Which English Wyeast to use... or should I sub yeast?

[azbrews]

I am doing an ordinary bitter from the joy of home brewing. The recipe (below) calls for an English style yeast.

4 1/2 lb amber DME
1 1/2 oz Cascade (boiling)
1/2 oz Willamette (aroma)
2 tsp gypsum
English style ale yeast

I like the Wyeast product line. which should I use:

1028
1098
1318
1335
1968

Also If I wanted a more american tasting ale could I sub the english style for a Wyeast 1056 or 1272? If I did what would it taste like?

 

[Golddiggie]

I used 1318 in my old ale and it came out great...

I have a honey cream ale that's been sitting on 1335 for almost a month... I'll be bottling it up soon, so I'll be able to comment (for certain) in about 3 weeks there. I liked the profile of 1335, which is why I selected it for the brew...

1968 could be a good one, depending on the temperature you ferment it at...

I'm thinking about using 1332 in a blonde ale recipe I'm hashing out... Not tied to it just yet, but it's a possibility...

I would just pick a yeast that has good characteristics (or ones you want) in the temperature range you'll be fermenting at... If it can add something more to the brew, that you like, then use it... Of course, you can always brew it again with a different yeast next time. Just make sure you get the same brand DME for the second brewing.

 

[Captain Damage]

Wyeast 1275 Thames Valley Ale is described by the manufacturer as "Produces classic British bitters." As for Americanizing the recipe, you'd just have to try them.

 

[azbrews]

Thanks for pointing out the 1275. I hadn't considered it.
I'm in the desert and we are headed into the hell that is summer here. I'd be lucky if I was able to keep the temp below 72 degrees.

let me know how 1335 turns out...

 

[Captain Damage]

I've been using 1335 for all my English style beers since September. I like it. I used it in an Ordinary Bitter I just bottled last week and haven't tried yet. The samples tasted good.

 

[Golddiggie]

You don't HAVE to use what's listed for a style you know...

I used 1728 in my ESB the first time I brewed it, as well as when I brewed it again on 3/10... First time it came out kick-ass... Will see how it is this time. Since that yeast goes up to 75F (55-75F) you should be safer... Provided you don't let it get too warm... Although you might want to let it go into the upper range of it's range...

"Higher fermentation temperatures will result in an increased ester profile."

 

[azbrews]

What did the 1728 do to flavor? I like the idea of trying it due to the temp range. Do you think the 1335 would do well with the higher temps?

 

[Golddiggie]

I don't see any notes for temperature impacting flavor for 1335... I had 1728 fermenting within it's clean zone... Where the second batch is sitting is in the mid 60's right now (has been since it started fermenting), so it should be still very clean. I do think it allowed some of the good malt flavors to come through, but still made for an easy drinking brew...

Wyeast lists this for 1335:

"A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry."

The old ale I used 1318 in came out damned smooth... Really like it...

 

[azbrews]

think I'm headed towards the 1335. Will have to see what my local brewing shop has in stock. Thanks for all the thoughts. Was really helpful.

 

[Golddiggie]

If they don't have any 1335, and you don't want to order it online, at least you have some other options... 1318 and 1728 being just two...

In my experience, any decent LHBS will happily order yeast you want, and have it before the next weekend (depending on when they place orders). The LHBS I visit places yeast orders either Sunday or Monday, and have it in their Thursday delivery (it gets shipped overnight, in a cooled container)... So, all I need to do is tell them I want a set strain, if they don't have it, by the end of the previous week, and I have it by the following weekend... I just pay the normal yeast price, nothing extra.

 

[azbrews]

1335 it was! handled the summer heat here in AZ well. Thanks again for all the help!