ale or lager yeast?

[steve_flack]

US56 is actually supposed to be highly attenuating (attenuative?). Great for lots of styles, but it's not a big flocculator. By the way...have you guys noticed that they've changed it from US-56 to S-05? Don't know why, but the new packaging is in the stores now.

monk

Did wyeast send them a nastygram I wonder? I can't beleive the '56' was chosen by chance.

[oblivious]

US56 is actually supposed to be highly attenuating (attenuative?). Great for lots of styles, but it's not a big flocculator. By the way...have you guys noticed that they've changed it from US-56 to S-05? Don't know why, but the new packaging is in the stores now.

monk

Did wyeast send them a nastygram I wonder? I can't beleive the '56' was chosen by chance.

Yep


What I heard they sent the suites around and had a quite word

[mooj]

Thing is about lager. Am I trying trying to brew a flavourless beer?

you have got to be kidding!!

I was doing a bit of thinking out loud when I wrote that. Agree with you regarding quality lagers available elsewhere. Also I definitely need to wait until it has a bit of gas before judging. Thing is, it's a bit light in taste for a 5%+ beer IMO.

Here's a thought - What if you were trying to brew a quality 'lager' and it turned out just like stella? God forbid.

[mooj]

And while on this subject, I've just had an advert from Weatherspoons stating that all there ales are served 'superchilled' at guaranteed 1-3C . . . Isn't the ideal serving temp for ales 10-12C?

I believe it's only on their kegged lagers. Unless they're giving up their cask marque. Mind you, I have been to places that have a set-up where all their beers have to be super-chilled, including bitters - yuk!