Yeast for Sarah Hughes Dark Ruby Mild?

[Kev888]

I posted this in the yeast forum, but on reflection maybe its more about the way the yeast works with this 'recipe', so here it is again on the recipe forum:

I've not brewed this strong mild before, does anyone have a recomendation for the yeast? I'm finding it difficult to call - it should be a little sweet so that may suggest a yeast without too much attenuation, but on the other hand its a quite high OG for a mild, with a lot of crystal, so I guess it may need more attenuation to stop it being overly cloying.

Looking around the forum a fair few people seem to have used S-04; I'd been thinking liquid but if S-04 is good in this (rather than just convenient) then I'm not averse to making life easy

Cheers
Kev

[trucker5774]

I'm still looking for the same sort of answer. Try as I might, I have never made a sweet beer. I am going to find a low attenuating yeast, add more crystal malt than anyone would think reasonable and start at a higher OG and see where that takes me.

I am getting hoppy/grassy sort of flavours. Only bittering to about 30 IBU

[Wolfy]

Not being familiar with the beer I didn't want to offer suggestions in the other thread, however since nobody else has said anything ....

Looking at some of the reviews of the beer it seems it's described as very fruity, so some of those flavours may well come from the yeast.
Given it's about 6% ABV, I'd treat it more like a dark ale than a mild, and pick a yeast accordingly (and to me it seems that around here the usual dry yeasts are used only for convenience).
So while Wy1968 is a typical 'go to' yeast when you want something less attenuated and should throw some nice esters, I'd be tempted to look at BrewLabs East Midlands 1 (maybe Borders 1) or Thames Valley 3, since I assume it's a close relative to Wy1968.

[Kev888]

Ah, excellent, thanks very much. I appreciate you can't speak from experience with the recipe but thats still really useful; I'd also overlooked the fruitiness but you're dead right. I'll have a poke around in my usual rertailers and see if anything like that is in stock.

EDIT: just realised I've some WLP023 Burton Ale yeast in the fridge, which is a bit on the fruity side so that may be a good option?

Cheers
Kev

[trucker5774]

Wolfy, do you know if any of those yeasts are available for salvage in any common bottle conditioned beers?

[Dennis King]

Wolfy, do you know if any of those yeasts are available for salvage in any common bottle conditioned beers?

The brewlabs yeasts are relatively cheap, £4 including p&p and you can spilt it several ways. And its guaranteed fresh, the grow each slant as you order it.
Kev if you ring Brewlabs they might even to supply the same yeast, I found them very helpful.

[Kev888]

That sounds like a great idea, Dennis - thanks!

I've got a couple of brewlabs slants but haven't tried them yet; theres less info around on them compared to whitelabs and wyeast, but the more I hear of them the better they seem...

Cheers
kev

[Wolfy]

Kev888 the Burton Ale might well be a good choice, but I'm just not sure I'd treat the water with as much Gypsum as you would for an IPA.

trucker5774, if you work on the assumption that TV3 is from Fullers or Youngs, and that EM1 is Banks, I'd assume you can, as for B1 does Belhaven bottle condition ... but Dennis King is also right.
If I've got my geography right, couldn't we send Kev888 down to one of his locals to grab Banks' yeast from a pint there?

[oz11]

Post deleted, need to read better before posting!

[Kev888]

Kev888 the Burton Ale might well be a good choice, but I'm just not sure I'd treat the water with as much Gypsum as you would for an IPA.
trucker5774, if you work on the assumption that TV3 is from Fullers or Youngs, and that EM1 is Banks, I'd assume you can, as for B1 does Belhaven bottle condition ... but Dennis King is also right.
If I've got my geography right, couldn't we send Kev888 down to one of his locals to grab Banks' yeast from a pint there?

Thanks! I'll have a go with the Burton ale yeast then; I'm looking for something convincing but not necessarily an exact copy of the original so hopefully should be good. Also the vial is about to reach its expiry date..

I could wander down my local(s) but I've not heard that stella or carling are particularly noted for yeast harvesting..

Cheers
Kev

[jmc]

Hi Kev

Be interested to hear how you get on.
Last year I used Nottingham and it turned out a lovely brew, so with a Burton yeast its likely to be even better.

Trucker: I've found that Fullers yeast leaves a sweet note. I harvested mine from a bottle of Bengal Lancer. I think its in 1845 too.

ATB
John

[Machine_Ale]

I brewed GW's recipe (unmodified) last year twice, both with good results. I used Wyeast ESB 1968 (AG#5) and Brewlab TV3 (AG#10). Checking my notes, they both fermented out to 1.014. conditioned for around 6 weeks gave really great results with a nice malty finish. This is a favourite recipe of mine (and family/friends).

Bernie

[trucker5774]

Hi Kev

Be interested to hear how you get on.
Last year I used Nottingham and it turned out a lovely brew, so with a Burton yeast its likely to be even better.

Trucker: I've found that Fullers yeast leaves a sweet note. I harvested mine from a bottle of Bengal Lancer. I think its in 1845 too.

ATB
John

Thanks John. I had an 1845 for that very purpose but drank it during my house move

[Kev888]

Bernie, thanks for that - it sounds like i won't be too far off the mark then, though maybe I'll get a little more attenuation. Sounds like a combo for John/Trucker too, if its good and malty

John/jmc: I'll try to remember to report back on how it went (though i tend to give it a while in the FV so don't hold your breath!).

I took the WLP023 out of the fridge this morning so will start stepping up tonight; It only has two days before it officially expires so I think I'll start quite small, but if i don't loose the plot there should still be time to step up for a big batch by a week on Sunday.

I was reading 'yeast' again last night, and as always feeling inadequate; it seems the stepping up process I've been using is about right but probably more because of rules of thumb on starter size than because I fully understand the detail; its set me wondering so I may post a more general question on the yeast board at some point.

Cheers
Kev

[Zapp Brannigan]

I am going to give Wy1318 a whirl in my strong, dark winter beers this year.

I have found that it has finished quite sweet when I have used it in the past.