Averagely Perfect American Brown Ale - Poll #13 - Yeast Strain

Discussion in 'Homebrewing' started by VikeMan, Apr 3, 2019.

?

Select a Yeast Strain

Poll closed Apr 5, 2019.
  1. WLP001 / Wyeast 1056 / US-05

    46.4%
  2. WLP002 / Wyeast 1968

    3.6%
  3. WLP007 / Wyeast 1098 / S-04

    3.6%
  4. WLP013 / Wyeast 1028

    3.6%
  5. WLP023 / Wyeast 1275

    7.1%
  6. WLP028 / Wyeast 1728

    3.6%
  7. WLP039 / Danstar Nottingham

    10.7%
  8. WLP051 / Wyeast 1272

    3.6%
  9. Wyeast 1318

    3.6%
  10. Wyeast 1450

    14.3%
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  1. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    -> Poll #12 <- determined that Pale Chocolate Malt (English, ~220L), American Crystal 60, Golden Naked Oats, and Brown Malt (~60L) are IN, joining Golden Promise in the grain bill.

    This poll will select a yeast strain, before we return to the grain bill to determine proportions. I have filled in equivalent strains where people often think of them as being equivalent, or at least highly substitutable. Some are definitely not genetically the same. Want to add an equivalent strain to go with something that is listed? Post it, and if I agree, I'll add it (if the listed strain wins). Want a strain that's not listed? Write it in.

    Straight plurality wins this poll. If your first choice is losing badly, consider jumping to a similar choice that has more votes if you can't stand the choice that is leading.

    I recommend you think about this in terms of not only your personal preferences, but also in the context of the ABV and Final Gravity (and thus the attenuation) already selected, fermentables already selected, and potential proportions for those fermentables that me be knocking at your brain. We have yet to determine proportions of fermentables or recommended mash temperatures/times, but it may be time to start thinking about wort fermentability as you're selecting a yeast strain. Or perhaps not, since there are still some reasonably powerful control knobs left.

    This poll will be open for 48 hours.

    If you have issues with or suggestions for methodologies used in this project, please send them via private message. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Votes from anyone trolling the thread are null and void.

    The Averagely Perfect American Brown Ale Recipe so far...

    Target ABV: 5.6%
    OG: 1.056
    FG: 1.013
    Yeast Strain: TBD (this poll)

    Grains/Fermentables (proportions TBD):
    - Golden Promise
    - Pale Chocolate Malt (English, ~220L)
    - American Crystal 60
    - Golden Naked Oats
    - Brown Malt (~60L)

     
  2. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,122) Jul 8, 2002 Pennsylvania
    Pooh-Bah Society Trader

    Well I'm not playing along anymore but I'll be real curious about the answer to this one! In my experience, going back to when the style was created, it would have been 1056 or 001. Some breweries may have messed around with other strains, particularly ones that were using something like 1098, but for the most part it was all American.
     
  3. pweis909

    pweis909 Grand Pooh-Bah (3,176) Aug 13, 2005 Wisconsin
    Pooh-Bah Society

    I was looking at it the other way, thinking that so many of these and other strains could work.
     
  4. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,274) Jan 20, 2012 Colorado
    Pooh-Bah Society Trader

    1318 with all the c hops
     
    thebriansmaude likes this.
  5. jbakajust1

    jbakajust1 Pooh-Bah (2,528) Aug 25, 2009 Oregon
    Pooh-Bah Society

    Write in for WY1469 West Yorkshire
     
    Granitebeard likes this.
  6. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,122) Jul 8, 2002 Pennsylvania
    Pooh-Bah Society Trader

    I was just stating the way it used to be. I think there are numerous options, even more than listed, but that's not exactly what American Brown Ale grew up on, and thus it's not really "to style" in my opinion.
     
  7. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Hmmmm VikeMan I hate to do this, but I'd like to change my vote to WY1469. I'm currently registered as a vote for Nottingham, and there's no way for me to remove my vote (I can only change it to another specified option). So please deduct one from the Nottingham vote and add one to the WY1469 vote.
     
    jbakajust1 likes this.
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    Okey doke.
     
  9. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    If it’s American Brown, shouldn’t English yeasts be excluded?... I was under the impression that the yeast was what really differentiated an American Brown from an English Brown?
     
  10. dmtaylor

    dmtaylor Savant (1,125) Dec 30, 2003 Wisconsin

    I hate to say... Many of those yeasts on the same line options are not equivalent. Example #1: US-05 has higher attenuation than WLP001 or 1056.

