Englander response to Safale-05

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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monk

Post by monk » Fri Feb 08, 2008 5:16 am

Whorst wrote:Monk, is the Ringwood strain White Labs British Ale, commonly known as WLP-005? I've only used that strain once, it's nice.
Yes, that's the one. Allegedly it's from the Ringwood brewery, but I've heard there are differences. ? Anyway, it IS very good.
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bandit

Post by bandit » Mon Apr 14, 2008 10:25 pm

I used American Ale Yeast in my Bobo 1402 at Derby. It tastes wonderful. It was highly hopped and dry hopped but lacked some bitterness. I am going to try the S-05 variant soon to see if there is a marked difference between the fresh and dried varieties. FWIW the fresh yeast took about two weeks to clear in the cornie with NO finings.
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mysterio

Post by mysterio » Mon Apr 14, 2008 11:20 pm

I find the liquid yeast (WLP001) flocculates much better than the dried version, I also think it attenuates slightly less than the US-05. I don't notice any flavour difference but I haven't tried them back to back.
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oblivious

Post by oblivious » Tue Apr 15, 2008 7:00 am

mysterio wrote:I find the liquid yeast (WLP001) flocculates much better than the dried version, I also think it attenuates slightly less than the US-05. I don't notice any flavour difference but I haven't tried them back to back.
US-05 is such a pain to clear :x
Last edited by oblivious on Tue Apr 15, 2008 8:33 am, edited 1 time in total.
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steve_flack

Post by steve_flack » Tue Apr 15, 2008 8:16 am

It is but nothing that isinglass won't fix. :wink:
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Whorst

Post by Whorst » Wed Apr 16, 2008 3:52 pm

It is a pain in the arse to clear. I just use gelatin finings and it knocks it out. In a weeks time, beer looks filtered. I'm going to use 05 in a lager hybrid. All lager malt, German hops, and fermented cool. I may use a tad of melanoidin malt as well.
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oblivious

Post by oblivious » Wed Apr 16, 2008 3:55 pm

Or what about adding 20-30% Munich malt?
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mysterio

Post by mysterio » Wed Apr 16, 2008 4:08 pm

Whorst wrote:It is a pain in the arse to clear. I just use gelatin finings and it knocks it out. In a weeks time, beer looks filtered. I'm going to use 05 in a lager hybrid. All lager malt, German hops, and fermented cool. I may use a tad of melanoidin malt as well.
I remember Chris White saying on a Brewing Network podcast that the California ale yeast could be dropped as low as 55F/13C during active fermentation as long as it was raised back up towards the end. Might have been an even lower temp than that, can't remember.
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Barley Water
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Post by Barley Water » Wed Apr 16, 2008 4:24 pm

That's very interesting Mysterio, I had not heard of that one before. My suggestion before reading your comment would be to consider using Wyeast 1007 which is the German Alt strain which you can run at almost lager temperatures (it will however attenuate more than California ale yeast which might not be what you want). Have you tried doing this yet?
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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mysterio

Post by mysterio » Wed Apr 16, 2008 4:55 pm

Just listened again, he said it can go down to 52F/11C while it is fermenting strongly.

http://www.thebrewingnetwork.com/archiv ... -12-07.mp3

At 2h 53m.
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Whorst

Post by Whorst » Wed Apr 16, 2008 8:32 pm

Munich malt is too dark. It'll give off a reddish hue. I'm thinking just lager malt and some melanoidin. Worth a shot.
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monk

Post by monk » Thu Apr 17, 2008 6:20 am

S-05 makes great dry stout, too! And you don't have to worry about how much it clears. :lol:
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