Nice video. Unfortunately there is some outdated information on the equivalents of certain strains. This is most probably due to the (well intended) guesstimates originally done by MrMalty, which have been taken over 1:1 by many online yeast comparison charts. Recent genome sequencing data shows that a lot of the strains thought to be equivalents are, in fact, not identical genetically. In some cases, the actual equivalents can be quite surprising. Saflager S-23 turns out to be close to the Pilsner Urquell H strain (WY2001), while W34/70 is close to WY2035 American Lager (and NOT WY2124!). What's even more surprising is that these results seem to indicate that some strains thought to be lager (S. Pastorianus) are actually ale strains (S. Cerevisiae) and vice versa! Examples of this are WLP800 and WLP838 (actually S. Cerevisiae) and WLP029 (S. Pastorianus). For more information on this I would like to refer you to the work of Kristoffer Krogerus (Suregork) and the comparison table made by AHA user David M Taylor (dmtaylor). Cheers
@@cesaralexanderruizcardozo8512 I would argue not to bottle condition with brux, it can be done, but at homebrew scale it takes far too long and might just be a bottle bomb. Instead I'd pich the saison yeast, wait till ferm is done and the beer tastes good, rack into a new fementer pitch the brux and age that for a long while, you'll get to taste as you go and see how the brux changes things. Bottle with priming sugar like any other beer. Maybe throw in some maltodextrin to the brux to chew on over time.
@@bbqribz570 I will try that better but, still want to give it a chance to BR-8 in the bottle. Fermentis says this is a safe brux to use that way and just want to make sure they are not liars lol!!! At least couple 25oz bottles and keep'em for at least 6 months. I will definitely let you know the results.
Here in Brasil the most of homebrewers use dry yeast because of logistic issues. Here you can find fermentis in any brewshop, and I really enjoy us05 and the lager strains. Lallemand is the best in business for me, and Mangroove has great yeasts too with plenty options. In my opinion, dry yeast is the future and even now you already can find lots of options with good price and convenience in use rather than liquid ones.
Used M54 from Mangrove Jack's for a Rauchbier. Super clean, fairly quick fermentation. Used some Isinglass to fine it because it wouldn't drop clear. Picked it because of the 64-68 degree range. My basement sits in the 64-66 degree range in winter and this was perfect for that. Also the Verdant IPA yeast is really good, I did have issues with the krausen lingering though, but it was one of my best NEIPAs ever.
Great video. I have been brewing for about18 years and stopped looking at new things or processes after dialing in tastes that I liked. You have opened my eyes to experimenting with dry yeast more. These days I am all about good beer and anything that simplifies the process. Cheers!
Due to the very real lack of temperature control in my apartment (the ac systems are garbage) during the summer, I pretty much only use kveik strains. I have tried a few and they all make fantastic beer. During the winter I will use others sometimes, but I really just love how good kveik is. Fast, clean, and powerful stuff!
Dude, it is so underrated, I'm from South Australia, hot hot summers 110f plus, and very hot groundwater. Kveik has been a game changer for me. Absolutely love it
Thanks for great educational content! Regarding your editing, I liked the way you presented the picture and the text for explanation. It reminded me of a powerpoint slideshow which made your content look neat and professional. Having a rounded transparent black background made it look even better for the text was easy to read that way. Thanks!
Just adding compliments on the new vid. At first, I thought it was just the new location. The organization, videography and editing seem awesome. Always love the content. Very professional!
Great video. I use Mangrove Jack's M20 Bavarian wheat yeast for my weisse biers. I find it produces great Heffe weissen between 22°C-25°C and if you brew it very hot (30°C) and long (3weeks), it will make some very tart Berliner Wiess. The flavour profile is very balanced and try as I might, I've never gotten a banana bomb (I really like banana heavy weissen). But it produces fantastic flavours none the less. Be careful about aging as it will start producing lactic acid after 1-2 months. This makes a very nice beer but definitely drifts from style if you started with a Heffe weissen.
I've used M20 for my rhubarb wiesse with amazing results. It gets better with age, now that you point it out that's very probably because of the lactic acid adding more tartness.
I used a Mangrove Jack M21 for a Wit and when fermented rather hot (~22-23C) it produced an amazing banana flavour, with very little yeast character, that I usually get from other wheat ale yeast strains.
Used Mangrove Jacks M12 Kveik for my first SMASH beer (Extra Pale & Citra). Finished fermenting around 72 hours, super clean and high flocculation. Still enjoying it now! Readily available in UK at sensible prices too.
Great video ,loads of info. I may have to watch it a few times. A couple of months ago I accidentally pitched a T58 into a dry irish ale at 35 centigrade, and thought thats ruined. Surprisingly it was a nice dry beer. You just never know.
