Exmoor Gold yeast

[kearnage]

Just a quick one, I've finally completed my build and I've decided for my first AG brew to go for an Exmoor Gold clone (from Graham Wheeler's recipe). I've got everything but the yeast.

What yeast would you lot suggest for this recipe?

Thanks

[basswulf]

I've used that recipe a couple of times and have used dried yeast successfully both times (Safale S-04 the first time and Danstar Nottingham the second). There are probably better choices but I don't think it is too vital if you are going for an (excellent!) beer rather than attempting a full-on clone. I don't think I've actually tried Exmoor Gold proper so I've been quite happy with the former.

Wulf

[kearnage]

Thanks Wulf

I've been digging around and it seems that Safale S-04 is quite popular so I'll plump for that.

No more excuses now, time to get brewing!!

[Jocky]

S04 is a nice, slightly estery English strain, and a real work horse.

[Krispy Krouton]

I got this bottled up at the moment and although lacks head is very nice and damn close to Exmoor gold. I used s04. This was my first ag brew. It has been mentioned on here that if I want a bit more body and head to mash at a slightly higher temp (the original recipe calls for 66°C) which I'll do next time possibly in the 70's and/or add some carapils or caramel into the mash. The recipe I followed was just pale malt. Something you may wish to consider. But yeah the s04 is brilliant and settled solid, full pour out the bottles

[JamesF]

I've used S-04 before for this recipe. I've just found a recipe on BrewSmith that uses WLP007 as an alternative.

I wonder if they'd say "ok" if I just wandered in on my way past and said "Can I have some of your yeast?"

James

[JamesF]

I got this bottled up at the moment and although lacks head is very nice and damn close to Exmoor gold. I used s04. This was my first ag brew. It has been mentioned on here that if I want a bit more body and head to mash at a slightly higher temp (the original recipe calls for 66°C) which I'll do next time possibly in the 70's and/or add some carapils or caramel into the mash. The recipe I followed was just pale malt. Something you may wish to consider. But yeah the s04 is brilliant and settled solid, full pour out the bottles

I believe they only use pale malt for the Gold, but not Maris Otter. I know I've heard another name mentioned but it escapes me for the moment. I think they're fairly similar, at least.

James

[Jocky]

I've used S-04 before for this recipe. I've just found a recipe on BrewSmith that uses WLP007 as an alternative.

I wonder if they'd say "ok" if I just wandered in on my way past and said "Can I have some of your yeast?"

James

Go in with a sanitised container and there's a good chance they will. Obviously you'll need to catch them while fermenting, but they might be able to tell you when to turn up.

[JamesF]

I've used S-04 before for this recipe. I've just found a recipe on BrewSmith that uses WLP007 as an alternative.

I wonder if they'd say "ok" if I just wandered in on my way past and said "Can I have some of your yeast?"

James

Go in with a sanitised container and there's a good chance they will. Obviously you'll need to catch them while fermenting, but they might be able to tell you when to turn up.

Next time I'm passing during the day I'll try to remember to drop in and enquire. Failing that, it's a small place. I'm sure I must know someone who knows the head brewer

James

[Clibit]

I've had Exmoor Gold a few times, it travels up to Manchester. The first pint I ever had was fantastic. Lovely esters. It didn't happen again quite the same. This kind of thing has happened with other commercial beers. Do they change the yeast, or lack fermentation control?

If I was going to try to reproduce that estery-ness, I would try a liquid yeast known for those qualities. Wy1318, 1187 or 1968, perhaps. But I've only used 1968 of those, so I'm not sure what would be best.

If I visited the brewery I'd try to find out the origin of the yeast and how they ferment it.

[JamesF]

I've had Exmoor Gold a few times, it travels up to Manchester. The first pint I ever had was fantastic. Lovely esters. It didn't happen again quite the same. This kind of thing has happened with other commercial beers. Do they change the yeast, or lack fermentation control?

If I was going to try to reproduce that estery-ness, I would try a liquid yeast known for those qualities. Wy1318, 1187 or 1968, perhaps. But I've only used 1968 of those, so I'm not sure what would be best.

If I visited the brewery I'd try to find out the origin of the yeast and how they ferment it.

I think they do occasional tours of the brewery. Not that it would take very long to get around. It's something I've been meaning to do for years, but you never seem to get around to these things when they're right on your doorstep

I'm sure I've read that they don't use a specific yeast for fermentation, but I can't find any reference for that at the moment. I'm sure the recipe has changed over the years though, at least to slightly reduce the level of alcohol.

James

[Krispy Krouton]

I believe they only use pale malt for the Gold, but not Maris Otter. I know I've heard another name mentioned but it escapes me for the moment. I think they're fairly similar, at least.

James

That's what I used, maris otter. I'm going to add some carapils next time I think. I don't mind tweaking it like that but I won't stray too far. Wonder why it hasn't any head though I did everything to the letter. If you find out what malt it is exactly could you put it here please. Cheers

[JamesF]

A quick browse of barley varieties commonly used for malting suggests to me that it may have been Optic.

James

[micmacmoc]

Just as a matter of interest, which late hops are you all using? The recipe states 'styrian goldings' but there are a few choices in that direction, what with bobek etc. Same thing when I make Timmy Taylor, dunno which would be best for that refreshing bite! I have made the GW Exmoor gold a few times now. Used Nottingham and SO4, both great bottled, got me to thinking of doing a keg with Windsor, get some different flavours in there. Great pint anyhow!

[Jocky]

I've had Exmoor Gold a few times, it travels up to Manchester. The first pint I ever had was fantastic. Lovely esters. It didn't happen again quite the same. This kind of thing has happened with other commercial beers. Do they change the yeast, or lack fermentation control?

Could be, but with cask beer I tend to look toward the condition of the beer - which is largely up to the pub that is serving it.