I’m currently playing around with the T-58. I love the peppery profile. I made a blackberry honey wit braggot with it, and the esters were phenomenal with the fruity honey. Currently attempting a s’mores braggot with meadowfoam honey (marshmallow profile). Can’t wait to see how it turns out.
Just made an Oktoberfest with S-189, pitched 1 package in a 5 gallon batch, no starter, no rehydration and had pretty good results! Beer turned out clean and attenuated fantastically. Went from 1.060 to 1.010 in about a week. Might be worth another try for you guys. I haven't used 34/70 yet, I need to try that next. I just recently started dabbling into lagers after brewing mostly ales for the better part of 6 years or so. I really appreciate all the great information guys!
Brewed my best lager ever with the S-23, also so good for Pilseners, but you really need to keep the temperature controlled and do some lagering (I do about a month). Fermentation was reasonably vigorous considering the low lager brewing temperature. I pitch 2 packets for a 5 gallon batch without starter. Will often initially produce some strong sulphur smells which can be a worry if you don't know about it. The flavor profile of it works especially well with Czech or Bavarian noble hops and extra pale Pilsener malts.
Do you find it to be a slow starter? I pitched two packets in my latest 5gal brew and only now 36+ hours later it's starting to do something. This is at about 11c/52f degrees.
Just to add a bit to what you say about T-58: I used that for a pumpkin Belgian pale ale this past season, and it got an honorable mention in the autumn beer category in a big (c. 500 entry) regional competition. I'm looking forward to using it in other styles, too, especially saison.
6:00 LOL I have my "K-97 Kölsch" (hope it turns out) in secondary right now. This is awesome information. Thank you so much. I really need to sit down and take notes on the whole video and make a chart to hang in my basement/bar/brewery. Oh and hey... Merry Christmas 2021. Yay it's Christmas! Happy brewing!
The S23 I used 1 time and it definitely had esters, and it totally changed the same beer recipe. This was not a bad thing, it still has a dry finish just has a smell that is very pleasant.
Interesting. We'll have to play around with it some more. Lately we've been using a lot of Imperial yeasts so we haven't done too much with drys for a hot minute.
Great information US 05 has been my go to yeast for since I have been brewing (2016) I have used the K97 for Kolsch and it turned out very good, also have used US04 for a Stout but am back using 05 for no reason just have it on hand. Never have used the 34/70 but after this video will pick some up and try it. Thanks Cheers!
I agree with your favorite yeasts, they're my favorites as well with one exception; You really need to give be-256 another chance. It's pretty awesome, - try a trappist or a belgian pale ale!
Just adding my experience to the S-23 for Pils styles: I sprinkle two packs directly into the chilled wort while I transition the wort into the fermenter. The first pack when I've transferred approx 1/3, the second pack when I've transferred approx 2/3 of the total wort. I then make sure to sprinkle the wort on top of the yeast to mix it under during the remaining of the transfer, so effectively by the time my wort is transferred the yeast is completely submerged and very evenly mixed/distributed. I then maintain a temp of 12 °C (53.6 °F) and it just chugs through the sugar at a very steady, comfortable pace. My experience is that it's an incredibly reliable workhorse(!) that doesn't need ANY rehydration, elaborate starters or what not. Sprinkle directly into the wort, off it goes its merry way. Cheers!
Thanks for the informative video! Some personal experience with some of the yeasts: T-58 - makes nice wit beer! S-23 - lots of esters if the fermentation is at higher temperatures - can be off-putting S-33 - I tried it on a NEIPA with terrible results. It was a sickly sweet, no juiciness at all, and seemed to bring out the harshness in the hops BE-256 - I've used it with great effect in high gravity Belgian styles (quads) S-189 - I like it in bocks, where it brings out a nice, malty character
I've heard some mixed results with S-33 in NEIPAs! we might have to give that a go to see if we can make it work. We'll prolly have to give S-189 a fair shake too.
I just made a saison fermented with BE-134: open fermented (as per experimental brewing/Brulosophy suggestions) for 3 days at 18°C (64 F)and then ramped up to ~23-24°C for another week or so. It's quite dry (85% attenuation) with some peppery phenols and a nice lemony character to it.
Additional tip for the video: it would be nice to have the current yeast strain listed on the side while you are talking about it. I sometimes seemed to forget what yeast were we talking about.
Thanks again for the detailed video Guys, absolutely invaluable information. Unfortunately 34/70 is twice the price of 04 here in the UK and recommends using 2 packs for a 5 gallon (US) batch, so 4 times the price of 04 per batch 🥺. Funnily enough T58 is significantly less than even 04 so on your recommendation I might give that a try on my next brew.
