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Date: 05 Jun 2006 17:58:10
From: nickstrachan
Subject: American Pale Ale Yeast
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Any one have a favorite? I'm looking for a good yeast, good attenuation
and that settles out nicely after a quick fermentation..
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Date: 06 Jun 2006 01:01:42
From: HAL 9000
Subject: Re: American Pale Ale Yeast
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"nickstrachan" <nickajstrachan@aol.com > wrote in message
news:1149555490.886863.100420@u72g2000cwu.googlegroups.com...
> Any one have a favorite? I'm looking for a good yeast, good attenuation
> and that settles out nicely after a quick fermentation..
>
I'm no expert, but White Labs California Ale Yeast (WLP001) seems to be a
standard and I've been happy with it.
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Date: 06 Jun 2006 09:00:49
From: JS
Subject: Re: American Pale Ale Yeast
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On Tue, 06 Jun 2006 01:01:42 GMT, "HAL 9000"
<SorryDave@Icantdothat.com > wrote:
>"nickstrachan" <nickajstrachan@aol.com> wrote in message
>news:1149555490.886863.100420@u72g2000cwu.googlegroups.com...
>> Any one have a favorite? I'm looking for a good yeast, good attenuation
>> and that settles out nicely after a quick fermentation..
>>
>
>I'm no expert, but White Labs California Ale Yeast (WLP001) seems to be a
>standard and I've been happy with it.
>
And it should be added that this is virtually the same as WY1056,
which is also available dry as US56.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
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Date: 06 Jun 2006 14:58:51
From: Joel
Subject: Re: American Pale Ale Yeast
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nickstrachan <nickajstrachan@aol.com > wrote:
>Any one have a favorite? I'm looking for a good yeast, good attenuation
>and that settles out nicely after a quick fermentation..
The classic one is Wyeast 1056 American Ale. Decent
attenuation, fairly clean flavor profile, and good tight
yeast cake in the bottle. I'm fairly sure White Labs
WLP001 California Ale has the same pedigree, so should be
similar.
Danstar Nottingham attenuates even drier and is at
least as fast, but leaves a loose, easily-disturbed layer
of sediment in the bottle (at least for beer timeframes;
I mostly use it for mead).
--
Joel Plutchak
"...illiterate Abyssinians did it for 5000 years, you can do it too."
- Guy Gregory on brewing beer
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Date: 06 Jun 2006 09:08:04
From: Thomas T. Veldhouse
Subject: Re: American Pale Ale Yeast
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nickstrachan <nickajstrachan@aol.com > wrote:
> Any one have a favorite? I'm looking for a good yeast, good attenuation
> and that settles out nicely after a quick fermentation..
>
WYeast 1272 if you want greater flocculation. Otherwise, I prefer WYeast
1056. You can use Whitelab equivalents or the DCL US-56 dry yeast as an
alternative to WYeast 1056.
--
Thomas T. Veldhouse
Key Fingerprint: 2DB9 813F F510 82C2 E1AE 34D0 D69D 1EDC D5EC AED1
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Date: 06 Jun 2006 13:54:26
From: John 'Shaggy' Kolesar
Subject: Re: American Pale Ale Yeast
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On 5 Jun 2006 17:58:10 -0700, <nickajstrachan@aol.com > wrote:
> Any one have a favorite? I'm looking for a good yeast, good attenuation
> and that settles out nicely after a quick fermentation..
There are lots of options here. Pale Ale isn't a style that requires a
unique strain, so just about any neutral yeast should do well. Nottingham
dry yeast would be a popular choice. As far as liquid yeast, I like
White Lab's WLP002 "English Ale", although WLP001 "California Ale" would
also be a good choice.
John.
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Date: 06 Jun 2006 09:09:18
From: Thomas T. Veldhouse
Subject: Re: American Pale Ale Yeast
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On 5 Jun 2006 17:58:10 -0700, <nickajstrachan@aol.com> wrote:
>> Any one have a favorite? I'm looking for a good yeast, good attenuation
>> and that settles out nicely after a quick fermentation..
>
> There are lots of options here. Pale Ale isn't a style that requires a
> unique strain, so just about any neutral yeast should do well. Nottingham
> dry yeast would be a popular choice. As far as liquid yeast, I like
> White Lab's WLP002 "English Ale", although WLP001 "California Ale" would
> also be a good choice.
>
I would argue against WLP002 for most "American Pale Ales" as suggested in the
subject line; too much residual sugar.
--
Thomas T. Veldhouse
Key Fingerprint: 2DB9 813F F510 82C2 E1AE 34D0 D69D 1EDC D5EC AED1
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Date: 06 Jun 2006 08:05:36
From: Dukester
Subject: Re: American Pale Ale Yeast
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"nickstrachan" <nickajstrachan@aol.com > wrote in message
news:1149555490.886863.100420@u72g2000cwu.googlegroups.com...
> Any one have a favorite? I'm looking for a good yeast, good attenuation
> and that settles out nicely after a quick fermentation..
I've had great results with Safale US-56 (dry).
Cheers!
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Date: 06 Jun 2006 23:30:32
From: rb
Subject: Re: American Pale Ale Yeast
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Dukester wrote:
> "nickstrachan" <nickajstrachan@aol.com> wrote in message
> news:1149555490.886863.100420@u72g2000cwu.googlegroups.com...
>> Any one have a favorite? I'm looking for a good yeast, good attenuation
>> and that settles out nicely after a quick fermentation..
>
> I've had great results with Safale US-56 (dry).
>
> Cheers!
>
>
seconded
rb
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Date: 06 Jun 2006 16:34:45
From: nickstrachan
Subject: Re: American Pale Ale Yeast
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Denny Conn wrote:
> nickstrachan wrote:
> >
> > Any one have a favorite? I'm looking for a good yeast, good attenuation
> > and that settles out nicely after a quick fermentation..
>
> Hands down winner...Brewtek CL-50....
>
> ---------->Denny
> --
> Life begins at 60...1.060, that is.
Well thanks for all the input guys since im going to be brewing two
batches i m thinking of using 2 different yeast to compare and
contrast.....
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Date: 07 Jun 2006 13:44:50
From: Joel
Subject: Re: American Pale Ale Yeast
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nickstrachan <nickajstrachan@aol.com > wrote:
>Well thanks for all the input guys since im going to be brewing two
>batches i m thinking of using 2 different yeast to compare and
>contrast.....
That's an excellent way to do it. Do let us know your
results.
--
Joel Plutchak
"...illiterate Abyssinians did it for 5000 years, you can do it too."
- Guy Gregory on brewing beer
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Date: 08 Jun 2006 08:01:55
From: Dukester
Subject: Re: American Pale Ale Yeast
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"nickstrachan" <nickajstrachan@aol.com > wrote in message
news:1149636885.171338.246820@y43g2000cwc.googlegroups.com...
>
> Well thanks for all the input guys since im going to be brewing two
> batches i m thinking of using 2 different yeast to compare and
> contrast.....
This is almost always how I do my 10 gallon batches. Since it's going into
2 fermentors anyway, I try a different yeast in each one - it's 2 beers for
the price of 1! The hardest part is remembering to write down which yeast
is in which fermentor and then labelling accordingly at bottling time.
Cheers!
Dukester
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Date: 06 Jun 2006 10:36:51
From: Denny Conn
Subject: Re: American Pale Ale Yeast
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nickstrachan wrote:
>
> Any one have a favorite? I'm looking for a good yeast, good attenuation
> and that settles out nicely after a quick fermentation..
Hands down winner...Brewtek CL-50....
---------- >Denny
--
Life begins at 60...1.060, that is.
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