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3 MORE English Ale Yeasts Part 2 [Side By Side Comparison] - Brew Dudes
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- čas přidán 14. 08. 2024
- A second round of sampling and tasting English Ale yeasts; this week we compare Wyeast Thames Valley, Wyeast West Yorkshire, and Lallemand Nottingham Ale yeast.
Mike made another big batch of Brown Ale wort (recipe below). He divided it into three small 3 gallon fermentor and pitched the three yeasts into each fermentor. The beers fermented at 65F and were ramped up at the end to finish them out as dry as possible.
This round of English Yeast comparisons was very interesting as each beer was pretty distinctive from the each other. We think we have found a favorite.
Let us know what yeast strains you've experimented with side by side experiments.
RECIPE:
6.5gallon batch
SG1.044
FG1.012
10#/4.5kg Briess Pale Ale Malt
0.75#/340g C50/60
0.75#/340g Pale Chocolate Malt (180L)
1#/450g Blond Roasted Oats (Briess)
1oz/28g Challenger FWH
1oz/28g EKG at FO
Check out our blog:
www.brew-dudes...
Nottingham is an absolute workhorse. Similar to WLP007. Takes off like a monster, good attenuation, clean with nice character. You can never go wrong with Nottingham.
Really happy you've tried and enjoying the West Yorkshire ale yeast. It's a mainstay for proper Northern English ales. Try it in a golden bitter with a touch of torrified wheat for body. (BTW Thames Valley is pronounced Tems, as in the river which flows through London) cheers dudes.
Thanks!
Is West Yorkshire yeast used in tetley bitter?
Nice work guys
@@richardhowarth4230 no it originates from Timothy Taylor. However it's the nearest commercially available to what they'll use in Tetleys. It's a cracking ale yeast. My go to for body and balance in all things British ale.
West Yorkshire yeast is from Landlord Timothy Taylor's brewery who won lots of prizes, a must try!
It’s the style I brew the most but I’m bias as I’m from Kirklees - love the WYeast1469 strain.
Thank you for the comment!
Thanks for the comment!
Not surprised by this at all. I primarily brew Brit ales into SS pin casks and serve on a Mason's engine. I've run through all the regular Brit strains over the years. West Yorkshire has been my go to for years. It is less prone to diacetyl issues and the flocc is perfect for cask ale.
Thanks Nathan - it's good to get the validation. - John
Yep West Yorkshire every time for me. Great with Timothy Taylor pale ale.
Iam now going to have to brew a brown ale and try the winner of this round. Thanks for doing this guys
Awesome - Brew on!
Nice. Been wanting to try West Yorkshire in my English ales. Also heard very good things about London Ale for fruity hoppy beers.
Right on!
I like the smash hops series, but this is much more interesting. All else equal, yeast is king!
True that - Yeast comparison take more time but they are worth it.
Hey awesome video - Thames valley is pronounced "Tems" Valley
I've got a best fermenting right now with llalemand Verdant IPA yeast - smells amazing so far with so much apricot. Think it could be a winner in the next comparison :)
Interesting - we will put that strain on the list. - John
Great experiment men. I agree with your results. Back when I entered comps. I referred to Notty as "Old 27" because that was generally the score I got when using it. Thames Valley is the egg drop soup yeast. 1469 is amazing!!
Thanks for sharing!
Cool stuff guys... recently discovered my love for English beers and really the brown ale ...also love blonde roasted oats the character it adds is beautiful
Yes - Blonde roasted oats!
Great pronunciation of Yorkshire (Yorksha as pronounced in Yorkshire, forget everything else! ) not so good on Thames(should be pronounced as Tems) but most importantly tremendous video. Great info . I’ve Just subscribed! I’m a newbie and learning about full grain brewing and you guys are great. Thanks for the brilliant informative videos.
Thank Neil - hope you continue to enjoy the videos. - John
When trying West Yorkshire ale ferment with the lid slightly ajar as this is traditionally used in the Yorkshire squre fermenters. It's great for top cropping too so you'll have a good steady supply of it for future brew days. Nice video and I'm off to check out some of your other comparison videos.
