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Old 04-11-2008, 05:06 AM   #1
Apr 2008
Posts: 13

How important is it to get the specific yeast strain asked for in a recipe? For example I'm trying to do a Brown Ale and they are asking for 013 London Ale yeast, can I use another yeast with similar characteristics and be ok?

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Old 04-11-2008, 05:15 AM   #2
Blender's Avatar
Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts

Yeast can be interchanged to a degree. In your case a good substitute would be one that has a maltier profile. A good British ale yeast will be fine. It's kind of nice trying different yeasts in the same recipe to note some of the differences.

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Old 04-11-2008, 06:35 AM   #3
Apr 2007
Posts: 920
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You'd probably be fine with Safale-04, which is a good and cheap dried yeast strain.
On deck: Vienna/Northern Brewer SMaSH
Primary: Wenceslas Brown Porter.
Bottled: Miserable Fat Belgian Bastard Amber Ale.

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Old 04-11-2008, 02:49 PM   #4
html034's Avatar
Feb 2008
Jackson, MI
Posts: 282

Well, from what I understand from listening to the Jamil show, is that the yeast strain flexability depends heavily on the style. Like a saison for example, can only be made with a specific saison yeast strain, where more run of the mill styles like stouts and pale ales can use a variety of the more neutral yeast strains.

So I guess it has to do with how yeast oriented the style you are trying to make is. Things like belgians, and wheat beers would be much more yeast specific than brown ales and stouts.

That's what I have learned from the master.
Primary: Apfelwein x2, RyePA
Bottled: Porter

"I have striven not to laugh at human actions, not to weep at them, nor to hate them, but to understand them."
Baruch Spinoza

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Old 04-11-2008, 10:46 PM   #5
malkore's Avatar
Jun 2007
Posts: 6,922
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html has some good points.

some yeast strains are 'less specific'. others are very attuned to a style. Like hefeweizen yeast...its not very flocculent, and easily produces esters and phenols to provide the cloves and bananas one expects in a hefe.

if you used a non-hefe strain...well then you won't have a german hefe on your might by a crystalweizen, or an american wheat.

it just depends.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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