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Next project is the Dark matter ale which will use a coopers dark kit as a base + steeped crystal and dark roasted malts and some extracts.. As well as a some spices and hops...

what yeast would people recomend for this one... after reading the how to make your HB better thread I think I will ditch the kit yeast...

I have a sachet of dehydrated safale in the fridge....

ideas? Does coopers dark have a yeast deposit???

no idea for a liquid yeast MHD, but the SAFale S-04 has been good to my Ales in the past.

have a look here
http://www.fermentis.com/FO/EN/06-Ales/ ... uct_hb.asp

i think the SAFbrew T-58 sounds interesting, might see if the HBS will get it in for me.

yard

MHD, try this liquid yeast from Wyeast:

1275 Thames Valley Ale Yeast. Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation - medium; apparent attenuation 72-76%. (62-72° F, 16-22° C)

I've used a few times, comes up a treat in darker ales and bitters

or maybe:
028 London Ale Yeast. Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Flocculation - medium; apparent attenuation 73-77%. (60-72° F, 15-22° C)

Grab

I agree with the 028. Maybe even a Trappist abbey ale yeast.

As a suggestion, why don't you try chocolate or vienna grain instead of crystal. You could even use black roasted if you want REAL dark matter

I have also used London 028 with good success in dark ales.

yeah... I was considering the 028... I'm in sydney this weekend so I might drop down to Country Brewer in Deewhy and see if they have them...

But their stocks were pretty thin on the ground last time I was there....

For a strong yeast charachter in the brew, I'd go a belgian yeast as metioned above. You can get a forbidden fruit yeast or chimay yeast out of the bottle, just culture it up for $6-00 and the beer is free!!

Sorry I'm a tightarse.., I always buy wyeasts that are a year old for $5-00, as long as they have always been refridgerated they seem alive and well.

English yeasts tend to be more about letting malt come through, the belgians give fruit (generally) - your choice.

Hmmm... interesting... This is going to involve a bit of vanilla... so it may suit a belgium style yeast....