New yeast for a brown ale

[defrandj1]

I love brown ales. They are my favorite style. I always have at least one brown ale on tap. For every brown ale I have made thus far, I have used either California ale yeast, or American ale yeast. They have all turned out fantastic, with what I would argue is one small flaw. They all have seemed a little dry, detracting from the malty flavor I love. I know that these strains of yeast produce a clean flavor, but they attenuate well and I think that is my problem. What are some suggestions to leave some sweetness in the beer so the maltyness can shine a little more?

 

[Gnomebrewer]

My favourite for brown ales (northern English and American) is WY1028 (London Ale). It tastes just right in a brown.

However....it too ferments quite dry (too dry for a southern English brown). If you want more body, increase the mash temp (all grain/partial mash) or add more non-fementables (dextrins).

mmmmm, brown ale....I think I'll go and have one now.

 

[defrandj1]

I had my version of Lazy Magnolias' southern pecan!

 

[defrandj1]

While I typed this lol

 

[Shawn_Brewin]

I know alot of people might disagree with me but Danstar's Windsor Ale yeast (Yes Dry yeast settle down guys) Gives a wicked Taste to my Northern Brown Ale. Gives off real nice Esters and it is a true English Ale strain, and it delivers moderate attenuation which leaves you with a full body. The only down side i have found is that its a non flocculant strain, so you need to be on the ball with whirlfloc, cold crashing and finning agents if you want it sparkle. oh and pitch 2 packs, its dry yeast so the stuff is inexpensive anyways.

 

[Dog House Brew]

My favorite Brown yeast is 1450. It leaves a little mouth feel, yet attenuates fully.