Author Topic: Dry yeast for Irish Red Ale. Recommendations  (Read 3712 times)

Offline Philbrew

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Dry yeast for Irish Red Ale. Recommendations
« on: January 26, 2017, 09:31:40 PM »
I want to try to brew an Irish Red Ale in a month or two.  I like dry yeasts since the LHBS is a 220 mile round trip.  Any thoughts and recommendations are greatly appreciated.
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Offline goschman

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #1 on: January 26, 2017, 09:36:07 PM »
I have heard that US-05 works fine for an Irish Red. I think you want something clean with little to no ester production.
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Offline Bob357

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #2 on: January 26, 2017, 09:47:31 PM »
US-05, or Nottingham
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Offline brewinhard

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #3 on: January 26, 2017, 11:00:30 PM »
US-O5 can give acceptable results (I would ferment cool - 60F).

I have also wanted to try the new Lallemand ESB yeast for one and would ferment that in the cooler range too.

Offline Philbrew

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #4 on: January 26, 2017, 11:36:36 PM »
US-O5 can give acceptable results (I would ferment cool - 60F).

I have also wanted to try the new Lallemand ESB yeast for one and would ferment that in the cooler range too.
I have both of those on hand.  Also s-04 and MJ Burton Union M-79.
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Offline Pricelessbrewing

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #5 on: January 27, 2017, 01:39:41 AM »
I like dry yeasts since the LHBS is a 220 mile round trip.

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Offline Frankenbrew

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #6 on: January 27, 2017, 01:57:16 AM »
I've never tried it, but I bet that k-97 at fairly low temps would work
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Offline Philbrew

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #7 on: January 27, 2017, 02:54:52 AM »
I like dry yeasts since the LHBS is a 220 mile round trip.

Mother of god.
Well, this is the West...bad and good.  Looong way to the LHBS but my neighbor can't see me pee in the bushes.   :D
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Offline Philbrew

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #8 on: January 27, 2017, 03:08:21 AM »
I've never tried it, but I bet that k-97 at fairly low temps would work
I have packet of k-97 on hand too.  But I'm hesitant to use it (again).  Four months ago I tried it on a kolsch.  Bad idea!  Turned out kinda sour or slightly vinegary.  Could have been a slight infection maybe?  Dunno, but I'm a little gun-shy on that yeast.
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Online tommymorris

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #9 on: January 27, 2017, 04:08:34 AM »
I've never tried it, but I bet that k-97 at fairly low temps would work
I have packet of k-97 on hand too.  But I'm hesitant to use it (again).  Four months ago I tried it on a kolsch.  Bad idea!  Turned out kinda sour or slightly vinegary.  Could have been a slight infection maybe?  Dunno, but I'm a little gun-shy on that yeast.
I don't think that's an infection. When I tried K97 on a light beer I got tart flavors.  Off topic, but, I think K97 will work well for an American Wheat. Supposedly American Wheat yeast (WY1010) is a mutation from this Alt yeast. I think they have similar flavor but one flocs better than the other. 

Offline goschman

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #10 on: January 27, 2017, 02:56:28 PM »
I've never tried it, but I bet that k-97 at fairly low temps would work
I have packet of k-97 on hand too.  But I'm hesitant to use it (again).  Four months ago I tried it on a kolsch.  Bad idea!  Turned out kinda sour or slightly vinegary.  Could have been a slight infection maybe?  Dunno, but I'm a little gun-shy on that yeast.
I don't think that's an infection. When I tried K97 on a light beer I got tart flavors.  Off topic, but, I think K97 will work well for an American Wheat. Supposedly American Wheat yeast (WY1010) is a mutation from this Alt yeast. I think they have similar flavor but one flocs better than the other.

Sorry to go off topic here. I am glad you have pointed out some tart character from K97. Normally I have used it in beer styles where it works well but I did a couple German inspired brown ales that had a strange tartness as you noted. It did seem to fade with time but was pretty discouraging with relatively young beers.

I did use it in a wheat beer and it worked great.
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Offline stpug

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #11 on: January 27, 2017, 03:16:38 PM »
My experience with K-97 has also led me to steer clear of it.  I've used several "kolsch" (or german ale) yeasts over the years and this one is not for me.  I don't get the "tart" very much, but perhaps it's overshadowed by the sulfur production of the strain (regular old high oxygen batches).  The aroma I get reminds me of low tide or a brackish wetland smell.  No bueno.

Edit: I also wouldn't pick US05 for an Irish red ale due to it's powdery nature; you gotta have really clear beer for the red color to be striking.  Wyeast 1056, on the other hand, flocks and sediments really well, so I might choose it if I didn't have access to much else.
« Last Edit: January 27, 2017, 03:18:41 PM by stpug »

Offline Frankenbrew

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #12 on: January 27, 2017, 05:41:08 PM »
My experience with K-97 has also led me to steer clear of it.  I've used several "kolsch" (or german ale) yeasts over the years and this one is not for me.  I don't get the "tart" very much, but perhaps it's overshadowed by the sulfur production of the strain (regular old high oxygen batches).  The aroma I get reminds me of low tide or a brackish wetland smell.  No bueno.

Edit: I also wouldn't pick US05 for an Irish red ale due to it's powdery nature; you gotta have really clear beer for the red color to be striking.  Wyeast 1056, on the other hand, flocks and sediments really well, so I might choose it if I didn't have access to much else.

Yes, I agree! I don't get tart either, but I do get a bit of sulfur from it.
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Offline goschman

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #13 on: January 27, 2017, 05:44:38 PM »
What temps are you guys fermenting K97 at? I have noticed the tartness but not the sulfur in any way. I am normally 60-62F.

To the OP, I could see not using 05 if you have a hard time getting it to clear. I don't have much of an issue that others report though it usually takes a couple of weeks in the keg.
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Offline stpug

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Re: Dry yeast for Irish Red Ale. Recommendations
« Reply #14 on: January 27, 2017, 06:12:14 PM »
What temps are you guys fermenting K97 at? I have noticed the tartness but not the sulfur in any way. I am normally 60-62F.

One batch (alt) was at 60F, and one batch (kolsch) was at 66F - both have significant sulfur but the alt/60F is less.  My buddy has also put about 7 beers through his taps using K97 and they all have the same sulfur-aspect in common - some to higher/lesser degrees than others.  One thing is for sure, once I picked up on the sulfur aspect of this strain it's very hard to ignore.