Married, non smoker seeks yeast for semi serious relationship.

[highgravitybacon]

So here's what I'm looking for:
Ale yeast that produces a tart, crisp, citrus finish. No peppery notes. Some hints of apple, pear, crap like that is okay. No bubble gummy or banannany stuff though. Low to no sulfur. Some diacetyl tolerable so long as it is at the very low end. Prefer avoidance of any hot alcohol feeling.

Flocculation is not hugely important to me. Attenuation preferred to be on the moderate side to produce a nice dry beer with a clean mouthfeel.

Prefer a yeast that doesn't accentuate the malt. I am not a huge fan of malty beers. Prefer a yeast that doesn't have a bready or savory finish either. The key is crisp, clean citrus.

Fermentation temps in range of 60-70F.

Ok, so any suggestions? I only have access to Wyeast. No nearby distributors of White Labs and mail order is a pain in the ass for yeast.

 

[iaefebs]

Ferment temps 60- 70? You need to be more specific, Can you hold to 1 degree?

 

[highgravitybacon]

Ferment temps 60- 70? You need to be more specific, Can you hold to 1 degree?

I just picked that as the most realistic range possible. I can do a variance of no better than 2 degrees F over the fermentation. Basement will usually be around 66-68 during the day. If it is going to be cold outside, I'll use a space heater to keep the temp consistent. I usually do the "bigass tub of water" to even out the variations in ambient temp.

 

[iaefebs]

Most brewery's use a house strain for most of the brews. The key is temp control. The difference between 60 and 70 is huge for yeast.

 

[Klickmania]

Look into Wyeast 1272 if you haven't used it yet. Produces some nice esters at the higher end of the temperature spectrum. It's fairly clean and crisp, but it's still fairly fruity/slightly citrusy. It accentuates hops great as well. Used it for my first brew and I will be using it again in the future for sure. GREAT for IPA's.

 

[bottlebomber]

Wyeast 1010 fits your bill. Even though it's a "wheat beer" yeast, it's American wheat and produces a tart, crisp, dry beer but with no banana esters like most wheats. It takes a minute for the cap to drop but once it does it makes the clearest beer imaginable, even though it's listed as a low flocculation strain. Given it a try!

 

[mcwilcr]

Wyeast 1010 fits your bill. Even though it's a "wheat beer" yeast, it's American wheat and produces a tart, crisp, dry beer but with no banana esters like most wheats. It takes a minute for the cap to drop but once it does it makes the clearest beer imaginable, even though it's listed as a low flocculation strain. Given it a try!

I second the 1010 recommendation. also i like 1056 and 1272 as good multipurpose yeasts but personally I have liked 1056 a bit more.

 

[highgravitybacon]

I second the 1010 recommendation. also i like 1056 and 1272 as good multipurpose yeasts but personally I have liked 1056 a bit more.

I never even considered 1056 or US-05 which pretty much define what I described. 1272 either. I guess they seemed too pedestrian. In my search for the perfect yeast, I never thought to look in my own crisper drawer. Here I'm trying S-33, Wyeast 1007, S-04 ,considering all sort of various other things when the answer was speaking to me, "me! It is me you seek! Look no further than the crisper drawer."

I had considered the 1010 for another wheat beer. I have a serious fetish for wheat beers.

Some good suggestions. I'll keep it in mind. Is there some sort of "yeast builder" thing somewhere? A place where people could tag a yeast with certain flavor notes. Like "peach" or "toasty" and then be able to pick the attributes I sought to find some recommended yeasts? Because if there isn't, there ought to be.

We have mrmalty. Now we need mryeasty.

 

[Klickmania]

It's pretty unlikely that such a place exists, but it very well may. With variables like different fermenting conditions and what recipes people use would make it pretty difficult to pinpoint a lot of specific flavors. I think the general description that the manufacturers have are about as close as you're gonna get IMO. They do a pretty good job as it is. Or are you talking about compiling all of those?

P.S. I could be talking out of my ass here too. So take this with a grain of salt.

 

[Nablis]

http://maltmunchingmashmonsters.com/files/20090512Talk3_Yeast.pdf

Here is a good pdf describing different yeasts, I found it to be helpful. It has more detail than other sites I've seen.

 

[BBL_Brewer]

Another vote for 1272, if you can keep the temp down around 65ish.

 

[mcwilcr]

I never even considered 1056 or US-05 which pretty much define what I described. 1272 either. I guess they seemed too pedestrian. In my search for the perfect yeast, I never thought to look in my own crisper drawer. Here I'm trying S-33, Wyeast 1007, S-04 ,considering all sort of various other things when the answer was speaking to me, "me! It is me you seek! Look no further than the crisper drawer."

I had considered the 1010 for another wheat beer. I have a serious fetish for wheat beers.

Some good suggestions. I'll keep it in mind. Is there some sort of "yeast builder" thing somewhere? A place where people could tag a yeast with certain flavor notes. Like "peach" or "toasty" and then be able to pick the attributes I sought to find some recommended yeasts? Because if there isn't, there ought to be.

We have mrmalty. Now we need mryeasty.

They are nothing special but definitely very versatile. I only used s-33 once and was not too impressed but different strokes for different folks.

 

[JLem]

If you had access to white labs yeast, I would suggest wlp023 Burton Ale yeast. But since you don't, I believe wyeast 1275 is supposed to be the same strain.

Edit: after rereading things, I'm no longer certain about my suggestion. Might be too estery.

 

[treehousebrewing]

+1 for 1272.

 

[BWN]

I just picked that as the most realistic range possible. I can do a variance of no better than 2 degrees F over the fermentation. Basement will usually be around 66-68 during the day. If it is going to be cold outside, I'll use a space heater to keep the temp consistent. I usually do the "bigass tub of water" to even out the variations in ambient temp.

If you have 66 - 68 ambient you are probably fermenting at 71 - 73. Maybe higher if the yeast really get going.