Yeast Recommendation

“Is there a neutral/balanced yeast that will give me the mouthfeel/head of 1450, with higher flocculance, and impart very little esters, ideally one that would ferment well up to 75 degrees?”

US-05 will fulfill much of what you are requesting in the above paragraph:

· It is neutral

· Imparts very little esters

· It has a recommended fermentation range of 59 – 75 degrees F

As regards the aspect of mouthfeel/head that is more a function of your grain bill in my opinion. By judicious selection of specialty malts you should be capable to ‘dial in’ what you are seeking as regards mouthfeel here. If you mash grains, a bit of wheat will aid with head retention.

I am uncertain what your concern is with regards “higher flocculence”. If you give the beer enough time (fermentation time/bottle time) yeast will settle out regardless of specific strain selection. Are you concerned about drinking your beers quickly?

Cheers!

 

Been brewing for two years now and am in the same boat. I have some yeasts I like to use for certain styles but still experimenting with others. Used us-05 for the first time on my last batch of beer and it's still going after 7 days on a big stout. Not sure how it'll come out but I'm very impressed with its endurance. Experimenting with all the options is a large part of the fun so keep at it!

 

Yes, probably. Although US-05 is great for Pale Ales and will be adequate for some other styles, it is too attenuative for many stouts and other styles, imho. WY 1968, WLP 007, and American Ale V (WLP 051) might be worth a try. Have you tried adjusting your grain bill and controlling your fermentation temps to the low and mid 60*Fs? Cheers

 

Nottingham is my choice tho I am unsure of its temp range. It ferments stouts to pale ales great. And I also only bottle condition.
personally, I'd try to have more than one yeast.

 

It sounds like you want a neutral yeast with lower attenuation. WY1056 is essentially US-05, the Chico strain. Very clean but I find it can attenuate more than you want.

Let me suggest Scottish Ale WY1728 fermented on the lower end for a clean taste with good mouthfeel. Drops like a rock.

For dry, I second Notte.

 

The attenuation of US-05 can be 'mitigated' by using more specialty grains in the grain bill.

And needless to say but for all grain brewing simply mash higher if you want more body.

I use US-05 to ferment my Oatmeal Stouts and those beers turn out great.

Cheers!

 

Nottingham or US-05 and 2 % of Carapils malt in the grain bill.

Cheers !!

 

Have you shared your beers with experienced homebrewers? I ask because you are dismissing a lot of decent yeasts. It makes me wonder if there are things you are doing or not doing that make these yeasts unpalatable to you, things that an experienced homebrewer might be able to help you with. I guess another way to ask would be have you had the opportunity to drink beers made with these yeasts by experienced homebrewers? If not, it could be enlightening.

 

When you have found US-05 to ferment too dry, what was the grain bill and mash temp?

Reason I ask is I use that yeast for easily a third of my beers, especially when I don't want the yeast to contribute flavor. If I mash at 155-158 and have more specialty grain it is way sweeter and more body than if it's only base malt and mashed at 148. It can ferment dry but grain bill and temp will definitely counteract that.
I also like WLP013 for an English yeast that isn't too flavorful and I thought it did well at not drying out the beer too much. I would only use it though if you thought you could keep the ferment under 68 degrees. Warmer than that and you will get plenty of yeasty esters in my experience. Maybe only use that one seasonally.

 

Hahahahahahaha, lots od ideas. For me, when using Nottingham, I'd it seems dry and you think it is the yeast boost specialty malts up a few percent or mash higher. Everybody's got an opinion. Try a bunch separately then make up yer own mind. And have fun

 

Somehow he said chico was too fruity.

 

Yeah, I 'discounted' that comment. US-05 has consistently been neutral (low amount of esters) in my brewery.

Cheers!

 

He said his ambient hits 75deg. Perhaps his wort is getting well above the 68 he mentioned and thus the off flavors.

 

maybe the op should start squirreling away $$$ for some temp control. Or maybe start in on saisons.

 

If you want a neutral yeast with those fermentation temps, you're selection narrows down to pretty much American ale yeast and San Diego Super Yeast.

If you can, I would control fermentation temp and then you can use whatever yeast you want. What I mean by fermentation temp is: probe in the fermenting beer or temp probe well in the fermenter so you are measuring the actual temp of the fermenting beer and not just the ambient chamber temp.

If you can't do this, I would go neutral yeast and then use other variables like grain selection, mash profile, water chemistry, and hopping techniques to deliver your desired mouthfeel and head retention.

 

Stop looking for yeast and figure out a temp control solution... if ambient is 68 I guarantee you're closer to 75 internal temp at high krausen. That is way to high. A lot of those yeasts you mention need to stay 66 or below during the first 48 hours or more... NEED! If you're stuck with just relying on ambient temp the US strains are gonna be your best bet or just start making Saisons. 3711 would be perfect for your present setup!

I have pretty much settled on 007 for anything with hops. I've had great luck pitching it at 62, keeping it at 64 for the first few days then let it slowly creep up to 70. Done in 5 days and floccs like a rock. I haven't had any diacetyl issues with this process and it's very clean. Mash high (156) and it won't dry everything out too much. Has a little more character than 001/1056 and I've noticed it seems to do a better job of biotransformation while dry hopping during fermentation. Wanted to love 1318 but just don't like the character it adds for me... always seems to minerally.

I've had good luck with 002 for anything you want a higher finishing gravity (roastier beers).

I've never once gotten rubber from German Ale yeasts. Use it for my Gose's and Kolsch. I tried it at 66/68 and got a lot of fruity ester production. 60/62 worked better for me. Seems to take forever to finish though, even with ramping the temps.

 

You think the OP will resurface??

 

Maybe it got too hot!?!

Cheers!