Yeast substitution

I want to brew a Wheat Ale this weekend, and the recipe I'm working from calls for Fermentis SafBrew S-33 yeast. I want to keep costs for the batch down, so I'd rather use one of the yeasts I have on hand.

I have a couple of packets of Danstar Nottingham and a vial of Wyeast 1338 European that I harvested from the last batch.

Would either of these be an acceptable substitute in a Wheat Ale? Or should I just spend the extra money and go with something else (I'm not sure if the LHBS carries Fermentis or not).

Thanks!

the wyeast 1388 will add some fruity tones and work ok, but i'd say get a true wheat yeast, dude. you'll thank yourself later

my favorite is WLP300

$3 for the yeast you need. Skip lunch and get it!

They didn't have the Safbrew at the LHBS, so I ended up going with the Wyeast 3056 Bavarian Wheat. That should work out okay, I would think.

Thanks for the input!

Yeah that will work very well. When you are done harvest some of that yeast...IMO the best way to keep future costs down. A good investment.

Well, my luck has been hit and miss with trying to harvest. Since I don't think I'll be doing another wheat for a while, I may just skip it this time around. (I already have that 1338 that I harvested from the last batch.)

I've actually only pitched with harvested yeast once, and that beer's still conditioning in the bottles, so I don't know how it's turned out, yet. I'm a little worried, since I think the batch that I harvested from might be infected (I can't really tell, because my pallet is not yet that sophisticated, and I don't know if it's infected or just needs to "mellow" - I may post about this in another category).