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Old 12-23-2011, 02:19 PM   #21
ayoungrad
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Originally Posted by ArcaneXor View Post
I have read that somewhere as well, but I think it's much closer to the regular Whitbread yeast. Dry English has a more neutral flavor profile and attenuates more.
If you look on Mr. Malty's strain guide (Yeast Strains), he lists WLP007 as whitbread dry = dry english ale yeast. And from my experience, I get up to 80% AA.

 
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Old 12-23-2011, 03:13 PM   #22
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Originally Posted by Cellarbrau View Post
Since no one has mentioned it yet these yeasts are from very iconic breweries, S-04 is Fullers strain and US-05 is from Sierra Nevada.

The formulation of SNPA vs ESB is not far off (in terms of hopping rate, gravity, grist) either so that really showcases the difference between these yeasts.
Huh? Really?! Everyone knows us-05 is the Chico strain, but did you make the rest up as you typed it? And c'mon, have you ever drank SNPA or fuller's ESB? There's more than just a difference in yeast there.

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Originally Posted by Cellarbrau View Post
Um... you got me. A brewer in the UK told me so..
Riiiiiight! Inside info noone else knows.

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Originally Posted by dannypo View Post
S-04 is not from Fullers. The Fullers strain is WLP002 or 1968. S-04 is the Whitbread strain which is why many find it oddly estery.
^this is more accurate. Wyeast 1968 is practically named after fuller's and nothing like s-04 or 1098/99.
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Old 12-23-2011, 03:23 PM   #23
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Quote:
Originally Posted by ayoungrad View Post
If you look on Mr. Malty's strain guide (Yeast Strains), he lists WLP007 as whitbread dry = dry english ale yeast. And from my experience, I get up to 80% AA.
Still think it's closer to 1098 than 007. It normally attenuates around 75%, but does go higher on occasion. But who knows...

 
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Old 12-23-2011, 03:48 PM   #24
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Quote:
Originally Posted by ArcaneXor View Post
Still think it's closer to 1098 than 007. It normally attenuates around 75%, but does go higher on occasion. But who knows...
The funny thing is that if you scroll down on that link, WLP007 is listed as equivalent to WYeast 1098.

 
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Old 12-23-2011, 03:53 PM   #25
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US-05 = American Styles
Us-04 = British Styles
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Old 12-29-2011, 04:28 AM   #26
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As usual Revvy provides a good concise answer while everyone else squabbles over the details.

 
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Old 12-30-2011, 02:30 AM   #27
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The details are the difference between good beer and great beer. Some of us strive to achieve a level above mediocrity. Please squabble away......

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Old 12-30-2011, 03:18 AM   #28
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Originally Posted by sudsmcgee View Post
The details are the difference between good beer and great beer. Some of us strive to achieve a level above mediocrity. Please squabble away......
Agreed. No harm in discussing these issues..

 
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Old 07-02-2013, 09:48 PM   #29
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Originally Posted by StophJS View Post
Thanks for the responses. I do really love the flocculation of S-04 but I could see how US-05 would be more appropriate for some styles.
I like the flavors I get with s-04 and I want it to floc out fast. If I finish high, that's okay by me. I also bumped up the grain bill. This is just my test run anyways, until my yg01 arrives and I can order Pearl and Apollo.

Oh yeah, I forgot to mention that I can't get apollo at either of my LHBS's. Looks like I'll just swap it with more Columbus. I am pretty sure I'll make damn good beer, even with my substitutes. Very much looking forward to having everything on hand to do the 4.0 clone to the tee, though.

Edit: Ooops. Replied to wrong thread. Couldn't figure out how to delete it.

 
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Old 07-05-2013, 09:45 AM   #30
stz
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I've used us-05 twice, first little rye irish red ale, second american wheat hop bomb. Spent a couple of weeks in primary, a couple of weeks in secondary and dropped out ok in both but it is easily roused in bottle I've found. I'm fermenting a s-04 best bitter now and it seems done in 2 days. Temp is easily 69-76f though so let you know how terrible the beer is. Actually I bet I'll like it, after about 3 months in bottle and a good chill (usually store cool, then fridge 3-7 days before serving) it'll be cleaner.

 
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