clean, attenuative American dry yeast

[stickyfinger]

I've noticed there are now at least a couple alternatives to US05 if you want a dry American yeast that attenuates well and is very clean:
-CellarScience CALI dry yeast
-Lalbrew Bry97 west coast ale yeast
-there may be others i haven't seen

Has anyone compared the ones I mentioned or others?

I think I want to start using clean, dry American yeast to do my imperial stouts so I don't have to make huge starters or pitch onto yeast cakes anymore. I just want to add a ton of dry yeast and be done. I've used US05 and it seems fine, but I thought I'd see if there are better options...

 

[D.B.Moody]

I think I want to start using clean, dry American yeast to do my imperial stouts just want to add a ton of dry yeast and be done. I've used US05 and it seems fine, but I thought I'd see if there are better options...

Why not consider an English type ale yeast like S33? It would be more true to style. (I don't know anything about the others you mentioned.)

 

[stickyfinger]

Why not consider an English type ale yeast like S33? It would be more true to style. (I don't know anything about the others you mentioned.)

I wanna do some pastry stout/specialty ones with lots of other flavors and need a clean base

 

[NTBeer]

Haven't used it yet, but I bought some Mangrove Jack Strong American ale with the same intention as yours.

 

[RM-MN]

If you can control you fermentation temperatures well, Nottingham ferments really clean but you need to keep the temps in the upper 50's to low 60's.

 

[Northern_Brewer]

I've noticed there are now at least a couple alternatives to US05 if you want a dry American yeast that attenuates well and is very clean:
-CellarScience CALI dry yeast
-Lalbrew Bry97 west coast ale yeast
-there may be others i haven't seen

Has anyone compared the ones I mentioned or others?

I think you'll find most of them are just repacked US-05, about the only one that is significantly different is BRY-97 which is a better-floccing, slower-starting derivative of the original BRY-96 so presumably lacks the BAT1 mutation that appears to have happened at Sierra Nevada and which makes the US-05/1056 group a little fruitier.

https://www.homebrewtalk.com/thread...f-white-labs-yeast.642831/page-2#post-8916547

Why not consider an English type ale yeast like S33? It would be more true to style. (I don't know anything about the others you mentioned.)

Meh - a real British imperial stout would be fermented with a multistrain that would have rather higher attenuation than S-33 on its own, mixing with Notty would be a better approximation.

In the circumstances, Notty or its cousins would probably be the best option - Munton's Gold or Gervin Ale (from Wilko if you're in the UK) would be cheaper options if you're taking the "just throw tons of dry yeast at it" approach. Mangrove Jack's M42 New World Strong Ale is generally thought to be repacked Notty.

Another option if you want clean is a Frohberg lager yeast like 34/70 which works fine at ale temperatures.

 

[stickyfinger]

Maybe I'll just stick with the tried and true US-05 at this point. I assume it will be able to get me into the 12-15% ABV range if I desire. Never tried it, but I think many of the popular Imperial Stout breweries are using chico to get to 12-15%

 

[BrewnWKopperKat]

FWIW: SafAle US-05 - American ale neutral brewer's yeast - by Fermentis suggests an upper limit of around 11%. Maybe the upper limit is conservative, maybe really good yeast handling techniques will get you to above 11%.

 

[stickyfinger]

i think many places just use a default of 11% for Chico. I saw similar stuff on Wyeast, some are 10% and some are 11% for their yeasts, but people have emailed them to ask the real limit and they said it is higher.

FWIW: SafAle US-05 - American ale neutral brewer's yeast - by Fermentis suggests an upper limit of around 11%. Maybe the upper limit is conservative, maybe really good yeast handling techniques will get you to above 11%.

 

[BrewnWKopperKat]

i think many places just use a default of 11% for Chico. I saw similar stuff on Wyeast, some are 10% and some are 11% for their yeasts, but people have emailed them to ask the real limit and they said it is higher.

I'll agree that Fermentis may be conservative with the information that they provide at their web site.

 

[stickyfinger]

I'll agree that Fermentis may be conservative with the information that they provide at their web site.

especially if they assume you aren’t using a calculator to assess viability and pitch rate

 

[BrewnWKopperKat]

using a calculator to assess viability and pitch rate

Which calculator are you using?

 

[stickyfinger]

I’ve been using yeastcalculator.com for liquid yeast. I used to use mrmalty.com for dry yeast