Dry Yeast Profiles/Descriptions

[Denny]

Does anyone know of a link to side by side comparisons between T-58 and liquid strains for making a Belgian?

I don't think there is any comparison. T-58 doesn't remind me a lot of any other Belgian strain I've ever used.

 

[carbon111]

I'm thinking of putting all this info I'm finding into a single chart with info something like this with all the commercially available yeasts on one handy page:

 

[niko]

I'm thinking of putting all this info I'm finding into a single chart with info something like this with all the commercially available yeasts on one handy page:

That would be great and very useful... can't wait to see it finished.

 

[carbon111]

Thanks.

I know I'm not "re-inventing the wheel", but It would be nice to have a single simple reference chart.

I'll finish it this this weekend sometime and post it here for criticism/corrections/suggestions.

 

[Revvy]

That's cool...I remember that with beersmith Us-05 and Pacman (liguid) weren't included so I had to add them, and I had to do web digging and ask people for info just like you, your chart would have come in quite handy.

 

[yeoldebrewer]

I'm thinking of putting all this info I'm finding into a single chart with info something like this with all the commercially available yeasts on one handy page:

Good work! It would make a great sticky.

 

[B-Dub]

Safale S-04 gave me a huge stone fruit flavor in a Bitter last year. I used a large % of torrified wheat and EKG. Everyone who tasted it said how much they liked my Peach beer! That would be a great complement IF there was actually fruit in it. I have read others experienced the same flavors.

As for the T-58, I use it to bottle condition all my Belgian beers. Great flocculation, high alcohol tolerance and broad temperature range make this a perfect fit for big Quads and Triples. http://www.fermentis.com/FO/pdf/HB/EN/Safbrew_T-58_HB.pdf

 

[carbon111]

I've been dealing with a bad food-based allergic reaction so it will be a few days before I can finish the spreadsheet and PDF.

Thanks to those who sent me the info via PM!

 

[bhs668]

Bump, updates?

 

[z987k]

I'm pretty sure fermentis has came out and said US-05 is chico ale yeast, not like it, but is it. So US-05=1056=001.

Notty isn't quite as clean as 05 is. Can you sub it... sure but it's not quite the same.

 

[Revvy]

I'm pretty sure fermentis has came out and said US-05 is chico ale yeast, not like it, but is it. So US-05=1056=001.

+1 to this!!!

 

[z987k]

+1 to this!!!

and +1000 to your earlier post.

if anyone is getting peaches or any esters from chico yeast, try not fermenting at 90F. It is probably one of the most forgiving strains for clean fermentations that are a bit high in temp.

 

[Revvy]

and +1000 to your earlier post.

if anyone is getting peaches or any esters from chico yeast, try not fermenting at 90F. It is probably one of the most forgiving strains for clean fermentations that are a bit high in temp.

Yepper!!!!!

I think at least once or twice I HAVE fermented it by accident (not having swamp cooler ready for warm weather brewing and getting a heat snap) in the high 70's or low 80's and still managed to have a clean flavor profile....

05 is pretty much my "goto" neutral ale yeast.

I've only now started weening myself off using it so often and trying to brew more yeast driven beers like belgians to actually get those esters and stuff. It's been fun actually.

 

[carbon111]

UPDATE: I am still working on the dry yeast reference chart/spreadsheet but, unfortunately, I only have MS Office at work so I'm doing it in dribs and drabs. I'll post it when it's done.

...definitely need Excel + Word for home but won't pay MS's extortionate prices for as little as I would use them.

 

[Rick500]

Download OpenOffice...it's free and very good. (And compatible with Word and Excel.)

 

[Denny]

I'm pretty sure fermentis has came out and said US-05 is chico ale yeast, not like it, but is it. So US-05=1056=001.

But I think they've all developed different characteristics. I find subtle differences between all 3.

 

[PseudoChef]

Yeah, I know I'm in the 1% minority, but I find 001/1056 still cleaner than S-05. Once someone in my brewclub pointed out a repeated peach from S-05 (fermented at 58, not 90) I can taste it everytime.

 

[Denny]

I don't know if I could say one is cleaner than the other, but there is a distinctly different mouthfeel even when both finish at the same FG.

 

[PseudoChef]

Yeah, I think it's just because my club members said it - so now I notice it. If they never had, I probably would have never noticed it.

Sounds like a job for a split batch, blind triangle test to really find out.

 

[B-Dub]

I only noticed the peach in the 0-4, the English.

 

[Denny]

Sounds like a job for a split batch, blind triangle test to really find out.

Yep, that's what I did. Split 10 gal. of wort and fermented 1/2 with 1056 and the other 1/2 with 05.

 

[Hound_Dog]

Thanks for the effort in putting this together. It will definitely come in handy when you're done.

 

[justflow1983]

UPDATE: I am still working on the dry yeast reference chart/spreadsheet but, unfortunately, I only have MS Office at work so I'm doing it in dribs and drabs. I'll post it when it's done.

If you have a gmail account, click Documents on the top left of the page and you have a web-based document (spreadsheet, word file, whatever you want) that you can even share with other gmail accounts so that you can all edit it

 

[mithion]

I know this is an old thread, but I was wondering how this list was coming about? I also would like to mention a theory about nottingham yeast. Is it possible that it's related to the Wyeast 1098 British Ale strain or the WLP007 Dry English from white labs?

Nottingham:
"The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop."

Wyeast 1098
"Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C)."

The descriptions are both similar. Both strains also attenuate quite well and have good flocculation characteristics. This leads me to believe that if they are not from the same strain, they could probably be substituted for one another. Anyhow, just my two cents.

 

[brettwasbtd]

I know this is an old thread, but I was wondering how this list was coming about? I also would like to mention a theory about nottingham yeast. Is it possible that it's related to the Wyeast 1098 British Ale strain or the WLP007 Dry English from white labs?

Nottingham:
"The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop."

Wyeast 1098
"Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C)."

The descriptions are both similar. Both strains also attenuate quite well and have good flocculation characteristics. This leads me to believe that if they are not from the same strain, they could probably be substituted for one another. Anyhow, just my two cents.

ya! Did this list ever make it out alive?

 

[gguess]

Question on splitting a batch. I have two batches where I boiled up the wort and then tried to split. In both cases the Specific Gravity was significantly different between the fermentors (1.056 vs 1.040 for one batch). The last batch I even added a large amount of water to the wort to dilute it to reduce the likelihood of a mismatch. Do the components settle quickly from the water?

What is the recommended method to split a batch. I know sounds dumb but so far my method of a pan full of the wort to alternating to each fermentor is not working.