Wyeast1098 or WLP007

According to the Mr. Malty website those two yeasts are equivalents - the source listed is Whitbread.

I have not brewed with either of those yeasts but I have brewed with the dry yeast version of Whitbread: Fermentis S-04.

I used S-04 to brew my version of Trillium Galaxy Fort Point and I was very happy with how that beer turned out.

Best of luck with your new house yeast strain!

Cheers!

P.S. I did not participate in the poll since I have not brewed with either WY1098 or WLP007.

 

White labs has this going for it. So it is way cooler than the Wyeast.

Personally if you are looking for a no hassle house yeast, go dry and go to US-05. You certainly won't get esters. Nothing but beer in fact. As house yeast goes it is a legend. Not necessarily the answer to the question asked but this is just one guy's opinion.
Cheers.

edit- Jack's recommendation for S04 is also valid, if you prefer a little more Brit ale character or really any character at all.

 

Go cheap and reliable: Use neither 1098 nor WLP007, and instead use the dry equivalent, S-04.

Also I'm having good success currently with Munton's ale yeast, which if memory serves was only 99 cents a pack. I think I'll be using that one a lot more in future.

 

Yes, it will drop bright. Which, for the past 200 hundred years has been a good thing.
But kids these days what with their NEIPA and such.
S-04.
Cheers.

 

As I recall from long, long ago Whitbread was a dual-yeast strain beer that was a little odd. That's why I loved it so much! Am I wrong about that? And either way, what exactly are these yeasts? Is it a single strain or mixed?

 

1098/WLP007/S-04 are all single-strain yeasts.

You might be getting confused in regards to the other Whitbread strain, which is sold as Wyeast 1099 and has no equivalent. The closest equivalent might be Windsor ale yeast. The 1099 is an extremely poor attenuator -- attenuation of 60% or less is not uncommon with it. I know this from experience. Great for session beers where you only want <4% ABV though.

 

Imperial Yeast -Joystick (Pac-Man)? Good clean fast. I’ve used it for NEIPA with good success. Hazy not chicken soup if that’s what your after. Also not British but a good house yeast. Rouge uses it for most of their beers.

 

Jim, I can't confirm your thought here but permit me to speculate: maybe those two (dual) yeast strains are WY1098 and WY1099?

Maybe if somebody wanted to brew with the 'original' Whitbread blend they could co-pitch WY1098 and WY1099?

Cheers!

 

Those are both Whitbread. I question whether they were truly copitched by the original brewer, or used separately for different purposes. They will both generate an English style beer, but one attenuates to ~60%, and the other to about mid-70s% give or take. Pitching both... I think you would probably get about the same result as just using Wyeast 1098/WLP007/S-04 all by itself. Perhaps that's a stretch, but maybe not. Experimentation would be required to know for sure.

 

Have you done this?

Cheers!

 

Nope. Feel free.

 

I haven't brewed with either WY1098 or WY1099. I think I will stick to S-04.

Cheers!

 

The best NEIPAs in the world are made with S04/007/1098.

Ferment it cold, or it gets weird.

 

S04 below 64 is not doughy

 

No, I don't find it to be doughy.

 

All this talk of S-04 - WLP007 equivalency. I don't won't to believe it. But maybe I need to give S-04 another try. The last few times I used it before swearing it off --- doughy! But I could be guilty of blaming the yeast instead of pointing the finger at myself (for reasons uncertain).

 

Please report back.

I have read other folks state that they picked up "doughy" when brewing with S-04 but I have not in any of the beers that I have used S-04 (e.g., Oatmeal Stout, Juicy/Hazy IPA,...)

Cheers!