Yeast with flavor profile and attenuation like US-05 but that actually flocculates wi

[NoIguanaForZ]

thout you having to find a way to threaten single-celled organisms.

Is there such a thing? >.>

Dry would be good, but I'm open to any suggestions.

 

[Silver_Is_Money]

My vote would go to W-34/70. Even cleaner than US-05, and a number of recent experiments have shown that it can be fermented at ale temperatures generally associated with US-05, while retaining much (if not all) of its cleanness. W-34/70 both flocculates highly and compacts wonderfully.

The only negative for W-34/70 vs. your criteria is that it may attenuate more than does US-05. Mitigate this by mashing at a higher temperature.

The link I provided is one such experiment. Testers could easily distinguish between the two, but in the final analysis more of them preferred the pale ale fermented with W-34/70.

http://brulosophy.com/2017/03/09/ye...us-05-vs-saflager-w-3470-exbeeriment-results/

 

[NoIguanaForZ]

Interesting. I'll have to give it another shot.

 

[dmtaylor]

W-34/70 sucks. How about Notty.

EDIT: On second thought, yeah, W-34/70 will work. Either of those two is worth a shot.

 

[NoIguanaForZ]

Tried it. Don't like the flavor profile as well for anything dark and it keeps giving me around 90% attenuation.

 

[Hanglow]

BRY 97 is another one you could try. Also there are dried kolsch yeasts that you could try

 

[Miraculix]

My vote would go to W-34/70. Even cleaner than US-05, and a number of recent experiments have shown that it can be fermented at ale temperatures generally associated with US-05, while retaining much (if not all) of its cleanness. W-34/70 both flocculates highly and compacts wonderfully.

The only negative for W-34/70 vs. your criteria is that it may attenuate more than does US-05. Mitigate this by mashing at a higher temperature.

The link I provided is one such experiment. Testers could easily distinguish between the two, but in the final analysis more of them preferred the pale ale fermented with W-34/70.

http://brulosophy.com/2017/03/09/ye...us-05-vs-saflager-w-3470-exbeeriment-results/

Thanks for the link! Will definitely try to brew a helles at room temperature with that yeast

 

[Duffman870727]

Consider co-fermenting US-05 with an English strain, White Labs was offering such a blend (WLP200), but I am unsure if it is still in production. https://www.morebeer.com/products/white-labs-worlds-yeast-blend.html

You can do the same thing with dry, just buy 1 pack of each strain and pitch slightly less of the English (say 60/40% pitch ratio).

 

[Silver_Is_Money]

Consider co-fermenting US-05 with an English strain, White Labs was offering such a blend (WLP200), but I am unsure if it is still in production. https://www.morebeer.com/products/white-labs-worlds-yeast-blend.html

You can do the same thing with dry, just buy 1 pack of each strain and pitch slightly less of the English (say 60/40% pitch ratio).

How will this help the US-05 to flocculate more rapidly and more compactly?

 

[andrewmaixner]

I've read that WLP090 is similar to US05/Chico/WLP001 but flocculates better. the WL description is:

"A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. .... Flocculation: Medium to High"

 

[mattdee1]

Bry-97

 

[Duffman870727]

How will this help the US-05 to flocculate more rapidly and more compactly?

The English strain that is highly flocculative will take the US-05 down with 'em. As they form their floccs, the US cells will get trapped by the English and down they go.

 

[Queequeg]

+1 WLP090 whichis basically a better version of WLP001. Same flavor profile but ferments much faster and consequently clears faster.

 

[ba-brewer]

Don't have a dry yeast for you, but US05 drops for me with about 3 weeks of cold conditions.
German ale yeast WLP029 is pretty clean and drops well on it own. WLP007 fermented around 68F comes out pretty clean for me and drop fast.

 

[Sansnom]

Another vote for bry-97.

 

[runningfarmer]

Mangrove Jack m44 is a slow starter but keep reusing it and its a monster. Very clean and fast. Keep it 64 to 68 and works fine

 

[Silver_Is_Money]

Nottingham is another alternative. If flocks highly and quickly, and it compresses and stays put with the best of them.

 

[NoIguanaForZ]

Mmm. See, while Nottingham and US-05 are both, broadly speaking, "clean", they have a very noticeably different flavor profile (Nottingham is much, for lack of a better word, "crisper," and while it works well with "dry" styles, it lacks the "roundness" of US-05 that synergizes with roasted malts and modest residual sweetness. Also, its reputation for flocculation exceeds the reality). Also, no matter what Beersmith says, I find Nottingham consistently gives me 85-95% attenuation, which is a little much...

BRY-97...I'm hesitant because batches made with that resulted in the first known usage of the phrase "dry-hopped with a pack of Sharpies" as a flavor comparison, but all my antiwhelming results were A) from partial pitches of the same satchet and B) from small batches with questionable handling re: oxygen. I suppose I might give it another try. M44 sounds promising but suppliers are coming up short...ish. Any favorite vendors?

 

[Sansnom]

Also, no matter what Beersmith says, I find Nottingham consistently gives me 85-95% attenuation, which is a little much...

Interesting. I checked my brew log and the last few times I used Nottingham, I got 72-78% attenuation. The batches were all grain and had varying mash temps. I've had 95% attenuation from US-05, I've actually found US-05 to be more problematic with regards to over attenuation. As for flocculation, I would say that Nottingham is superior to US-05, but that's nothing more than ancedotal evidence, I'm sure other people have found the opposite as well.


Personally, I really like Bry-97. A lot of people don't. Either way, good luck with your search!

 

[dmtaylor]

I always get exactly 77-78% attenuation with Notty. Mash time and temperature make no difference at all. It is a super reliable attenuator. You can totally screw up the mash and it will always attenuate in the high 70s in my vast experience with it.

Now.... if you are adding a buttload of sugar to your wort or something like that, maybe it will attenuate more. But with all malt with a low percentage of crystal (i.e., most recipes), it's right there, every time.