Edited by Kegdude, 30 November 2009 - 07:11 PM.
Yeast
#1
Posted 30 November 2009 - 07:09 PM
#2
Posted 30 November 2009 - 07:42 PM
#3
Posted 30 November 2009 - 07:55 PM
#4
Posted 30 November 2009 - 08:31 PM
of the dry yeasts as you say the safale 05 which is basically dried 1056 and Nottingham.I have tried most of the dry yeasts, I primarly use safale 05. I have used Irish ale,Pacific ale yeast,edinburgh,cry havoc. I still have to try some of the other yeast strains. So is there a particular yeast you might use for Ale/lager? if you had to pick one most used per style?Oh i forgot I have used bells yeast from a bottle also.
#5
Posted 30 November 2009 - 09:29 PM
#6
Posted 30 November 2009 - 09:54 PM
#7
Posted 30 November 2009 - 11:23 PM
#8
Posted 01 December 2009 - 04:19 AM
#9
Posted 01 December 2009 - 04:21 AM
05 is a mix of these?of the dry yeasts as you say the safale 05 which is basically dried 1056 and Nottingham.
#10
Posted 01 December 2009 - 04:32 AM
#11
Posted 01 December 2009 - 04:50 AM
I don't see why wyeast would be any harder to use than white labs. The smack pack thing is bonus and you can just skip it if you want. I'm sure the quality of both products is similar so it really comes down to individual strains.Since you seem to think rehydrating dry yeast is a chore does this also mean you don't make starters?I prefer white labs... just because it's what I've always used. Never have to worry about rehydrating, smacking a pack, etc.I've used belgian strains, sweet mead yeasts, English ale, Irish ale, California ale several times, Edinburgh ale once.
#12
Posted 01 December 2009 - 06:47 AM
#13
Posted 01 December 2009 - 06:55 AM
assuming we are talking about 5gal batches I wouldn't make a starter for dry yeast in an MLPA. Just rehydrate (or don't if you don't want to) and pitch it in there. You could probably get away without making a starter with the 1056 if it was highly viable and fresh but I'd probably make a starter anyway.So if I was to make a starter with dry US05 it would be identical to using a starter with a smack pack of 1056?Coming from different companies you would think that they might have slightly different flavors even though they are technically the same yeast. I might try this next time I brew on MLPA so I can really tell the difference.
#14
Posted 01 December 2009 - 08:51 AM
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