Favorite English yeast?

[Tony B]

I am building my yeast bank and don’t have an English yeast yet. I am planning to brew an ordinary bitter soon and trying to figure out which yeast to go with. I would like something versatile that lends itself well to several styles.
What do you like?

 

[rmr9]

Imperial A09 pub and wyeast 1469 West Yorkshire are my go-to British yeast. Haven’t strayed away from those two, and I may never!

 

[PberBob]

I just fell in love with wY1099 Whitbread Ale yeast. Our club just filled a whiskey barrel with Russian imperia stout made with it. I repitched it into an English ESB. It has nice fruit esters at 69-72 F, which play well wth caramel flavors.

 

[user 246304]

Wyeast 1469. Though I have banked several others bought as slants directly from England.

 

[Cheshire Cat]

Nottingham dry yeast.

 

[schmurf]

WLP013, works for almost all my ales, English and American.

 

[Miraculix]

Imperial pub would be the one if I'd take only one.

 

[CascadesBrewer]

WLP013, works for almost all my ales, English and American.

I became a big fan of WLP013 several years ago. I really liked it in malty English styles like. I used it mostly in several batches of an English Porter and a few other things like a Mild. To me it has a nice English-y character without being too fruity, good medium mouthfeel, and it has a touch of a pleasant tobacco note. While I have not used many of the "equivalents" recently, I tend to think the White Labs strain is a bit unique.

I am mostly using dry yeast these days and I have not quite found my favorite English dry yeast. S-04 is decent enough and is getting to be my go-to. I like the attenuation and easy of use, but it can be a little plain. Some of the dry yeasts with more character have lower attenuation. Trying out Verdant in an English style has been on my list of things to try.

 

[Miraculix]

I became a big fan of WLP013 several years ago. I really liked it in malty English styles like. I used it mostly in several batches of an English Porter and a few other things like a Mild. To me it has a nice English-y character without being too fruity, good medium mouthfeel, and it has a touch of a pleasant tobacco note. While I have not used many of the "equivalents" recently, I tend to think the White Labs strain is a bit unique.

I am mostly using dry yeast these days and I have not quite found my favorite English dry yeast. S-04 is decent enough and is getting to be my go-to. I like the attenuation and easy of use, but it can be a little plain. Some of the dry yeasts with more character have lower attenuation. Trying out Verdant in an English style has been on my list of things to try.

If you are not into massive fruitiness, skip the verdant. It is really just massive fruit salad. It works incredibly well with big American hop flavours but disturbs an English ale, at least to my taste. If you really want to try it in a bitter, mix it with notti or s04. 1/3 verdant and 2/3 the other yeast. Or even only a quarter verdant. It is really powerful.

Your description of wlp013 sounds really nice, exactly what I'm looking for. I'm going to try it with my next bitter! Thanks!

 

[corncob]

I will respectfully countersignal the advice the skip verdant. For me the jury is still out on how well it goes in English styles, which is the same as saying it's not so out of place (according to my pallette) as to immediately relegate to American styles only. I have seen posts on here but others who use it for English styles as well.

Is not dead-on, mainstream English, but I think it's worth a try. Different people are sensitive to different things. (it's real fruity)

 

[Miraculix]

I will respectfully countersignal the advice the skip verdant. For me the jury is still out on how well it goes in English styles, which is the same as saying it's not so out of place (according to my pallette) as to immediately relegate to American styles only. I have seen posts on here but others who use it for English styles as well.

Is not dead-on, mainstream English, but I think it's worth a try. Different people are sensitive to different things. (it's real fruity)

I have seen others doing all sort of weird stuff claiming that it's a nice thing to do.

During my five years in the UK, I've never had a bitter that came close to what verdant brings to the table.

If you're into that specific taste, sure, go for it! It's just so damn intense and unique that I wouldn't recommend it for a standard type of English bitter.

However, fermentation wise it's a great yeast. Reasonable attenuation and flocculation, reliable, does not care much about temperature. Funnily enough, the specific taste gets lost with American hops coming into play. I use it often for my American inspired beers.

 

[corncob]

I agree 100% directionally. I am just not sure I'm on the same page as far as magnitude.

The age old question of homebrew remains unanswered: "what is the good dry English yeast?"

 

[tracer bullet]

I love the varied opinions. I figured most folks would say Wyeast 1968 ESB. Which is my choice! Maybe it's a bit too common or something, I love tinkering with recipes and trying new yeasts, but I find myself always going back to it as being the one to beat.

 

[Miraculix]

I agree 100% directionally. I am just not sure I'm on the same page as far as magnitude.

The age old question of homebrew remains unanswered: "what is the good dry English yeast?"

Yep.

