Stout- Yeast

@scottakelly do you pick up the doughy aroma in beers made with wlp007 since that is supposed to be the same strain as s-04 ?

 

I don't think I've ever used WLP007.

 

Yup, they are both reportedly from Whitbread.

I have read posts were folks state that there are two Whitbread yeast strains. I have never seen anything definitive here, just folks posting thoughts.

I have never brewed with WLP007 so I can't opine on how similar they are.

Cheers!

 

Yes, two Whitbreads. Easiest way to remember them:

Wyeast 1098 = WLP007 = S-04
Wyeast 1099 = no equal?

I think maybe Windsor ale yeast is 1099 but I'm not positive, but I know from experience that both 1099 and Windsor have the lowest of the low attenuation averaging about 62%.

 

It’s not a real yeast forward style. I would target English yeasts based on the attenuation properties you want. Then use descriptive info to help you narrow down further. With bold roasted flavors, a lot of the yeast flavor /aroma profile will be obscured, in my experience

 

Dave, you are not the first homebrewer to post information like this. Do you have any source material (e.g., something from the beer industry) for this?

Was (is) Whitbread brewed using a yeast blend (e.g., WY1098 and WY1099)?

Cheers!

@patto1ro

 

It would be nice if dry yeast manufacturers were able to be forthcoming about the exact liquid strain they have dried.

 

To OP... notttingham also makes a very nice stout

 

It is more like the dry yeast vendors productize from a yeast source (e.g., a yeast bank).

In the past there was a list of dry yeast vs. source in an old version of Mr. Malty. If you are adept at using the Wayback Machine maybe you could find this list.

Cheers!

 

There's no need for a wayback machine, the lists are here (just click for Wyeast or White Labs). (Not vouching for accuracy, just providing a link.)

I'll second @Prep8611's report on Nottingham. I haven't used it in a long time, but maybe I should. Back in the day I made some tasty dark beers (mostly porters) with it. Never had any complaints.

 

Too late to edit, but I realized @JackHorzempa specifically referred to dry yeasts, not liquid yeast. [Gilda Radner voice] Never mind!

 

I remember seeing that list but I always thought that these were assumed strains for dry yeasts. Unless I'm told by the yeast company itself than everything is sort of an assumption. Like I assume belle saison is 3711 but despite contacting lallemand myself I can't say for a fact that they are the same exact strain. I've even seen brulosophy experiments where tasters preferred a certain beer made with Wyeast 1056 over dry US-05. Maybe these dry yeasts aren't exact conversions of their liquid counterparts.

 

It's out there somewhere's on the interwebs. It's been confirmed beyond a doubt at least by 2 or 3 different sources. As a start, try searching the AHA forum for posts by the guy named S. Cerevisiae, who had a good relationship with the old yeast banks from the times when Papazian was a youth. I'll try to see what I can dig up later tonight if I get the chance.

 

https://havencrest-microbrewery.blogspot.com/2016/10/workhorse-beer-yeast-equivalent-chart.html?m=1

Believe this is the fermentis strain chart you were referencing @JackHorzempa

 

Nope. Back in the day the Mr. Malty website had three lists: Wyeast, White Labs and Dry Yeast. Somewhere along the evolution/update timeline the dry yeast list was nixed.

Cheers!

 

Dang!

 

Use US05 for stouts, technically more of a US yeast but the outcome is always great.

 

I'll second wy1028 for roasty beers I want dry and some yeast character (most of the stouts and porters I brew).

 

Looks like Whitbread had a whole bunch of different strains. Kristen England reports that 1098 and 1099 are two of them.

http://mrmalty.com/yeast.htm

The guy with code name S. cerevisiae who knew a lot of stuff about yeast banks from the old days says the same thing.

https://www.homebrewersassociation.org/forum/index.php?topic=19819.msg252487#msg252487

And then there's the following table which I know has a few errors but the majority of it is correct, and shows S-04 as equivalent to 1098 & WLP007, and lists numerous sources at the bottom of the PDF.

www.homebrewtalk.com/attachments/f12/131784d1372453025-dry-yeast-liquid-yeast-equivalents-yeast_table_lefreek_20130628.pdf

 

Yup. And as the linked information states:

"This info was put together by Kristen England. He says, "I tried to get the exact source of each breweries yeast and if I was confident I was correct I put the original brewery."

So, is Kristen England a beer industry 'insider'? How exactly did he obtain his "confidence".

For example both WLP001 and WY1056 are both listed as being from Sierra Nevada but genetic testing from the last couple of years indicate that WLP001 and WY1056 are not the same yeast strain.

Cheers!