I found a Yeast Substitution Chart
A dry yeast replacement would be Danstar Windsor, which I am going to try instead of the Danstar Nottingham or maybe try both.
I just used my Danstar Windsor on a 3 Gal Porter (Was left over on a 10Gal)..
I found a Yeast Substitution Chart
A dry yeast replacement would be Danstar Windsor, which I am going to try instead of the Danstar Nottingham or maybe try both.
I just used my Danstar Windsor on a 3 Gal Porter (Was left over on a 10Gal)..
I brewed a six gallon batch following the BYO recipe. I split it 2 1/2 using WLP013, 2 1/2 with Safle US05, and 1 gallon with WLP002. I'm interested in the differences the yeasts bring.
Here is my New Albion inspired beer. It's not a clone, but close to it. I wanted something similar but not identical. Side by side, I would say it's identical in color. Mine pours a little clearer when they are both chilled to the same temperature. Head retention and lacing are about equal, mine having a little more lacing, if that even matters. Now on to what really matters. I used the following recipe:
I call it New Albion Steam
5.5 Gallon Batch
OG 1.058
FG 1.010
ABV 6.3%
11.5 Lbs Pale Ale Malt
.5 Lbs CaraPils/Dextrine Malt (I want a better head than what poured from the bottle)
.7 oz Cascade 60
.7 oz Cascade 30
.7 oz Cascade 15
(Estimated IBU=32.2)
Fermented with 4L of WLP810 San Francisco Lager at 52-54F, raised to 65F when gravity reached around 1.018 and held there for 2 days. Cooled to 52F for a few then cold crashed or semi-lagered for 2 weeks at 32-34F. Added gelatin and let rest for 3-4 days then bottled with 4.7 oz of priming sugar.
I can taste the difference in yeast. Mine has a "cleaner" flavor with more of the malt showing through. I would say the malt to hop flavor is well balanced and similar to New Albion Ale, but mine lacks that yeast character of theirs, so the malt really shines over the yeast flavor. Honestly, lagers are not my favorite, but this hybrid is among the best I've made and I prefer mine to New Albion Ale. It has more maltiness or breadiness to it, which I really enjoy.
Making this beer got me excited about doing more simple brews. I have a single malt lager and a single malt saison finishing up fermentation now with different amounts of cascade added at 60, 30, and 15 minutes. Both were suppose to be smaller beers, but they're just bit over 5%ABV. Either way, they will be good summer thirst quenchers.
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