I first thought that verdant would be it, the one everybody was waiting for and used it excessively. Probably the one yeast that I have used in the biggest number of different styles and probably the one I have most experience with. My verdict, excellent Caribbean stout yeast and excellent "American bitter" yeast. Something like Camden pale ale or other "crossover" type of bitters. Also great in normal American strength ales where the American hop is on the forefront.

Btw. Still haven't found a really good dry English yeast. I've also tried a lot of mixes of different dry yeasts. Verdant can help to fruiten up a mix. There are other yeasts that bring fruit but I've yet to find a dry yeast that can bring the other English type of flavours.

 

[Cheshire Cat]

As someone who has been drinking bitter for over 50 years, I use a Nottingham yeast (Midland) for all my English bitter, having previously used S04. I have never used a liquid yeast but as my bitters are just like I buy in the pub I don’t think I ever will. For Scottish or Irish beers I use a yeast called Beoir (yeast in Gaelic) from Crossmyloof who repack yeast in Glasgow.

 

[Miraculix]

As someone who has been drinking bitter for over 50 years, I use a Nottingham yeast (Midland) for all my English bitter, having previously used S04. I have never used a liquid yeast but as my bitters are just like I buy in the pub I don’t think I ever will. For Scottish or Irish beers I use a yeast called Beoir (yeast in Gaelic) from Crossmyloof who repack yeast in Glasgow.

Notti is certainly a great yeast and you can make great bitters with it. It's just so neutral that I wouldn't put it in the "really great" category that for example I put imperial pub into.

 

[balrog]

Jumping in here to agree on Verdant/Notty mix. But be prepared for the fruit.

 

[corncob]

Yep.

I first thought that verdant would be it, the one everybody was waiting for and used it excessively. Probably the one yeast that I have used in the biggest number of different styles and probably the one I have most experience with. My verdict, excellent Caribbean stout yeast and excellent "American bitter" yeast. Something like Camden pale ale or other "crossover" type of bitters. Also great in normal American strength ales where the American hop is on the forefront.

Btw. Still haven't found a really good dry English yeast. I've also tried a lot of mixes of different dry yeasts. Verdant can help to fruiten up a mix. There are other yeasts that bring fruit but I've yet to find a dry yeast that can bring the other English type of flavours.

I'm about to tap a batch of my "sparkling American mild" (still a recipe in progress) made with verdant for the first time. It's hopped with cluster and goldings. I have high hopes based on samples. After that I've got a very basic best bitter with a pound of muscovado, fermented warm. Should be a fruit bomb. A fruit war crime. A fruit extinction event. I hope it will allow me to make a call on using verdant for English styles. For next year though--it's almost time for shipping liquid yeast in my part of the world and I'm ready for bitter after bitter after bitter fermented with 1469.

 

[BongoYodeler]

I'll soon find out about A09 Pub as I'm currently using it for the first time. My kegmenter blowoff is happily bubbling away, and it in fact began bubbling a mere 3 1/2 hours after pitching.

 

[ian59]

As someone who has been drinking bitter for over 50 years, I use a Nottingham yeast (Midland) for all my English bitter, having previously used S04. I have never used a liquid yeast but as my bitters are just like I buy in the pub I don’t think I ever will. For Scottish or Irish beers I use a yeast called Beoir (yeast in Gaelic) from Crossmyloof who repack yeast in Glasgow.

 

[ian59]

I also use Cross My Loof Celtic Ale Yeast for my A.K. Best Bitter - it's great!
For a good all rounder I use CML Atlantic Yeast , works well on many styles .
On a side note their Yeasts are very reasonably priced and free UK postage , not sure if they post overseas.

 

[Miraculix]

I also use Cross My Loof Celtic Ale Yeast for my A.K. Best Bitter - it's great!
For a good all rounder I use CML Atlantic Yeast , works well on many styles .
On a side note their Yeasts are very reasonably priced and free UK postage , not sure if they post overseas.

They are repackers. What you are using there is still a yeast from the big companies, just for less money.

 

[Shenanigans]

My go to British yeast is WLP007 but I've only used it in Stouts, Porters and IPAs, no bitters yet.

 

[Richardbemboka]

I saved some from a muntons Midas touch kit which I believe is Windsor, it rocks, very fast and high actuation, peach esters at warm temperatures.

 

[Beermeister32]

Hard to beat Nottingham. If I had one to use, it would be Nottingham.

 

[Ingo]

I don't have much experience with many types of yeast but I 've been working with Imperial Pub A09 for my bitters and I am very impressed with it. Fast fermenter and flocculates like a brick with very nice flavor.

 

[BongoYodeler]

I don't have much experience with many types of yeast but I 've been working with Imperial Pub A09 for my bitters and I am very impressed with it. Fast fermenter and flocculates like a brick with very nice flavor.

Fast for sure. I'm fermenting with it now and it had noticeable signs of fermentation starting within 3 hours of pitching. And 24 hours post-pitch it was already within 5 gravity points of Beersmith's estimated FG.

