Yeast help please!

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
Chicken Dipper

Yeast help please!

Post by Chicken Dipper » Fri Sep 17, 2010 12:31 pm

I am planning a Bateman's Winter Warmer clone and hope it to come out the other end at around 6.7 % (Recipe from hopandgrain.com). I am new to AG brewing and am using dried yeast until I get my feet on the ground! I was thinking of using two packs of Nottingham, but am unsure if using two is necessary or if there is a better dried yeast for higher content brews? :?:
Any advice greatly appreciated

JayM72

Re: Yeast help please!

Post by JayM72 » Fri Sep 17, 2010 12:36 pm

I don't think there would be any problem in using a 'normal' yeast on a 6.7% beer, afterall it's not that strong :) I would also stick to one sachet (I assume you're doing a standard 23l brew).

dave-o

Re: Yeast help please!

Post by dave-o » Fri Sep 17, 2010 12:44 pm

I think one packet of Notts will do the trick, as long as you make a starter.

Chicken Dipper

Re: Yeast help please!

Post by Chicken Dipper » Fri Sep 17, 2010 12:50 pm

Thanks very much guys, 23l and 1 sachet starter it is then!

JayM72

Re: Yeast help please!

Post by JayM72 » Fri Sep 17, 2010 1:12 pm

Actually just had a look at this again and checked a pitching calculator and it is suggesting 2 sachets...now I'm unsure!

Sorry to confuse you :oops:

EoinMag

Re: Yeast help please!

Post by EoinMag » Fri Sep 17, 2010 1:15 pm

JayM72 wrote:Actually just had a look at this again and checked a pitching calculator and it is suggesting 2 sachets...now I'm unsure!

Sorry to confuse you :oops:

Use two, it's better to slightly overpitch than to under pitch.

JayM72

Re: Yeast help please!

Post by JayM72 » Fri Sep 17, 2010 3:46 pm

EoinMag wrote:
JayM72 wrote:Actually just had a look at this again and checked a pitching calculator and it is suggesting 2 sachets...now I'm unsure!

Sorry to confuse you :oops:

Use two, it's better to slightly overpitch than to under pitch.
Thanks Eoin

Wolfy

Re: Yeast help please!

Post by Wolfy » Fri Sep 17, 2010 4:23 pm

Chicken Dipper wrote:I was thinking of using two packs of Nottingham, but am unsure if using two is necessary
In general the higher the gravity the more yeast you will need.
A pitching rate calculator like the one at Mr Maltywill tell you exactly how much is recommended.
There is no need for a 'starter' with dry yeast, in most cases you are better pitching it directly (after rehydrating).

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floydmeddler
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Re: Yeast help please!

Post by floydmeddler » Fri Sep 17, 2010 4:31 pm

Buy two and chuck one in. If it doesn't do the job, chuck in the other. Sorted!

Chicken Dipper

Re: Yeast help please!

Post by Chicken Dipper » Fri Sep 17, 2010 7:07 pm

Thanks very much indeed all for your advice will get two packs!

EoinMag

Re: Yeast help please!

Post by EoinMag » Sat Sep 18, 2010 1:18 pm

floydmeddler wrote:Buy two and chuck one in. If it doesn't do the job, chuck in the other. Sorted!

One will ferment the beer out, but two will do a better job as the yeast will not have to stress itself and give off-flavours, it's not a case of attenuation here, it's a case of not stressing yeast and throwing off-flavours by underpitching.

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floydmeddler
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Re: Yeast help please!

Post by floydmeddler » Sat Sep 18, 2010 7:30 pm

EoinMag wrote:
floydmeddler wrote:Buy two and chuck one in. If it doesn't do the job, chuck in the other. Sorted!

One will ferment the beer out, but two will do a better job as the yeast will not have to stress itself and give off-flavours, it's not a case of attenuation here, it's a case of not stressing yeast and throwing off-flavours by underpitching.
I was always under the impression that, like S04, Nottingham was so neutral that it could never give off flavours when stressed.

EoinMag

Re: Yeast help please!

Post by EoinMag » Sat Sep 18, 2010 8:43 pm

floydmeddler wrote:
EoinMag wrote:
floydmeddler wrote:Buy two and chuck one in. If it doesn't do the job, chuck in the other. Sorted!

One will ferment the beer out, but two will do a better job as the yeast will not have to stress itself and give off-flavours, it's not a case of attenuation here, it's a case of not stressing yeast and throwing off-flavours by underpitching.
I was always under the impression that, like S04, Nottingham was so neutral that it could never give off flavours when stressed.
I don't know of any yeast that won't throw esthers under the wrong/right conditions.

Probrewers can use one strain to produce many different flavour profiles, just by adjusting pitching rates.

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floydmeddler
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Re: Yeast help please!

Post by floydmeddler » Sun Sep 19, 2010 8:27 am

Have stressed S04 loads of times back in my early days and never noticed anything. I do deliberately stress WLP300 though when brewing Weizens which gives off fantastic flavours. :D

coatesg

Re: Yeast help please!

Post by coatesg » Sun Sep 19, 2010 9:02 am

dave-o wrote:I think one packet of Notts will do the trick, as long as you make a starter.
Don't make a starter with dried yeast - it reduces the quality of the yeast, and so you are better off pitching two packs instead (which is what I would do here).

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