34/70 is definitely more here too. When I use 'spensive yeasts I usually just try to use the same yeast in back to back batches. (do a small and big beer)
Please keep up the epic content! Been watching for about a year and a half and also introduced me to one of my other regularly visited sites brulosophy! One of the easiest viewing brewing UA-cam channels and the regular uploads have been a blessing (understand it would have been busy times moving establishments). Have you guys thought of doing a podcast? Keep the content coming!
I predominantly use Fermentis and this video is a great summary! I don't care for K-97. Provides a tart character to me. S-189 is my go to for lagers (you guys are crazy and I have no idea what you're talking about) and T-58 is great for wits
S-189 comes from Hurlimann Brewing in Switzerland. Among other things they use it to brew Samichlaus, which comes in a bit above 14% ABV. If I was going to brew a Samichlaus clone I'd figure out a way to put a stir plate under a carboy. For a starter, I'd go with a one gallon batch of Samichlaus 7% as a starter and pitch the entire yeast cake.
Fermentis Academy just did a day long educational expo for pro brewers in my area, and the takeaway broad stroke notes I took away from it were. 1) 34/70 is a great yeast across both ale and lager styles (As you mentioned). 2) S04 is potentially underutilized for soft (lower attenuated) hoppy styles (with great fermentation performance compared to US-05) and 3) S-33 from their sensory testing has the best ester profile across the board and should be a beast for the NEIPA style compared to any of their other offerings.
US-05 fermentation performance actually looks terrible compared to virtually all their other strains (very long tails and average flocculation), so it's funny how universally it's used as a "house strain." Lallemand Nottingham "Notto" seems to bridge many of the gaps between US-05 and S04 from Fermentis, and I've heard reaffirming information from other breweries to back up this belief I've had for a while.
I developed a really nice blend early in my pro career using a 50/50 blend of T58 and WB06 for fruity Belgian inspired beers. It worked incredibly well in Witbiers. Give it a shot!
S-23 is my favorite for probition Lager,6row-corn open fermentation. Like your yeast profiles. Awesome- cheers , and yes please do the breadest Tasting beer, that would be totally awesome. Ive even try a pint. Take care- genesee,id
I use 05 and 04 a lot for IPA's these days although I am a white labs fan boy. If you are watching this trying to improve your beer but you have no temp control, get temp control and any of these yeasts will perform well for you. If you have a healthy yeast that is supplied with enough nutrients, oxygen and minerals (especially calcium) along with temp control, you will take care of many flocculation issues. Sometimes poor flocculation is a symptom of a different problem.
Genus Brewing - hey guys, the 34/70 is a great yeast. Just sampled my Pilsner on Friday evening. Very impressed with the results. My new go to strain for Pilsners without a doubt 👍🏻
T-58 makes great Belgian Blondes, Golden Strong Ales, and Tripels. It doesn't work as well for the dark belgian styles. Still fine, but the pepper phenols are great in those lighter color styles especially if you like a little less bubblegum and banana esters. Its actually not my go to for saisons. It lacks the straw/hay/grassy thing.
Fantastic video, I'm bookmarking this baby. I've used S-33 loads, and basically so will have every homebrewer in Britain but they won't have known. It's the yeast that comes with pretty much all the basic kits made by Muntons in the wee silver packet. Geordie, Tom Caxtons, Woodforde's... If your kit doesn't make a fuss about the strain there's a good chance it's S-33. I've made some really nice wheat beers and porters with it but I can't say it adds anything special and so making a choice of Liberty Bell or a kristalweizen yeast would get you more character. It's not the monster some people make it out to be, though, it's just not that special. And Belgian? No. There's a beer DNA chart that says its nearest neighbour is WIndsor and that it's a resurrected EDME strain. Cheers, me dears.
I'm currently trying the S-189 strain for the first time. I'm fermenting it at 8°C (yes celsius, I'm swedish). I have given W-34/70 sooo many chances but I can not for my life understand why everyone is calling it neutral. It's horribly fruity/floral on my pallet. I have fermented it cold, warm, with pressure and no pressure. Temperature controlled always... I even tried the liquid WLP830 which is supposed to be the same strain, but it's the same horrible taste. Lately I've been using WLP833 and I love that one! But I want to find a dry yeast that I like, so the search continues! I also have S-23 in stock for trying out next.
