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Bookmark or Share- When to use US-05 vs. S-04? - Homebrew TalkOK so another necro on this old thread. I'm planning an IRA and I've got the grain bill and hops down to what I'd like it to be. The yeast though... I see a TON of recipes recommending US-05 as the preferred yeast for this beer. It's been pointed out that S-04 might be a better chance, specially because it is supposed to not attenuate that far.
- Mangrove Jack's Dry Yeast Equivalence Table - Homebrew TalkM20 / WLP380 - Hefeweizen IV Ale / 3333 GermanWheat Yeast M21 M29 M31 M36 M41 M42 / WLP007 - Dry English Ale / 1098 Whitbread - dry M44 / WLP001 - California Ale / 1056 American Ale Yeast M47 M54 M76 M84 / WLP830 - German Lager / 2124 Bohemian Lager Yeast
- Need Dry Yeast for California Common - Homebrew TalkHe has asked me to brew it on their system, 50 gallons, but I need to switch out the yeast I used, Wyeast 2112, because they only use dry yeast at the brewery. The head brewer and I had talked about brewing a 5 gallon batch at home to build up a yeast cake for the 50 gallon batch, but were told that we need to stick with dry yeast.
- New Yeast Strain Chart! Searchable and SortableAs a rule of thumb, start ale yeast fermentation at 68˚ 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ 58˚F. If desired, Lager Yeast can be given a hot start at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).
- A review of SafBrew LD-20 - Super Dry Brut BeerSafBrew™ LD-20 is the perfect choice for the production of very dry and neutral lager beers with reduced residual sugars. SafBrew™ LD-20 is made of both active dry yeast and enzymes and allows the production of beers containing the same level of alcohol with a reduction of up to 20% of carbohydrates including dextrins.
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