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
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
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.
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.
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
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.
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.