House Yeast and Attenuation

Schwerkraftbrauer · Post by **Schwerkraftbrauer** » Wed Feb 21, 2018 11:14 am

I've been brewing for a few years now and I've tried a vast majority of the dry yeast available out there. My two favorite that I use for my house yeast are Nottingham and S - 05, but mostly the S 05. The problem that I'm having is my attenuation is always relatively High, hovering between 82 and 84%, my last brown ale attenuation was around 88%. It's not really a problem for my lighter beers or my pale Ales but the problem is when I brew a brown ale or a stout and the yeast chew it down below 1.010 gravity, leaving a slightly drier than anticipated or wanted final product. Not to mention having a slightly "hot" flavor.

My process,
I brew a lighter gravity, lighter hopped 5 gallon batch of beer using a newly bought yeast. After said batch is done fermenting I harvest my yeast placing it in mason jars in the fridge until I'm ready to use them. I usually don't make a starter unless the yeast is 6 months old or older. I only use yeast to the 2nd or 3rd generation. I always ferment at the lower temperature range (58-60°f) because I do not care for esters or a lot of other yeasty flavors. Hence why I stick with the clean fermenting S 05. Am I just over pitching yeast to get attenuation that high? Or is S05 just that much of a beast?

Anyway, I'm almost out of the S 05 and figured this would be a good time to try something new. Does anybody have any suggestions for liquid yeast that has a clean crisp aspect that I get from the S05?
I'm looking for something that can Brew pale ales, cream ales, Stouts and brown ales, with average (4%-7% abv) tolerance, if I brew a Saison or something weird I understand I'll have to get a different yeast for that certain Brew. Again, I'm looking at trying a new House Stain over the next couple months.
Advice, Wisdom, or a different train of thought are always appreciated,
Thanks

twiggy2164 · Post by **twiggy2164** » Wed Feb 21, 2018 11:33 am

If you wanted a similar liquid yeast I’d definitly go for wyeast 1056 or white labs wlp001. Both should be very compatable to the dry 05. My personal favorite for a citrusy, dry IPA is wlp007. I’ve had over 80% attenuation several times with it.

Tattoo Travis

daryl · Post by **daryl** » Wed Feb 21, 2018 12:22 pm

What is your mash schedule?
The normal mashing temperature range is 145 – 158F.
If you would like a beer that has more body and lower ferment-able sugars (lower attenuation), you could mash in the higher end of that temperature range and try using the same yeast.
They have an S 04, which is their British Ale yeast strain...that might get you where you want too.

wyzzyrdd · Post by **wyzzyrdd** » Wed Feb 21, 2018 12:41 pm

At one point or another, I have used all of the following, except 1084, to make mead. 1318 is my current favorite making mead, but 1728 produces nice flavor and aroma as well. I have used 1318, 1335, and 1968 for making cider. 1318 is my current favor for cider as well. I have used 1214, 1762, and 3787 for high gravity beers. 1762 is my current favorite. I have also used 1318 for mid gravity beers. At this point, I use 1318 and 1762 for anything that I am not trying to turn into a sour ale. Your mileage may vary.

1318 London Ale III (Boddingtons)

1214 Belgian Ale (Chimay)

1762 Abbey II (Rochefort)

3787 Trappist High Gravity (Westmalle)

1335 British Ale II

1728 Scottish Ale (McEwans)

1084 Irish Ale (Guinness)

1968 London ESB (Fullers)

3522 Belgian Ardennes (Achouffe)

Schwerkraftbrauer · Post by **Schwerkraftbrauer** » Wed Feb 21, 2018 1:09 pm

daryl wrote:What is your mash schedule?
The normal mashing temperature range is 145 – 158F.
If you would like a beer that has more body and lower ferment-able sugars (lower attenuation), you could mash in the higher end of that temperature range and try using the same yeast.
They have an S 04, which is their British Ale yeast strain...that might get you where you want too.

