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Old 09-06-2012, 11:21 PM   #1
gcdowd
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Default Opinion on which yeast to use

Brewing up a pumpkin ale soon (a little late I know) and was just wondering which yeast I should use between S04 and Notty. I know the spices and pumpkin will be the main attraction so maybe the strain doesn't matter as much. Anyway, what do you all think I should use? Will it really matter?


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Old 09-06-2012, 11:42 PM   #2
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Won't matter. Pretty much the same.


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Old 09-06-2012, 11:44 PM   #3
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Quote:
Originally Posted by Mojzis View Post
Won't matter. Pretty much the same.
Disagree. Very different tastes. Did a 10 gallon batch of mild a few months ago. Half got the S-04, half got Notty. S-04 all the way.
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Old 09-07-2012, 12:04 AM   #4
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Disagree. Very different tastes. Did a 10 gallon batch of mild a few months ago. Half got the S-04, half got Notty. S-04 all the way.
Idk, you can ferment notty damn low and get a nice crisp taste out of it. Which I think think would go well with a pumpkin beer. I haven't tried 04 that low though.
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Old 09-07-2012, 12:06 AM   #5
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I like the idea of an English strain, but am not a fan of S-04. I used WY1469 Yorkshire and it's incredible. Don't have a comparison to anything else though.
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Old 09-07-2012, 12:27 AM   #6
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Yeah it called for Wyeast 1056 but I wanted a damn English strain!
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Old 09-07-2012, 12:32 AM   #7
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Idk, you can ferment notty damn low and get a nice crisp taste out of it. Which I think think would go well with a pumpkin beer. I haven't tried 04 that low though.
I also like fermenting on the lower end. The Nottingham version had a very strange twang that took almost a month of aging before it became drinkable, S-04 was delicious as soon as it was force carbed. This is the first time I've had a problem with Nottingham, but have read very mixed results from other people over the past couple years. It used to be my emergency reserve yeast. Now I keep extra S-04 and US-05 on hand.
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Old 09-07-2012, 12:44 AM   #8
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I would use the 04 for this. It seems to attenuate a little less, and lends itself to maltier beers. Nothing is nastier than a really dry pumpkin ale. The spices get really harsh without the sweetness.
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Old 09-07-2012, 12:48 AM   #9
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Rock on. S-04 it is. Thanks all!
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Old 09-07-2012, 01:15 AM   #10
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Quote:
Originally Posted by Mongrel View Post
I also like fermenting on the lower end. The Nottingham version had a very strange twang that took almost a month of aging before it became drinkable, S-04 was delicious as soon as it was force carbed. This is the first time I've had a problem with Nottingham, but have read very mixed results from other people over the past couple years. It used to be my emergency reserve yeast. Now I keep extra S-04 and US-05 on hand.
I'll have to try this out then, since they pretty much cost the same anyway.


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