Wyeast1098 or WLP007

I have had successful English Browns and Porters with S-04. I got "doughy" in paler beers. My assumption was that roast flavor covered up doughy flavor. It will be a few brews down the road, but I think a split batch of an American Pale Ale looms, with 007 and 04. I guess the proper approach would be to do whatever I do with liquid yeast (starter) and whatever I do with dry yeast (rehydrate), but am open to other suggestions about how to best compare a liquid to a dry strain.

 

This is exactly my experience. S-04 is great for dark ales but not so desirable for pale ales. Though "doughy" might not be too off-base for a NEIPA.

 

Sounds like an appropriate plan to me.

Cheers!

 

I did not pick up any "doughy' in the clone I brewed of Trillium Galaxy Fort Point where I used S-04.

Cheers!

 

Tasting gravity samples throughout the ferment, regardless of temp, S04 and 007 both have this odd doughy/bready taste that is unique. It completely masks any hop flavor or aroma but as it finishes and drops out that goes away and the hops start to pop. It's really quite odd.

 

Do you regularly & periodically throughout the primary fermentation taste gravity samples of all of the beers you brew? If so, I take it that the beers you brew with other yeast strains (other than S-04/WLP007) do not have the doughy flavor?

Cheers!

 

I think I taste every gravity or PH sample I take throughout fermentation on all beers.. The Whitbread B strain is the only one off the top of my head that has that incredibly bready/doughy flavor.

 

I have brewed a lot of beers using WLP007 and about five using S-04. To me the S-04 throws some fruity esters that are very noticeable and the 007 throws a very malty beer that attenuates very well. The beers I brew with 007 come out very clear. For the extra few bucks I would use the 007.