I'd have to strongly disagree with equating banana with WB-06. Appley is about all you'll coax out of it at any temperature or pitch rate, it's the worst German wheat beer yeast around and I'll never use it again after so many attempts over the years. Tart is another description I'd use but excellent thoughts on the rest of the range! Cheers guys
You guys mentioned cutting your hard brewing water with R.O. water and using tap water in the mash and the R.O. for the sparge. I do just the opposite, I mash with the R.O. water and sparge with charcoal filtered city water. Is there a benefit to mashing with the harder water vs. softer water? I have done it the way I do because I have pretty extreme mineral content water and a larger percentage of the finished product comes from the mash rather than from the sparge and is my reasoning for going the way I do but if you have a reason why the other way would be more beneficial, I'd certainly entertain the idea. - Great video guys.
I personally haven't had a good result on using WB-06 for Hefeweizens at all. If you want to go with a dry yeast use Mangrove Jack's M20 or Danstar/Lallemand Munich Classic (not just Munich, which is WB-06 I assume). Lallemand guide to using Munich and Munich Classic: www.geterbrewed.com/blog/wp-content/uploads/2018/10/LAL-bestpractices-MunichVSMunichClassic_-_printbleed.pdf
We'll have to do a vid on Mangrove Jack and Lallemand Products down the road. There's a ton of ingredients we carry in the shop we want to get through! :)
Yep, Munich Classic is the bomb, great banana in this one. Still got a pack of the Jack at home I haven't tried yet. Looking forward to how that will turn out. Is it also heavy on the fruity side?
Another great video boys!! Hey just to confirm, I assume that if you’re making for example an IPA with a Lager yeast that you would follow the fermentation temps on the yeast recommendations and not the typical fermentation temps for the beer style. Thank you. Robert in NZ.
Yes, The temperature is all for the yeast. If you want to brew strictly to style, use the appropriate yeast. Otherwise have fun, and brew how you want ;)
Sometimes it depends on the yeast! If we made an IPA with 34/70 we would ferment warm to draw out some fruitiness to compliment the yeast. If we used S-23 we would ferment at the yeast's recommended temp and make an IPL.
HI guys love the channel maybe you could do a video on how to test for diacetyl when in the fermentation stage and how to do diacetyl rests for lagers and ales
I never had any issues with clarity in my kolsh beers with K97, but yes the yeast needs more time to settle and the yeast cake is powdery. (it don't bother me in a non hoppy profile, you can lager it, that can also help.) That one of the rare dry yeast I always go to.
I used US-05 for a blond because it was the cheapest yeast at the store and the blond was the cheapest recipe I could make to figure out my system. Cheap was the goal and Cheap I got.
I'm trying to find a yeast that will work with three different grains specifically fresh sweet corn,oats,and rye I'm gonna use molasses or white sugar to bring up the gravity what I want the yeast to do is make all the characters of the grain pop and no I don't use hops it's way too bitter
hey peter...hey logan.....may i have permission to take notes and use some of this information in my sunday chat sessions?...i talk about different subjects on sundays on my channel...this week happens to be on yeast....
Ahead of your time guys. Just when the liquid/live yeast has become unattainable here's the vid for the best in dried. Many thanks. Cheers
4 роки тому+1
I would love to try this LA-01 but as far as I know, they do not come in 11.5g packages. I once bought half a kilo of us-05 and I still use it 6 months later even though I split it with my brother...
Tha k you again guys for your videos. Question about the WB-06 yeast. Should Underpitching and high fermentation temps be done to get a higher banana flavor from it? If so, how much underpitching and what ferm temp would you recommend? Thank you!
Outside of Kviek our philosophy is you should never Underpitch. Rely on warmer fermentation (72ish F for this yeast) to push those banana flavors - but dont go too warm that you put off fusel alcohol flavors or excess phenols.
Hey! I'm planning on creating a 1664 Blanc clone. Someone suggested that I should use K-97 (instead of WLP400, which is used in some homemade recipes). Do you think the K-97 would be a good fit for a 1664 Blanc clone? I'm looking for something light, slightly fruity yeast (but not banana). I've only used the US-05 and the S-23 so far, though I've been pretty happy with them every time. Thanks!
Hey guys what would be your choice for a California Common, I was thinking to use W34/70 and ferment at 18-19C? I know there is WLP810 specifically for that style but I live in Costa Rica so getting fresh liquid yeast is quite hard, Fermentis is widely available. Also I was thinking using T58 for a Belgian Witbier, any thoughts?
I use the conventional US-06 and S-04 almost habitually but I also heve some F2 which I bought for a Russian Imperial Stout that had been in secondary for a long time and was musing about. The F2 has confusing information on the packet and website which I am dissappointed that you did not pick up and which I am still not clear about regarding the dosage rates. The implication -0 may have read it wrongly - is that it requires a small fraction of the sachet contents to innoculate - sorry to be vaugue, but the atandard package is 11g but the dasage rates for bottling and casking are confusing. A good video btw - didn't I say?
