Low attenuation please

[TastyAdventure]

Looking for a relatively clean ale yeast with low attenuation. Any suggestions?

Please don't say S-04...

 

[RM-MN]

Danstar Windsor.

 

[slym2none]

Is Windsor really a "clean" yeast though? I thought it was good for making English-style beers because it left so many esters & fruity flavours...

 

[rupert130]

Why not adjust your mash temp? 156°F should leave you with a higher FG in the end.

 

[slym2none]

Maybe they are extract brewers... I thought the same thing, but didn't want to put words in their mouth.

 

[ericbw]

Munton's. The cheap kind, not premium. It drops early and seems pretty clean.

 

[TastyAdventure]

I'm not sure why but my beers always attenuate very well, even with a high mash temp. Plus there have been several studies that show that mash temps attenuation differences are very small.

 

[Bellybuster]

would love to see these studies, my experience shows the opposite.

 

[ericbw]

What effect are you going for? Malty but not fruity? Sweet?

 

[Qhrumphf]

Wyeast 1728 Scottish Ale. Ferment it cold and with a healthy pitch and plenty of oxygen. And mash high.

My money says the thermometer is thr problem, not the yeast.

 

[Schlenkerla]

Just for clarification, when you say low you are wanting the beer to finish with a higher gravity like 1.008. You "DON'T" want it dry. Correct?

Try this....Brew Your Own Yeast Strain Guide

 

[Schlenkerla]

I'm not sure why but my beers always attenuate very well, even with a high mash temp. Plus there have been several studies that show that mash temps attenuation differences are very small.

I think the amount of enzymes makes a difference. If you are making a beer with adjuncts like flaked corn, rice or barley its good to use some percentage of 6-Row if you want better attennuation. 6-Row has more enzymes in it...

I also make a light beer with amylase enzyme to take the gravity down to 1.000. Its my "Really Triple Hopped Miller Light". Its boosts your ABV!!!!

It gets very dry, super clean and crisp with a little time chilled. Its works as good as lagering, if not better.

 

[TastyAdventure]

Thanks all. I've heard good things about Windsor, but I've never seen it at either of my LHBS. My go to LHBS closed and a new one opened, and they don't have the best selection. I might just order that 1728 Scottish online, sounds good.
I'm going for malty, body, but not much esters and stuff

 

[slym2none]

Danstar Windsor Ale Yeast Description:

Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer. Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).

(from my LHBS' website)

 

[jfr1111]

Windsor will produce fruit bombs. It is not clean by any mean.

 

[Rosmucman]

White Labs #WLP007 or WLP001 are pretty good