Got a favorite English ale yeast to recommend?

[Hugh Grierson]

Thinking about experimenting, any suggestions? Not sure yet what I will brew but will be hoppy maybe an IPA with mostly US hops, so don't want anything that will not work with that. I am looking for a yeast that will add complexity but not take over and dominate, (and I can get from Craftbrewer). ?? 

[Mike Neilson]

Eight Numbers 1318 1469

[DP]

I've not used many English yeasts but I've enjoyed Thames Valley (1275) as well as London Ale III (1318) and Ringwood (1187) for bitters. 1318 was probably my favourite.

[JoKing]

Get some Nottingham yeast. It's the shit - and it's cheaper than liquid. And better than S-04. UK breweries use it more than any other strain.

[studio1]

Is Nottingham quite neutral? I'm looking to turnaround a <4% session beer in a week for a party. I see it attenuates highly - need some body leftover is a small beer like that - should I add in a % of carapils to the grist...if so what% would you recommend?

[jt]

Mark in Palmy has talked about grain to brain in a week but I don't think he mentioned yeast strain. Yeas tie Stu also talks about ferment times in a handful of days, but I suspect that he's conditioning for a bit longer.

Nottingham or Windsor will do it for you but Nottingham will clear heaps quicker and be a lot more neutral.

I brew lots of sub 4 beers and don't use any carapils (there's a quote I recall from years ago when someone said that if you're brewing an all grain beer then you don't need carapils or wheat for head or body). But if you're tight for time I'd chuck in say 10%. Some of the beers Matthew & Chris in North Welly have brewed with base malt & about 10% carapils have been great - the North Welly Golden Ales were case in point.

Hope it goes well, cheers jt

[studio1]

Cheers - have turned a couple around that quickly before - just wonder if it is going to give me a better finish than US-05 in a week - haven't brewed for a while but I recall that in that timeframe the beer won't be clear after a week with 05 but sounds like Nottingham is a good contender that flocs well, quickly, and is quite neutral.

[jt]

Yep, I reckon it'll do it especially if you can chill to condition -and then carbonate

What're you brewing ?

[Chris Banks]

I found S33 and 1469 quite/very fast but didnt enjoy the characters that S33 brought to the table 1469 however I loved especially in darker beers.

Sorry having reread your posts thats prob no help for a little IPA.

I would go with JT' and Joes advice and go with Notts!

http://www.libertybrewing.co.nz/content/nottingham-ale-yeast

 

[jt]

Neither would drop out as quick as Notts eh Chris ?
Funny, I'm not as keen on the Windsor when it's finished higher - which is what I was wanting !
I'm actually leaning toward Notts as the favorite standby at the moment with a plan to go back to '05 (I'm not a clarity champ)

Cheers, jt

[Martin townshend]

Wyeast 1318 for a really malty accented beers.

Wyeast 1028 seems really diverse. Have used it at 15c thru to 22c with great results. Almost lagerish at the lower end and great for brining out the hops at 18C, with cooler mash temps.

1469 is a goodie. Again if  a nice malty finish  is desirable and of course works great in burtonised water as this is where it was originally from.

1968 is a fav of most, but not for me. Am trying 1768 for the first time at the mo.

The whitbread yeasts from wyeast are great (1099, 1098.) Tried them before and like them but that was a long time ago.

1728 is choice for gettting a good brew going if fermentation temp regulation is an issue. Has good results right down 12c.

Really need McInlay, Joking, Bridges, McGill, Nielson on here. They all really know thier onions with this kind of thing. 

I'm just a trial and error merchant

[Martin townshend]

BTW, made some great ales with combo yeasts thanks to the school of Mahy brewing.

Would be a House strain then, tho one yeast can quickly become dominant, so prob not a good idea to re-pitch more than once or twice.

(1318/1028 was great....)

[jt]

Yep they'll know the biz alright ... And your pick for a yeast to do a party in 7 days Martin ?