NewBrew75
Well-Known Member
I'm a noob, and I'm interested in hearing from those that have used dry yeasts with great results. Any suggestions?
I use S-04, US-05 and Nottingham where appropriate.
For clean American style ales US-05 is the best choice. Nearly identical to Wyeast 1056 and WLP001.
For English style ales S-04 is a good yeast with plenty of typical English esters.
Nottingham is more like a dry English Ale. Cleaner and better attentuating than S-04 and therefore good for higher gravity English ales or some American styles. Probably the most versatile dry but in many cases one of the other is a more appropriate yeast.
Craig
I'll chime in with the others. I keep packets of Notty, US-05 and S-04 in the fridge along with various dry wine yeasts. Never had a reason to go with liquid as I brew American and English Ales exclusively.
Although I admit I gotta get some WLP500 and WLP550 to play around with.
I use S-05 the most, but I almost always have S-04, S-33, T-58, Nottingham, K-97 and S-189 on hand.
While there are some beers I can't make with these, I can do a majority without having the expense(or the need for a starter) of liquid
I've looked at the S-33, but have never tried it. The descriptions online that I have found says that it's good for higher gravity and belgian style beers. Many belgian beers rely heavily in the yeast to influence the flavor, does this yeast produce those flavors as well as liquid?
I've looked at the S-33, but have never tried it. The descriptions online that I have found says that it's good for higher gravity and belgian style beers. Many belgian beers rely heavily in the yeast to influence the flavor, does this yeast produce those flavors as well as liquid?
No, not at all.
If you search around, you'll find that it is often cited to be the Edme English strain.
nottingham, fermented COLD
nottingham, fermented COLD
Cold as in lager cold, or like 60 degree cold?
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