NE IPA Dry Yeast

[mrodrigues9]

Anyone ever use Windsor dry yeast on a NE IPA?

 

[Silver_Is_Money]

I haven't yet, but my current plan is to pitch one pack of Windsor and one pack of S-04. I'll probably just rehydrate them together. Thinking of fermenting at 63 degrees F.

 

[mrodrigues9]

I have Windsor to use this weekend guessing that I will just pitch that and if the FG is still high after the Windsor has wrapped up will use s-05 or s-04 to bring it down the last few points, my worry is that you Windsor won't do the trick alone

 

[Hanglow]

no, but this might be available soon.....

posted by Verdant on their twatter page

 

[mrodrigues9]

nice hopefully my local brew shop will stock that when it is available to non pros

 

[thehaze]

no, but this might be available soon.....

posted by Verdant on their twatter page

Is that a dry yeast for NEIPA style beers?

Really?

And does it work? Is it like Conan, 1318, Burlington or something else?

Good gracious, that sounds like something that will sell a great deal of. Lallemand will get even richer...

 

[skibb]

Or just buy S-04 from Fermentis for half the price... :rockin:

 

[thehaze]

Or just buy S-04 from Fermentis for half the price... :rockin:

S-04 works very good for hazy NEIPAs, but the esters are not really there.

Let's hope the new Lallemand yeast will fill the gap.

 

[Hanglow]

No idea about the yeast, I just saw it on that breweries twitter feed. They are apparently trialing some dry brett too....

 

[Silver_Is_Money]

I haven't yet, but my current plan is to pitch one pack of Windsor and one pack of S-04. I'll probably just rehydrate them together. Thinking of fermenting at 63 degrees F.

I've modified my thinking on this. Revised plan is to pitch 1/3 Fermentis S-O4, 1/3 Danstar Windsor, and 1/3 Danstar Munich Wheat. And to ferment at 64 degrees. Trying to introduce some POF+ genetic characteristics.

Wish I could get my hands onto some of that Danstar Lalbrew New England though...

 

[thehaze]

I've modified my thinking on this. Revised plan is to pitch 1/3 Fermentis S-O4, 1/3 Danstar Windsor, and 1/3 Danstar Munich Wheat. And to ferment at 64 degrees. Trying to introduce some POF+ genetic characteristics.

Wish I could get my hands onto some of that Danstar Lalbrew New England though...

I would use the Danstar Munich Classic, which is the W68 strain. ( there is a thread on this forum regarding it )

 

[Silver_Is_Money]

I would use the Danstar Munich Classic, which is the W68 strain. ( there is a thread on this forum regarding it )

I considered it, but it tosses up too much banana and clove. I'm concentrating on the tropical fruit characteristic.

 

[thehaze]

So I guess people are not enthusiastic about the dry New England yeast from Lallemand, which apparently will be available soon...

 

[day_trippr]

^Sarcasm^? I didn't get that impression...

 

[thehaze]

^Sarcasm^? I didn't get that impression...

Just a bit.

It is no secret that NEIPA has taken control over the " brewing " of most home brewers, especially with all the threads regarding different NEIPA clones are getting so much attention and especially the one, where some folks are trying to replicate the Treehouse character using a mix of dry yeats, which I find intoxicating to read and go through.

The Treehouse thread has actually made me, wanna brew different beers, using a mix of yeasts.

So a lot of work has been put in by people, in order to get that NEIPA yeast character, using dry yeast.

I would have thought that the news of a dry New England yeast would stir up some more... But I guess, it could also turn out to be disappointing...

Personally, I cannot wait to get my hands on it. Especially more, as I have grown tired of US-05, S-04, etc.

PS: some new belgian yeast in dry form would also make me and most of us, very happy.

 

[Silver_Is_Money]

How can the Danstar New England stir up enthusiasm when it doesn't exist yet for the public, and there is no hint of it on their website, and search engines don't even come up with hits for it? That said, I'm enthused.

 

[thehaze]

How can the Danstar New England stir up enthusiasm when it doesn't exist yet for the public, and there is no hint of it on their website, and search engines don't even come up with hits for it? That said, I'm enthused.

Point taken... I just spend enough time on this forum and I noticed this particular thread.

I have a brew fermenting with a dry yeast mix: 88% S-04, 9% T-58 and 3% WB-06 and very excited to see hjow it turns out.

 

[Northern_Brewer]

I think part of it is that homebrewers are just a bit more grown-up than the fanbois who get excited about new phones and games consoles months if not years before release - by nature we're phlegmatic and patient, this hobby is all about delayed gratification!!!!

Also it's not like it's revolutionary, it's not going to turn firewood and old socks into Untappd-topping beer. Presumably it's just a dried version of a Conan strain or perhaps 1318 so it's not doing anything particularly "new", it's just the "same old" in a slightly cheaper and more convenient format. NEIPAs are relatively sophisticated beers - the volume of fancy hops means that by definition their brewers are a bit less price-sensitive, and if you're worrying about hop oxidation etc then you should be able to cope with liquid yeasts.