 

[Miraculix]

Fast for sure. I'm fermenting with it now and it had noticeable signs of fermentation starting within 3 hours of pitching. And 24 hours post-pitch it was already within 5 gravity points of Beersmith's estimated FG.

I experienced it being done in about two to three days. I usually wait 7 days for convenience, brew it on the weekend, bottle it on the weekend. Giving it a bit time to clean up as well.

 

[BongoYodeler]

I experienced it being done in about two to three days. I usually wait 7 days for convenience, brew it on the weekend, bottle it on the weekend. Giving it a bit time to clean up as well.

Exactly my plan. Brewed Monday so I hope to keg it early next week.

I understand this yeast flocs out nicely, but have you ever used anything additionally to fine it? We have a local contest at the end of October and I hope to enter this beer (a Bitter). I'd like for it to be as clear as possible by then. That should give it about 3 weeks in the keg before the contest.

 

[corncob]

A little gelatine in the keg with the priming sugar will get you a polished clarity with A09 by the time it's carbed, I'm my experience.

And I keg it as soon as the diacyl is mostly gone: 4-5 days or so.

 

[Miraculix]

In my experience, nothing needed. It will be clear after one or one and a half weeks.

I have had a 2 litre pet bottle once, filled with a pub bitter, bottle carbed with yeast residue. The last poured pint from the bottle got 60% of the yeast from the bottle due to being stupid. I saw it clearing COMPLETELY in the glas within ten minutes.

This yeast does not need finings of any kind.

 

[G_robertus]

I'm also for Verdant in many English styles. The esters can get overwhelming, especially the vanilla yoghurt thing. However, I've noticed it's less of an issue when fermenting colder and/or increasing bitterness. 30+ IBUs seem to be my minimum to counteract some of the sweeter esters. Malt bitterness will help with that too. It's therefore my main light/medium stout yeast as well. It does great in dry, export or maybe even tropical stout. I've got a dry stout that reminds me of O'Hara's ready to keg made with Verdant.
I'm starting to explore what New England can do as well, but that's a bit more in the mixed review area. The one time I tried it in a light beer the bottles developed some kind of autolyse flavour that ruined everything I had left. I never had this happen before. Dark beers tend to work well with 5/6+% ABV, but I'd need to test that some more as well.

 

[Wigglebutts Brewery]

WLP002 my almost every brew yeast. Active ferment and drops clear…. I’ve got lots of frozen vials and starters explode with activity.

 

[Shenanigans]

Anyone here already tried Saturated from WHC Labs in Ireland in a bitter?
It's another dry version of LAIII that's supposed to be not as fruity as Verdant.
I brewed a Young's Special London Ale clone a few years ago with Verdant and I liked it but it was indeed very fruity. I haven't had the original so can't say if Verdant was too different than LAIII.

Anyway, I plan on rebrewing with Saturated sometime this Winter so will report back.

 

[CascadesBrewer]

Anyone here already tried Saturated from WHC Labs in Ireland in a bitter?

I have not, and I am curious about WHC Labs. I got the impression that there were only about 4 manufacturers of dry yeast for brewing (Fermentis, Lallemand, AEB and Angel...with the first 3 being European based and Angel from China). WHC Labs does appear to be making their own dry yeast, so it might be that they have unique strains of dry yeast. I am not aware of any vendors in the US that carry WHC Labs yeasts.

 

[Shenanigans]

I have not, and I am curious about WHC Labs. I got the impression that there were only about 4 manufacturers of dry yeast for brewing (Fermentis, Lallemand, AEB and Angel...with the first 3 being European based and Angel from China). WHC Labs does appear to be making their own dry yeast, so it might be that they have unique strains of dry yeast. I am not aware of any vendors in the US that carry WHC Labs yeasts.

They have a distributer in Oregon but looks like only for commercial use.
However, it can't hurt to contact them and ask.
Or you can order direct from their website only 5 euro plus 19.50 p&P

 

[Northern_Brewer]

I have not, and I am curious about WHC Labs.

Perhaps the product that typifies what they're about is a Whitbread yeast called Bond. Which has absolutely nothing to do with WLP007, clearly.

So being a bit careful what I say - they're maybe not the first company I would think of for innovation. But whatever they produce will usually have a cute name.

 

[Miraculix]

Perhaps the product that typifies what they're about is a Whitbread yeast called Bond. Which has absolutely nothing to do with WLP007, clearly.

So being a bit careful what I say - they're maybe not the first company I would think of for innovation. But whatever they produce will usually have a cute name.

So are they doing their own strains or not? I don't understand.

 

[Cheshire Cat]

So are they doing their own strains or not? I don't understand.

They produce liquid versions of their dried yeasts but I have no clue what the raw materials are to make a yeast from scratch.

 

[Miraculix]

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