Yeasties

[Norsman]

Hey, I'd like to know which dry yeast is typically less fruity or estery. Been planning on an Altbier for a while, and I know that Ross and Batz (thanks for the recipe) like Nottingham. However, additionally to Nottingham, my local micro/LHBS also reccomends S-33 for Alts. I've never used either yeast and like to know what anyone thinks about them for an Alt.

 

[user 384]

However, additionally to Nottingham, my local micro/LHBS also reccomends S-33 for Alts. I've never used either yeast and like to know what anyone thinks about them for an Alt.

Nope! S-33 doesn't come at all close to an Alt, it's only mildly attenuative and not at all clean in profile. Makes a great dark Mild. I've used it many times for English style ales like a Mild and occassionaly for an Ordinary Bitter, but wouldn't consider it for anything that needs a clean and dry flavour.

Cheers
MAH

 

[neonmeate]

US56? or even a lager yeast?

 

[bindi]

I have used Nottingham for Alts but prefer Wyeast 1007 or WLP 036, with 1007 my first choice.

Edit: WLP 029 is very good aswell.