Yeast and Settling differences??

Hi guys, I generally do extract brewing with specialty grains to brew IPA and Red Ales, and I have used different dry and liquid yeast strains. I have been getting good results with Nottingham Danask but for the last few batches I have used Safale 04 and while still getting good tasting beer, (if I say so myself), it seems like the Safale produces a more cloudy beer that takes longer to clear. Is it something else or am I seeing differences in yeasts?

Thanks, Rick

Yes, the word you are looking for is flocculation. Some yeasts, like Munton's, are highly flocculate and form a tight cake. Others, like wit & wheat yeasts, stay in suspension & are part of the style.

Hmm I find Munton's takes a year and a day to clear while US-05 is clear 7 days in the primary. I love that yeast.

z987k said:

Hmm I find Munton's takes a year and a day to clear while US-05 is clear 7 days in the primary. I love that yeast.

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I'm a big fan of US-05 myself, it's become my "goto yeast"....It makes damn fine beer.

Here's a listing of yeast including flocculation ratings for most popular brands:
http://www.beersmith.com/Yeasts/Yeasts.htm

Cheers,
Brad

BeerSmith said:

Here's a listing of yeast including flocculation ratings for most popular brands:
http://www.beersmith.com/Yeasts/Yeasts.htm

Cheers,
Brad

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Brad, thanks so much for the link on flocculation ratings. I understand now. No problem with taste, just very slow settling.

Cheers,
Rick