I actually haven't seen F2 in 11g packets, but I believe only a small amount of the packet is needed in anticipation of many of the yeasts failing to be viable, as they are thrown into a harsh environment (high ABV beers). That is how I treat the Lallemand version at least.
@@GenusBrewing I have 3 or 4 of F2 in my fridge bought from a normal source and I have some CBC-something or other which was more difficult to obtain I think. I am in England btw. No idea where Genius Brewing is from. I do not have the imagination for a non-de-plume, it's just me here.
Yea I would - For S-04 I would kick it up with at at least .05 SG (little over 1 Plato I think) left to go just to make sure it finishes. I've never experienced VDK from S-04, but it's a habit I'm in from all english yeasts. Call me superstitious!
Thank you for doing this video! I've been trying to streamline my brew day with 3 gallon BIAB batches and sprinkling dry yeast over the top. My last brew was a cream ale with the German yeast but was frustrated with the yeast haze and was wondering if i was doing something wrong...Guess that's just the personality of the yeast! I have noticed in general that the dry yeasts I have used didn't drop out as quickly as their fresh analogs. Is this your experience as well?
That particular strain is fairly powdery, but I haven't consistently noticed a clarity issue with dry yeasts on the whole. I would say maybe try an experiment with dry yeast using a starter vs direct sprinkling in case the culprit is the yeast being less-than-ready to sugar-munch.
I need some advice. Brewing an Oktoberfest soon and don’t have fine temp control. I can use ice packs in a cooler bag and can consistently hold temps in the mid 60s. Torn between 34/70 and k97, thoughts?
Great video and discussion, please include metric figures though, nobody outside of the US knows what you are talking about when you talk in fahrenheit.
Index:
1:09 US-05
4:35 S-04
5:37 K-97
7:25 WB-06
8:47 W-34/70
11:34 T-58
12:50 S-23
14:35 S-33
15:40 S-189
19:04 BE-134
19:13 BE-256
19:34 F2
20:11 HA-18
21:00 LA-01
21:58 SafSour
24:07 Sourdough
'preciate it!
Thanks!
@@GenusBrewing If you copy and paste that into the description it'll make chapters now. The future is today!
doing the lords work
I am that person that says "I can only brew lagers in the winter." Glad the 34/70 is one I can use! Thank you!
I’m currently playing around with the T-58. I love the peppery profile. I made a blackberry honey wit braggot with it, and the esters were phenomenal with the fruity honey.
Currently attempting a s’mores braggot with meadowfoam honey (marshmallow profile). Can’t wait to see how it turns out.
Just made an Oktoberfest with S-189, pitched 1 package in a 5 gallon batch, no starter, no rehydration and had pretty good results! Beer turned out clean and attenuated fantastically. Went from 1.060 to 1.010 in about a week. Might be worth another try for you guys. I haven't used 34/70 yet, I need to try that next. I just recently started dabbling into lagers after brewing mostly ales for the better part of 6 years or so. I really appreciate all the great information guys!
Brewed my best lager ever with the S-23, also so good for Pilseners, but you really need to keep the temperature controlled and do some lagering (I do about a month). Fermentation was reasonably vigorous considering the low lager brewing temperature. I pitch 2 packets for a 5 gallon batch without starter. Will often initially produce some strong sulphur smells which can be a worry if you don't know about it. The flavor profile of it works especially well with Czech or Bavarian noble hops and extra pale Pilsener malts.
Do you find it to be a slow starter? I pitched two packets in my latest 5gal brew and only now 36+ hours later it's starting to do something. This is at about 11c/52f degrees.
Just to add a bit to what you say about T-58: I used that for a pumpkin Belgian pale ale this past season, and it got an honorable mention in the autumn beer category in a big (c. 500 entry) regional competition. I'm looking forward to using it in other styles, too, especially saison.
Nice! We'll have to give t-58 another go with a more Belgiany style!
I would absolutely love a video on off-flavours in beer!
I think we'll be able to make that happen in another couple months!
Bump that!
Bumpy Mc Bump face
ba-dump-BUMP
Used S-33 in a low alcohol beer. Went from 1.028 to 1.008 in two days and actually left some body in the beer.
6:00 LOL I have my "K-97 Kölsch" (hope it turns out) in secondary right now. This is awesome information. Thank you so much. I really need to sit down and take notes on the whole video and make a chart to hang in my basement/bar/brewery. Oh and hey... Merry Christmas 2021. Yay it's Christmas! Happy brewing!
Another great one! You guys are blowing my mind with these videos, good work.
Cheers!
Amazing vid with useful info. Thx guys.
The S23 I used 1 time and it definitely had esters, and it totally changed the same beer recipe. This was not a bad thing, it still has a dry finish just has a smell that is very pleasant.
