Lost in Space

Ingredients
1

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

2

You could try BRY-97 or Mangrove Jack’s M44. Both are clean ale yeasts. Both have high flocculation.

3

S04 fits that bill fairly well.  It clears like a son of a gun for me.  It has some English ester character:

Cheers.

4

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.

5

Thanks all !

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

6

S-04 will clear well and will give what I perceive as a tartness.

7

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

8

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.

9

You can definitely use it at that temp.  The timeline is up to the beer.

10

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

11

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.

12

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

13

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.

14

Thanks, will keep it in mind for future reference.

15

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

16

Don’t believe that temp limitation, I’ve used it a bunch at cellar temps in the upper 50’s without problems or overlong fermentation times. I haven’t used it in a while as split fermentations comparing it to US-05 on the beers I used to use M-54 in convinced me that they all were tastier with 05. Both yeasts floc out well with fairly solid sediment, I do use gelatin and cold crash before bottling.
  IMO your list of requirements exactly defines US-05, if I was only allowed one yeast there is no question I’d choose 05, definitely the most versatile and bulletproof yeast I’ve ever used. Not much for producing yeast derived flavors though if that’s what you want.

17

Thanks, however-
I used US-05 for about my first 10 ? batches, due to it’s raves.
Didn’t care for how it flocculated into a swampy mess.
Reaching its 64 minimum ideal range was not possible with my cold basement.
I don’t let yeasts go outside of their ideal range suggested by the manufacturer.

Thanks for the suggestion anyway.

18

When Wyeast started producong 1450, I told them the temp range where I’d been successfully using it, and they raised it.  Trust your own experience.

19

Denny is right on.  Your experience is what matters.  My experience is that pretty much any yeast I’ve used will ferment well at lower temps than the “ideal” range on the packet, which is usually warmer than you want.  As long as you don’t drop the temp while fermentation is going, the yeast should stay happy.

20

I like to stay within the mfr recommended temp range.

If the presentation by Fermentis at AHA brew con is any indication, they’ve done test batches and trained tasters distinguish which test beer starts to exhibit off flavors. Based on those trials they set a recommended temp range because they’ve demonstrated thru data where the lines should be drawn. I was impressed by the level of research they underwent to reach their recommendation.  I imagine each mfr runs similar trials.

Of course, we each have different taste preferences so the lines can be crossed by those of us who are more adventurous.  I am one that generally colors within the lines.