Mk010101
Well-Known Member
What brand, if any, is considered the best dry yeast brand to use? I am trying to replace the yeast that is "under the lid" of a beer kit.
The best dry yeast
- Thread starter Mk010101
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A lot of places carry the dry version of Wyeast's 1056 (american ale). It's called SafAle or something like that.
It's a pretty clean tasting yeast and gets the job done very well. I use it often.
-walker
It's a pretty clean tasting yeast and gets the job done very well. I use it often.
-walker
Brewpilot
Well-Known Member
Well, I dont know about the best but I use alot of Nottingham, which gives me about 75% attenuation and a clean finish so you can taste your malts. It also gives you a pretty firm yeast cake. It will ferement well from 57F to 70F which is a WIDE range. I have also heard great things about Safale US-56, it is pretty popular. Depends on your taste, I have used Windsor, which works well, the yeast isnt very flocculant and it gives alot more estery flavors. I have personally never used a liquid!
Brewpilot
Brewpilot
I use Nottingham & safale S-56 most of the time. I also use Windsor and safale S-04. If the supplied yeast is Munton's or Cooper's, they do better when you are putting cane sugar in the wort.
Nottingham is my favorite.
Dried yeasts
I use liquid yeasts about 10% of the time.
Nottingham is my favorite.
Dried yeasts
I use liquid yeasts about 10% of the time.
Brewpilot
Well-Known Member
GO NOTTINGHAM... my LHBS does not carry US-56
I've used both Nottingham and Safeale-56 with good results. I rarely use liquid yeast, it is almost always one or the other of those.
Ol' Grog
Well-Known Member
I've used Nottinghams and some of Muntons. The muntons seem to fermet a lot quicker but this could be due to me learning better techniques.
homebrewer_99
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I've used Edme and Safale-56. I like the Safale better.
Most of the time (95%) I use liquid.
Most of the time (95%) I use liquid.
Phan71
Well-Known Member
How does Danstar compare? It's what my lhbs uses in the kits that they make up. I haven't had any problems with it, so I'm just wondering how it compares to some of the other dry yeasts out there.
EDIT: Never mind. I just realized Nottingham and Windsor ARE Danstar yeasts.
EDIT: Never mind. I just realized Nottingham and Windsor ARE Danstar yeasts.
boo boo
Well-Known Member
I have used a fair bit of Nottingham with great success. Recently been trying the S-04, great yeast IMO. I have S-189 and US-56 on order. I have used the S-23 for a few lagers and find it OK. I do use mostly liquid yeast, but have turned to dry yeast for a trial run.
Brewpilot
Well-Known Member
I use the dry yeast because it is cheap, and my beer flies off the shelf fast enough, I dont want it to taste any better... not at all. Nottingham rocks, had a GREAT yeast cake from my last brew, wish I'd had time to brew another batch and siphon it on top of it.
Brewpilot
Brewpilot
I used this for my pumpkin ale and it worked great. Maybe too great. It attenuated out so well that it converted the maple syrup I put in the wort to alcohol and it's character can't be noticed in the beer. Other than that I'm extremely satisfied with it. Made a very clean tasty beer.Walker-san said:
RichBrewer said:
You know, I think I used Safeale 56 on the beer that I did with maple syrup, as well. Absolutely zero residual maple character, a total waste of $$.
the_bird said:
Don't be so sure that it's the yeast's fault guys. Maple is supposedly one of the more difficult flavors to achieve in the final product, regardless of the yeast used.
If you want maple flavor in your ale, track down some Grade B or C maple syrup. The grading system was setup when it was used as a general purpose sweetener. So the higher the grade (Fancy, A), the less flavor it has. I remember getting a Vermont treat for dessert, Extra Fancy syrup poured over snow. Tasted like frozen sugar-cubes, zero maple.
Nottingham is as neutral as a yeast can get. It doesn't change the flavors at all.
Nottingham is as neutral as a yeast can get. It doesn't change the flavors at all.
It was Grade B (c'mon, I'm a Vermonter, I know that... )
I didn't use enough, I'm sure, but that gets REALLY expensive really quickly. The beer was a failure on so many levels...
)I didn't use enough, I'm sure, but that gets REALLY expensive really quickly. The beer was a failure on so many levels...
the_bird said:It was Grade B (c'mon, I'm a Vermonter, I know that...
I didn't use enough, I'm sure, but that gets REALLY expensive really quickly. The beer was a failure on so many levels...
Maple is for putting on pancakes and waffles, and the occasional ice-cream treat! Leave it out of your beer you crazy loon!
It was an early batch, I've decided to stick to beer-tastin' ingredients for the foreseeable future (other than an occasional batch for SWMBO).
the_bird said:
"I was young and I needed the money!"
:cross:
ive used nottinghams but pretty much use "coopers brewers yeast" i think its a bit different than what comes in the cans, cause 1 its always fresh and it comes in 15 gm packs instead of the usual 7, i always get a hearty fermentation. I would like to try some liquid yeast some day...
Orpheus
Well-Known Member
With all the buzz concerning the Nottingham's here I bought a couple packs to try. I love the stuff and use it for all my beers now!
Rookie
Well-Known Member
It depends what you are brewing. US-56 is great for APAs and american IPAs. Safale-04 is all I use in my Imperial stout and would work good in most british ales. It has been a really long time since I used any other dry yeast: I usually use liquid.
