Author Topic: Lost in Space  (Read 1521 times)

Offline Fire Rooster

  • Brewer
  • ****
  • Posts: 293
Lost in Space
« on: April 09, 2020, 11:57:50 AM »
Lost in the vast internet space, seeking a new yeast to use.
Currently use Nottingham.
Seeking suggestions.

Requirements:

1. Dry yeast
2. Will easily work with ambient of 55-61F, vessel is 5.3 gal speidel
3. Must Flocculate high
4. Will be fermented and bottled at ambient temperature.
5. Readily available
6. For Ale

Thanks 
« Last Edit: April 09, 2020, 12:03:04 PM by Fire Rooster »

Offline tommymorris

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2693
Re: Lost in Space
« Reply #1 on: April 09, 2020, 12:26:38 PM »
You could try BRY-97 or Mangrove Jack’s M44. Both are clean ale yeasts. Both have high flocculation.

Online ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3716
Re: Lost in Space
« Reply #2 on: April 09, 2020, 04:14:40 PM »
S04 fits that bill fairly well.  It clears like a son of a gun for me.  It has some English ester character:

https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-s-04/

Cheers.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline coonmanxdog

  • Cellarman
  • **
  • Posts: 92
Re: Lost in Space
« Reply #3 on: April 09, 2020, 04:34:06 PM »
I'm using Bulldog B4 Ale Yeast right now as I got a good deal on ten packs of it on Ebay. Works great for me but I am going off at a bit higher temperatures. Excellent yeast. Lower temps might just make it work more slowly.

http://www.bulldogbrews.co.uk/products/bulldog-beer-yeast/b4-english-ale-yeast.html

Offline Fire Rooster

  • Brewer
  • ****
  • Posts: 293
Re: Lost in Space
« Reply #4 on: April 10, 2020, 02:51:20 PM »
S04 fits that bill fairly well.  It clears like a son of a gun for me.  It has some English ester character:

https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-s-04/

Cheers.

Thanks all !

S-04 looks good, will use it for a few batches and see how things go.
Thanks

Offline BrewBama

  • Official Poobah of No Life.
  • *
  • Posts: 3742
Re: Lost in Space
« Reply #5 on: April 10, 2020, 03:09:58 PM »
S-04 will clear well and will give what I perceive as a tartness.


Sent from my iPad using Tapatalk
“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

Brewed in the Tennessee Valley. Rocket City — Huntsville AL

Offline Fire Rooster

  • Brewer
  • ****
  • Posts: 293
Re: Lost in Space
« Reply #6 on: April 16, 2020, 09:19:21 AM »
I've never used a lager yeast.
Could I use 34/70 and ferment upper 50's for 4
weeks, then bottle condition/carb at 73 degrees F for 4 weeks ?

Or would I have to do all that fancy lager stuff.

Thanks
« Last Edit: April 16, 2020, 09:23:16 AM by Fire Rooster »

Offline HopDen

  • Brewer
  • ****
  • Posts: 364
Re: Lost in Space
« Reply #7 on: April 16, 2020, 10:19:36 AM »
I've never used a lager yeast.
Could I use 34/70 and ferment upper 50's for 4
weeks, then bottle condition/carb at 73 degrees F for 4 weeks ?

Or would I have to do all that fancy lager stuff.

Thanks


https://fermentis.com/wp-content/uploads/2018/03/SafLager-W-3470.pdf

You can definitely use at that temp. It floc's well too. This is my go to yeast for a few of my recipes. Very pleased in its performance. I have used this yeast as low as 48* and as high as 60*
FWIW, I do not rehydrate when using new, out of the package.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 22879
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Re: Lost in Space
« Reply #8 on: April 16, 2020, 02:08:04 PM »
I've never used a lager yeast.
Could I use 34/70 and ferment upper 50's for 4
weeks, then bottle condition/carb at 73 degrees F for 4 weeks ?

Or would I have to do all that fancy lager stuff.

Thanks

You can definitely use it at that temp.  The timeline is up to the beer.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Fire Rooster

  • Brewer
  • ****
  • Posts: 293
Re: Lost in Space
« Reply #9 on: April 17, 2020, 08:46:02 AM »
I've never used a lager yeast.
Could I use 34/70 and ferment upper 50's for 4
weeks, then bottle condition/carb at 73 degrees F for 4 weeks ?

Or would I have to do all that fancy lager stuff.

Thanks


https://fermentis.com/wp-content/uploads/2018/03/SafLager-W-3470.pdf

You can definitely use at that temp. It floc's well too. This is my go to yeast for a few of my recipes. Very pleased in its performance. I have used this yeast as low as 48* and as high as 60*
FWIW, I do not rehydrate when using new, out of the package.

