Yeast For A Morgans Old

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I am strictly a kit brewer and mainly brew the Morgans Old and enjoy drinking this style
so wondering if anyone has a suggestion for an alternative yeast that might make it even
better.
cheers john

 

[Lecterfan]

I am strictly a kit brewer and mainly brew the Morgans Old and enjoy drinking this style
so wondering if anyone has a suggestion for an alternative yeast that might make it even
better.
cheers john

Hey fella, I never brewed an "Old" style brew that I was satisfied with using an ale yeast. You may get conflicting advice, but I would try a lager yeast and brew the sucker nice and cool. Instead of coming out as an ale full of robust flavours, it will come out as a crisp, dry dark lager...bee-yoo-dee-full. That way you will get a cleaner finish - it will actually be an "old" in the tooheys style (back with the old label when it was still one of my fave commercial beers) rather than a heavy brown or a light porter (although I am sure that to be pedantic I am not being correct in my terminology haha).

I haven't used it but there are a lot of good reports using s189 and apparently it still gives a nice crisp ferment up to 18-19c (I am trying it in a few brews next year).

I tend to use wyeast 2206 (Bavarian lager) for my darks....but of course this means experience with a liquid yeast and being able to control your ferment temps (or at least to keep it cool during the summer months).

You might like to start sniffing around a few threads on steeping some grains as the morgan kits are great, but a nice dry Old can be had using a lager yeast with a bit of extra roast and a touch of dark crystal. My final piece of advice when going for an Old style is don't add any hops. You only want hops for bitterness and the can already does that.

Rock and roll!

 

[Keith the Beer Guy]

I am strictly a kit brewer and mainly brew the Morgans Old and enjoy drinking this style
so wondering if anyone has a suggestion for an alternative yeast that might make it even
better.
cheers john

John,

you might try a dry yeast called Muntons Gold. It is a fabulous yeast, kicks off strongly, works hard and accentuates the malt profile of a beer. It suits a rich, malty beer quite well.

Cheers,

Keith

 

[enuun]

Munton's yeast are nice. They are from the SAF guys I think and i do love their S-04 whenever I am putting down an english.
Danstar's Nottingham is not bad too in the way of dried yeast.

 

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Well guys there's a few ideas already, interesting idea using a lager yeast. I think I'll stick with a dry yeast for now
but maybe that will change down the track, will probably give most of the ideas a go, have one empty keg and one on
the way to empty, so ideal to try a couple of diff approaches.
cheers john