45 replies to this topic

[HVB]

that's the impression I'm under.  I've been having good luck with the 007 starters which are much lower pitching rates than I've typically used in the past.

Same here.  If I have learned anything over the last year brewing related it is that I do not need that huge starter to still make great beer.  Oh and a 30 minute boil is okay

[shaggaroo]

the WB-06 isn't bad, it'll make a decent Weissbier, tends a bit more to clove than bannana 

Mic, that's exactly what I'm looking for... my favorite weissbiers are from Schneider Brauerei (nope, not related, though I wish I was!) which tend to be more clove than banana.

 

And fwiw the US05 I used for my APA I just sprinkled on the wort and had activity in a couple of hours.

[MyaCullen]

Safale recommends 27C/80F in their materials.

 

https://www.fermenti...02/SFA_US05.pdf

 

 

I have not tried it but maybe you could use 34/70 closer to 60.  I am not sure any dry yeast out there will mimic Kolsch yeast perfectly though.

I haven't tried it but llemand has the K-97 which is supposedly a German ale yeast

[MyaCullen]

Mic, that's exactly what I'm looking for... my favorite weissbiers are from Schneider Brauerei (nope, not related, though I wish I was!) which tend to be more clove than banana.

 

And fwiw the US05 I used for my APA I just sprinkled on the wort and had activity in a couple of hours.

I have only used it a couple of times, and I don't have your affinity for Wheats, but the beers brewed were really similar to the Sierra Nevada Kellerweis.

[Brauer]

his chart only went up to 80F.

most sources seem to point to a warmer temperature being optimal: httpss://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/

this is the source I remember reading the first time I decided to look into rehydrating my yeast with water: httpss://koehlerbeer.wordpress.com/2008/06/07/rehydrating-dry-yeast-with-dr-clayton-cone/

eta: obviously I don't feel that strongly about this since I don't even rehydrate. I'm just passing on the information I have referenced in the past.

That data is in line with some of the other numbers I've seen that suggested that rehydrating around 90°F results in ~90% viability and ~75% near 75°F.

Another factor is the temperature difference between the rehydrated yeast and the wort. Pitching warm yeast into cold wort may erase half of the viability gain of rehydrating. There seems to be a benefit to allowing the rehydrated yeast to cool down so it is isothermal with the wort at pitching temp.

06 makes a decent Wießbier, but I only drink them at the Schneider pub. Even then, 1 or 2 as part of a Bavarian Breakfast and I'm set for another couple years, so my opinion probably isn't valid.

The brewpub near me makes a Kölsch with American Ale yeast. However, it lacks the particular fruitiness of the Kölsch yeast, which is fine by me. It's really a dry Blonde Ale with a German hop character. I like it a lot.

Edited by Brauer, 10 June 2016 - 03:04 PM.

[shaggaroo]

Dankesehr Brauer! Just need to experiment I guess.

[Brauer]

Bitter schön, mein Herr.

[Steve Urquell]

I brewed a bunch of beer with S-23 dry lager yeast awhile back and researched it and it is rumored to be the dry strain of a Kolsch yeast. I wasn't overly impressed with it for my lagers but it may be a decent Kolsch yeast. It made some damned good hoppy ales fermented at 60F.

 

Mangrove Jack's M-84 Bohemian lager yeast is a favorite of mine for Czech lagers. It's not as clean as German strains, has a distinct character, slight esters, and leaves maltiness. I do not like this strain in beers which don't have much hop character or lighter styles but feel it shines in hoppy, malty beers. My best Bopils and Czech IPL were fermented with it.

[porter]

I've really only used Nottingham, S-05 and 34/70 but have been relatively happy with them. I use S-05 for a majority of my ales. I will have to try the Mangrove Jack's Bohemian lager yeast for my next lager. 

[Lamppa]

I have used more dry than liquid over my seventy five batches.
Wb06 can be really phenolic mess sometimes.
Windsor sucks
Us05 never disappoints
Nottingham works, temp has to be low
Belle saison is ok, kinda mild

[HVB]

I have used more dry than liquid over my seventy five batches.
Wb06 can be really phenolic mess sometimes.
Windsor sucks
Us05 never disappoints
Nottingham works, temp has to be low
Belle saison is ok, kinda mild

Denny said the same thing.  Of course it was after I bought that package so now I need to cut my losses or just try it out.

[shaggaroo]

Well I'm hoping WB06 isn't a mess

[Steve Urquell]

I have used more dry than liquid over my seventy five batches.
Wb06 can be really phenolic mess sometimes.
Windsor sucks
Us05 never disappoints
Nottingham works, temp has to be low
Belle saison is ok, kinda mild

Welcome brotha from another forum! Good to see ya.

[Lamppa]

I have used wb06 at least five times.
Of you keep it down closer to 64 than 70, it is fine. If you try to get banana and ramp the temp up, in the cases I did that, it was not good.
Keep it cold and you get what you get. Don't try to manipulate it.

[Lamppa]

Windsor works, it's just a pain.
It wants to floc out at 1.020, so you have to watch the temps and swirl it.
It can get fruity if you let the temp rise too much in your attempt to get the under attenuation under control.
S04 is a far superior choice to Windsor ime.
S04 is a far superior choice to Windsor ime.
Sorry, just trying to learn this format. I can't figure out how to edit or quote.

[MyaCullen]

Windsor works, it's just a pain.
It wants to floc out at 1.020, so you have to watch the temps and swirl it.
It can get fruity if you let the temp rise too much in your attempt to get the under attenuation under control.
S04 is a far superior choice to Windsor ime.
S04 is a far superior choice to Windsor ime.
Sorry, just trying to learn this format. I can't figure out how to edit or quote.

when I started brewing, mixing 5 gram packs of Windsor and Notty was common

[HVB]

Just throw this here httpss://www.williamsbrewing.com/NEW-MANGROVE-JACK-STRAINS-C338.aspx

 

11 new Dry yeast.  I have not used any but have used the brand before with good sucess.

 

French saison sure does interest me though.

[positiveContact]

is the m76 new?  anyone used it?

[HVB]

is the m76 new?  anyone used it?

Pretty sure it is new

[Big Nake]

Was just about to post this... 11 new strains of Mangrove Jack's dry yeast. Pretty ambitious.