Yeast Choices

[Rustysocket]

I'm looking at ordering a Double Chocolate Stout kit from AHS. They list three different yeasts as options.

What effect does the yeast impart on the final product? Is there a reason to choose one over the other.

I have always brewed kits and just used what came with it for the most part. I am starting to purchse my own ingredients locally and trying some of my own recipes. But I guess I need to learn more about yeast before I heard down that path too far.

 

[ForRealBeer]

Yeast is part of the heart and soul of an ale, and not only is the choice of yeast important, so is the temperature that you ferment at. You could take a given ale yeast like Safale-05, which is pretty widely used both in home and craft brewing and ferment one batch at 68 deg F and the same exact batch at 74 deg F and come up with very different tasting brews.

That's because at lower temps many types of yeast produce fewer esters, diacetyls, fusel alcohols and other flavorants (some good, some not) that affect your finished product's taste.

Without knowing which yeasts you have to choose from, it's impossible to say which is better than the other for the batch you have planned. I would take a look at the choices' descriptions and also couple that with the temp range you plan to ferment at and then make a selection.

That's part of the fun and the learning. Good luck!

 

[Teromous]

Yeast is very important in replicating a style, because yeasts have unique characteristics. Many different companies sell the same yeast strain and call it something based on the style of beer it makes, rather than listing the yeast strain itself. You should trust that all three would make good beers, if recommended by AHS.

A lot of times it comes down to preference. For liquid yeast, Wyeast and White Labs are very prominent. I've used White Labs a lot and trust their product, so when I bought this kit from AHS I used WLP013. I would suggest getting the cold pack if you get yeast. It will be melted by the time it reaches your house but the yeast should pitch and ferment ok.

 

[l1ranger]

His options are

WLP013 or Wyeast 1098 or Muntons Premium Gold Ale Dry

 

[Rustysocket]

Thanks for the information. I don't have a controlled environment to ferment in other than a dark cupboard in my heated/airconditioned house. I have an old recording thermometer and the temperature is stable between 67-70.

In the past I have never given any consideration to yeast. Just used the dry package that comes with most extract kits.

I can see that I have some reading to do. Learning is part of the fun.

One thing I do realize is, regardless, I will get beer....

Regarding the AHS kits and liquid yeast. Would I be better off ordering without and then picking up fresh yeast from a local supplier?

 

[Rustysocket]

His options are

WLP013 or Wyeast 1098 or Muntons Premium Gold Ale Dry

Thanks for pointing that out. I was headed back to the site to get the information.

 

[Rustysocket]

Am I correct in assuming that I need to find the yeast best suited for the temperature range I can control, as a general statement?

 

[Rick500]

WLP013 (=Wyeast 1028) is Worthington White Shield; Wyeast 1098 (=WLP007) is Whitbread dry, if that's of any help.

I'm using Whitbread dry right now to ferment my Stone '09 Old Guardian clone and can vouch that it is a great yeast. Haven't used the other.

 

[JonK331]

A good place to start is on the manufacturer websites:

http://www.danstaryeast.com/products
http://www.fermentis.com/FO/60-Beer/60-11_product_rangeHB.asp
http://www.whitelabs.com/beer/homebrew_strains.html
http://www.wyeastlab.com/hb_styleguidelines.cfm

Dry yeasts are great because you don't need to make a starter as each packet contains many more yeast cells than a vial/pack of liquid yeast. I use Safale 04 and 05 from Fermentis 90% of the time with great results. Your stout would be great with eaither of these, 04 for English style and 05 for American. Liquid yeasts offer more variety but you have to make a starter.

 

[Rustysocket]

Thanks for those links.

I came across this as well. It's a good chart listing the different characteristics.

http://byo.com/resources/yeast