Thanks for the tip - appreciate the info. - John
WLP 013 London ale would be great to put up against the Yorkshire
Thanks for the input!
Great video, experiment and info.
My current brew is 1 wort, spilt 6 demis. 1xNotty, 1xWindsor, 1X04 then 1xN+04, 1xN+W & 1xW+04.
Wow. Love the effort here. Cheers! -Mike
I love these comparison videos, I also would like to see you try WLP013 London Ale Yeast as one of the contenders. Oh by the way it's pronounced Temms Valley ;)
Thanks - we will add it to the list!
Another great experiment that's right up my street. I did a 5 way and 9 way yeast experiment recently, part of which was doing the same yeast at different temps and it surprised me that voss at 35c was great for a stout, as was a heffe.
Thames has a hard T sound, so is said like "temms" you had Yorkshire right, though. When we hear the end rhyme with spire it's.... Quaint.
Thanks again for the great vids.
Ha - we're silly Americans. I am guessing the end of Yorkshire should be "sheer". - John
@@BrewDudes Saying it 'sheer' would actually be closer to how northerners would say it, so kinda yeah! Most Brits would say Yorkshuhhh, like shut without the T and only do the 'sheer' if we were mucking about and doing accents. Doing a northern accent for fun happens a lot. Look up the Monty Python Yorshiremen sketch if you haven't seen it.
Cheers, me dooks. (That would be northerners calling you ducks, which is a thing.)
Great test of yeast. My most used english yeast are XL 1318 London Ale III from wyeast. Just love that flavour and taste that my beer in the next higher level.
Nice - thank you!
1469 West Yorkshire is a great yeast. It has the best flavor of the British yeasts I’ve tried, it’s become my house yeast for hoppy bitters & pale ales. I feel the Fullers strain (Wyeast 1968) might be a more dependable, “cleaner” yeast, and virtually every liquid manufacturer has a version of it, making it easier to get a hold of. But you can’t beat the flavor of West Yorkshire. Nice work Mike.
Thanks!
I might have to try the West Yorkshire in my brown next time around. I've used London ESB (Wyeasy 1968) and WLP002 for my last 2 batches with the same grain bill. Both were delicious but WLP002 was a tad bit better.
Yeah, give it a try!
I made a Surly Coffee Bender clone with West Yorkshire 1469 before and it turned out great!
That's great!
So since you suggested a part 3, are you going to put the winners of each round into a part 4?
That's a good idea!
I think the West Yorkshire yeast is the strain which has it origins in the Samuel Smith brewery.. responsible for the imports which got a lot of people into brewing....they're the taddycaster porter, nut brown ale, oatmeal stout folks. if you ever get to london, they have a great pub Cittie of Yorke (Holborn metro area) which is sort of in the center which is an awesome place to sit an enjoy saturday afternoon go by
Nice - when we're able to travel to London again, we'll check it out. - John
Fullers ESB, London Pride etc is brewed in the Thames Valley. I've been past the Griffin Brewery in Chiswick lots of times. Surprised that the Thames Valley strain isn't recommended for ESB!
Interesting - not sure why either. - John
I’m interested to see more of these. I like to see the dried yeast included, even though I don’t use it very often. I keep hoping there’ll be a great cheap dried yeast that won’t disappoint me but I’m yet to be completely convinced by any.
2 which remain interesting to me are Lallemand London ESB (for Ordinary Bitters) and Mangrove Jack’s M36. They call M36 “Liberty Bell” but I believe it was previously called “Burton Ale”. Have used it in a dark ale which did ok in competition. I’m not entirely convinced but will use it again.
I like to culture the yeast from Cooper’s bottled beer, because it’s easy for me to obtain and it’s well suited to home brewing and bottle conditioning. I believe this strain is sometimes available from White Labs as WLP009. They call it “Australian ale” but it’s a British strain used in an Australian brewery.
I’ll be happy to check out whatever you do. I always find something of interest in the videos.
