Yeasts

There is an alternative! With brew that came out allright, no spoiling etc, just capture the trub! Put it in one of those extra clean beer bottles, cap, and store in your refigerator. You want to do it before adding priming sugar but it's safe to do it after. It's loaded with vitamins and billions of dormant microbes that when pitched will kick your wort into superFreshalist hoPpy aliquencious beer. You could trade them at the homebrewers club for other yeast cultures or send them to a friend for a gift. So you see spanky, not everything cheap is grade crappy.

Reply to
G_cowboy_is_that_a_Gnu_Hurd?
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Hi All,

I would like to hear everyone's opinions on the various dried yeasts available, I have used several liquid cultures from both White Labs and Wyeast and have had good results however the ease of use and cost of the dried varieties makes them so much more attractive to the busy homebrewer. My question is - Which dried yeasts have you used with which style of beer that you consider to have produced an exceptional beer?

Reply to
Spanky

DCL T-58 is great for Belgian dubbels, tripels, and wits. I like their K-97 for alt. Lallemand Nottingham is a good clean fermenting ale yeast.

---------->Denny

Reply to
Denny Conn

Im lookin to do a stout and/or porter within the next couple weeks... any suggestions for that?

Reply to
White Trash

I like Nottingham ale yeast... I won a second place ribbon for my blonde ale whilst using that yeast. I've also used Edme ale yeast with good results.

I agree that dry yeast is a good idea for beers where the style of yeast isn't much of a contributing factor to the flavor or aroma... it's so darn cheap compared to the smack packs and vials. Dry yeast also tends to stay fresh longer, and often seems to get off to a better start than liquid yeasts.

Reply to
David M. Taylor

even better.. grab the sediment from a bottled conditioned brew. I'm doing that tonight once I finish my bottle of Duvel.

Reply to
Kerry The Liar Loves Waffles

remember to do a starter on it. There's not enough to pitch but yea, yeA, YEA! The pasturization kills the poor microbes in most domestic beers, sadly. I'm stuck trying to find an alternative to wine yeast for my unfinished quadruple-bock/barley wine. The yeast I was using conked out half-way. White Labs has some strains that will handle it but their procedures for getting the alcohol content up to 15-16% are ridiculous.

Reply to
G_cowboy_is_that_a_Gnu_Hurd?

Thanks so far for your responses, keep them coming!

I haven't yet tried harvesting yeast from the trub, I'll try it next time.

Reply to
Spanky

What style? For British styles Safale S-04 is good. For American styles, Lallemand Nottingham.

----------->Denny

Reply to
Denny Conn

Im going to go with American on this one, going for a chocolate stout, should be slightly akin to an american made one, with some modifications (first time I wont just be simply cloning a brew).

Reply to
White Trash

Then, if you want to use a dry yeast, I'd really recommend Nottingham. It's pretty clean and should let the other flavors come through.

------------->Denny

Reply to
Denny Conn

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