Most aggressive yeast strain?

[petrostar]

What is the most aggressive yeast you've ever used? For me it would have to be the Nottingham yeast I pitched 2 days ago. I have never witnessed fermentation like this before. The beer was a 1.075 og. I have used so many other strains, liquid and dry but Damn, this stuff is great. On the downside i have easily lost 1/2 to 3/4 of a gallon through the blow off tube. One last question, how quick do you think this beer could finish up? I started two days ago and get married on the 26th of this month. Is it possible? I will force carb the day before.

 

[bnmir]

Wlp099

 

[yodalegomaster]

I have to agree with wlp099, the other is westmalle/3787/wlp530. I have sprayed the ceiling with that one.

 

[janivar123]

I think i would carb a couple days erlyer if at all possible
Fresh co2 is not always the best

Possible yes but I think your pushing it

 

[beergolf]

3711 rates right up there...

chews through anything

 

[Rcole]

... One last question, how quick do you think this beer could finish up? I started two days ago and get married on the 26th of this month. Is it possible? I will force carb the day before.

I think the beer drinkers planning to attend the wedding will understand if you have to reschedule the event by a week or so in order to let your brew finish it.

 

[petrostar]

I think the beer drinkers planning to attend the wedding will understand if you have to reschedule the event by a week or so in order to let your brew finish it.

Ahahahahahah! AWESOME line! Off to tour breweries in Seattle for my Batchelor party fellas. Wish me luck! I agree about the young co2 flavor also.

 

[DangerChristensen]

It'll be hard to get a good amount of CO2 in suspension with just one night of force carbing. If it were me, I'd rack it to a corny around 3-5 days prior. The worst that could happen is you'll have your first experience with pressureized fermentation. Biermuncher on here has some pretty in depth posts about it. Anyway, I'd rather have a well carbed green beer than a flat/over-carbed green beer.

 

[Brulosopher]

Depends on the type of beer, in my opinion. Anything lighter than, let's say, a darker Porter (35 SRM or so) can easily go from grain to keg in less than 2 weeks without tasting too "green," especially with a mad yeast like Notty. If you brewed yesterday (11/11), you will likely be to your target FG within 4 days using Notty (11/15), at which point you can keg and start carbonating/conditioning. Let it sit for a week (11/22) to let crap settle out, pour off the first dirty pint, then taste the next. I'm willing to bet you'll be rather pleased with the results... I am every time

 

[JLW]

3711 rates right up there...

chews through anything

Second 3711. I'm going to try it on a high gravity beer soon.

 

[duckmanco]

Yup Nottingham is aggressive, flocs well and leaves a light esters profile....IF you get a good packet of it.

That said, it's a hell of a yeast, just need to watch fermentation temps as it wants to get ahead of itself. But I'd say carb that beer earlier than one day before, maybe 3-5 at least. Nottingham seems to not leave a green taste in beer from the times I've used it. I used on NB Nut Brown kit and kegged/carbed it inside of 2 weeks.... Tasted really great early but of course did get better as the leg sat, as most beers do.

 

[2brew1cup]

1+ wyeat 3787. Brewed a tripel recently. When i slept it was like there was a monster in my closet.

underground and under the influence

 

[petrostar]

Wow this yeast is great. Stopped at 1.007. I made a pumpkin porter. It's been carbing for a few days now and tastes great. It's probably the dryest beer i've ever brewed which goes well with this beer. Nottingham yeast is BEAST!

 

[RM-MN]

I don't know what you did different but I pitched a pale ale on a whole yeast cake from Nottingham and had too much water in my kettle so the fermenter bucket was nearly to the top. I had no beer loss an didn't use a blowoff either, just a simple airlock.

I did wait until the wort was about 75 degrees to pitch and then put it in a room with a temperature of 62 degrees. 5 days later it was still bubbling slowly and the room temperature was slowly creeping up to about 65. This is day 6 and I plan to bring it into a 72 degree environment for the next week, dry hop for a week and then bottle.

