Yeast for a Brown??

[Grantman1]

I'm brewing a brown ale for the fall this weekend and am trying to figure out what yeast to use.

I'm going for a full bodied brown ale, using mostly english ingredients, but don't care too much about having it fit to style. I need something that won't over attentuate, so I'm thinking Notty is out of the question. I wouldn't mind a little fruitiness from the yeast, but I don't necessarily need it.


I'll be fermenting around 68* or so.

Any suggestions??

 

[bob1852]

Wyeast 1318

or

WLP013

I've used both with good success in brown ales.

 

[passedpawn]

S-04 if you like dry

 

[Fat_Bastard]

try wlp 002

 

[bmick]

WLP002 or WLP005, those will be true to style and definitely won't over attenuate, they're highly flocculant strains that will drop like a rock and give you a nice, clear beer after 3-4 weeks of primary.

 

[Bob]

+1 to S-04. I've used it with excellent results in Brown Ale.

Alternately, if you want a challenge, build a starter of Wyeast 1187 (Ringwood). My best English ales are brewed with Ringwood.

Bob