Yeast substitution?

[mrgrimm101]

Hello,

So I really want to make this recipe here: https://www.homebrewtalk.com/f69/hop-juice-imperial-ipa-24919/

But I had a question about the yeast.

I only have a handful of brews under my belt, and so far I only have experience with dry yeast. The above recipe calls for liquid yeast with a starter.

What would be some effects of changing the yeast on this recipe from liquid with a starter to dry? I would most likely rehydrate the dry yeast as well.

Can I swap the liquid for dry or should I just wait to make this until I am read for liquid starters?

Thanks for any advice/help.

 

[Yooper]

You can use a dry yeast. That strain is very similar to S05, and you can use it as a sub without any issues at all.

 

[tmendick]

Use a pack to a pack and a half of US05 its basically the same strain

Ninja'd by Yooper, what's new

 

[wanders]

What would be some effects of changing the yeast on this recipe from liquid with a starter to dry? I would most likely rehydrate the dry yeast as well.

Can I swap the liquid for dry

Yep, Safale US-05 would be a good replacement. Flavor differences should be minimal

 

[mrgrimm101]

Awesome thanks! Any thoughts on whether I should rehydrate or not?

 

[wanders]

Some people don't, but the manufacturer recommends rehydrating so I would say do it.

 

[sweetcell]

+1 to rehydrating the dry yeast. dry yeast should always be rehydrated, IMO.

 

[jekeane]

Can you pitch it dry sure. But it takes minimal effort to rehydrate the yeast and you will get a better cell count doing so. Always rehydrate imo.

Put 4oz (per packet) of tap or spring water in a clean microwave safe container (I generally dip my bowl in star san prior to filling) Heat water to 85-95 degrees. Sprinkle yeast on top of water and cover loosely with sanitized foil do NOT stir. Wait 15 minutes. Stir in the yeast wait another 15 minutes then you are ready to pitch it should look creamy at this point give it a swirl before pitching to loosen. Don't leave your yeast sitting for too long I usually do this pretty close to flame out as the process of getting my beer from the stove to the carboy takes about 30 minutes. If you are topping off save a little of your water to rinse any clingy yeast off your funnel or out of your bowl.

Here is a video: They have a few different suggestions for temperature I think they are defaulting to the US-04 directions. http://youtu.be/SL92Bd4kfbQ

 

[mrgrimm101]

How about for this recipe:

yeast: "Dry English Ale" WLP007
1.5625 lbs Special B 147L
8 lbs Amber DME

1 oz Chinook (60 min)
1 oz Chinook (45 min)
1 oz Chinook (15 min)
1 oz Chinook (0 min)

 

[MaxStout]

How about for this recipe:

yeast: "Dry English Ale" WLP007
1.5625 lbs Special B 147L
8 lbs Amber DME

1 oz Chinook (60 min)
1 oz Chinook (45 min)
1 oz Chinook (15 min)
1 oz Chinook (0 min)

You could sub S-04.

 

[sweetcell]

How about for this recipe:

yeast: "Dry English Ale" WLP007
1.5625 lbs Special B 147L
8 lbs Amber DME

1 oz Chinook (60 min)
1 oz Chinook (45 min)
1 oz Chinook (15 min)
1 oz Chinook (0 min)

That's a lot of Special B. I would cut down to one pound, unless you are really familiar with its flavor and that's what you want.

User light DME instead of Amber. At 147L, you'll get plenty of color and flavor from the Special B.

English yeast, Belgian crystal malt, American hops... Should be interesting.

 

[mrgrimm101]

I was trying to find a clone of Stone Arrogant Bastard and this was a recipe that someone suggested a few posts down on this thread:

https://www.homebrewtalk.com/f14/stone-arrogant-bastard-clone-277628/

 

[pablosbrewing]

WLP002 is more likely. It's much closer to Stone's house strain and what they have been recommending for clones (yeah AB is still a house secret but Jamil and Tasty are still on the case).

http://www.stonebrew.com/news/081201/

 

[Puddlethumper]

https://www.homebrewtalk.com/f69/hop-juice-imperial-ipa-24919/

US-05 will work just fine but with an OG at 1.078 I would rehydrate and pitch two full packs. IMO, one pack isn't even close to enough yeast for that beer.