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Message |
    
Ted Grudzinski
Junior Member
Username: Tgrudzin
Post Number: 56
Registered: 08-2003
Posted From: 208.250.29.8
| | Posted on Thursday, August 25, 2005 - 09:30 pm: | 
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What are your opinions of this yeast, compared to the liquid versions. A lot of poeple were testing, has anyone tasted and formed an opinion on this yeast? |
Heath
Intermediate Member
Username: Frizedo
Post Number: 401
Registered: 09-2004
Posted From: 141.149.6.52
| | Posted on Thursday, August 25, 2005 - 09:45 pm: |
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Pretty neutral yeats like wlp 001. I like it better. THose safebrew/ale yeast take off like a bandit without a starter. Go to www.fermentis.com and check out their other yeasts. Not everyone carries them, so youll have to look around.
Heath |
davidw
Senior Member
Username: Davidw
Post Number: 1266
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Thursday, August 25, 2005 - 09:51 pm: |
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I've used it in a pale ale, and IPA, and cream ale so far. As Heath notes it's a clean yeast analogous to wlp001 or Wyeast 1056. I believe Denny has split batches with it and 1056 and had similar results.
I'm now keeping half a dozen satchets of it in my fridge for those spur of the moment brew sessions. |
Chris Vejnovich
Member
Username: Cjv85vmax
Post Number: 222
Registered: 06-2003
Posted From: 4.253.103.40
| | Posted on Thursday, August 25, 2005 - 10:05 pm: |
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I have used it and I like it alot. I am using it for an Alt next week. Yup, that is right, I have time to make a starter of WY 1007, but I am going to take Denny's opinions on this being a good Alt yeast and put those opinions to the test. I plan to taste test the brew against a few commercial beers I will be picking up at John's Grocery over the Labor Day holiday. I will report back. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1197
Registered: 04-2003
Posted From: 62.159.208.138
| | Posted on Thursday, August 25, 2005 - 10:21 pm: |
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Hi,
I have used this Yeast several times now. The honorable Mr. Denny Conn was nice enough to snail mail me some a month er two back.
It produced some very fine brews.
It attenuates very well.
Definitely cloudy at racking so the floc is questionable but after some cold conditioning it drops clear.
Good yeast.
I am interested to see where it will be after a year on the market.
-Scott |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1575
Registered: 03-2004
Posted From: 65.27.159.15
| | Posted on Thursday, August 25, 2005 - 10:29 pm: |
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I split a batch three ways betwen 001, 1056 and S56. I could not taste a difference but then again it was Denny's RIPA recipe which does not showcase yeast profile well due to hoppiness.
Dan
Until the end of September, any order to www.listermann.com containing this paragraph in the comment section will recieve (6) free 5" hydrometers. A lifetime supply!
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Dave Bossie
Member
Username: Boss_brew
Post Number: 111
Registered: 05-2005
Posted From: 205.179.133.98
| | Posted on Friday, August 26, 2005 - 12:22 am: |
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We just used US56 in an IPA with great results. We just sprinkled 2 packs (10 gallon batch) on top of the lightly aerated wort, and stirred it up after it sat for a few minutes. Lag was short, attenuation was good, and the taste was clean. The only complaint was a slight haze, which is slowly clearing...probably not the yeast's fault. All in all, pretty good.
Dave |
Michael
Advanced Member
Username: Hoppop
Post Number: 697
Registered: 03-2002
Posted From: 69.132.121.114
| | Posted on Friday, August 26, 2005 - 12:28 am: |
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Ted, I found it to be right on for the two batches I have brewed using it. One was an APA, the other an Am. Wheat (which, for this batch, I overshot my OG and ended at 1.061 - long story, but involved brewing with 3 of the young'ins running around...was @ 1.012 when I checked gravity @ 4 days!).
Fermented both batches on the low-side @ 63f...racked both batches to kegs after two week in primary, crash cooled and carbed at 3 weeks....the APA was crystal clear at 4 weeks.
Others have mentioned a hint of diacytl....not me...for any type of Am. ale, this will be my yeast of choice. No rehydration...just pitch and watch your temps. |
davidw
Senior Member
Username: Davidw
Post Number: 1267
Registered: 03-2001
Posted From: 12.74.20.28
| | Posted on Friday, August 26, 2005 - 01:17 am: |
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Chris:
If you have never been to Johns before you will be amazed at how much good beer they have packed into such a small place. Make sure you find your way down into the cellar, which is the swinging door to the right of the deli counter. Heh! Even more beer to be found there!
It's about a mile from where I work. I am spoiled. |
don price
Advanced Member
Username: Donzoid
Post Number: 731
Registered: 02-2003
Posted From: 24.94.127.208
| | Posted on Friday, August 26, 2005 - 01:35 am: |
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It seems to work fine for me at 56-60 F (chamber temps). The real test will be going for competition medals in pilsner, dortmunder, and marzen/oktoberfest categories. Nothing like blind BJCP input regarding yeast choice and fermentation scheme.
I think I have a new house yeast...