 

[bh10]

3711, had it take a RIS from a 1.099 to 1.007 in about a week and that was mashed at 152*.

 

[bwomp313]

S-04 is kind of a beast too. Finishes up in a hurry and drops clear fast.

 

[rockgeek]

3711 rates right up there...

chews through anything

planning on using 3711 today for the first time... is it aggressive enough that I'd need a blowoff for a 5 gallon batch in a 6.5 gallon carboy?

 

[[email protected]]

I would have to agree with the 3711 posts until I made a starter last night with Wyeast 3726 to use in brewing the Saison De Noel. It was at 79 degrees, off in minutes and had a 1 + 1/4 inch top foam within an hour!

 

[STEVENJAN]

You could drink it in 2 weeks in bottles. It will ferment in 4 days but I wait at least a week to bottle. I have had my sample bottle in 1 week after bottling. Tastes good.
Yes, Nottingham Yeast is great.

 

[Psych]

S-04 is kind of a beast too. Finishes up in a hurry and drops clear fast.

+1

I pitched a pack of S-04 two days ago, four hours later it had taken off, 12 hours later it had filled the 4 inches of headspace in my bucket with krausen, 36 hours after pitching it had dropped clear and krausen is gone.

Holy crappers...

 

[bbrim]

I've used 3711 in 3 beers so far and apparent attenuation has been over 85% on all of them. It is wicked.

 

[iaefebs]

WLP 007, it's a beast if you are looking for something to start fast and clear fast and leave a neutral taste.

 

[seabass07]

Wyeast labs scottish ale yeast just took a 1.075 beer down to 1.014 in about 36 hours at 64f. The krausen showed up after 3 hours, took up about 2.5 gallons of bucket space and was gone in 24 hours. This is my new favorite yeast!

 

[ericd]

Wild yeast, EC1118 or belgians.

 

[[email protected]]

Seabass, that's good to know about the Wyeast Scottish. If I would have used that in a carboy instead of a bucket I would have lost a significant amount of brew! Thanks for the info.

 

[HollywoodMX]

Wyeast 3725-PC Bier de Garde Yeast was the craziest yeast I have used.

It was insane, 88% AA. Finished in only a couple of days from 1.084! I cant remember if I used a starter or not, but if I did it was only a 1 day, 1 liter.


Info:

Wyeast 3725-PC Bier de Garde Yeast
Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.


Alc. Tolerance 12% ABV
Flocculation low
Attenuation 74-79%
Temp. Range 70-84°F (21-29°C)

 

[ControlTech]

I made a starter with Nottingham this afternoon, hoping to brew tomarrow. Wasn't sure how quick it would take off. Within an hour I had activity in the lock. And in two hours it was chugging right along. Probably the quickest start I have had to date.

I will brew tomarrow and hope it is finished and ready to go to secondary Friday or Satuday. Let it settle out in secondary for about 10 to 12 days with Polyclar.Then keg and carbonate for a week or so and be drinking it by Christmas Day!

Thanks for this thread.....

 

[Mongrel]

Wyeast labs scottish ale yeast just took a 1.075 beer down to 1.014 in about 36 hours at 64f. The krausen showed up after 3 hours, took up about 2.5 gallons of bucket space and was gone in 24 hours. This is my new favorite yeast!

Just did my xmas stout (1.085) with a cake of Scottish Ale yeast, hit my predicted 1.020 in 2 days, and has one of the smallest krausen rings I've ever seen. 5.5 gallons into a 6.5 gallon bucket with no mess on the lid either. Really loving this yeast. Tasted my first sample of the Scottish Ale I started the cake with the other night and it is clean as hell. Ferments beautifully at 55 degrees. So yeah, it's quickly becoming my favorite yeast too.

 

[petrostar]

Btw, that yeast made one of the best, quickest beers I've ever made.

 

[scottland]

What's your idea of aggressive? Fast ferments, high attenuation, alcohol tolerance?
In that order, i'd vote: Nottingham, 3711, WLP099.