Safale 56, 04, Safbrew T-58

[Brewpilot]

Hey all, looking for anyone who has used any of the afore mentioned dry yeasts.

OR any other type of yeast that can tolerate temps up to 75F and offers some ammount of flocculation and that leaves a medium body. What are your preferences and what sort of results have you had?

I want to get the kids brewing this weekend and I have used the Windsor, nice, but only recommended to 70F and the Nottingham ended up being a little dry (1.009) Looking for a FG in the teens, starting at about 1.050.

Thanks yall
Brewpilot

 

[Denny's Evil Concoctions]

Mauribrew can handle temps up to 86F. It's supposed to finish dry, but for me it did not.

I'm also curious about the Saf yeasts. Especially brewing in the summer with out a cold room.

 

[Brewpilot]

Hey, thanks for the tip... wow, 86 degrees?!?! That is some super yeast... what sort of attenuation did it give you? I also do not have a cold room, and I travel, alot, so I am not always there to monitor temps and such. My wife... is not as fanatical about brewing as I am, so she doesnt monitor it either LOL

Anyone used the Safale or Safbrew?

 

[Blender]

Safale 56 is used very much by brewers. I believe it is the same strain as WPL 001 - California Ale. It works very well but I would try to get the temp down into the high 60's for the best performance. I just used it for Brown Ale and it fermented out pretty well.

 

[Brewpilot]

Well, the whole reason I want to use the safale is because of its ability to still ferment properly at higher temps. I can try all I want to keep the temp down, but I want a yeast strain that will give me a little wiggle room. Mauribrew is crazy... 86F, that is amazing, checked out the website, but more attenuation than I want... Id have to add some lactose or alot of crystal malt to offset that

 

[Desert_Sky]

Safale 56 is used very much by brewers. I believe it is the same strain as WPL 001 - California Ale. .

correct. that and wyeast 1056

 

[Brewpilot]

So I called my LHBS and they carry Windsor and Nottingham... thier idea was this "wait a month when it is a little cooler" Um, okay, I brew, therefore I am, I don't WAIT for seasons to go by! I AM THIRSTY NOW! Time to call the store in Indy, they have what I need I can bet.
So the Safale 56 is good, anyone tried the 04?

 

[Denny's Evil Concoctions]

Hey, thanks for the tip... wow, 86 degrees?!?! That is some super yeast... what sort of attenuation did it give you?

68% But that may have been due to my mash temp though it was only at 153F.

I bought it casue it was to hot for Nottingham. It's from Austrailia and I'm guessing it was developed do deal with their hot ambient temperarures.

 

[Blender]

You could make an Ice Cube cooler into a nice fermenting cooler. Can the wife replace some plastic bottles filled with ice once a day? Look at this idea > http://www.brewboard.com/index.php?showtopic=42533&hl=igloo