Dry yeast

Holy crap … it’s been almost a month since I’ve posted anything. Oh well, I guess during the summer months I’ve been doing more drinking than brewing.

Here’s a review of various types of dry yeast. 

  • Munton’s Ale Yeast
    Medium attenuation, low flocculation. Good all-purpose ale yeast.
  • Windsor Ale Yeast
    Danstar Windsor ale yeast originates in England. This yeast produces a beer that is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation that will leave a relatively high gravity (density). Recommended 17° to 21°C (64° to 70° F) fermentation temperature range.

  • Nottingham Ale
    The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range.

  • Safale S-04
    A well-known English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindroconical tanks. High sedimentation. Recommended temperature range: 18-24°C (64-75°F).
  • Saflager S-23
    The bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its fruity and estery lager notes when fermented at low temperatures (10°C-14°C) yet producing very good lager and pilsner beers at higher temperatures (16°C-20°C). Pitching rate: 80 g/hl to 120g/hl.
  • Safbrew S-33
    A general purpose, widely-used ale yeast with low sedimentation properties. This strain is extremely consistent, with excellent wort attenuation and a superb flavor profile.

  • Safbrew T-58
    A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning.

  • Safale US-56
    A dried American Ale strain with fermentation properties resembling that of Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale). Produces well-balanced beers with low diacetyl and a very clean, crisp palate. Sedimentation is low to medium, and final gravity is medium.



About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
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