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). ?? 

[studio1]

I brewed :

 

84% Warminster Organic Malt

6% Carapils

6% Crystal Med

3% Crystal Dk

1% Melanoidin

 

was aiming for 1.40, 45L at 75% efficiency

hit 1.45, 49L at 91% efficiency - wow, first time brewing in a yr, was surprised at that.

 

Only 21 IBUs with US hops, and a big dose of Cascade and Chinook at the end. Pitched 3 packets of Nottingham - keen to see what its got!

 

I decided to experiment with a direct fired recirculating mash AND HERMS coil using my chiller in the HLT - manually controlled via the termostat and a probe at the wort return. Looking forward to PID, Chris - may even keep a burner under the MLT - Awesome for ramping up to MO : 

 

 

 

 

[studio1]

I've acronym'd this as HEADFARM. Heat Exchanged And Direct Fired Active Recirculating Mash. Haha

[jt]

So how's this one looking Studio ? I'm interested to hear how it goes.

Cheers jt

[studio1]

ok, was bubbling away in the conical Sunday morning @ 21. I went away for a few days, got back last night. Sitting on 1.015, Cranked temp up to 24, checked again today - still at 1.015. Tastes ok though - and brings it back to my target abv of <4%

- think I may have mashed too high - not needed with 15% specialty in the grist., gonna have to crash it now so I can keg and carb for the party tomorrow.

[JoKing]

Dont forget Gelatine once it's semi cooled bro - will get that yeast out in like 12 hours. 1 teaspoon for 40L disolved in warm sterile water works for me.

[Mark]

Sorry a bit slow on this one... it was s33, the stuff is lightning fast. About 2 days in the fermenter, 2 days at 0 (with gelatine) then force carb for a day or two. It was an ordinary bitter so it was pretty much ready for drinking without conditioning.

[jt]

Must be pretty critical to have a good ferment, starts well, good temperature control, not too long a lag time etc eh ?

[Mark]

Haha yup have temp control and the yeast was very fresh, so ticked all those boxes. I wouldn't bet my house on it working out this well every time, but the brew gods were smiling this time.

[MrC]

I'm looking to turnaround a <4% session beer in a week for a party.

T-58 and S-33 are the fastest fermenting dried yeasts I've used.  I wouldn't class either of them as neutral though.  S-33 at 18C for 5 days would probably be OK, maybe?

 

If it was me, I'd go for US-05 starting at 18C for the first 24 hours then bringing it up to up to around 22C over the next 4 days before kegging & force carbing.  And yes, I'd add some carapils and/or plenty of caramalt to give it body, or mash at 68C if you're mashing.  S-04 with the same fermentation schedule would probably get you there also.

 

A healthy dose of late hops for the drinkers to focus on will help too.

 

 

[Martin townshend]

id go for 1469 (the yorkshire one) jt. Good flocca, so as time is clearly an issue, getting the bulk of the yeast out will not make your mates fart too much

[studio1]

if I had any I would have used 1469 - I haven't got any yeast stocks at the moment, so it was up to dry yeast unfort

[James Lawson]

Are you referring to the commonly available Gervin English Ale yeast which is supposed to be Nottingham, or the real Danstar deal?