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Old 03-28-2007, 03:27 AM   #1
ranger13
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Feb 2007
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Anybody have any good ideas on a yeast for a Cream Ale. I am looking for a Wyeast yeast. I like there yeast and will keep using them. But I am at a loss as to what to use.

Thanks again

 
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Old 03-28-2007, 03:37 AM   #2
Beerrific
 
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Take a look at Wyeast 1056. From their website: "Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile."

I think this is what you want.

 
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Old 03-28-2007, 03:39 AM   #3
Yuri_Rage
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Not to rain on the Wyeast parade, but Nottingham is AWESOME. I wasn't a dry yeast guy until my last brew...and it was GOOD! Clean flavor profile, flocculant, fast...exactly what you want in a light, clean beer.
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Old 03-28-2007, 04:09 AM   #4
Pumbaa
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All will work nicely for a cream ale

Quote:
http://www.wyeastlab.com/beprlist.htm

1056 American Ale Yeast.
Probable origin: Balentine India Pale Ale, USA
Beer Styles: American Pale, Brown Ales, Porters, Stouts, IPA's
Commercial examples may include: Sierra Nevada Ales, Belentine IPA, and St. Louis Pale Ale, Flatlanders
Unique properties: Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 60-66º F, (15-19º C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation is moderate. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or Pad filtration recommended. Flocculation - low to medium; apparent attenuation 73-77%. (60-72° F, 15-22° C)

1272 American Ale Yeast II. Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Accentuates hop character at warmer fermentation temperatures with intense fruitiness. Flocculation - high; apparent attenuation 72-76%. (60-72° F, 15-22° C)

2112 California Lager Yeast. Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. Flocculation - high; apparent attenuation 67-71%. (58-68° F, 14-20° C)
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Old 03-29-2007, 02:53 AM   #5
stevehaun
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wyeast 1007

 
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Old 03-29-2007, 07:56 PM   #6
dannypo
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Go with something very nuetral and clean.

If you are going to use wyeast I like 1056, 1272 or 1007. In that order.

 
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