House Yeast for Brewery

[Dcpcooks]

I know of two breweries in Chicago the use ESB as a main house yeast and bring in some London ale strains for specialty beers. They usually run two to three yeasts

 

[aeviaanah]

Thanks everyone for the input. Our next batch will test WLP-051, Wyeast 1318 and US-04

 

[Comfort_Zone]

Have you considered something like Omega's Voss? At the low end it's ridiculously clean but crank it up toward 100F and you get this awesome orange character. Also attenuates like crazy any flocs like a brick.

 

[aeviaanah]

Have you considered something like Omega's Voss? At the low end it's ridiculously clean but crank it up toward 100F and you get this awesome orange character. Also attenuates like crazy any flocs like a brick.

100F?! This is nuts. The orange is pleasant, no other off flavors? I’ll check it out

 

[Biobrewer]

A number of commercial breweries of varying size use our Midwestern Ale as a house yeast for a broad spectrum of beers. On the lower end in the mid 60's you'll get a relatively clean profile, and up into the low 70's it will crank out a pretty complex citrus profile. It's super easy to work with and is a rather fast fermenter and attenuator, and flocculates well without the need to cold crash.

I also second considering a Kveik strain. We offer our Sigmund's Voss Kveik and similar to others it is quite clean in the 65-70 F range (albeit rather slower) and very orange peel at the 90-110 F range. A very interesting strain, but as I mentioned, will be slower on the lower end, which could affect production times.

Good luck with the launch of Five Eye Brewing Co.!

 

[couchsending]

A number of commercial breweries of varying size use our Midwestern Ale as a house yeast for a broad spectrum of beers. On the lower end in the mid 60's you'll get a relatively clean profile, and up into the low 70's it will crank out a pretty complex citrus profile. It's super easy to work with and is a rather fast fermenter and attenuator, and flocculates well without the need to cold crash.

I also second considering a Kveik strain. We offer our Sigmund's Voss Kveik and similar to others it is quite clean in the 65-70 F range (albeit rather slower) and very orange peel at the 90-110 F range. A very interesting strain, but as I mentioned, will be slower on the lower end, which could affect production times.

Good luck with the launch of Five Eye Brewing Co.!

Pitching Voss tonight. How slow is slow in the 65-70 range?

 

[Biobrewer]

I've used it around 70 F and while I didn't collect data points throughout the fermentation, it took about 2-3 days longer to reach terminal gravity compared to similar (but different) beers fermented around 90F. Attenuation was still north of 80%.