Don |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3343
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Friday, August 26, 2005 - 02:53 am: |
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I was at John's Grocery last month and continued to be amazed at the variety of beer in such a small place. It's a little gem, to be sure, one of the best things about Iowa. |
Fredrik
Senior Member
Username: Fredrik
Post Number: 2508
Registered: 03-2003
Posted From: 62.20.8.114
| | Posted on Friday, August 26, 2005 - 09:45 am: |
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Like Skot and Dave, I had some yeast haze with it, but I found it settled crystal clear given some week(s), I don't remember exactly. I just remember it turned out hazy from yeast, but ended up crystal clear after a short while on bottle even at room temp w/o agents or cold conditioning.
I will most probably use it again. But then I'll probably prepare it try to remove some dead yeast and see if the yeast haze is still there.
/Fredrik |
Chris Vejnovich
Member
Username: Cjv85vmax
Post Number: 223
Registered: 06-2003
Posted From: 198.203.245.8
| | Posted on Friday, August 26, 2005 - 12:12 pm: |
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Yup, never been to John's and I am excited. We are stopping on our way to Indianapolis. I will be hitting the Brasserie Brugge when in Indi. We have friends who live their. If it wasn't for John's we wouldn't even drive through Iowa, as it is almost as boring to drive through as Nebraksa. |
Steve Fletty
Member
Username: Cheesehead
Post Number: 202
Registered: 06-2004
Posted From: 24.118.169.251
| | Posted on Friday, August 26, 2005 - 01:02 pm: |
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Where in Iowa is John's Grocery? |
Chris Vejnovich
Member
Username: Cjv85vmax
Post Number: 225
Registered: 06-2003
Posted From: 198.203.245.8
| | Posted on Friday, August 26, 2005 - 01:08 pm: |
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Iowa City. See the Rate Beer Web site for a really good article written by a guy in our HB Club. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3346
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Friday, August 26, 2005 - 01:10 pm: |
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John's Grocery is in downtown Iowa City, Steve. I don't know how it would compare to the beer selection you have in the Twin Cities, but it's far and away the widest between Chicago and Denver. |
Colby Enck
Member
Username: Thecheese
Post Number: 245
Registered: 06-2003
Posted From: 4.238.251.119
| | Posted on Friday, August 26, 2005 - 01:53 pm: |
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I have a US-56 APA bottled that is definitely hazy. With this in mind a cream ale that I did next is having an extended primary at 60*F going on two weeks. Looks like I'll have to rely on cold conditioning to clear that one up.
I can taste no difference between this and Chico. How would one compare it to Nottingham?
A friend has mentioned to me that B3 is sold out of US-56. |
Steve Fletty
Member
Username: Cheesehead
Post Number: 203
Registered: 06-2004
Posted From: 24.118.169.251
| | Posted on Friday, August 26, 2005 - 01:54 pm: |
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Just curious, as I lived in Cedar Rapids for about a year some time back.
For me the jury is still out on US56.
I used it in a cream ale, then used the cake for an IPA and a porter.
The IPA and porter are fine, but the cream seems a bit tart from the yeast. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1587
Registered: 03-2004
Posted From: 216.23.31.197
| | Posted on Friday, August 26, 2005 - 02:15 pm: |
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In a batch of cream ale, split among three yeasts and fermented at about 75F, I found that US56 had a solvent like aroma compared to Cooper's and Nottingham ( Nott. produced fusals at that temperature.)
When I use it again, I will try to keep it below 70F.
Dan
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Paul Edwards
Advanced Member
Username: Pedwards
Post Number: 779
Registered: 03-2003
Posted From: 199.46.199.230
| | Posted on Friday, August 26, 2005 - 02:23 pm: |
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I just tapped a batch of APA I brewed using US 56. I put the glass carboys into tubs of water (with t-shirts over the carboys) and rotated my "blue ice" thingies twice a day. This kept fermentation at about 64 deg F.
Beer came out very nice. I found that yeast dropped reasonably well. The finished beer is very clear (force carbonated)
Like davidw, I'll plan on keeping some of this around for those spur of the moment brews. |
Denny Conn
Senior Member
Username: Denny
Post Number: 5003
Registered: 01-2001
Posted From: 63.114.138.2
| | Posted on Friday, August 26, 2005 - 08:11 pm: |
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I've split several batches with 1056 and US56 now, and for all intents and purposes, they ended up identically. I've found that it can _sometimes_ take a bit longer than 1056 to clear, but nothing significant. I like it so much I got into a rut, only using recipes that could use US56!
Scott, glad ya liked it!
LIfe begins at 60...1.060, that is.
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Dan Listermann
Senior Member
Username: Listermann
Post Number: 1591
Registered: 03-2004
Posted From: 216.23.31.197
| | Posted on Friday, August 26, 2005 - 08:16 pm: |
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At one time I poo-pooed the differences in yeast. Then I started splitting batches. You can read all the flowery yeast descriptions you want, but to really understand the differences, you need to ferment the same wort with different yeasts.