Interesting. We'll have to play around with it some more. Lately we've been using a lot of Imperial yeasts so we haven't done too much with drys for a hot minute.
Great video! Thanks for explaining so many of the Fermentis yeasts. Cheers, 🍺
Fantastic content. The banging in the kitchen was crazy though!
Great information US 05 has been my go to yeast for since I have been brewing (2016) I have used the K97 for Kolsch and it turned out very good, also have used US04 for a Stout but am back using 05 for no reason just have it on hand. Never have used the 34/70 but after this video will pick some up and try it.
Thanks
Cheers!
I agree with your favorite yeasts, they're my favorites as well with one exception; You really need to give be-256 another chance. It's pretty awesome, - try a trappist or a belgian pale ale!
Just adding my experience to the S-23 for Pils styles: I sprinkle two packs directly into the chilled wort while I transition the wort into the fermenter. The first pack when I've transferred approx 1/3, the second pack when I've transferred approx 2/3 of the total wort. I then make sure to sprinkle the wort on top of the yeast to mix it under during the remaining of the transfer, so effectively by the time my wort is transferred the yeast is completely submerged and very evenly mixed/distributed.
I then maintain a temp of 12 °C (53.6 °F) and it just chugs through the sugar at a very steady, comfortable pace. My experience is that it's an incredibly reliable workhorse(!) that doesn't need ANY rehydration, elaborate starters or what not. Sprinkle directly into the wort, off it goes its merry way.
Cheers!
I have used S-33 in a Kolsch, that turned out pretty nice.
Great video I appreciate the info 🍻
I have used T58 on dubbels and wits. Fits best for wits. S-23 is my favorite lager yeast and I use it for pilsners.
Thanks for the informative video!
Some personal experience with some of the yeasts:
T-58 - makes nice wit beer!
S-23 - lots of esters if the fermentation is at higher temperatures - can be off-putting
S-33 - I tried it on a NEIPA with terrible results. It was a sickly sweet, no juiciness at all, and seemed to bring out the harshness in the hops
BE-256 - I've used it with great effect in high gravity Belgian styles (quads)
S-189 - I like it in bocks, where it brings out a nice, malty character
I've heard some mixed results with S-33 in NEIPAs! we might have to give that a go to see if we can make it work. We'll prolly have to give S-189 a fair shake too.
I just made a saison fermented with BE-134: open fermented (as per experimental brewing/Brulosophy suggestions) for 3 days at 18°C (64 F)and then ramped up to ~23-24°C for another week or so. It's quite dry (85% attenuation) with some peppery phenols and a nice lemony character to it.
BE 134 is my go-to. I'm experimenting with co-pitching other yeasts with it in my saisons.
Additional tip for the video: it would be nice to have the current yeast strain listed on the side while you are talking about it. I sometimes seemed to forget what yeast were we talking about.
Cheers' we only recently started trying to annotate what we're talking about so that's a good tip.
Thanks guys. Very helpful. Tom from New Jersey
Wow. Your guys' content is amazing. Subscribed!
Cheers! We appreciate it!
Thanks again for the detailed video Guys, absolutely invaluable information. Unfortunately 34/70 is twice the price of 04 here in the UK and recommends using 2 packs for a 5 gallon (US) batch, so 4 times the price of 04 per batch 🥺. Funnily enough T58 is significantly less than even 04 so on your recommendation I might give that a try on my next brew.
34/70 is definitely more here too. When I use 'spensive yeasts I usually just try to use the same yeast in back to back batches. (do a small and big beer)
Please keep up the epic content! Been watching for about a year and a half and also introduced me to one of my other regularly visited sites brulosophy! One of the easiest viewing brewing UA-cam channels and the regular uploads have been a blessing (understand it would have been busy times moving establishments). Have you guys thought of doing a podcast? Keep the content coming!
We're working on the podcast as an extension of our Sunday Live streams (that we just started)
I predominantly use Fermentis and this video is a great summary! I don't care for K-97. Provides a tart character to me. S-189 is my go to for lagers (you guys are crazy and I have no idea what you're talking about) and T-58 is great for wits
Cheers! We'll have to give s-189 another crack.
Great show, very informative.
Cheers!
great show guys very helpful
Cheers!
s-23 is awesome especially at ale temps to make a steam beer with.
Awesome! Subscribed!
S-189 comes from Hurlimann Brewing in Switzerland. Among other things they use it to brew Samichlaus, which comes in a bit above 14% ABV. If I was going to brew a Samichlaus clone I'd figure out a way to put a stir plate under a carboy. For a starter, I'd go with a one gallon batch of Samichlaus 7% as a starter and pitch the entire yeast cake.
