Yeasts and fermentation temps - recommendations

[Fallen]

Just canvassing some opinion from you learned folks. I've got 4 recipes that I want to nail so wanted to get your thoughts on the best yeasts and fermentation temps for each one. My cellar is converted and maintains a steady 17-18 degrees ambient temp. Is this a good 'one-size-fits-all' fermentation temp or should I think about belts, mats, aquarium heaters to raise the temp for certain flavour profiles?

So....here we go:

Session Ale (O.G. 1.037) - Traditional session bitter, 4 malts, fuggles and goldings; I'd really like to get that sulphurous Burton twang. No idea which yeast or fermentation temp would be best.

Golden Ale (O.G. 1.040) - low colour MO, Chinook, Celeia and Willamette; summery grapefruit hop flavours. Thinking of doing this with US-05 at cellar temp (18 degrees ambient)....sensible??

Strong Bitter (O.G. 1.050) - Rich, warming pint with some residual sweetness and not too hoppy. Something along the lines of Old Hooky. No idea which yeast or fermentation temp would be best.

IPA (O.G. 1.070) - Rammed full of Northern Brewer, Chinook, Cascade (NZ) and Motueka. MO, Munich (2%), Caramalt (2%). Thinking again of US-05 at 18 degrees......sensible??

What do you reckon??

[TC2642]

I would say that 18oC is ideal for all of these styles. Not sure which yeast is the Burton and Hooky one, one maybe someone else can help you with that. Using S05 is going to give a neutral flavour be it at 17oC or 21oC in my experience. I tend to use dry yeast pretty much exclusively and I do like Munton's Gold which throws off some pretty nice flavours at around the 20oC mark.

[steve_flack]

Session Ale (O.G. 1.037) - Traditional session bitter, 4 malts, fuggles and goldings; I'd really like to get that sulphurous Burton twang. No idea which yeast or fermentation temp would be best.

WLP-005, WLP-002, WLP-023 or Windsor.

Golden Ale (O.G. 1.040) - low colour MO, Chinook, Celeia and Willamette; summery grapefruit hop flavours. Thinking of doing this with US-05 at cellar temp (18 degrees ambient)....sensible??

Could use US-05 but maybe a bit thin at that OG. I'd probably go with WLP-002

Strong Bitter (O.G. 1.050) - Rich, warming pint with some residual sweetness and not too hoppy. Something along the lines of Old Hooky. No idea which yeast or fermentation temp would be best.

WLP-002 or WLP-005

IPA (O.G. 1.070) - Rammed full of Northern Brewer, Chinook, Cascade (NZ) and Motueka. MO, Munich (2%), Caramalt (2%). Thinking again of US-05 at 18 degrees......sensible??

WLP-007

[Fallen]

Session Ale (O.G. 1.037) - Traditional session bitter, 4 malts, fuggles and goldings; I'd really like to get that sulphurous Burton twang. No idea which yeast or fermentation temp would be best.

WLP-005, WLP-002, WLP-023 or Windsor.

Any experience of the Brewlabs Burton Ale Yeast for this one?

Golden Ale (O.G. 1.040) - low colour MO, Chinook, Celeia and Willamette; summery grapefruit hop flavours. Thinking of doing this with US-05 at cellar temp (18 degrees ambient)....sensible??

Could use US-05 but maybe a bit thin at that OG. I'd probably go with WLP-002

Some comments on the WhiteLabs website suggest that WLP-002 masks hop flavours and aromas. Is this your experience? I really want the hops to come through with this one.

[EccentricDyslexic]

Session Ale (O.G. 1.037) - Traditional session bitter, 4 malts, fuggles and goldings; I'd really like to get that sulphurous Burton twang. No idea which yeast or fermentation temp would be best.

WLP-005, WLP-002, WLP-023 or Windsor.

Any experience of the Brewlabs Burton Ale Yeast for this one?

I have a vial of this awaiting my stir plate delivery! I want to use it for Pedigree, i am after that burton twang too!

I will let you know how it turns out in 2 months!

Steve

[lancsSteve]

By 'burton pale ale' made with it is LOVELY - has a really nice edge from the yeast, highly recommended.

[Fallen]

Cheers lancsSteve

What yeasts did you use for your American IPA and Summer Lightning?

[lancsSteve]

American IPA was US-05 still not ready and not sure that was a great choice for bottling TBH, summer lightening was saf-04 (I think - LONG time ago that one!).

Have used Brewlabs Burton Ale before and loved it both times...

[steve_flack]

Session Ale (O.G. 1.037) - Traditional session bitter, 4 malts, fuggles and goldings; I'd really like to get that sulphurous Burton twang. No idea which yeast or fermentation temp would be best.

WLP-005, WLP-002, WLP-023 or Windsor.

Any experience of the Brewlabs Burton Ale Yeast for this one?

I've not used that one but I have used the White labs Burton (WLP-023) I can't recall it being sulphury.

Golden Ale (O.G. 1.040) - low colour MO, Chinook, Celeia and Willamette; summery grapefruit hop flavours. Thinking of doing this with US-05 at cellar temp (18 degrees ambient)....sensible??

Could use US-05 but maybe a bit thin at that OG. I'd probably go with WLP-002

Some comments on the WhiteLabs website suggest that WLP-002 masks hop flavours and aromas. Is this your experience? I really want the hops to come through with this one.

It can do but that's just a recipe issue. Use more hops or dry hop after fermentation. You'll get more bang for your buck out of dryhopping anyway.

If you think that US-05 would be better then how about Nottigham? US-05 offers little that Nottingham doesn't give you but Nottingham is better at settling out and is cheaper.

[Fallen]

I've used US-05 in an IPA and a session beer. The hops come through really well but it takes an age to clear and you're right in that it feels a bit 'thin' for lower gravity beers.

Think I'll try Brewlabs Burton Ale Yeast for the dark ales and Nottingham for the lights.

[smdjoachim]

Fallen wrote:

steve_flack wrote:Session Ale (O.G. 1.037) - Traditional session bitter, 4 malts, fuggles and goldings; I'd really like to get that sulphurous Burton twang. No idea which yeast or fermentation temp would be best.

WLP-005, WLP-002, WLP-023 or Windsor.



Any experience of the Brewlabs Burton Ale Yeast for this one?


I've not used that one but I have used the White labs Burton (WLP-023) I can't recall it being sulphury.

Isn't the "Burton twang" due to the water profile not the yeast one or at least a combination of both.
I have used wlp 23 and the smell was like an over ripe fruit bowl.

[Fallen]

Isn't the "Burton twang" due to the water profile not the yeast one or at least a combination of both.
I have used wlp 23 and the smell was like an over ripe fruit bowl.

Water profile's probably got something to do with it but I'm no expert. If you use Graham's water treatment calculator and select 'Burton Pale Ale' as the criteria for water profile, there are high levels of calcium and magnesium sulphate.

I'll be adding the recommended levels of gypsum and epsom salts to the water for the darker beers to try and get the Burton 'twang' . If I overdo it and it ends up smelling of farts I might change my mind . Mind you....with the amount of epsom salts being recommended by the calculator farts might be the least of my concerns

[EccentricDyslexic]

I have gone for GWs burton water profile for my last 4 brews, Old Empire, Bells Two Hearted, Abbot Ale and White Shield. I will let you know if i get any kind of burton twang from the water profile alone in about 2 months...

Steve