Dried Yeast bank

[Will_D]

Just reading the latest post on the Porter Water thread so decided to start this thread here.

Mention was made of the backup dried yeast bank stored in the fridge.

As we all know dried yeast stores for a very long time in a fridge. Keeping a packet or two will always help you or a mate out in a crisis. So what is the minimum variety spread required:

US-05
S-04
Saflager W-34/70
Notty
Mauribrew Hefe Weissen

Any others?


And as and when you use one you make sure to re-order it.

Given the price of dried yeast and its storability this would make a lot of sense

[Jacob]

WB06
S33

[Will_D]

US-05: American Ale Yeast
S-04:   English Ale yeast
Notty: Ale yeast

Saflager W-34/70: Lager Yeast

Mauribrew Hefe Weissen: What it says but at higher temps than others
WB06: Wheat Beer yeast

S33:    High Alcohol Tolerance good for Belgians and the like

Any others?

[baphomite51]

Great idea specially with the lack of walk in stores in Ireland

[TheSumOfAllBeers]

Fermentis T-58 is another that can be used as a replacement for belgians. Only used it once myself, and the beer is not conditioned yet.

I have used the Mauribrew Weisse before for a Wheat Beer, and it worked out really well.

Also Gervin Ale Yeast is just repackaged Danstar Nottingham.

[mr hoppy]

S-33 is a very decent yeast that accentuates malts. I know the Fermentis materials say it's suitable for Belgians but I'm not sure it really generates Belgian flavours. I reckon it's probably supposed to be more of a German ale yeast. It's what I use for things grazters - there's a kolsch recipe on the Weyermanns website that uses it. and they should know.

T-58 is quite phenolic - used it lots it's good for lighter coloured Belgians - I've used in wits and Orval clones and I'd imagine it would work well in triples, maybe a saison. I don't think I'd use it in a dubbel or a quad. Mind, don't let it get too hot or it tastes like sh@t. For darker Belgians recultured Rochefort 6 is pretty cool.

W-34/70 is supposed to be very good but in reality it's more expensive than liquid yeast. 5 euros for a sachet of dry yeast that you'll need 2 of isn't great.

S-23 - never got great results from this but it seems to work for LordEoin.

Nottingham: I've only used this recently but it seems to work well at lower temps. Seems pretty good to me although I hear it's another one that doesn't like high temps.

S-04: haven't used this for years. I think I prefer what I'm getting from Nottingham now to what I remember getting from this back then. Yeah, I also forgot that it falls out too fast and has be roused. :

Munich - I might try this again but even following the recommended step mash regimen I don't think it works as a weiss yeast. I think when it comes to weisses recultured Schneider Weiss is the way to go - and readily available from your locally offie in case of emergency

[Jacob]

+1 on making gratzer with s33. Very popular in Poland. Would use them instead of wlp029

TT

[mr hoppy]

Jacob, bit off topic, but just wondering: do many people smoke their own wheat malt in Poland or do they mostly use the Weyermanns stuff?

[Jacob]

Jacob, bit off topic, but just wondering: do many people smoke their own wheat malt in Poland or do they mostly use the Weyermanns stuff?

I've read about few attempts to smoke own malt, but since Weyermann becase wildly available there's no point in doing that any more.

[TheSumOfAllBeers]

At our recent brewing festival, one of the lads made a fantastic Saison with Danstar Belle Saison.

Others have not had the same success with it. Trying to isolate the variables that made his beer such a stunning beer. Cant rule out the fact that he has a good setup, and is semi-pro, that he is starting from a better baseline.

The fact though that you can get a dried saison yeast has me a bit excited.

Any thoughts in general on the Mauribrew Ale Yeast? I like the Weiss, and hope that there is another easy brewing ale yeast to complement S-04/US-05/Notty