Thank you. I just ordered s-33 for my next irish red. I would welcome another video about your yeast experiences.
Cheers! Let us know how the red goes!
1861313 how'd it come out? I usually use 04 for my dry irish stouts, interested in trying this.
Fermentis Academy just did a day long educational expo for pro brewers in my area, and the takeaway broad stroke notes I took away from it were. 1) 34/70 is a great yeast across both ale and lager styles (As you mentioned). 2) S04 is potentially underutilized for soft (lower attenuated) hoppy styles (with great fermentation performance compared to US-05) and 3) S-33 from their sensory testing has the best ester profile across the board and should be a beast for the NEIPA style compared to any of their other offerings.
US-05 fermentation performance actually looks terrible compared to virtually all their other strains (very long tails and average flocculation), so it's funny how universally it's used as a "house strain." Lallemand Nottingham "Notto" seems to bridge many of the gaps between US-05 and S04 from Fermentis, and I've heard reaffirming information from other breweries to back up this belief I've had for a while.
I developed a really nice blend early in my pro career using a 50/50 blend of T58 and WB06 for fruity Belgian inspired beers. It worked incredibly well in Witbiers. Give it a shot!
S-23 is my favorite for probition Lager,6row-corn open fermentation. Like your yeast profiles. Awesome- cheers , and yes please do the breadest Tasting beer, that would be totally awesome. Ive even try a pint. Take care- genesee,id
Should go on tap soon!
I saved this video. Ive learned so much from watching. Thanks guys!
Cheers! Glad we could help you learn!
34/70 is great. Never thought of doing IPAs with it.
Try it!
I use 05 and 04 a lot for IPA's these days although I am a white labs fan boy. If you are watching this trying to improve your beer but you have no temp control, get temp control and any of these yeasts will perform well for you. If you have a healthy yeast that is supplied with enough nutrients, oxygen and minerals (especially calcium) along with temp control, you will take care of many flocculation issues. Sometimes poor flocculation is a symptom of a different problem.
Informative video guys. A good reference point for future home brews. Just brewed my first batch with 34/70. cheers
Cheers!
Genus Brewing - hey guys, the 34/70 is a great yeast. Just sampled my Pilsner on Friday evening. Very impressed with the results. My new go to strain for Pilsners without a doubt 👍🏻
T-58 makes great Belgian Blondes, Golden Strong Ales, and Tripels. It doesn't work as well for the dark belgian styles. Still fine, but the pepper phenols are great in those lighter color styles especially if you like a little less bubblegum and banana esters. Its actually not my go to for saisons. It lacks the straw/hay/grassy thing.
Fantastic video, I'm bookmarking this baby.
I've used S-33 loads, and basically so will have every homebrewer in Britain but they won't have known. It's the yeast that comes with pretty much all the basic kits made by Muntons in the wee silver packet. Geordie, Tom Caxtons, Woodforde's... If your kit doesn't make a fuss about the strain there's a good chance it's S-33.
I've made some really nice wheat beers and porters with it but I can't say it adds anything special and so making a choice of Liberty Bell or a kristalweizen yeast would get you more character. It's not the monster some people make it out to be, though, it's just not that special. And Belgian? No. There's a beer DNA chart that says its nearest neighbour is WIndsor and that it's a resurrected EDME strain.
Cheers, me dears.
Interesting! I'll have to look up that Chart.
@@GenusBrewing beer.suregork.com/?p=4112 gives the most recent version of the tree.
Omg I love s33 yeast. I've used it in ipas, stouts and porters to great results.
S-33 can make pretty slammin' session IPA's!
I'm currently trying the S-189 strain for the first time. I'm fermenting it at 8°C (yes celsius, I'm swedish). I have given W-34/70 sooo many chances but I can not for my life understand why everyone is calling it neutral. It's horribly fruity/floral on my pallet. I have fermented it cold, warm, with pressure and no pressure. Temperature controlled always... I even tried the liquid WLP830 which is supposed to be the same strain, but it's the same horrible taste. Lately I've been using WLP833 and I love that one! But I want to find a dry yeast that I like, so the search continues! I also have S-23 in stock for trying out next.
I'd have to strongly disagree with equating banana with WB-06. Appley is about all you'll coax out of it at any temperature or pitch rate, it's the worst German wheat beer yeast around and I'll never use it again after so many attempts over the years. Tart is another description I'd use but excellent thoughts on the rest of the range! Cheers guys
I want to know how did the sourdough levain beer turn out!! Really usefull the yeast talk
We're making plans to grab some Sunday for a vid!
