what yeast do you like?

[bh10]

Wyeast, b/c Pacman is an animal.

 

[Houblon]

what yeast do you like?

I use all of the above, also reculture up yeast from bottles.

@ shamrocdocs

Yes, I only brew belgian/like styles. I have recently tried belgian yeasts for porter/stout styles with mixed results. The yeast can overpower the roasted malts - WLP 550. I will be brewing a clone of Jolly Pumpkins Dark Dawn using a cleaner yeast - WY1762. I have not done a belgian IPA yet.

I brew a 70/30 ratio of Belgian - APA/IPA , specialized on those styles of beer only.

Disagree about WY1762 being cleaner than WLP550- -WY3522.

What kinda Belgian IPA?
westcoast style


Belgian

 

[corax]

My first homebrew life was from 1990-1997, when dry yeast was absolute crap-- barely viable, often infected, no variety. Wyeast, and later White Labs, were the only options if you cared about quality.

My second homebrew life began in 2009. The single biggest improvement from then to now, in my opinion, is the quality and variety of dry yeast. I did my graduate work in a yeast lab, so I'm not afraid to make starters and propagate yeast, but given my druthers I'd rather avoid it (seems too much like work!). Dry yeast is perfect for me, unless I need something specialized-- then I'll likely go for White Labs with a starter.

I use US-05 and Nottingham most often, but I want to give a shout out to the rarely mentioned K-97, which I love for German-style ales. I'm interested to try the dry Belgian and Weissbier strains this year.

 

[ndsgr]

Depends on what the HBS is selling. I prefer Wyeast, but WL has been good to me and I like to keep the vials like little trophies. I think that makes me weird.

My favorite strain overall is WLP002 English Ale. I haven't used the Wyeast version, but I'm sure it's the same. Of course different strains for different beers and all.

 

[DBear]

@ Houblon

I would like to brew a belgian IPA but my favorite hoppy belgian is East Coast - Brooklyn Brewery Sorachi Ace saison is a great beer. I love the lemon/woody flavors and aromas. That is a beer I would like to clone.

What hop types/hop schedule have you found successful for hoppy belgians?

-Cheer

 

[jasonlee247]

My first homebrew life was from 1990-1997, when dry yeast was absolute crap-- barely viable, often infected, no variety. Wyeast, and later White Labs, were the only options if you cared about quality.

My second homebrew life began in 2009. The single biggest improvement from then to now, in my opinion, is the quality and variety of dry yeast. I did my graduate work in a yeast lab, so I'm not afraid to make starters and propagate yeast, but given my druthers I'd rather avoid it (seems too much like work!). Dry yeast is perfect for me, unless I need something specialized-- then I'll likely go for White Labs with a starter.

I use US-05 and Nottingham most often, but I want to give a shout out to the rarely mentioned K-97, which I love for German-style ales. I'm interested to try the dry Belgian and Weissbier strains this year.

yes, it seems to me that alot of home brewers like the nottingham. Sounds like a very versitile and user friendly strain....dry but solid.

I'm new, but soaking up all of the knowledge very fast. Brewing is easy compared to the gourmet mushroom cultivation i began with. Now thats a contamination waiting to happen. Lol.

Anyways, whats the deal with this nottingham? Is it just the norm, yeast that doesnt offend drinkers, or is there something that i'm missing about this gem? Very currious. I've thought out my brews and have chosen spacific yeast profiles via wl and wy for each brew.....money isn't really an issue considering that i save mucho coin by brewing my own as is, so i'm very interested in this nottingham, and safale 05. they seem to be the most used from what i gather.......is it price?

 

[samc]

S-05 is my favorite for ease of use and predictable results. I do however have fun making a 4L starter so I try to use some White Labs every few brews. Don't much care for the slippery Wyeast packages. Next up 530 .

 

[BrookdaleBrew]

I haven't bought liquid yeast in a while. I would only use it in yeast driven styles where I couldn't get a dry alternative. 99% of my beers are fermented with US-04 or US-05.

 

[corax]

Anyways, whats the deal with this nottingham? Is it just the norm, yeast that doesnt offend drinkers, or is there something that i'm missing about this gem? Very currious. I've thought out my brews and have chosen spacific yeast profiles via wl and wy for each brew.....money isn't really an issue considering that i save mucho coin by brewing my own as is, so i'm very interested in this nottingham, and safale 05. they seem to be the most used from what i gather.......is it price?

Nottingham and S-05 are both fairly neutral (they don't throw off much fruity or spicy flavors), and are both attenuative (capable of fermenting to dryness). So, they are good choices if you want to highlight malt or hops. They would be less appropriate for Belgian or certain English style ales, where you want those fruity/spicy flavors to be up front.

Nottingham is more flocculant than S-05 (that is, it clumps up and drops to the bottom more readily). This can be a good thing (the beer is more clear) or a bad thing (sometimes it does it before it's done fermenting).

Nottingham is an English strain, S-05 an American strain (probably derived from Sierra Nevada yeast). Although it doesn't make a whole lot of difference given their neutral flavors, some people (myself included) use Nottingham for English-style ales and S-05 for American-style ales.

 

[jasonlee247]

huh, great info. Thanx. Interesting. Sounds like i might be trying some dry yeasts for some of my upcoming batches.

 

[Houblon]

I would like to brew a belgian IPA but my favorite hoppy belgian is East Coast - Brooklyn Brewery Sorachi Ace saison is a great beer. I love the lemon/woody flavors and aromas. That is a beer I would like to clone.

What hop types/hop schedule have you found successful for hoppy belgians?

What I was showing is the different types of Belgian IPA,
Westcoast style - Viven Imperial IPA, Troubadour Magma are based on the famous US West-Coast Hop Monsters

The classic Belgian style of IPA - Urthel Hop-It, De Ranke XX Bitter

Then you have the Hybrid blending both styles -Houblon Chouffe

The Sorachi Ace is a nice one showcasing sorachi hops, but its not a IPA.

As for hops & timing, that depends on the version your trying to brew:

classic > I use the traditional timing>
90 or 60 min - bitterness
20 or 15 min
5 or flameout
Dry hop if needed but very rare.

Westcoast >
FWH - bitterness
20 min.
15 min.
10 min.
5 min.
Flameout/Whirlpool
Dry hop