This is perhaps not news to experienced Home Brewers, as I've read on this site the effect different yeasts have on the final outcome.
But for the record, here goes:
Put down two X two can brews of Coopers Aust Pale Ale on 01/08/06. No additional fermentables.
Identical apart from two factors:
a. Brew "A" - Safale S-04 dry pitched @ 20deg C;
b. Brew "B" - Brewcellar European Lager Yeast dry pitched @ 24deg C.
Both had SG 1043. "A" finished @ 1011 & "B" @ 1009, both on 12/08 when bottled.
"A" was extremely clear when bottled, whilst "B" was normal, just a little cloudy.
Sampled both this weekend (3 X "A" yesterday, and 3 X "B" today).
"A" very sharp, almost astringent - quite drinkable, but not my favourite by a long shot!
"B" very approachable. A smooth beer, but could do with both a little more malt & hops. And very fine, very vigorous carbonation!
At the moment, I score "A" at 7/10 & "B" at 8.4/10.
Found this to be quite extraordinary!
Any thoughts, anyone?
What a difference a yeast makes!
What a difference a yeast makes!
Cheers,
Pacman
Pacman
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DarkFaerytale
- Posts: 300
- Joined: Tuesday Jun 06, 2006 4:04 pm
- Location: Springvale south, Melbourne
Good question timmy.
I followed the advice of many on this site and put aside the kit yeast and used the alternatives mentioned.
Will try again, two batches, with one using kit yeast. Should have enough now, as I put kit yeasts in fridge.
Forgot to mention that I used TWO sachets of yeast in each brew.
It's a strange world, but tonight had a "B" before tea - very nice as expected.
After tea, am enjoying an "A". Just as nice, with none of the astringency experienced 2 or 3 days ago. Bacon & sausages for tea, with plenty of Worcestershire Sauce! Is this a way of making astringent brews more palatable?
I followed the advice of many on this site and put aside the kit yeast and used the alternatives mentioned.
Will try again, two batches, with one using kit yeast. Should have enough now, as I put kit yeasts in fridge.
Forgot to mention that I used TWO sachets of yeast in each brew.
It's a strange world, but tonight had a "B" before tea - very nice as expected.
After tea, am enjoying an "A". Just as nice, with none of the astringency experienced 2 or 3 days ago. Bacon & sausages for tea, with plenty of Worcestershire Sauce! Is this a way of making astringent brews more palatable?
Cheers,
Pacman
Pacman
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Aussie Claret
- Posts: 655
- Joined: Thursday Sep 01, 2005 11:55 am
- Location: Gold Coast
Pacman,
I would strongly suggest that when you use any lager yeast that you ferment it at the correct temperatures (10-12c).
Yeast and fermentation temps have an incredible effect on your beer. Using a great yeast but fermented at the wrong temperature (too hot) isn't likely to make your beer any better.
The Brew Cellar yeast is simply repackage Saflager W34/70 but you get a little more of it than the fermentis packs. This is a great yeast but you should ferment at the right temperature, I would also encourage you to pitch 2 packs for a healthy ferment. It also takes a little longer to mature compared to an Ale yeast.
The SafAle SO4 is an English style ale yeast, it isn't my favorite yeast as it can leave a very strong flavour which can dominate your brew, having said that it is a good attenuator and excellent floculator hence you crystal clear brew. I would personally only use this yeast in an English style bitter or similar.
IMHO US56 is a much better ale yeast that produces a clean beerand can be fermented in the low teens to produce a psuedo lager.
AC
I would strongly suggest that when you use any lager yeast that you ferment it at the correct temperatures (10-12c).
Yeast and fermentation temps have an incredible effect on your beer. Using a great yeast but fermented at the wrong temperature (too hot) isn't likely to make your beer any better.
The Brew Cellar yeast is simply repackage Saflager W34/70 but you get a little more of it than the fermentis packs. This is a great yeast but you should ferment at the right temperature, I would also encourage you to pitch 2 packs for a healthy ferment. It also takes a little longer to mature compared to an Ale yeast.
The SafAle SO4 is an English style ale yeast, it isn't my favorite yeast as it can leave a very strong flavour which can dominate your brew, having said that it is a good attenuator and excellent floculator hence you crystal clear brew. I would personally only use this yeast in an English style bitter or similar.
IMHO US56 is a much better ale yeast that produces a clean beerand can be fermented in the low teens to produce a psuedo lager.
AC
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
Thanks AC, your comments explain some of the results I reported.
From memory, the Brewcellar yeast packet, unlike Saflager packs, did not have a rec temp range. So I worked on what the HB shop assist (not a Toowoomba HB shop, by the way) told me. Why did I get the impression he was ad libbing?
Will have to buy a fridge and then find the room for it before I can brew @ 10 - 12 deg C. Would have been easy 25 years ago to have done this for the 3 - 6 colder months of the year. But what I call "Winter Warming" has put a stop to that. The cold winters we used to experience on the Southern Queensland Great Divide have simply disappeared.
Last brew put down was a Coopers Canadian Blonde, for which I selected US-56. Used a Morgans hops bag (Saaz) & followed the instructions. The brew fermented from OG of 1044 to FG of 1005 @ approx 20deg C. All things being equal this should be quite a nice brew. By my standards, at any rate.
From memory, the Brewcellar yeast packet, unlike Saflager packs, did not have a rec temp range. So I worked on what the HB shop assist (not a Toowoomba HB shop, by the way) told me. Why did I get the impression he was ad libbing?
Will have to buy a fridge and then find the room for it before I can brew @ 10 - 12 deg C. Would have been easy 25 years ago to have done this for the 3 - 6 colder months of the year. But what I call "Winter Warming" has put a stop to that. The cold winters we used to experience on the Southern Queensland Great Divide have simply disappeared.
Last brew put down was a Coopers Canadian Blonde, for which I selected US-56. Used a Morgans hops bag (Saaz) & followed the instructions. The brew fermented from OG of 1044 to FG of 1005 @ approx 20deg C. All things being equal this should be quite a nice brew. By my standards, at any rate.
Cheers,
Pacman
Pacman