Excellent vid great coverage,interestingly I saw a vid from the home brew network, gash used s-189 to make a pilsner quell, may try that recipie soon.
ua-cam.com/video/DsbFalRtkrA/v-deo.html
I'll take a look - thanks!
You guys mentioned cutting your hard brewing water with R.O. water and using tap water in the mash and the R.O. for the sparge. I do just the opposite, I mash with the R.O. water and sparge with charcoal filtered city water. Is there a benefit to mashing with the harder water vs. softer water? I have done it the way I do because I have pretty extreme mineral content water and a larger percentage of the finished product comes from the mash rather than from the sparge and is my reasoning for going the way I do but if you have a reason why the other way would be more beneficial, I'd certainly entertain the idea. - Great video guys.
I personally haven't had a good result on using WB-06 for Hefeweizens at all. If you want to go with a dry yeast use Mangrove Jack's M20 or Danstar/Lallemand Munich Classic (not just Munich, which is WB-06 I assume).
Lallemand guide to using Munich and Munich Classic: www.geterbrewed.com/blog/wp-content/uploads/2018/10/LAL-bestpractices-MunichVSMunichClassic_-_printbleed.pdf
We'll have to do a vid on Mangrove Jack and Lallemand Products down the road. There's a ton of ingredients we carry in the shop we want to get through! :)
Yep, Munich Classic is the bomb, great banana in this one. Still got a pack of the Jack at home I haven't tried yet. Looking forward to how that will turn out. Is it also heavy on the fruity side?
Totally agree. The MJ Wheat yeast is wonderful.
Another great video boys!! Hey just to confirm, I assume that if you’re making for example an IPA with a Lager yeast that you would follow the fermentation temps on the yeast recommendations and not the typical fermentation temps for the beer style. Thank you. Robert in NZ.
Yes, The temperature is all for the yeast. If you want to brew strictly to style, use the appropriate yeast. Otherwise have fun, and brew how you want ;)
Sometimes it depends on the yeast! If we made an IPA with 34/70 we would ferment warm to draw out some fruitiness to compliment the yeast. If we used S-23 we would ferment at the yeast's recommended temp and make an IPL.
HI guys love the channel maybe you could do a video on how to test for diacetyl when in the fermentation stage and how to do diacetyl rests for lagers and ales
Nice video, keep it up!
Cheers
im sure you fellas have already but if you did not try kviek its insane yeast, i only used hornidal so far but its the best yeast i every used
Really have to split batch more to test those.
I never had any issues with clarity in my kolsh beers with K97, but yes the yeast needs more time to settle and the yeast cake is powdery. (it don't bother me in a non hoppy profile, you can lager it, that can also help.)
That one of the rare dry yeast I always go to.
I'm a fan of k97 for sure :)
I used US-05 for a blond because it was the cheapest yeast at the store and the blond was the cheapest recipe I could make to figure out my system. Cheap was the goal and Cheap I got.
I'm trying to find a yeast that will work with three different grains specifically fresh sweet corn,oats,and rye I'm gonna use molasses or white sugar to bring up the gravity what I want the yeast to do is make all the characters of the grain pop and no I don't use hops it's way too bitter
I want to recommend you brewing a beer with bread yeast as an experiment. Just an idea for a video.
S-33 in NEIPA
Adderall and beer 😄👍. Squirrel 🐿😊. Jk. Love the show guys. Keep up the good work!
Great info! That low to now alcohol strain I’ll have to play with aswell... definitely review the sour dough bread beer🤤 Cheers
I'm stoked for it!
whats the best yeast to use if your not using barley but using corn instead.
im looking for the best carbonation for corn ale
Can it be used to make wine ?
hey peter...hey logan.....may i have permission to take notes and use some of this information in my sunday chat sessions?...i talk about different subjects on sundays on my channel...this week happens to be on yeast....
Sure thing!
I have had hit and miss results with us-04 I get a sour almost Brett like funk to it.
Ahead of your time guys. Just when the liquid/live yeast has become unattainable here's the vid for the best in dried. Many thanks. Cheers
I would love to try this LA-01 but as far as I know, they do not come in 11.5g packages. I once bought half a kilo of us-05 and I still use it 6 months later even though I split it with my brother...
Yea we have to buy 500g on some of these too. Locally we have a home brew club that will sometimes split this kind of stuff
Tha k you again guys for your videos. Question about the WB-06 yeast. Should Underpitching and high fermentation temps be done to get a higher banana flavor from it? If so, how much underpitching and what ferm temp would you recommend? Thank you!
Outside of Kviek our philosophy is you should never Underpitch. Rely on warmer fermentation (72ish F for this yeast) to push those banana flavors - but dont go too warm that you put off fusel alcohol flavors or excess phenols.
