I would like to try one of the BYOBRA all grain recipes but I haven´t found any description about the yeast type and quantity. I would like to start with Gale´s Festival Mild or with Black Sheep Ale. Any suggestions of what kind of yeast to use?
Many Thanks!
BYOBRA recipes yeast content
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simple one
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Re: BYOBRA recipes yeast content
I take it that your quite new to brewing all grain. And if so I would recommend a decent dry yeast for both of those. You can't go wrong with SO4 or Nottingham. If however your wanting a yeast to match that particular beer I would GUESS one of the liquid Yorkshire yeasts for the Black sheep, and I would possibly go for wlp005 or wlp002 for the mild.
Quantities for dry yeast is pretty much one packet for 20-25L for both those beers. The liquid yeast is a whole different ball game (dependant upon type, make, starters etc.)
Quantities for dry yeast is pretty much one packet for 20-25L for both those beers. The liquid yeast is a whole different ball game (dependant upon type, make, starters etc.)
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TheMumbler
Re: BYOBRA recipes yeast content
I'd echo what simple one said about dried yeast. S04 is a robust yeast that flocculates well and should be fine for an ale or a mild. It won't give you the taste profile of Black Sheep but I would start easy if you are new to this. Dried yeasts are easier to deal with and don't need any preparation.
Once you are more confident with the whole thing then temperature control of fermentation and yeast strain are likely to become importatnt. For a given style you could look at the general descriptions for WLP and Wyeast. Generally matching for area is a good start. There is a strain guide at mrmalty.com but it is the cause of some controversy on these boards. Your other option would be to get in touch with brewlabs and ask which of their strains they would recommend.
That is my twopenneth on the basis of 20-30 brews. There are people who know a great deal more than me about though, for all I know you do too.
Best of luck
Once you are more confident with the whole thing then temperature control of fermentation and yeast strain are likely to become importatnt. For a given style you could look at the general descriptions for WLP and Wyeast. Generally matching for area is a good start. There is a strain guide at mrmalty.com but it is the cause of some controversy on these boards. Your other option would be to get in touch with brewlabs and ask which of their strains they would recommend.
That is my twopenneth on the basis of 20-30 brews. There are people who know a great deal more than me about though, for all I know you do too.
Best of luck
Last edited by TheMumbler on Wed Apr 20, 2011 8:29 am, edited 2 times in total.
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Wolfy
Re: BYOBRA recipes yeast content
In regard to yeast-quantity visit MrMalty and put the details of your brew in, and it will give you a fair idea how much yeast you will need.
The type of yeast to use is open to much debate.
Many members here would tell you to use a quick and easy dry yeast like S04 or Nottingham, which for many situations is a good starting point.
The author of the book would suggest you pick 1 or 2 'house' yeasts and get to know its qualities and how to make the most of it, in that case your selection would be more about what quality's you want from the yeast than it being related directly to the beers you wish to brew.
The suggestion I'd make really depends on what you are trying to achieve. If you are a new brewer and want something good but not to hard, then using a dry yeast is a fine starting point. If you are an experienced brewer and want to get something as authentic as possible, I'd suggest that you should try to use a yeast close to what the brewery does. Often that will be a liquid-yeast, but that adds more detail and complexity to your brewing process, sometimes the additional cost and effort is worth it, but getting your brewing process right and having temperature control and all those things can play just as an important factor. Wyeast's 1332 might be suitable for Gale's Festival and you might find Wyeast 1469 useful for the Black Sheep Ale, but both of those are guesses, if you wanted to be a little more accurate, you could contact BrewLab and ask for one of their slopes made especially for the type of beer you wish to make.
The type of yeast to use is open to much debate.
Many members here would tell you to use a quick and easy dry yeast like S04 or Nottingham, which for many situations is a good starting point.
The author of the book would suggest you pick 1 or 2 'house' yeasts and get to know its qualities and how to make the most of it, in that case your selection would be more about what quality's you want from the yeast than it being related directly to the beers you wish to brew.
The suggestion I'd make really depends on what you are trying to achieve. If you are a new brewer and want something good but not to hard, then using a dry yeast is a fine starting point. If you are an experienced brewer and want to get something as authentic as possible, I'd suggest that you should try to use a yeast close to what the brewery does. Often that will be a liquid-yeast, but that adds more detail and complexity to your brewing process, sometimes the additional cost and effort is worth it, but getting your brewing process right and having temperature control and all those things can play just as an important factor. Wyeast's 1332 might be suitable for Gale's Festival and you might find Wyeast 1469 useful for the Black Sheep Ale, but both of those are guesses, if you wanted to be a little more accurate, you could contact BrewLab and ask for one of their slopes made especially for the type of beer you wish to make.
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Felipe Duran
Re: BYOBRA recipes yeast content
Thank you very much for you help. I am quite new to brewing, I have only brew 2 batches so I think I am going for Salfale S-40 to start.
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Blackaddler
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Re: BYOBRA recipes yeast content
Munton's Gervin English Ale Yeast [the same as Nottingham] is well worth considering.Felipe Duran wrote:Thank you very much for you help. I am quite new to brewing, I have only brew 2 batches so I think I am going for Salfale S-40 to start.
