Saf Dried Yeasts.

[mongo]

Great.
Thanks for the feedback. Looks like I'll be stocking up on US-56.
Cheers!

 

[mongo]

Duff - we posted at the same time.
I'll try the dried this weekend and report back with my findings.
Cheers.

 

[bindi]

SAFALE US 56 ALE YEAST
Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Alcohol tolerant to 12%, 15-24C

I like this Yeast some say it is the same as Wyeast 1056 but I am with Duff, they taste to me to be different, I split a batch and used both and you could tell the differance in taste [both good] , the us 56 went a few points lower also. as for a neutral dry yeast my new choice is:
Nottingham Ale yeast

Can't spell

 

[BoilerBoy]

Yeah I have to agree with Duff and Bindi.

One of the most significant improvments in my brewing was using liquids, that certain taste was always present before and since changing hasn't returned.

Yet every time I have a beer given to me to try (and it happened to me just last week) that was done with dried yeast I can taste it.

It's not what I would call terrible, just not desirable.

Of course thats just my opinion.

Cheers,

BB

 

[n00ch]

This link might be relevant also.

http://www.byo.com/referenceguide/yeaststrains/

 

[T.D.]

The only real chance I have had to compare liquid and dry yeast was way back and it was an English bitter style beer. The two beers were brewed on separate occasions so that may have added some bias. The yeasts were S-04 and White Labs Southwold Ale. The S-04 did taste a bit cleaner and not as malty (although it was still malty enough). I would not describe the dry yeast beer as being at all inferior to the liquid yeast beer though. They both were nice, its was just a few subtle differences.

 

[Ross]

I must be different then because I can taste a difference.

I tried some beers recently which were fermented with US-56 and I found them 'powdery' in taste compared to WLP001. While they were still enjoyable (XMas Case) from different brewers, those that had used the same yeast gave the same aftertaste. Even S-04 which I used to use when I first started out has nothing on WLP005, so while no doubt they are less hassle, IMO they still have some way to go before being called comparable to a good liquid.

Cheers.

[post="113109"][/post]​

Duff,

i haven't tried 2 identical brews done with wyeast 1056 & saf-56 - maybe I should split a batch & try it - but the powdery taste you describe from saf-56 is a mystery. I've got 3 beers on tap at the moment, a light summer ale, an apa & an Imperial pale ale - none of them exhibit the powdery taste you describe (not to my pallette anyway) - Maybe it has something to do with how they are brewed, possibly temp related, as mine were all brewed low at 17 to 18c.

cheers Ross...

 

[Mr Bond]

Any comparisons are invalid if you know which is which.
Tasting would have to be done blind to eliminate preconcieved biases.

 

[mikem108]

Never really like my results with Safale or Saflager, went all liquid yeast for a couple of years then tried US56 when it came out and really like it. All the beers made with it so far have been really impresive with no unusual aftertaste, my beer making skill has also improved over this time so this may also be a factor.
I chucked the 56 into an English Bitter when a starter of 1028(london ale?) didn't take off , it turned out so well that I'm converted to 56 for convenience and when the recipe warrants it but wouldn't give up the Whitelabs just yet.
Same beer made with WLP060 American Ale Blend came out much cleaner and more "lager" like.

 

[warrenlw63]

I think a good indicator of dried yeast quality is to check the complete entry and score lists at state and (maybe) national HB competitions.

It will probably gauge in a semi-accurate sense the current standing of dried yeasts.

Personally (only speaking purely for myself) I'm not a huge fan of them. Very convenient if your starter fails but that's about it. Used some Safale S04 in a English Summer Ale a while ago and found it to be OK but still containing that strange "Saf-flavour". Showcased the hops but basically emasculated the malt. h34r:

Haven't had any experience with the US 56. I'd be more than willing to give it a go if my Wyeast 1056 starter were ever to fail.

Warren -

 

[Darren]

I find the US 56 has a Saf flavour too. I biught a 500g brick a few years ago. Still have about 300g remaining.
Not sure if my experience was because I added too much.
Also left ALOT of diacetly that never cleaned up.
just my 0.02.

cheers
Darren

 

[T.D.]

I've got 3 beers on tap at the moment, a light summer ale, an apa & an Imperial pale ale - none of them exhibit the powdery taste you describe (not to my pallette anyway) - Maybe it has something to do with how they are brewed, possibly temp related, as mine were all brewed low at 17 to 18c.

cheers Ross...