1056 / US56 is an example where just the opposite was being investigated. Cool!
Dan Listermann
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Graham Cox
Member
Username: T2driver
Post Number: 195
Registered: 11-2004
Posted From: 68.222.113.30
| | Posted on Saturday, August 27, 2005 - 08:47 pm: |
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I brewed an APA 6 weeks ago using 2 sachets of US56 in 10 gallons fermented at 67°F. It basically was done in 5 days in primary, but I let it sit for an additional 11 days due to dry hopping and the hope that it would drop clear on its own. No such luck.
I racked it to secondary specifically to drop it clear and it worked like a charm. I bottled 3 days later (day 19) and it was and still is beautifully clear in the mini-keg and bottle. Incidentally, it's the best APA I've made to date. I'm sold on US56 - I'll be making an American Stout with it tomorrow. Very clean yeast, great fermenter and attenuator. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1216
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Sunday, August 28, 2005 - 12:57 pm: |
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More fuel to the weird flocculation fire to this yeast Graham.
Interesting that many including myself have ofund that this yeast just refuses to floc in the primary fermenter.
Other than that I have been pretty happy with the yeast as a whole.
-Scott |
Chumley
Senior Member
Username: Chumley
Post Number: 3578
Registered: 02-2003
Posted From: 71.37.187.47
| | Posted on Monday, August 29, 2005 - 03:59 pm: |
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Yes, I am beating a dead horse, but one more time...
Scott,
I am planning on brewing your B52 recipe EXACTLY as is this weekend (looking to take a keg to hunting camp in late October), but was contemplating substituting US 56 for the Whitbread yeast, as several posters here of late have been complaining of off-flavors from S-04 (which is what I would use). Folks have been saying that S-04 have been giving "bready" flavors, but they also have been fermenting at fairly high temperatures. I am planning to ferment in the low 60s.
Just looking for your two cents worth. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1231
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Monday, August 29, 2005 - 04:09 pm: |
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Chumley,
Go for it.
I am also planning on using US56 in a B52 in the coming month. I have also noticed some funkiness to the S-04 as of late. I think the the US56 really attenuates exceptionally so it should be perfect for B52.
Let us us know how the beer turns out.
-Scott |
Chumley
Senior Member
Username: Chumley
Post Number: 3579
Registered: 02-2003
Posted From: 71.37.187.47
| | Posted on Monday, August 29, 2005 - 04:14 pm: |
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Will do. I thought that B52 was more about the attenuation than the yeast strain.
Most of my hunting buddies are Busch Light drinkers, so I am looking forward to watching them getting blitzed on a keg of B52 as we stand around the barn admiring our hanging antelope carcasses.  |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1233
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Monday, August 29, 2005 - 04:19 pm: |
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Just make sure that you serve it up after the hunting day is over... |
Jim Keaveney
Advanced Member
Username: Jimkeaveney
Post Number: 749
Registered: 02-2003
Posted From: 205.188.116.66
| | Posted on Monday, August 29, 2005 - 07:13 pm: |
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"Just make sure that you serve it up after the hunting day is over... "
aw, come on. give the antelope a fighting chance! |
Jim Keaveney
Advanced Member
Username: Jimkeaveney
Post Number: 750
Registered: 02-2003
Posted From: 205.188.116.66
| | Posted on Monday, August 29, 2005 - 07:17 pm: |
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i made an alt using 56. taste is great but it still has not cleared after several weeks of cold condtioning. don't think it was chill haze but i did put it down fairly quick so it really didnt have a chance to warm up. |
Chris Vejnovich
Member
Username: Cjv85vmax
Post Number: 228
Registered: 06-2003
Posted From: 4.253.97.142
| | Posted on Monday, August 29, 2005 - 08:38 pm: |
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I am fermenting a Strong Scottish OG 1.072 (so it is just on the low end of a Wee Heavy) with US56. I am monitoring wort temps and right now I am in the 57-59F range with a good thick krausen on the beer. I plan to ferment out completely at this temp or a little higher and then transfer to keg and let condition for about 5-6 weeks. The beer was brewed for a quarterly comp at a local brew pub. I thought this would be a good expirement for this yeast, as well I will be using this yeast for an Alt as I described above. |
Michael
Advanced Member
Username: Hoppop
Post Number: 711
Registered: 03-2002
Posted From: 143.165.201.47
| | Posted on Monday, August 29, 2005 - 08:43 pm: |
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>>>More fuel to the weird flocculation fire to this yeast Graham.
Interesting that many including myself have ofund that this yeast just refuses to floc in the primary fermenter. >>>
I just did a double brew day yesterday...12 gallons APA, 12 gallons Am Wheat...all pitched with US56.
Fermenting nicely in chest freezer this morning @ 63f.
Here is what I am going to do...
One carboy of the APA will be racked to secondary in 10 days; the other will remain in primary; both will be held in the 62f range; I'll check on the clarity of each after a week, or so. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1236
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Monday, August 29, 2005 - 08:49 pm: |
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Let us know fo sho Hoppop |
Brews and Views Archive 2005 
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