Genus Brewing I normally add yeast nutrient and aerate before pitching. Is it good to still do that, or leave it out to stress the yeast a bit?
how much yeast should I use for a 5 gal batch? US-05 is 11 grams, Muttons is only 6 grams
Can I cut back on US-05
Hey! I'm planning on creating a 1664 Blanc clone. Someone suggested that I should use K-97 (instead of WLP400, which is used in some homemade recipes).
Do you think the K-97 would be a good fit for a 1664 Blanc clone? I'm looking for something light, slightly fruity yeast (but not banana). I've only used the US-05 and the S-23 so far, though I've been pretty happy with them every time.
Thanks!
Just too hot to risk shipping liquid yeasts at the moment, I'll give the 34/70 a try for a pseudolager
What's Psudo about it - it's a lager yeast
Hey guys what would be your choice for a California Common, I was thinking to use W34/70 and ferment at 18-19C? I know there is WLP810 specifically for that style but I live in Costa Rica so getting fresh liquid yeast is quite hard, Fermentis is widely available. Also I was thinking using T58 for a Belgian Witbier, any thoughts?
I use the conventional US-06 and S-04 almost habitually but I also heve some F2 which I bought for a Russian Imperial Stout that had been in secondary for a long time and was musing about. The F2 has confusing information on the packet and website which I am dissappointed that you did not pick up and which I am still not clear about regarding the dosage rates. The implication -0 may have read it wrongly - is that it requires a small fraction of the sachet contents to innoculate - sorry to be vaugue, but the atandard package is 11g but the dasage rates for bottling and casking are confusing.
A good video btw - didn't I say?
I actually haven't seen F2 in 11g packets, but I believe only a small amount of the packet is needed in anticipation of many of the yeasts failing to be viable, as they are thrown into a harsh environment (high ABV beers). That is how I treat the Lallemand version at least.
@@GenusBrewing I have 3 or 4 of F2 in my fridge bought from a normal source and I have some CBC-something or other which was more difficult to obtain I think. I am in England btw. No idea where Genius Brewing is from. I do not have the imagination for a non-de-plume, it's just me here.
Logan looks like he's been living in the woods for a few months
If fermenting S-O4 at 62deg. Do you still recommend doing a diacetyl rest?
Yea I would - For S-04 I would kick it up with at at least .05 SG (little over 1 Plato I think) left to go just to make sure it finishes. I've never experienced VDK from S-04, but it's a habit I'm in from all english yeasts. Call me superstitious!
Have you ever used WLP099
Yep! Not a huge fan of it but it is a strong fermenter with pretty good neutral flavors. Come across a bit minerally/tinny to me mostly.
Thank you for doing this video! I've been trying to streamline my brew day with 3 gallon BIAB batches and sprinkling dry yeast over the top. My last brew was a cream ale with the German yeast but was frustrated with the yeast haze and was wondering if i was doing something wrong...Guess that's just the personality of the yeast! I have noticed in general that the dry yeasts I have used didn't drop out as quickly as their fresh analogs. Is this your experience as well?
That particular strain is fairly powdery, but I haven't consistently noticed a clarity issue with dry yeasts on the whole. I would say maybe try an experiment with dry yeast using a starter vs direct sprinkling in case the culprit is the yeast being less-than-ready to sugar-munch.
@@GenusBrewing Thank you, I'll try that!
Us 05 = green apple flavor. I've had it happen a few times and won't use it anymore
A ton of breweries in our area have the same sentiment. Most have switched to S-04 for their house strain if they use Fermentis.
@@GenusBrewing crazy times we live in.
I need some advice. Brewing an Oktoberfest soon and don’t have fine temp control. I can use ice packs in a cooler bag and can consistently hold temps in the mid 60s. Torn between 34/70 and k97, thoughts?
34/70
Why use a starter for s-23? Just pitch 2 packs.
Great video and discussion, please include metric figures though, nobody outside of the US knows what you are talking about when you talk in fahrenheit.
I know you guys love to love on your yeast. So all these dry yeasts: Sprinkle, Primer, or Starter?
Any cons to mixing them?
I've been a victim of crashing too soon after the dry hop with US05. What temperature are you typically fermenting at with 05? Cheers
We usually start it around 66 and let it rice to 70+ after high krausen
What is VDK?
Vicenal diketone - Diacetyl and Pentane-dione are the two most commonly found in beer.
Breadbeer please
Yayy!
Yes, taste the bread beer in a video.
i will add your channel in my links so i can get verified on my subject matter
10ppl don’t like beer 🤷🏻♂️
That dude's hair is ridiculous. He does NOT have a girlfriend. Guaranteed.
so annoying
Yea he is... Geeze!