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Curious if folks a particular brand to be superior or if they find yeast quality to be more style-specific.
Why do you think that is, Hammy71? Is it that the dry are easier and just as good?Fermentis (US-05) for Ales and Fermentis 34/70 for lagers. I've haven't used my stir plates and liquid yeast in years
Now *that's* an endorsement!nottingham for ales its so quick and clean .
and i love my diamond lager. im convinced it could clean up motor oil if left long enough it makes the crispiest lagers.
I'm guessing you find that dry yeast works as well as liquid?Lallemand: Koln, Nottingham, Munich Classic, Abbaye. Been meaning to try Verdant one of these days.
Fermentis: US-05 (kind of my workhorse), S-04, 34/70 and S-189 for lagers.
I have a stir plate that I haven't used in a few years.
I like a radical approach. Do you find different kinds don't need different attributes?I use Fermentis US-05 for all my ales
Cheers, and lots to be said for the old, "if it ain't broke, don't fix it," adage.Good topic.
I might be in the minority here but I've been a White Labs guy for many years. Just great, consistent results for me. Most used: wlp001 Cal Ale, wlp002 English Ale, wlp007 Dry English Ale, and for lagers wlp830 German lager and wlp833 Bock. I've tried many other White Labs strains - all successfully - but those are my go-tos.
I've tried Omega and Wyeast a time or 2, as well as Lallemand and Fermentis. No major complaints, but have stuck to what works best for me.
Cheers.
Nice, and thanks! Haven't run across Mangrove Jacks. I'll have to check them out.In the past couple of years I've really become a Mangrove Jacks fan
I'm guessing you find that dry yeast works as well as liquid?
Makes sense!For the most part, yes. I find it works fine for most of the styles I brew. There are a few where liquid seems to hit the mark better, such as Pub A09 for some English ales, WY2565 for Kolsch. Even with those brews, S-04 and Koln gets me close enough. There's probably some compromise in authenticity, but I'm willing to go with dry, as its convenience far outweighs the subtle differences. I no longer have an LHBS in my area, and I just don't trust mail order for liquid.
Do you have any idea what the origin is of their bese CML yeast are? Such as lille saison, Belgian or California common?I use mainly yeasts from a Glasgow company called Crossmyloof and they sell (and probably pack) clones of familiar yeasts. For example I us:
Midland = Nottingham
Five = US05
Hell = S23
Clipper = London Ale 3
Gretel = WB-06
I've been super happy with the Mangrove Jacks stuff as well, always a good quick start, and a decent variety. I really enjoy their M41 and M47 for belgian styles, makes some great beer.In the past couple of years I've really become a Mangrove Jacks fan
Lallemand | Fermentis | Mangrove Jack | CML |
BRY-97 American West Coast | US-05. | M44 West Coast | Five |
Windsor | S-04 | M36 Liberty Bell | Firm |
Nottingham | S-04 | M44 West Coast | Midland |
London English Style Ale (ESB) | S-04 | M36 Liberty Bell | Four |
Koln Kolsch | K-97 | Kolsch | |
Verdant IPA | US-05 | M44 West Coast | Clipper |
Verdant IPA | US-05 | M44 West Coast | Haze |
Munich Classic | WB-06 | M20 Bavarian Wheat | Gretel & Kristalweizen |
Belgium Wit | T-58 | M21 Belgian Wit | |
Abbaye | BE-256 | M47 Belgian Abbaye | Flushed Nun |
Abbaye | S-33 | M31 Belgian Tripel | |
Abbaye | BE-256 | M41 Belgian Ale | Monk |
Belle-Saison | BE-134 | M29 French Saison | Saison |
Belle-Saison | BE-134 | M29 French Saison | Wallonia |
NE East Coast | S-33 | Clipper | |
Kveik Vos | M12 Kveik | Kveik Voss | |
Diamond Lager | W-34/70 | M76 Bavarian | Hell |
Diamond Lager | S-23 | M54 Californian lager | Kentucky |
Thanks for this, Cheshire CatSomething I did earlier
Lallemand Fermentis Mangrove Jack CML BRY-97 American West Coast US-05. M44 West Coast Five Windsor S-04 M36 Liberty Bell Firm Nottingham S-04 M44 West Coast Midland London English Style Ale (ESB) S-04 M36 Liberty Bell Four Koln Kolsch K-97 Kolsch Verdant IPA US-05 M44 West Coast Clipper Verdant IPA US-05 M44 West Coast Haze Munich Classic WB-06 M20 Bavarian Wheat Gretel & Kristalweizen Belgium Wit T-58 M21 Belgian Wit Abbaye BE-256 M47 Belgian Abbaye Flushed Nun Abbaye S-33 M31 Belgian Tripel Abbaye BE-256 M41 Belgian Ale Monk Belle-Saison BE-134 M29 French Saison Saison Belle-Saison BE-134 M29 French Saison Wallonia NE East Coast S-33 Clipper Kveik Vos M12 Kveik Kveik Voss Diamond Lager W-34/70 M76 Bavarian Hell Diamond Lager S-23 M54 Californian lager Kentucky
Love Mangrove Jacks. M44 makes a great IPA. Here’s a link for William brewing:Nice, and thanks! Haven't run across Mangrove Jacks. I'll have to check them out.
Cheers!Love Mangrove Jacks. M44 makes a great IPA. Here’s a link for William brewing:
https://www.williamsbrewing.com
My LHBS also stocks Omega, but nothing elseI am using Omega yeast currently for liquid. My LHBS quit carrying Wyeast and went with Omega. I've had good luck with them, and they are fresh coming from Chicago to the KC area. The LHBS also can get Imperial that is good too. The Omega Extra Special makes a nice Bitter and so does Imperial Pub. I have Boh-Pils Lagering now with Omega Pilsner1 and a sample is promising.
In the dry yeasts I like Lallemand Diamond for Lagers and Bry-97 for Ales.
I use it for Pales, some IPA's, Moktoberfest, etc. Kind of my go-to b/c it finishes clean. (Cleanly? IDK). Of course, if a recipe or style calls for a different yeast variety, I will likely follow what the style guidelines.I like a radical approach. Do you find different kinds don't need different attributes?
I no longer have an LHBS in my area, and I just don't trust mail order for liquid.
I can't say I blame you and I'm always nervous whenever I do it, but depending upon where you live it *can* work. To accommodate my brewing schedule (and to limit the time I spend driving in N. Virginia) I'll order liquid yeast 1-2 times a year--almost every year for a my spring specialty and sometimes to establish my yearly pitch of Pub or Wy-1469 in the Fall. I don't see much point in liquid lager yeast, but that's just my opinion.
As a resident of the Mid-Atlantic, I'm lucky. Stuff hits my doorstep 2-3 days after it ships. With the use of all of the insulation and chilling options (typically an extra ten bucks--but I'll happily pay that to not have to drive in N. Virginia) my yeast arrives reliably cool to the touch.
That said, I never buy liquid yeast between May-September or December-February.
You *can* do it, it's just a little more costly and a lot more seasonal. When a beer is vastly improved by liquid yeast, it's worth the low level of risk.
Hope you found this helpful. You're a great brewer and I'm sure not trying to lecture you! Rather, I'm trying to encourage you. I hope you accepted my post in that light.
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