Graham's recipes, which yeast?

[jat147]

Howdy,

I've been reading Graham Wheeler's Brit real ale v3 like many of you and have built a little AG setup.
I'm ready to order my supplies but have just realised that I'm not sure which yeast to use - did I miss a bit?
Decided to give old perculiar a go, which yeast works best with this please?
thanks,
James

[J_P]

I've done two old pec clones one with Nottingham and one with Windsor and I found the slight bready flavour of Windsor to be the best, it also left a pleasant sweetness to the brew too

[arturobandini]

I think a little knowledge about the yeasts available to you and their suited styles or the styles in which you like them will really help you when it comes to selecting one. It must be Old Peculier season because I made one yesterday and I've plumped for S-04 for the reasons JP provided for using Windsor more or less. If I'm not using liquid yeasts I used Nottingham in Pales or Hoppy Beers and S-04 in darker styles. That's just what works for me.

[mysterio]

I don't want to speak for him but I think Wheeler deliberately leaves the yeast choice open to the brewer, things move pretty fast and i'm sure 15 or so years ago you couldn't get the liquid yeasts you can get today.

Look at what brewery the beer comes from, and make a judgement based on what's available from the likes of Brewlabs, White Labs, Wyeast, heres a chart for the latter two:

http://www.mrmalty.com/yeast.htm

For dried yeasts, Nottingham and Safale S04 will take you far, Nottingham for drier beers and SO4 for lower gravity fuller bodied beers.

[jat147]

Thanks very much, that explains why there are no yeast recommendations in the book - makes sense.