[post="113147"][/post]​

Ross,

I have an American Amber Ale in primary right now, brewed with US-56, and its sitting at 22-23 degrees. So, if its a temp issue, this beer might be a good indication. If I remember I will report the findings in a few weeks when I crack the first one.

I'm just trying a fermenter sample now (only 3 days since it was brewed! ). Its a hoppy little bugger - I think even you would be impressed with this one Ross!

 

[Linz]

OH well ...How many brewers using the saf v liquids here entered the Hills show??

First test coming up????

 

[Jim_Levet]

I recently did a very blonde ale(20% wheat & Pils) on the US56. I was feeling lazy so I pitched an American Pale Fresh Wort Kit onto the slurry. Do I count that as a dried yeast as it looked pretty wet to me?
James

 

[Doc]

Tony,

I'm trying T-58 for the first time now.
Probably the from the same source that you got yours.

Using because my starter for the DunkelRyeizen wasn't big enough for 40 litres, so pitched the T-58 into 25 litres and the WLP300 Hefe yeast into the 15 litres. Will do a comparison when they are fermented out, but both are fermenting strongly this morning after only pitching at half time in the Reds game last night.

Beers,
Doc

[post="109622"][/post]​

Here is the followup.
Kegged both beers tonight.
The two yeasts worked on the same wort with the same aeration at the same temperature and were racked at the same time (9 days).
The brew with WLP300 gives a FG of 1.004.
The brew with T-58 gives a FG of 1.014.

Taste test (warm from secondary) is very difficult to tell the two apart (even with the varying FG.

No conclusions at this stage. Any comments ?

Doc

 

[normell]

Tony,

I'm trying T-58 for the first time now.
Probably the from the same source that you got yours.

Using because my starter for the DunkelRyeizen wasn't big enough for 40 litres, so pitched the T-58 into 25 litres and the WLP300 Hefe yeast into the 15 litres. Will do a comparison when they are fermented out, but both are fermenting strongly this morning after only pitching at half time in the Reds game last night.

Beers,
Doc

[post="109622"][/post]​

Here is the followup.
Kegged both beers tonight.
The two yeasts worked on the same wort with the same aeration at the same temperature and were racked at the same time (9 days).
The brew with WLP300 gives a FG of 1.004.
The brew with T-58 gives a FG of 1.014.

Taste test (warm from secondary) is very difficult to tell the two apart (even with the varying FG.

No conclusions at this stage. Any comments ?

Doc

[post="114203"][/post]​

So Doc, lot of difference in FG, so range of %Alc very different

Normell

 

[Doc]

So Doc, lot of difference in FG, so range of %Alc very different

Normell

[post="114206"][/post]​

Yes Normell, the WLP300 is a much more attenuative yeast in this situation. In fact it is more attenuative than I remember it and probably more than specified. 1.050 down to 1.004 is great going for any yeast.

Beers,
Doc

 

[normell]

So Doc, lot of difference in FG, so range of %Alc very different

Normell

[post="114206"][/post]​

Yes Normell, the WLP300 is a much more attenuative yeast in this situation. In fact it is more attenuative than I remember it and probably more than specified. 1.050 down to 1.004 is great going for any yeast.

Beers,
Doc

[post="114208"][/post]​

Better label them properly Doc
6.13% down to 4.8%
Remember to check the labels first before a session :blink:

 

[SJW]

Tony,

I'm trying T-58 for the first time now.
Probably the from the same source that you got yours.

Using because my starter for the DunkelRyeizen wasn't big enough for 40 litres, so pitched the T-58 into 25 litres and the WLP300 Hefe yeast into the 15 litres. Will do a comparison when they are fermented out, but both are fermenting strongly this morning after only pitching at half time in the Reds game last night.

Beers,
Doc

[post="109622"][/post]​

Here is the followup.
Kegged both beers tonight.
The two yeasts worked on the same wort with the same aeration at the same temperature and were racked at the same time (9 days).
The brew with WLP300 gives a FG of 1.004.
The brew with T-58 gives a FG of 1.014.

Taste test (warm from secondary) is very difficult to tell the two apart (even with the varying FG.

No conclusions at this stage. Any comments ?

Doc

So Doc, what was the final result?

 

[Doc]

I haven't done the side by side comparison.
Will make a mental note to do it tonight and post back.

Beers,
Doc