Suggestions for an easy first time Ale yeast
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SA-05. By far the most versitile and easy to use dry yeast I have used. Perfect for pale ales.
SimonHucko
Well-Known Member
another vote for Safale US-05 (dry). just sprinkle on top of your wort when it's at the right temperature and you're good to go. nice and clean and fairly temperature tolerant.
beergolf
Well-Known Member
another vote for US-05. Very easy to use and works great.
zeg
Well-Known Member
I used Nottingham for my first brew. It's great, except that you need to keep it cooler than most ale yeasts.
tonyolympia
Well-Known Member
If you're just getting started, you might want a more flocculent yeast than US-05 (i.e., that drops clear more quickly, resulting in a brighter beer).
For dry yeast, try S-04. If you're willing to try liquid yeast, I recommend Wyeast 1098. I made a blonde ale with 1098, and it was the first beer I made that my friends really liked.
For dry yeast, try S-04. If you're willing to try liquid yeast, I recommend Wyeast 1098. I made a blonde ale with 1098, and it was the first beer I made that my friends really liked.
Odin_Brews
Well-Known Member
American Ale, US-05, English Ale US-04. Both easy to use and good results
Xpertskir
Well-Known Member
do yourself a favor and find some patience, the quality of your beer will be your reward.
S04 will finish and floc fast though.
zeg
Well-Known Member
That's a pretty tall order. The S-04 and US-05 yeasts only claim 24°C as a highest temperature, and everything I've read suggests that even that is going to result in some questionable results.
Maybe saison type yeasts? I've heard they're suited to warm fermentations. But you're going to be pretty much stuck with specialty yeasts at that kind of temperature. You really want down closer to 20°C or below.
04 taste like crap. At least to me. Some like it, some don't. If your just starting though, I'd stick with the 05.
https://www.homebrewtalk.com/f163/not-loving-s-04-a-363641/
Odin_Brews
Well-Known Member
05 is nice and clean and 04 gives more esters, I generally use 04 more for ESB or browns and 05 for pale and IPA, I don't like the esters from 04 getting in the way of my hops.
I find both finish equally quickly, a week at most when I keep em at the low end of the temp range, you definetly want below 20C (low to mid 60's).
To help either start off quicker and healthier rehydrate. For 5 gallons take 300 ml H2O, boil, cool to 18 or so and throw the yeast in. You can do this early on in the brew day and a few hours in water will help them immensely.
I find both finish equally quickly, a week at most when I keep em at the low end of the temp range, you definetly want below 20C (low to mid 60's).
To help either start off quicker and healthier rehydrate. For 5 gallons take 300 ml H2O, boil, cool to 18 or so and throw the yeast in. You can do this early on in the brew day and a few hours in water will help them immensely.
william_shakes_beer
Well-Known Member
How long do you run your primary fermentation? I have learned that with 4 week primary, 4 week bottle conditioning and no secondary, any yeast will attenuate and floculate fully and carb correctly. I presently select my yeast strain for the taste characteristics, not attenuation speed. If you want it quick, I suggest you purchase some of those empty bottles that are occasionally delivered to local retail outlets accidently filled with beer. It will give you more bottles to fill and will give your beer more time to fully develop. If you drink it in less than 8 weeks from brew day you're drinking green beer, which is usually not when it is at its best.
From my point of view, as I see, all new home brewers, including me, aren't patient enough and want to taste beer to soon, young beer doesn't taste right, I suggest to you ferment at 65-68F(18C), construct fermenting chamber with an old fridge and install additional heater, buy aquarium temperature controller and leave wort as is, after you reach FG(approx. 2 weeks for ale yeast), leave at least 1 week in primary after fermentation is done, I don't think that secondary is necessary, for primary fermentation my suggestion is 3 weeks all together. Leave your beer 1 week at room temperature in bottles, and then at least one week leave bottles in cold cellar, before tasting, put your bottles in cooler for 3 days, if your beer won't taste as you like, change the recipe next time.
ReverseApacheMaster
Well-Known Member
If you can't keep your beer in the 60-69F range I would suggest T-58 in a Belgian beer. Those strains prefer to ferment in the 70s and will be more forgiving towards temperature swings.
