability to control the temperature of your fermentations, may very well be the most versatile all around yeast. If you ferement nottingham at 58-64 you will get a very clean, slightly tart, lager like, crisp brew. If you hit the "sweet spot" as I call it, between 64 and 67 degrees you will get a very neutral result, almost indistinguishable from US-05. If you hit 70-74 you will get some esters like banana and clove that may be appropriate for some styles. Don't go over 74 with nottinham. Nottingham will floculate(clear) better than US-05 and also attenuate better (dry out your beer).

Personally, I prefer nottingham over US-05, it is kind of like the grandparent of US-05 and is much more versatile. However, if I am lazy I just throw US-05 in a beer and it always works well.




Here is how you deal with the price of yeast. Buy yourself a few nice liquid strains, brew a low gravity ale with them and wash them.....then you have started a cycle of an infinite supply of essentially free yeast.
Yep, I agree with a lot of what you're saying here, I ferment in the mid 60's and really can't tell much difference between notty and 05. Especially since I'm going to order a box of 25 packets, the order is either $35 for Notty, or $75 for Safale -05...
__________________
phatuna is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Danstar Munich VS Fermentis WB-06 (Happy Wife Wheat) FSR402 All Grain & Partial Mash Brewing 70 10-26-2013 01:12 PM
Fermentis S-04 discgolfin Recipes/Ingredients 23 05-08-2012 04:26 PM
Dry yeast Fermentis W 34/70 Piotr Recipes/Ingredients 0 08-26-2008 04:13 PM
500 gram Danstar Nottingham or Safale 05 brewjunky Recipes/Ingredients 4 08-11-2008 05:51 PM
Fermentis T-58 Reverend JC Recipes/Ingredients 6 05-23-2008 04:04 AM