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Old 02-18-2008, 06:09 PM   #1
mdf191
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Which Wyeast is the closest to Nottingham dry yeast? I was looking at orfy's goblin and thinking about using a liquid yeast instead of his suggested Nottingham. I was thinking london or british initially. But now I am also thinking about 1469 West Yorkshire ale yeast. Any suggestions?



 
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Old 02-18-2008, 06:23 PM   #2
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I used WLP002 when I made it, and it worked out very well. Although I think if I make it again I will just go with Nottingham, I just like that yeast a lot now.



 
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Old 02-18-2008, 07:02 PM   #3
DAAB
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WLP039 is reputedly the Nottingham strain although imo it's a little too highly attenuating for an authentic HG clone unless you mash hot. The Brakespear yeast is reputedly available as WLP023, Burton Ale, they own the Wychwood brewery (or possibly it's vice verca but I wouldn't be supprised if they use the same yeasts). It would certainly be a good yeast for this beer but you would want to mash at around 66 deg c/151 deg f, it would make it more of a 3 dimensional beer as Nottingham is very bland.

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From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73F
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Old 02-18-2008, 07:07 PM   #4
Orfy
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Any reason why you don't want to use the Nottingham?
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Old 02-18-2008, 07:09 PM   #5
Yuri_Rage
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The suggestions here so far sound reasonable, but, out of curiosity, why do you want to use liquid yeast for this one? Nottingham is cheap, ferments aggressively, leaves a clean flavor, tolerates a wide range of temperatures, and flocculates well. To substitute a similar liquid strain in this case seems a waste of money.
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Old 02-18-2008, 07:38 PM   #6
mdf191
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My reason for going liquid is that I am brewing the extract/steep version of the goblin, not the AG. I was a little concerned nottingham would not leave my brew "rounded" enough.

 
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Old 02-18-2008, 07:45 PM   #7
mr x
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The BYO clone specs 1187 Ringwood for Hobgoblin.
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Old 02-18-2008, 07:59 PM   #8
DAAB
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Quote:
Originally Posted by mdf191
My reason for going liquid is that I am brewing the extract/steep version of the goblin, not the AG. I was a little concerned nottingham would not leave my brew "rounded" enough.
Switching to a liquid version of Nottingham wont make any difference, it's the same yeast.

I'd go for the Ringwood or WLP023, they make great English Ales.

You'll need to rouse the Ringwood yeast daily or even twice daily though.
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Old 02-18-2008, 07:59 PM   #9
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Quote:
Originally Posted by mdf191
My reason for going liquid is that I am brewing the extract/steep version of the goblin, not the AG. I was a little concerned nottingham would not leave my brew "rounded" enough.
I don't quite follow this logic. Are you trying to make up for lost malt flavor by substituting yeast flavor? Or do you just want a less attenuative yeast?
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Old 02-18-2008, 08:13 PM   #10
mdf191
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I was concerned by how attenuative nottingham sounds. Plus I have only used liquid yeasts up until this point and have always had good results. Maybe I just have an unrealistic view that dry yeast produce less exciting beer. Guess that doesn't make alot of sense



 
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