Confused by dry yeast choices again

Share your experiences of using brewing yeast.
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Jocky
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Re: Confused by dry yeast choices again

Post by Jocky » Sun Aug 07, 2022 1:03 pm

When you used Windsor and Nottingham, did you pitch them at the same time or stagger them?

I’ve seen it suggested to pitch the Nottingham 24 hours after the Windsor, just to give Windsor some time to develop some flavour before Notty takes over.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.

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Re: Confused by dry yeast choices again

Post by clarets7 » Sun Aug 07, 2022 1:07 pm

Good idea Eric, back to basics! I'll resurrect an old thread in the recipes section I've been looking at and put comments on there.
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Re: Confused by dry yeast choices again

Post by clarets7 » Fri Aug 12, 2022 5:33 pm

Jocky wrote:
Sun Aug 07, 2022 1:03 pm
When you used Windsor and Nottingham, did you pitch them at the same time or stagger them?

I’ve seen it suggested to pitch the Nottingham 24 hours after the Windsor, just to give Windsor some time to develop some flavour before Notty takes over.
In an ideal world I would have done that, but so far just pitched them at the same time. Windsor is supposed to be quicker off the mark than Nottingham so I was hoping that would help. Just drinking a beer now with that yeast combo that I made just over a week ago and it is spot on, but 4.5% and heavily hopped with Ernest hops. If I could get the same results with a 3.6% beer I'd be happy.
"The paradise of the rich is made out of the hell of the poor" - Victor Hugo

WalesAles
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Re: Confused by dry yeast choices again

Post by WalesAles » Sat Aug 13, 2022 12:09 pm

clarets7 wrote:
Fri Aug 05, 2022 6:09 pm
You've not been drinking too many of those hoppy beers you bottled, have you?
I know exactly what you mean Eric, I do have the odd bottle or two of hop juice now and again :D . But I don't think that is the problem, whenever I do get the chance to try a proper 'old style' cask conditioned beer it is always a revelation, you just can't beat it!
clarets,
You may have reached your `Lupulin Threshold Shift`! #-o :D

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MashBag
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Re: Confused by dry yeast choices again

Post by MashBag » Sat Aug 13, 2022 3:55 pm

I have a bucket full of Ernest. I might try some Notty.

@Jocky.
Is the benefit of the blend, soley for the Windsor to add flavour & Notty to finish well?

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Re: Confused by dry yeast choices again

Post by Marshbrewer » Sun Aug 14, 2022 9:48 pm

@mashbag - the Notty will, as you say, finish lower than the Windsor but it is also more flocculant, so it will "drag" the Windsor out of suspension giving a clearer beer.

I'm really getting into yeast blends, one for flavour and once for better attenuation and flocculation. I've had some great results.

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Re: Confused by dry yeast choices again

Post by MashBag » Mon Aug 15, 2022 6:17 am

I have used blended yeast for many years in wine, many many litres of success. No reason why it shouldn't work in beer.

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Re: Confused by dry yeast choices again

Post by Storm Brewing » Mon Aug 15, 2022 3:19 pm

Clarets,

Apologies for beingh late to the table on this discussion but I am intrigued to learn that Greene King had different versions of IPA - Biggleswade / Bury st Edmunds. I must declare an interest here as I had a summer holiday in the Biggleswade brewhouse after A levels. Best days of my life. Brewery sadly gone nd replaced by a supermarket!

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Jocky
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Re: Confused by dry yeast choices again

Post by Jocky » Tue Aug 16, 2022 5:31 pm

MashBag wrote:
Sat Aug 13, 2022 3:55 pm
I have a bucket full of Ernest. I might try some Notty.

@Jocky.
Is the benefit of the blend, soley for the Windsor to add flavour & Notty to finish well?
Yes. Windsor produces some lovely esters, but it tends to finish with a high gravity and is quite reluctant to flocculate.

Nottingham is quite aggressive and flocculent, meaning it'll ferment the maltotriose the Windsor won't and then help the beer drop bright.

There was a presentation on this from Lallemand to my home brew club last year - it's the first 10 minutes of this video.

https://www.youtube.com/watch?v=EHLmu0XMWZc
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.

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Re: Confused by dry yeast choices again

Post by MashBag » Wed Aug 17, 2022 7:44 am

Smashing thanks. Big lallemand fan. Blend there wine yeasts all the time.

Will watch the video.. Thanks.

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Re: Confused by dry yeast choices again

Post by clarets7 » Wed Aug 17, 2022 5:51 pm

MashBag wrote:
Wed Aug 17, 2022 7:44 am
Smashing thanks. Big lallemand fan. Blend there wine yeasts all the time.

Will watch the video.. Thanks.
Can we have a precis of it when you've watched it please :wink:
"The paradise of the rich is made out of the hell of the poor" - Victor Hugo

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