fendersrule
Well-Known Member
- Joined
- Oct 11, 2018
- Messages
- 703
- Reaction score
- 341
Just curious what everyone's thoughts are that use both. I brew almost entirely with dry yeast due to simplicity. I don't rehydrate because I haven't noticed any difference either way after doing it several times. I pitch healthy amounts however. With US-05 and S-04 I will pitch 1.5-2 packets of OG is 1.065-ish or above. Many times with many beers, 1 packet is all that's needed.
With Nottingham, the cell count is lower, so I will typically double in comparison.
I'm about to get into using more liquid yeasts, which means using a starter.
Here's my experience so far with my 3 main staple-mark dry yeasts:
US-05. Probably the most versatile yeast in the world. It attenuates well. It's very neutral. It creates fine, and easy beer without having to get too focused on fermentation temps. This is my go-to yeast for Sours, IPAs, Ciders, and Pale Ales. Basically, anytime where I don't want yeast to be a focal point. The fermentation temp range is wide. I heard through the grapevine that brewers in my area (let's just say there's more than a few) use US-05 the most. I don't ever see my usage of US-05 going away any damned time soon.
S-04. Similar to US-05, but just adds a bit of that bready character. It attenuates very similar to US-05 in that it will eat up everything and it will do it quickly as well. I typically use this if I want some sort of English character. However, I still consider S-04 to be more on the neutral side, just a tad bit less neutral than US-05. I've been using S-04 in stouts, porters, pales, or anything where I want some of that "bread" involved. HOWEVER, while it does add some of that "bread", my tasters consider S-04 to be a bit too clean and dry. You get a sensation of that "chew" at the very end, but then it quickly leaves.
Nottingham. Nottingham rules and I feel that it is somehow similar to both US-05 and S-04. Yes, it adds some slight bready feeling, but it is also clean at low to mid 60s fermentation. I consider Nottingham to be a hybrid of US-05 and S-04. It's clean without being overly clean. Works well with just about anything. Some ways, it's a better yeast than the other two mentioned. I haven't brewed enough with it to note if it dries things out more than US-05/S-04, but I feel like it may not as much so far...
Someone please correct me if I'm wrong, but even though I love these 3 yeasts, I feel that I am very limited by them. At a 10,000 ft view, they are all "clean ale" yeasts. The differences seem to be very slight at cold fermentations.
Am I correct to assume that liquid yeasts open the doors up to more of that "bread" and other varieties?
Or am I going to find myself making the same tasting beer with the liquid varieties while spending more effort and money?
With Nottingham, the cell count is lower, so I will typically double in comparison.
I'm about to get into using more liquid yeasts, which means using a starter.
Here's my experience so far with my 3 main staple-mark dry yeasts:
US-05. Probably the most versatile yeast in the world. It attenuates well. It's very neutral. It creates fine, and easy beer without having to get too focused on fermentation temps. This is my go-to yeast for Sours, IPAs, Ciders, and Pale Ales. Basically, anytime where I don't want yeast to be a focal point. The fermentation temp range is wide. I heard through the grapevine that brewers in my area (let's just say there's more than a few) use US-05 the most. I don't ever see my usage of US-05 going away any damned time soon.
S-04. Similar to US-05, but just adds a bit of that bready character. It attenuates very similar to US-05 in that it will eat up everything and it will do it quickly as well. I typically use this if I want some sort of English character. However, I still consider S-04 to be more on the neutral side, just a tad bit less neutral than US-05. I've been using S-04 in stouts, porters, pales, or anything where I want some of that "bread" involved. HOWEVER, while it does add some of that "bread", my tasters consider S-04 to be a bit too clean and dry. You get a sensation of that "chew" at the very end, but then it quickly leaves.
Nottingham. Nottingham rules and I feel that it is somehow similar to both US-05 and S-04. Yes, it adds some slight bready feeling, but it is also clean at low to mid 60s fermentation. I consider Nottingham to be a hybrid of US-05 and S-04. It's clean without being overly clean. Works well with just about anything. Some ways, it's a better yeast than the other two mentioned. I haven't brewed enough with it to note if it dries things out more than US-05/S-04, but I feel like it may not as much so far...
Someone please correct me if I'm wrong, but even though I love these 3 yeasts, I feel that I am very limited by them. At a 10,000 ft view, they are all "clean ale" yeasts. The differences seem to be very slight at cold fermentations.
Am I correct to assume that liquid yeasts open the doors up to more of that "bread" and other varieties?
Or am I going to find myself making the same tasting beer with the liquid varieties while spending more effort and money?
Last edited: