Best Yeast for English Brown?

[Fenster]

I'm torn between WLP005 and WYeast1098 to brew something close to a Newcastle. I've read the info on both websites, but would love to hear some feedback from you.

Thanks.

 

[mstev50]

My first brew was a Newcastle clone and I used Nottingham. Second time I brewed it, I went wit the 1098 and it turned out better than the first. Everyone that has tried it said it's better than the real thing, so I'm sticking with that!

 

[BrewSapiens]

White Labs WLP005 British Ale. It states 65-70deg fermentation temp. I've had better results toward the cooler end. Very Flocculent! You may have to stir the yeast up to finish fermentation, don't worry it'll drop back out in no time. my 2cents

 

[WBC]

Liquid yeasts are more pure and give better results than dry yeasts as a rule. That being said, I have brewed very good northern english browns with Safale 04. You do have to control the temperature with liquid or dry yeasts to brew reliably good ales because higher temperatures will produce more esters that may produce off tastes.

 

[Beerrific]

I would not use WLP005. I have used it in the past and it has a very distinctive flavor that I do not care for and is not a flavor in New Castle. Personally, I would use WLP002, I know it attenuates less, but I really like it.

Wyeast 1098 and WLP007 are reported to be the same strain, that would be my second choice.

 

[FishinDave07]

In "Brewmaster's Bible" by Snyder one of the recipes called East Coast Newcastle Brown Ale calls for using Wyeast 1028 london ale and Wyeast 1098British Ale.

 

[Fenster]

I appreciate your comments!

 

[david_42]

Liquid yeasts are more pure and give better results than dry yeasts as a rule.

No, completely wrong on both points.

 

[cheezydemon]

I agree that the WL will produce a slightly different, but slightly better brew.

I would up the crystal a tad. I now find New Castle a little watered down for my tastes.

 

[WBC]

No, completely wrong on both points.

Ok, what do you base that on? The fact that the dry yeast is dried can alter the yeast structure all by itself. Dried yeast has come a long way from what it was a few years ago but I think a pure strain of liquid can be propagated over and over and dry yeast mutates much faster and I do propagate yeast and therefore I disagree with you.

Edit: OK the Safale 04 yeast is not a good one for a true Newcastle, I agree but it is a good yeast for English Ale.