You might be on to something i overlooked Daryl, mash temp. The brown ale mashed at 153f with 88%(fg 1.005), the stout with lactose i just did i mashed at 156f with 84% attenuation(fg1.012) . However mashing in a cooler does hold temp fairly well but it still loses 1 to 2 degrees over the course of an hour so that would account for a higher attenuation beverage coming out if it's losing those 2 degrees.

wyzzyrdd · Post by **wyzzyrdd** » Wed Feb 21, 2018 1:50 pm

However mashing in a cooler does hold temp fairly well but it still loses 1 to 2 degrees over the course of an hour

I use a 7 gallon water cooler. In summer, I can maintain temp within 1/2 a degree for up to 2 hours. In 40 degree temps outside, I can maintain temps within about 1 degree over an hour.

I got some of those hot/cold reflective bags in the grocery store and taped them together to make cover for the cooler. I put a rubber mat under the cooler; cover it with three bath towels; and then cover that with the reflective insulation. It's cheap, and it works.

Schwerkraftbrauer · Post by **Schwerkraftbrauer** » Thu Feb 22, 2018 5:26 am

wyzzyrdd wrote:However mashing in a cooler does hold temp fairly well but it still loses 1 to 2 degrees over the course of an hour

I use a 7 gallon water cooler. In summer, I can maintain temp within 1/2 a degree for up to 2 hours. In 40 degree temps outside, I can maintain temps within about 1 degree over an hour.

I got some of those hot/cold reflective bags in the grocery store and taped them together to make cover for the cooler. I put a rubber mat under the cooler; cover it with three bath towels; and then cover that with the reflective insulation. It's cheap, and it works.

Will probably have to try something like that to help the temps stay in range. I brew in the garage, it's not heated (Windows open to vent) And this time of year it does get colder then normal in there.

Matt F · Post by **Matt F** » Thu Feb 22, 2018 2:58 pm

Also make sure you Hydrometer is calibrated. I had one that was off by .004 before.

Schwerkraftbrauer · Post by **Schwerkraftbrauer** » Thu Feb 22, 2018 4:36 pm

Matt F wrote:Also make sure you Hydrometer is calibrated. I had one that was off by .004 before.

How do you calibrate a hydrometer? Using distilled water?

twiggy2164 · Post by **twiggy2164** » Thu Feb 22, 2018 4:41 pm

Ya I checked mine with distilled water, actually found it was reading .002 low

Tattoo Travis

Schwerkraftbrauer · Post by **Schwerkraftbrauer** » Fri Feb 23, 2018 7:22 am

twiggy2164 wrote:Ya I checked mine with distilled water, actually found it was reading .002 low

Tattoo Travis

twiggy2164 wrote:If you wanted a similar liquid yeast I’d definitly go for wyeast 1056 or white labs wlp001. Both should be very compatable to the dry 05. My personal favorite for a citrusy, dry IPA is wlp007. I’ve had over 80% attenuation several times with it.

Tattoo Travis

I'll check mine tonight to see if its off, it would help explain some of my attenuation stuff. But doing more research on yeast Wlp001 is a chico strain same as S05 so i wouldn't be gaining anything there, but 007 looks good, might give that or Wyeast 1272 a try.

twiggy2164 · Post by **twiggy2164** » Fri Feb 23, 2018 7:44 am

At the next meeting I should have a golden promise/simcoe SMaSH I brewed using 007. If you’re there I’ll make sure you get a taste

Tattoo Travis

Matt F · Post by **Matt F** » Fri Feb 23, 2018 8:11 am

WLP007 has been my house go to for many styles for years. Only switched to Wyeast 1318 more recently for NEIPAs. Still like them with 007 too. That yeast is a beast!

Schwerkraftbrauer · Post by **Schwerkraftbrauer** » Fri Feb 23, 2018 9:32 am

twiggy2164 wrote:At the next meeting I should have a golden promise/simcoe SMaSH I brewed using 007. If you’re there I’ll make sure you get a taste

Tattoo Travis

Sounds like a plan, hopefully i won't get the flu again Ha! Ill be there for sure, got some mead to turn in as well

Cedar Rapids Brewing Society