Hi All,

I would like to hear everyone's opinions on the various dried yeasts
available, I have used several liquid cultures from both White Labs and
Wyeast and have had good results however the ease of use and cost of the
dried varieties makes them so much more attractive to the busy homebrewer.
My question is - Which dried yeasts have you used with which style of beer
that you consider to have produced an exceptional beer?

Spanky wrote:[color=blue]
>
> Hi All,
>
> I would like to hear everyone's opinions on the various dried yeasts
> available, I have used several liquid cultures from both White Labs and
> Wyeast and have had good results however the ease of use and cost of the
> dried varieties makes them so much more attractive to the busy homebrewer.
> My question is - Which dried yeasts have you used with which style of beer
> that you consider to have produced an exceptional beer?[/color]

DCL T-58 is great for Belgian dubbels, tripels, and wits. I like their
K-97 for alt. Lallemand Nottingham is a good clean fermenting ale
yeast.

---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Spanky wrote:
[color=blue]
> Hi All,
>
> I would like to hear everyone's opinions on the various dried yeasts
> available, I have used several liquid cultures from both White Labs and
> Wyeast and have had good results however the ease of use and cost of the
> dried varieties makes them so much more attractive to the busy homebrewer.
> My question is - Which dried yeasts have you used with which style of beer
> that you consider to have produced an exceptional beer?[/color]


There is an alternative! With brew that came out allright, no spoiling etc,
just capture the trub! Put it in one of those extra clean beer bottles,
cap, and store in your refigerator. You want to do it before adding
priming sugar but it's safe to do it after. It's loaded with vitamins and
billions of dormant microbes that when pitched will kick your wort into
superFreshalist hoPpy aliquencious beer. You could trade them at the
homebrewers club for other yeast cultures or send them to a friend for a
gift. So you see spanky, not everything cheap is grade crappy.

"Denny Conn" <me@privacy.net> wrote in message
news:4137492B.9699D1F3@privacy.net...[color=blue]
> Spanky wrote:[color=green]
> >
> > Hi All,
> >
> > I would like to hear everyone's opinions on the various dried yeasts
> > available, I have used several liquid cultures from both White Labs and
> > Wyeast and have had good results however the ease of use and cost of the
> > dried varieties makes them so much more attractive to the busy[/color][/color]
homebrewer.[color=blue][color=green]
> > My question is - Which dried yeasts have you used with which style of[/color][/color]
beer[color=blue][color=green]
> > that you consider to have produced an exceptional beer?[/color]
>
> DCL T-58 is great for Belgian dubbels, tripels, and wits. I like their
> K-97 for alt. Lallemand Nottingham is a good clean fermenting ale
> yeast.[/color]

Im lookin to do a stout and/or porter within the next couple weeks... any
suggestions for that?
[color=blue]
>
> ---------->Denny
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]

"Spanky" <labtecs@hotmail.com> wrote in message
news:4136ec9e$0$12752$afc38c87@news.optusnet.com.au...[color=blue]
> Hi All,
>
> I would like to hear everyone's opinions on the various dried yeasts
> available, I have used several liquid cultures from both White Labs and
> Wyeast and have had good results however the ease of use and cost of the
> dried varieties makes them so much more attractive to the busy homebrewer.
> My question is - Which dried yeasts have you used with which style of beer
> that you consider to have produced an exceptional beer?[/color]

I like Nottingham ale yeast... I won a second place ribbon for my blonde ale
whilst using that yeast. I've also used Edme ale yeast with good results.

I agree that dry yeast is a good idea for beers where the style of yeast
isn't much of a contributing factor to the flavor or aroma... it's so darn
cheap compared to the smack packs and vials. Dry yeast also tends to stay
fresh longer, and often seems to get off to a better start than liquid
yeasts.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish

On Wed, 01 Sep 2004 12:30:33 -0500, G_cowboy_is_that_a_Gnu_Hurd?
<vvosen@cpinternet.com> wrote:
[color=blue]
>
>There is an alternative! With brew that came out allright, no spoiling etc,
>just capture the trub! Put it in one of those extra clean beer bottles,
>cap, and store in your refigerator. You want to do it before adding
>priming sugar but it's safe to do it after. It's loaded with vitamins and
>billions of dormant microbes that when pitched will kick your wort into
>superFreshalist hoPpy aliquencious beer. You could trade them at the
>homebrewers club for other yeast cultures or send them to a friend for a
>gift. So you see spanky, not everything cheap is grade crappy.[/color]

even better.. grab the sediment from a bottled conditioned brew. I'm
doing that tonight once I finish my bottle of Duvel.

Kerry The Liar Loves Waffles <Kerry The Liar Loves Waffles> wrote:
[color=blue]
> On Wed, 01 Sep 2004 12:30:33 -0500, G_cowboy_is_that_a_Gnu_Hurd?
> <vvosen@cpinternet.com> wrote:
>[color=green]
>>
>>There is an alternative! With brew that came out allright, no spoiling
>>etc,
>>just capture the trub! Put it in one of those extra clean beer bottles,
>>cap, and store in your refigerator. You want to do it before adding
>>priming sugar but it's safe to do it after. It's loaded with vitamins and
>>billions of dormant microbes that when pitched will kick your wort into
>>superFreshalist hoPpy aliquencious beer. You could trade them at the
>>homebrewers club for other yeast cultures or send them to a friend for a
>>gift. So you see spanky, not everything cheap is grade crappy.[/color]
>
> even better.. grab the sediment from a bottled conditioned brew. I'm
> doing that tonight once I finish my bottle of Duvel.[/color]


remember to do a starter on it. There's not enough to pitch but yea, yeA,
YEA! The pasturization kills the poor microbes in most domestic beers,
sadly. I'm stuck trying to find an alternative to wine yeast for my
unfinished quadruple-bock/barley wine. The yeast I was using conked out
half-way. White Labs has some strains that will handle it but their
procedures for getting the alcohol content up to 15-16% are ridiculous.

Thanks so far for your responses, keep them coming!

I haven't yet tried harvesting yeast from the trub, I'll try it next time.


"Spanky" <labtecs@hotmail.com> wrote in message
news:4136ec9e$0$12752$afc38c87@news.optusnet.com.au...[color=blue]
> Hi All,
>
> I would like to hear everyone's opinions on the various dried yeasts
> available, I have used several liquid cultures from both White Labs and
> Wyeast and have had good results however the ease of use and cost of the
> dried varieties makes them so much more attractive to the busy homebrewer.
> My question is - Which dried yeasts have you used with which style of beer
> that you consider to have produced an exceptional beer?
>[/color]

White Trash wrote:
[color=blue]
> Im lookin to do a stout and/or porter within the next couple weeks... any
> suggestions for that?[/color]

What style? For British styles Safale S-04 is good. For American
styles, Lallemand Nottingham.

----------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

"Denny Conn" <me@privacy.net> wrote in message
news:41388CFF.5C2BEA8C@privacy.net...[color=blue]
> White Trash wrote:
>[color=green]
> > Im lookin to do a stout and/or porter within the next couple weeks...[/color][/color]
any[color=blue][color=green]
> > suggestions for that?[/color]
>
> What style? For British styles Safale S-04 is good. For American
> styles, Lallemand Nottingham.[/color]

Im going to go with American on this one, going for a chocolate stout,
should be slightly akin to an american made one, with some modifications
(first time I wont just be simply cloning a brew).
[color=blue]
>
> ----------->Denny
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]