Author Topic: Dry substitute for WY1028  (Read 620 times)

Offline dano14041

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Dry substitute for WY1028
« on: May 23, 2011, 10:56:58 AM »
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
Tulsa, OK

Offline tschmidlin

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Re: Dry substitute for WY1028
« Reply #1 on: May 23, 2011, 11:50:05 AM »
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.
Tom Schmidlin

Offline Joe Sr.

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Re: Dry substitute for WY1028
« Reply #2 on: May 23, 2011, 12:01:41 PM »
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.
It's all in the reflexes. - Jack Burton

Offline dano14041

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Re: Dry substitute for WY1028
« Reply #3 on: May 23, 2011, 07:29:35 PM »
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
Tulsa, OK

Offline mabrungard

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Re: Dry substitute for WY1028
« Reply #4 on: May 23, 2011, 07:49:47 PM »
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. 
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Offline gymrat

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Re: Dry substitute for WY1028
« Reply #5 on: May 26, 2011, 02:32:19 PM »
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.
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