Thanks David. We can add those two dry yeasts to the list. I tried Mangrove's Bohemian Lager yeast for the first time a few weeks ago. We'll see how it turns out in a few weeks! - John
Great episode. I'm going to throw in a one from left field and say lallemand dry Verdant. Their version of London 3. I'm always searching for a great dry English yeast and for whatever reason hate Nottingham beers.
We have received many comments for Verdant. Personally, I am interested in that dry yeast too. - John
Got some WY1469 in the fridge waiting to go!
Excellent - hope you like it!
great job guys very interested in these brown ale`s thankyou
Thank you!
I love wyeast 1469...love that yeast!
Yeah, it was great!
Interesting. I just used 1469 in a Best Bitter, kegging it tonight. I also plated it out. Very vigorous on the plate.
Interesting - thanks for the note!
Would definitely love to see London Ale WLP013 (supposed to be slightly oaky), and maybe Wyeast Whitbread Ale?
Noted - we will put it on the list.
I have seen WLP013 mentioned a few times (London Ale / similar to WY1028). That is the yeast I have been using lately for Porters, Milds, etc. I have heard lots of positive feedback on the Lallemand Verdant dry yeast as a general all purpose yeast for NEIPAs, IPAs, Pale Ales and English-style beers. I am hoping to give that a try soon with a mix of beer styles. Right now I have an American Pale Ale going with US-05 vs S-33. My understanding is that S-33 is a type of "London ESB" yeast (even if the packaging description mentions Belgians).
Thanks - yes, we're collecting a list for the next round.
Brewed. Five point best bitter using wlp013. Very nice but leaves an ale that needs a good time to condition.
Confirms my bias that WY1469 is going to be the yeast that changes my ales forever. I am certain the best ESB I've had used it (I got the nutty ester quality that's attributed to it). I'm just afraid to do it because my favourite yeast lab (Escarpment) doesn't produce it and I'm less thrilled to go back to the lower cell count/smack pack Wyeast. I wish someone distributed it in dry form. Time to man up and take the plunge. Thanks guys!
Glad we could help!
tried the west yorshire ,, an incredible yeast wow
Yes! I am still exploring it and it hasn't disappointed. Cheers! -Mike
@@BrewDudes i did 4kg maris,60gr choc,malt (450lb)60grDRC ,300 gr victory,,and fuggle of course ,,was juste amazing
Wyeast West Yorkshire is my go to english strain. Makes a Fantastic Oatmeal stout or any Stout really. My only issue is that its liquid and getting it in the heat of summer even with ice packs will mean dead yeast
I've got a series of old favorite recipe lined up to run this yeast across. Stay tuned. I freak out a little bit to with the summer and online yeast purchases. I guess that's why we still need to support local shops. Cheers! -Mike
@@BrewDudes I wish I had a decent local shop but the guy who owns it is a moron. Granted he's won a bunch of mead awards but half the time the shop is closed
you guys have to do one more round of three then do a final showdown with all the winners
Yes! - Super showdown!
Maybe try S33? I've seen people using it for British ales but can't really get a good read on it from I see online.
We'll add it to the list. - John
Great video. Cellar science nectar yeast looks interesting but I haven't seen a lot of info on it. Keep meaning to experiment with it but can never fit it into the rotation.
My understanding is that Cellar Science is repackaged Fermentis yeasts, and Nectar is the S-33 equivalent.
Interesting - thanks!
Was the Nottingham rehydrated before pitching?
Nope. Thoughts? -Mike
There must be a difference in the beer quality from pitching yeast dry or rehydrating it with water prior to pitching.
I don't want to be that guy, but I have to. Thames, pronounced Temms.
Yep, I'm in the Thames Valley area.
Yeah, and the e’rb (herb) thing. It’s just an Americanism I suppose 😬
Noted - thanks!
Got it.
Wy1318 was known as an awesome English ale yeast before becoming a NEIPA yeast. As good as 1469
Excellent!
It's "tems" not Thames. Tems valley. (pronunciation)
Pardon our American ignorance. Some one gets us on that point every time. Cheers! -Mike
I bet beers this was not the first tasting
Probably not.