Noob question about using different yeast

[4arrows]

Howdy there all, I's still fairly new to homebrewing and have a question about using a different yeast than the ones stated in the recipe.

I see lot's of posts in the recipe thread asking "can I use this yeast instead of the one you posted?" I am just curious, are there some yeasts that are exchangeable? or at least able to be swapped out with little difference?

I realize that most have particular characteristics that are best for interacting with particular malts to attain a specific flavor profile to achieve a style. But are there any out there that you can safely and consistently substitute for one another with little to no change in finished product?

I have a Centennial Blonde Ale fermenting right now, I was wanting to pitch a second beer on the Nottingham slurry in a few weeks. So as I browse the recipe section do I have to find another beer that uses Nottingham? or can I exchange it for one that uses US-04, or US-05, or something like that?

Appreciate the help.

 

[christyle]

https://cdn.shopify.com/s/files/1/0093/2142/files/Yeast_Substitutions.pdf

The more you use and the more you compare, the more you'll be able to tell differences. The above chart is a start. Or just ask, most people are helpful with comments and differences in options.

 

[kh54s10]

The chart christyle linked shows yeasts that are the same strain from different manufacturers. If you want the beer to stay near the same this is the way to go. If you are not concerned with style you can use just about any yeast in any recipe. It will change the nature of the beer though. For instance a pale ale using US05 will be an American style pale ale especially when using American hops, but if you use S-04 it is more of a British pale ale, just by changing the yeast. If you change the hops also you will definitely get a British pale ale. The malts are also a consideration when determining the style.

 

[paperairplane]

Many yeasts will give similar results - in very high level and general terms, you can use a wide variety of yeasts and get similar results. So for a brown ale, you could use S04, S05, Nottingham, Windsor, S33, etc and have a fairly similar beer.

I make almost everything with S05. The only time I really use anything else is when I am experimenting or if I have a specific style, like a saison or a hefe.

 

[hottpeper13]

I think you got a winner in the Notty yeast. If you keep the temp at 60* for the first 4-5 days and then finish at 64-68* you get a very clean low fruit profile,change the temp for the first days and the fruit goes up. Use the temp to control the esters and you can make just about any thing American or British. This yeast rocks a heavy handed wheat beer. I would not pour on top, but harvest the slurry and only pitch ~half on 5 gal.