Another "which yeast should I use" thread (S-33 vs Nottingham)

[z-bob]

I'm going to brew a simple pale ale this weekend. 91% 2-row, 4.5% Munich, 4.5% caramel wheat. OG should be about 1.057, and I'll use Nugget hops for both bittering and flavor/aroma, about 45 IBUs.

I have packets of Nottingham and S-33 in the fridge, and I've never used either one. I know Notty will attenuate better, but do I really want that in a pale ale?

 

[beernutz]

I tried S33 once and was underwhelmed. It seemed to be at the opposite end of the attenuation spectrum from Nottingham and was too estery for my palate.

 

[CKing]

The answer is always Nottingham, great neutral yeast and a solid performer.

 

[seatazzz]

+1 to that. Notty is my go-to if I don't have any slurry I can use. Always finishes clean and hardly any esters, also it works fast. The slurry I get from it performs well too.

 

[z-bob]

So save the S-33 for a low-gravity British beer, so it'll have a little chew to it even at, say, 3.5% ABV? (like Danstar Windsor)

 

[MaxStout]

Nottingham or US-05 are always my go-to dry yeasts for clean, pale ales. Go Notty!

 

[MrHopScotch]

+1 for Notty. It's my go-to as well. Extremely clean and has the added benefit of working well at low temperatures.