Guiness style what yeast?

[REptile1]

I have been brewing Guinness style ale for 12months now and just recently dispensing from a corny with nitro/mix! It really is a nice brew
However as I am always looking for improvements I was wondering would I be better using a "Irish ale yeast" I am currently and have only ever used "Safale s-04" by "FERMENTIS"

Any ideas with suppliers greatly appreciated. TA

[Orfy]

1084 Irish Ale Yeast

Wyeast says: Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation - medium; apparent attenuation - 71-75%. (62-72°F).

Sort of like a slightly cleaner version of 1028, but with a touch more diacetyl. If fermented warm (>70°F), seems to produce a pronounced tart fruitiness.

Claimed to be the Guinness strain. It is worth noting that Guinness supposedly allows their fermentation temperature to rise into the mid-70s. I wonder how much of the signature Guinness "tang" is actually due to the high fermentation temperature, and not to the (rumored) procedure of blending it with soured beer?

[REptile1]

Thanks for that "Orfy" and "DaaB"

I'll get some ordered and try it in my next brew, I have just finished one today so I'll have to wait at least a week

[REptile1]

Hi DaaB,

Thank you for the advice mate

Please can you point me in the right direction for the to make at "starter" jims style! And as for a extra large starter I have'nt he foggyest...

[Vossy1]

The Hop Shop are very busy at the mo as DaaB says, but if it's only a small order that you place, you'll be alright.

I spoke to H on Wed about ordering some yeast and he had it t me next day

They do however have a 60 order back log for other items...so it's best to check before committing

[REptile1]

Here's the article, http://www.jimsbeerkit.co.uk/liquid_yeast.htm

If you need any pointers...

make up 1L of wort using 100g dme and 1L water, boil for 10mins, cover and cool. Add along with your yeast to a demijohn or pet bottle. Shake to aerate. Shake daily. Once fermentation slows, add another 3-4L of wort made as above, shake and swirl to aerate and allow to ferment out.

Jim looks like he mixes the yeast back in before splitting into smaller bottles, I prefer to allow it to ferment out and add cooled boiled water. Shake and re suspend the yeast and split.

If you only want to make a starter, just add the yeast to 1L of wort and allow to ferment out (shake periodically). If you have time allow it to ferment out completely and allow the yeast slurry to drop out completely and pour off the spend starter medium before pitching. If you collect some wort from early on in the boil (15mins) cool it and add it to the slurry you can get the yeastnoce and active before pitching.

Thanks for that DaaB, How long will it last once split and in small bottles in the fridge
Also don't mean to sound stupid but what does dme mean

[Beatnik69]

Dried Malt Extract I think. This raises quite a good issue. I've noticed under the Grain Brewing section a couple of threads about abbreviations and acronyms; what about having a general glossary for the site or would that be too big a job?

[Aleman]

I'm not sure that I would bother stepping up from a 'stretched' bottle. Even with prolonged storage you will have more than enough yeast to ferment a 1L starter. What you will find (As I did recently) is that the time it takes for the starter to get going is extended. In my case I used a phial of Whitelabs WLP023 Burton ale, and followed my usual practice of pitching into a large starter (5L), and I had no activity for 24-36 hours The yeast had been purchased in March with a BB date of July, so you just need to ensure that you plan your brewing when you have an active starter.

[REptile1]

Here's the article, http://www.jimsbeerkit.co.uk/liquid_yeast.htm

If you need any pointers...

make up 1L of wort using 100g dme and 1L water, boil for 10mins, cover and cool. Add along with your yeast to a demijohn or pet bottle. Shake to aerate. Shake daily. Once fermentation slows, add another 3-4L of wort made as above, shake and swirl to aerate and allow to ferment out.

Jim looks like he mixes the yeast back in before splitting into smaller bottles, I prefer to allow it to ferment out and add cooled boiled water. Shake and re suspend the yeast and split.

If you only want to make a starter, just add the yeast to 1L of wort and allow to ferment out (shake periodically). If you have time allow it to ferment out completely and allow the yeast slurry to drop out completely and pour off the spend starter medium before pitching. If you collect some wort from early on in the boil (15mins) cool it and add it to the slurry you can get the yeastnoce and active before pitching.

Is it possible to do the above with Malt extract out of the tin, if so what quantities?

Regards Repy.

[David Edge]

However as I am always looking for improvements ... Any ideas with suppliers greatly appreciated.

What improvements were you looking for? More or less fruit? Drier or softer? More or less roast? More or less astringency?
It's hard to think of much yeast character in a dry stout. Can anyone say what a 'Guinness' yeast will provide compared to S-04 and indeed other possible 'improvements' like
- pitching 2xS-04?
- pitching 1 or 2x Nottingham?
- splitting the batch and doing half S-04 and half Nottingham?

Nothing against liquid yeast, just curious...

[steve_flack]

FWIW I'd use S-04 in stouts and my opinions on the flavour of that yeast are well known. You can't really taste it in a stout though

[REptile1]

Here's the article, http://www.jimsbeerkit.co.uk/liquid_yeast.htm

If you need any pointers...

make up 1L of wort using 100g dme and 1L water, boil for 10mins, cover and cool. Add along with your yeast to a demijohn or pet bottle. Shake to aerate. Shake daily. Once fermentation slows, add another 3-4L of wort made as above, shake and swirl to aerate and allow to ferment out.

Jim looks like he mixes the yeast back in before splitting into smaller bottles, I prefer to allow it to ferment out and add cooled boiled water. Shake and re suspend the yeast and split.

If you only want to make a starter, just add the yeast to 1L of wort and allow to ferment out (shake periodically). If you have time allow it to ferment out completely and allow the yeast slurry to drop out completely and pour off the spend starter medium before pitching. If you collect
some wort from early on in the boil (15mins) cool it and add it to the slurry you can get the yeastnoce and active before pitching.

Hi Again DaaB, I have done as above and the one L of wort(DME) is now bubbling away, It did take a while to get going(24hours +) and is only bubbling slowly is this normal
Now to make a large starter at what stage do you recommend I add the other 3-4L wort
You say you prefer to add cooled boiled water after fermenting out, I take it this is after pouring of the spent medium:?:
Once I have it in small botttles how do I use it as I don't understand the bit about collecting from earlier on in the boil(15mins)

Sorry about all the questions and thank you for your help

[REptile1]

What improvements were you looking for? More or less fruit? Drier or softer? More or less roast? More or less astringency?
It's hard to think of much yeast character in a dry stout. Can anyone say what a 'Guinness' yeast will provide compared to S-04 and indeed other possible 'improvements' like
- pitching 2xS-04?
- pitching 1 or 2x Nottingham?
- splitting the batch and doing half S-04 and half Nottingham?

Nothing against liquid yeast, just curious...

Not really thought of the above but I'll keep them in mind! The only real improvement I have tried to adjust is on the last brew I tried adding less hops as previous brews have been a little hoppy

I would also like to add that the other night the keg ran dry my mate brought round some widget can stout...(we all no what brand) all I can say is it tasted awful compared with mine

[REptile1]

Thanks DaaB,

I'm Kinda getting the jist of it now...Thanks to you

Here is another one for you though....How many times can I repeat the process...from my little bottles back to big starter etc etc etc....

[David Edge]

How many times can I repeat the process

Until:

a) the yeast mutates
b) you get an infection

which might be between 1 time and 300 years depending on your skill and sterility.

In my experience that would be once or twice - but who knows how good you are! John Kerrane of Northern Craft Brewers has kept a Guinness culture going for decades.