Thanks, will try 34/70 as well as S-04.
I will direct pitch 34/70, a little finicky,  I quote-
"Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition"

I think this is the updated tech data.
https://fermentis.com/wp-content/uploads/2019/11/SafLager-W-3470.pdf

Thanks
« Last Edit: April 17, 2020, 09:06:45 AM by Fire Rooster »

Offline Northern_Brewer

  • Assistant Brewer
  • ***
  • Posts: 123
  • British - apparently some US company stole my name
Re: Lost in Space
« Reply #10 on: April 17, 2020, 09:17:39 AM »
Or would I have to do all that fancy lager stuff.

34/70 is quite forgiving, people have been happy with the results of fermenting it up to 18C/65F or more. See this thread on HBT - but people there prefer Mangrove Jack M54 for its better flocculation.

You can fix flocculation just by adding a bit of a good floccer like Nottingham after 48h or so, S-33 or Windsor followed by Notty is a common combination.

Or you could try things like the new Lallemand dry Voss.

Offline Fire Rooster

  • Brewer
  • ****
  • Posts: 293
Re: Lost in Space
« Reply #11 on: April 17, 2020, 10:12:34 AM »
Or would I have to do all that fancy lager stuff.

34/70 is quite forgiving, people have been happy with the results of fermenting it up to 18C/65F or more. See this thread on HBT - but people there prefer Mangrove Jack M54 for its better flocculation.

You can fix flocculation just by adding a bit of a good floccer like Nottingham after 48h or so, S-33 or Windsor followed by Notty is a common combination.

Or you could try things like the new Lallemand dry Voss.

Thanks, looked at M54, 64 degrees minimum would be an issue.
I desire to use yeasts that match my basement environment.
For the most part the basement is 57-59 degrees year round.
I'm not allowed/willing to create a special environment for the yeast.

I've been spoiled with Nottingham yeast, it packs down well and
stays there during bottling.  Other yeasts when I get close to the bottom
stirs up into a cloud if I just look at it.

Thanks
« Last Edit: April 17, 2020, 11:37:49 AM by Fire Rooster »

Offline HopDen

  • Brewer
  • ****
  • Posts: 364
Re: Lost in Space
« Reply #12 on: April 17, 2020, 10:37:00 AM »
Or would I have to do all that fancy lager stuff.

34/70 is quite forgiving, people have been happy with the results of fermenting it up to 18C/65F or more. See this thread on HBT - but people there prefer Mangrove Jack M54 for its better flocculation.

You can fix flocculation just by adding a bit of a good floccer like Nottingham after 48h or so, S-33 or Windsor followed by Notty is a common combination.

Or you could try things like the new Lallemand dry Voss.

Thanks, looked at M54, 64 degrees minimum would be an issue.
I desire to use yeasts that match my basement environment.
For the most part the basement is 57-59 Degrees year round.
I'm not allowed/willing to create a special environment for the yeast.

I've been spoiled with Nottingham yeast, it packs down well and
stays there during bottling.  Other yeasts when I get close to the bottom
stirs up into a cloud if I just look at it.

Thanks

You may want to consider a homemade glycol chiller. Its not going to change your environment and it is really cheap to build. Mine cost $240 and that was with a new 5000BTU window AC unit. Look on youtube for options. Im glad I made mine because it allows me to dial in and maintain exact temps not to mention the added benefit of cold crashing.

Offline Fire Rooster

  • Brewer
  • ****
  • Posts: 293
Re: Lost in Space
« Reply #13 on: April 17, 2020, 11:36:58 AM »
Or would I have to do all that fancy lager stuff.

34/70 is quite forgiving, people have been happy with the results of fermenting it up to 18C/65F or more. See this thread on HBT - but people there prefer Mangrove Jack M54 for its better flocculation.

You can fix flocculation just by adding a bit of a good floccer like Nottingham after 48h or so, S-33 or Windsor followed by Notty is a common combination.

Or you could try things like the new Lallemand dry Voss.

Thanks, looked at M54, 64 degrees minimum would be an issue.
I desire to use yeasts that match my basement environment.
For the most part the basement is 57-59 Degrees year round.
I'm not allowed/willing to create a special environment for the yeast.

I've been spoiled with Nottingham yeast, it packs down well and
stays there during bottling.  Other yeasts when I get close to the bottom
stirs up into a cloud if I just look at it.

Thanks

You may want to consider a homemade glycol chiller. Its not going to change your environment and it is really cheap to build. Mine cost $240 and that was with a new 5000BTU window AC unit. Look on youtube for options. Im glad I made mine because it allows me to dial in and maintain exact temps not to mention the added benefit of cold crashing.

Thanks, will keep it in mind for future reference.

Offline Fire Rooster

  • Brewer
  • ****
  • Posts: 293
Re: Lost in Space
« Reply #14 on: April 17, 2020, 03:04:01 PM »
Ordered ingredients for 2 exact grain/hop combo batches.
My thought is that Vienna & Citra may go well together.
One will be brewed with S-04, and one with 34/70.

4.25 Gallon

94 % Weyermann German Vienna
6 % Great Western White Wheat

1 oz Bell's Centennial Pellet-Hops
2 oz Citra Whole Cone-Hops
« Last Edit: April 19, 2020, 09:33:30 AM by Fire Rooster »