    Not sure how best to resolve this problem except perhaps to just ignore it. I don't deny that ignorance is probably the easiest option. Just sayin', in case it matters to anyone. Maybe it doesn't.

    https://docs.google.com/spreadsheet...ETgOwH5BWx3bTqEt0kEpV-O5OM/edit#gid=243238826
     
    #10 dmtaylor, Apr 3, 2019
    Last edited: Apr 3, 2019
    SFACRKnight likes this.
  11. dmtaylor

    dmtaylor Savant (1,125) Dec 30, 2003 Wisconsin

    I have no idea anymore what differentiates American vs. English. Probably the hops more than anything else. Wish we weren't saving the hops for last, as it's super important for this style, moreso than the yeast methinks.
     
  12. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    The BJCP guidelines do not indicate that American yeast must be used in an American Brown Ale. They do, however, provide some pertinent flavor guidelines. For a British Brown Ale, "Low to moderate fruity esters can be present." For an American Brown Ale, there should be "Very low to moderate fruity esters."

    So the difference is that whereas moderate fruity esters are appropriate in both styles, they should only be "very low" in an American Brown Ale. To my mind, that means a brewer of an American Brown Ale is free to use any yeast that someone brewing a British Brown Ale can use, but maybe not vice versa.

    [Edited to add: I think the actual difference between the styles is mostly malt-driven. The British often darken their brown ales with caramel coloring, with almost no flavor impact. In the U.S. it's much more common to use dark malts, with a predictable effect on the "roastiness" of the beer.]

    [Edited again for precision.]
     
    wspscott likes this.
  13. Granitebeard

    Granitebeard Zealot (549) Aug 24, 2016 Maine

    would like 1469 too, but have my vote at my second fav until it pops up.
     
    jbakajust1 likes this.
  14. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Just to be clear, it's not going to pop up in the sense of showing up as an option in the poll. Write-ins are a manual process. But if you mean something else, then ignore my comment.
     
  15. wspscott

    wspscott Pooh-Bah (1,934) May 25, 2006 Kentucky
    Pooh-Bah Society

    I've never used it in a brown, but Denny's Favorite (1450) has a little something extra when used in a APA/IPA. I think it is a lot better than 1056.

    1469 sounds pretty good as well.
     
    Supergenious likes this.
  16. pweis909

    pweis909 Grand Pooh-Bah (3,176) Aug 13, 2005 Wisconsin
    Pooh-Bah Society

    I don't know that it really reflects the way it used to be, but a homebrewtalk post of a Pete's Wicked Ale clone (post by @dmtaylor) suggests Windsor Ale yeast. Regardless, the style itself is a derivative of a British style, and there probably was a time when many brown ales in the US were not using Chico (maybe Ringwood?). It's just a matter of where you draw the line as to the start of a style, i.e., when did some American brewers stop brewing English brown and start brewing American brown, and what was the distinguishing feature. Some of my posts throughout this AP Brown series have been beating around this bush, the distinguishing feature. I don't know what it is and don't know that we have come to agree on it, as a group trying to come up with an American brown recipe.
     
    #16 pweis909, Apr 4, 2019
    Last edited: Apr 4, 2019
    dmtaylor likes this.
  17. Buck89

    Buck89 Grand Pooh-Bah (3,656) Feb 7, 2015 Tennessee
    Pooh-Bah Trader

    I’m wavering but put me down for another 1469 write-in. Enjoying this discussion.
     
    jbakajust1 likes this.
  18. pweis909

    pweis909 Grand Pooh-Bah (3,176) Aug 13, 2005 Wisconsin
    Pooh-Bah Society

    When I said this^, the very first strain I thought of was 1469. I kept my mouth shut just to see if it received write-ins. I'm not sure how it works with the American Brown theme, but I have brewed several English browns and goldens with it. @VikeMan, another write in for 1469.
     
    jbakajust1 likes this.
  19. Dave_S

    Dave_S Crusader (417) May 18, 2017 England

    I have to admit, the level of preference for British ingredients from a bunch of largely American homebrewers discussing a quintessentially American style is one of the things that has surprised me most in these polls. Showing too much deference and not talking yourselves up enough aren't things that you guys are normally accused of!
     
    MrOH and pweis909 like this.
  20. Supergenious

    Supergenious Savant (1,249) May 9, 2011 Michigan

    Due to a lack of American ingredients: I predict we will have to change our style to English Brown ale when everything is said and done. Not necessarily a bad thing I guess.
     
    pweis909 likes this.
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