I'd argue that what the dry yeast market is really looking for is a dry version of the Norwegian farmhouse yeasts that are claimed to ferment "clean" up to 30C/90F. That's more relevant to the average dry-yeast user who is likely to have less sophisticated equipment and may not have temperature control of their fermentation.

 

[Peruvian802]

FWIW - Sean Lawson has always used a Chico yeast strain, including US05, in Sip of Sunshine.

 

[BriosBrew]

Lalbrew New England is now on Lallemand’s website.

 

[day_trippr]

Indeed. http://www.lallemandbrewing.com/product-details/lalbrew-new-england/

When it shows up at my lhbs I'll give it a try on half a 10 gallon batch and compare it to either Conan or 1318...

Cheers!

 

[thehaze]

Indeed. http://www.lallemandbrewing.com/product-details/lalbrew-new-england/

When it shows up at my lhbs I'll give it a try on half a 10 gallon batch and compare it to either Conan or 1318...

Cheers!

It seems the page is not fully updated. The Microbiological Properties part states the following:

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Abbaye Yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 1 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

 

[day_trippr]

There's gotta be an intern slacker involved

 

[thehaze]

I hope so. I kinda got scared when I saw the Living yeast cells line...

 

[Silver_Is_Money]

The flavor profile chart for LalBrew New England is hardly different from that of Windsor, with the only difference being one notch higher tropical. The greatest differences come from slow vs. ripping fast fermentation, decent vs. poor attenuation, and medium to high vs. abysmal flocculation.

Makes me wonder if combining S-04 and Windsor at 50/50 would give you close to the same thing. Presuming that S-04 can both boost the attenuation and help in flocculating the Windsor.

Also makes me wonder if LalBrew New England may actually make for a fantastic British Ale yeast. All of the desirable flavor characteristics of Windsor (and a single notch more in one ester category only), with none of the undesirable characteristics of Windsor.

 

[BriosBrew]

I, for one, am super excited for that yeast, and for all of us in the world wide homebrew webs to start analyzing it to death and deciding what strain it came from.

FWIW I hate Windsor yeast more than any other. It stalls on me all the time, and when it does finish I think it tastes awful. The latter is probably more due to my poor temp control, but you&#8217;d thinking being hotter would eliminate the former problem.

 

[malhal]

The "Vermont" yeast aka "Conan" is supposed to be the yeast Boddingtons used in the 80s which was discovered to be Nottingham when one of the original brewers was tracked down and asked. When I used it in my NE IPA I got the same peachy apricot aromas. Which brewery was using Windsor originally?

 

[Silver_Is_Money]

The "Vermont" yeast aka "Conan" is supposed to be the yeast Boddingtons used in the 80s which was discovered to be Nottingham when one of the original brewers was tracked down and asked. When I used it in my NE IPA I got the same peachy apricot aromas. Which brewery was using Windsor originally?

I tried to mention Nottingham over on the gene sequencing thread, and I was ignored.

 

[mike_57401]

How about Munton's Gold? I think it flocs well and leaves a few esters behind. Or, S-33, which is supposed to be the old Edme strain.

Also, there are Mangrove Jack yeasts, such as M15, Empire Ale (Haven't used this, though).

 

[Northern_Brewer]

I tried to mention Nottingham over on the gene sequencing thread, and I was ignored.

Not so much ignored, it was more that comments such as "[Nottingham] may hit a range of the desired DNA characteristics that are at presently requiring multiple yeasts" made it obvious that you had completely missed the point under discussion, I for one put it to one side to explain why when I had more time, and never got round to it.

But the short version is that thread was not "desiring" any DNA characteristics, they were completely irrelevant to the brewing process as they were merely being used as markers to distinguish different yeasts. Justin Bieber and Usain Bolt share certain stretches of DNA such as a Y chromosome, but that doesn't mean they have the same ability when it comes to running fast. But studying DNA does allow you to group humans into "men" and "women" based on whether they have a Y chromosome. (and yes, I know there are rare exceptions, but it's true to a first approximation) Conversely, Shelly-Ann Fraser-Pryce lacks that particular bit of DNA, but she can still run fast (double Olympic 100m gold medallist among other things). So looking at the "wrong" bit of DNA tells you nothing about ability in a certain field, but it can still be useful to look at DNA for identification purposes.

For the purposes of that thread, all that matters is what Nottingham is like to brew with - and I guess it would work fine as a substitute for the S-04 component of the Tree House blend, but it doesn't generate enough esters and phenolics to substitute for the Belgian bits. Same's true for several other "moderately British" dry yeasts like M36 - I have the latter in a blend with T-58 and WB-06 carbing at the moment.

And yes, it seems Nottingham is a blend - rumour has it that it's 70% a "lager" strain, but probably a high-temperature strain (think steam beer) rather than a classic cold-temperature strain. But that doesn't really help with esters and phenolics, quite the opposite in fact.

Munton's Gold is allegedly the Fuller's strain (WLP002/1968) so I can't see a reason for that not to work, some people don't like too much floccculation though. I know a lot of people aren't the biggest fan of S-33 for general use but it could work in this context. Same is also true of M15, but I've got a packet waiting to play with at the moment.