Yeast for British Brown

I would say British II personally, but have no experience with it. I have been playing around with the "English" style yeast trying to find one I like the best. British II has been on my list for a brown due to the Malty/Crisp/Dry descriptors.

 

Wyeast 1968 or WLP002.

 

English yeasts I find myself using multiple times: 1469, 002/1968, Windsor , Nottingham , 007

 

You might find this comparison of different English ale yeasts helpful:

http://perfectpint.blogspot.com/2012/12/evaluating-yeast-character-part-i_28.html

http://perfectpint.blogspot.com/2013/03/evaluating-yeast-character-part-ii.html

 

+1 to Windsor.

 

Agreed.

Not sure why anyone would choose to use the liquid versions of this yeast, however. S04 is the same strain and is MUCH easier to use.

 

Any particular reason that you didn't like it?

 

Out of this list, I'd go with 1968 but my favorite yeast for a brown ale (and all other dark/malty styles) is 1028.

 

Always liked this for Ordinary Bitters. Never tried it in a Brown Ale, but I think the profile could work very well.

 

I've never used it in a bitter but it's my go to for porters, stouts, e. barleywine, brown ales and milds. The mineral character it lends is perfect for these styles, imo.

 

I've settled on 002 for malty beers that I want balanced English character. Maybe it's the dryness, and I love 1469, but I've never gotten the depth of English character as 002. Same with 1968. I love it, but for English Brown's, porters, and stouts, I always prefer 002.

 

From my readings WY1968/WLP002 is sourced from Fullers. In contrast S-04 is sourced from Whitbread:

“A dry ale yeast derived from the Whitbread strain. Popular with ale brewers who use dry yeast. High flocculation, attenuation: 70-75%.”

https://www.williamsbrewing.com/SAFALE-S04-DRY-ALE-YEAST-P720.aspx

Cheers!

 

The Whitbread B strains (S04, 1098) are high lactic acid producing yeasts originally used in tower fermentations. S-04 tends to produce more acid than the liquid equivalent and can come across as dry, tart, and bready in lighter styles, especially when fermented warm. Hence the comparison some people have with a yogurt-like flavor.

One of my favorite English yeasts for Brown Ales, or really any English style is Thames Valley II. Lots of complex malty flavors, yet finishes dry and relatively clean. Makes a great bitter as well.

 

In general, I prefer liquid yeast. It's not about ease of use for me, it's (partially) about being able to target the pitch rate I want and also knowing how the yeast were treated in their last propagation (because I'm the one doing it).

All that said, I don't think S04 is equivalent to 1968/WLP002.

ETA: I see @JackHorzempa beat me to that last bit.

 

Anyone have any confirmation on this? FWIW, I've seen it both ways and would love to hear something definitive.

 

I already provided you with a link.

Cheers!

 

And it said (emphasis added): "A dry ale yeast derived from the Whitbread strain. Popular with ale brewers who use dry yeast. High flocculation, attenuation: 70-75%"

Which I take to mean, "not the Whitbread strain". I could be wrong about this, so this is why I asked for more technical information, as I've heard that differing reports.

Here are descriptions of 1968 and 1098. Which one looks more like SO4 to you?

 

Do you see derived from the Fullers strain anywhere?