Great British Homebrew Competition reeesult!

[alecwallace]

I'm glad you used a bog standard dry yeast which reinforces my view that dried yeasts can produce equally good beers.

Granted liquid yeasts have their place, especially for beers where most of the flavour is from yeast - eg Belgians, but I've always got good results without all the hassle and expense of liquid yeasts.

Congrats BTW!

Thanks, i have bought wlp001 etc before and went to S-05 for cost really. I havent noticed a difference. Im going to use T58 next and see how that compares.

[jonnyt]

T-58 will give a very authentic Belgium Beer flavour, it's thought to be the dried version of the Chimay yeast and the brews I've made suggest that assertion is correct

[darkonnis]

Yeast has a huge bearing on flavour regardless of dry or liquid. I just think that not all strains can cope with being dried to the point of being inert until being rehydrated which is why theres such a big thing about them and why theres so many more varieties.

Good job

[jonnyt]

One of my neighbours daughter has just completed a Phd thesis and it was actually on Beer taste can you believe.

The conclusion with no input from me I must add was that Yeast provides 95% of what we actually taste in a Beer and is thus unquestionably the biggest factor in brewing.

[orlando]

One of my neighbours daughter has just completed a Phd thesis and it was actually on Beer taste can you believe.

The conclusion with no input from me I must add was that Yeast provides 95% of what we actually taste in a Beer and is thus unquestionably the biggest factor in brewing.

It is, if everything else is to its liking, if not the dummy is spat out with gusto

[alecwallace]

I have a Dark Star Belgin IPA im waiting to drink. Im intrigued by the mix of Belgian yeast and high hop rates. Id also like to try hefe yeast at its bananaery (is that a word?) end with tropical flavour hops, and id like to experiment with using two yeasts. I think I will ferment a beer with say a hefe yeast, and then use maybe T-58 second with a sugar addition (leaving out the traditional addition for Belgians), calculated to raise the abv to the desired level.

Has anyone tried this?

Im hoping for the qualities of both yeasts, rather than adding together and making them compete.

[jonnyt]

Most of the taste comes in the first 48 hours so I'm not sure your process would work as the T-58 would be massively outnumbered for the food.