[dano14041]

I am going to do an experimental batch (1 gal) of gruit. The recipe I found for a basic gruit calls for WY1028 London Ale. Can anyone recommend a dry yeast alternative or a good dry yeast to use on a gruit?

Thanks!
Dano

[tschmidlin]

Try S-04, Nottingham, or Windsor for an English profile.  But if you want the gruit to come through and not be competing with the yeast character, I think US-05 would be a good choice too.

[Joe Sr.]

Used Windsor on my ESB.  It's damn tasty and very malty.  This yeast has a classic English profile and I must say I'll be using it again.

[dano14041]

Thanks for the advice!

I think I will get some of each and make a few small batches and see which turns out better.

Thanks again!
Dano

[mabrungard]

I really like the S-04.  One of my clubmates called the character, Bready.  But, its not too bready and has more character than S-05.  I just brewed up one of my favorite beers (with S-04) that I typically brew with 1028, so I'll have a direct comparison in about a week. 

[gymrat]

I find Nottingham and S 04 have very similar character. But S 04 is a bit too bready for my taste. So I prefer Nottingham in my Irish Reds and Scottish ales.