Kudos! This was more informative than many written sources on the topic. Great video! I can also recommend Fermentis BE-134 as a saison yeast. I make some kind of Bière de Garde / Saison hybrid with it every year before it gets too warm to brew in my apartment and it's a great yeast. Bone dry, no fermentation stall (just the usual behavior for diastaticus strains with a really vigorous fermentation for the first week followed by three weeks of painstakingly slow fermentation of the last few gravity points) and the whole kitchen smells of banana and clove when I bottle it. I have to compare that to Belle Saison one of these days.
I find Belle to be cleaner. I think BE-134 is better for a more classic saison, use Belle if you want to accentuate the hops. Both are diastaticus yeasts and will ferment bone dry.
Great video, loads of useful info - I didn’t realise Lallemand London is the same as WLP002. Here in NZ dry yeast is less than half the price of liquid yeast - with the amount of quality dry yeast available, for pretty much any style, and the ease of use, I am finding less and less reason to use liquid yeast.
Nice video bud. I been brewing all grain for 3 years and have tried many dry yeast brands and have stuck with fermentis for consistent results and kveik strains in the summer months.👍👍
The great thing about dry yeast it will still work past its used by date. I have used Safale US 05 3 years past used date end up making a nice Red IPA Dry Yeast has come a long way so many different strains on market one of my favourites is Mangrove Jack’s M 66 Hophead ale yeast very good results. Thanks for sharing your thoughts on all the different strains of yeast. Cheers 🍻
Great info as usual and as a viewer we can really see the effort that goes into these video's but I wanted to throw a separate thank you for the metric temps as well, it's surprisingly rare
Great video as always! Just wanted to add another fermentis yeast people should check out, BE-134 which is my go to saison yeast, and recently won gold at a local homebrew competition. Best fermented at 20C IMO and has better attenuation than T-58. Cheers mate and keep up the good work!
I used Mangrove Jack's M42 in an imperial stout and the beer went from 1.110 to 1.010 in two weeks. Absolutely in love with it. Very clean and flocculated pretty well. Another good one for West Coast IPA's is M44.
Same here. Absolutely tore through my Imperial Stout and the krausen easily filled a 3-4 inch/8-10cm headspace blocking the airlock and blowing the lid off.
Instead of forking out +$8 for the bottle conditioning yeast, I'd suggest using Lalvin EC-1118 champagne yeast. It does a fantastic job with bottle carbonating, it's neutral and clean, and you can buy packs for around $1. This video is a great resource. You mentioned several strains that I have not heard about yet. I'll definitely be looking into using some of these.
@@1TheLord1 Northern Brewer sells CBC-1 for $6.50 and it’s around $8-9 on Amazon. You might have a local homebrew store where you can find it at a better price but we don’t have one around where I live. Wine and Champagne yeast is super cheap by comparison.
This audio professional appreciates the even, natural audio. Killing it. Dry yeast has come so far. Doing most of my brewing with it these days, love the exposure to some new strains. Definitely need to add a couple packs of T-58 and CBC-1 to my stash. Philly Sour seems like a Kveik-level cheat code? I'm on a propane BIAB setup and don't want to tussle with alternative brewing processes just yet but got a Gose I wanna take a swing at.
Good info and good to see some love towards dry yeast. I decided in 2021 to take a deep dive into dry yeasts and I have not backed off. They are cheap, easy to use, and make damn fine beers. There are a bunch I still want to try!! Lallemand is really killing it these days. I have really been enjoying Verdant. Their Farmhouse Saison is a new one that gets positive reviews. My girlfriend loved the Saison I made with that, though I am more partial to the Dupont strain.
I agree! I think there's been a gradual shift in the industry moving back towards dry yeasts, they really have gotten a lot better. Great talking with you on Saturday!
Superb video and long overdue by someone ... 10/10 mate! I moved away from liquid once these guys came along giving superb results. My 34/70 is my lager staple with London/Windsor for my ol best bitters! As for mangrove jack they have got superb also.... Liberty Bell, Cali Lager superb for an Anchor Steam.... Belgian Triple is amazing for making those complex notes! Notti i binned and 05 is my backup. As for Verdant and Kveik they just change the brewing scene totally..... big thanks from downunder!
The whole reason I Homebrew is taste. I love beer. Homebrew is 10x better than anything I can buy at the store. Just as a simple experiment, brew 10 gallons of a beer and split it up in 5 gallon batches. Pick your favorite dry yeast, and then pick the same style of liquid yeast. We know dry yeast is easier to ship, store, and pitch. But what tastes better? I think it would be interesting to get your impression.
Safale s-04 is probably my go to dry yeast. I have never had any issues with it. I primarily make pale and blonde ales. I was hit or miss with with the s-05 even with some temp control the s-05 would give varying degrees of performance and esters. Also it seems like Logan was busy when you filmed this lol. I spent a good portion of my early twenties around Boston and Salem very cool area.
I just tried a beer last night i brewed with the K-97 kolsch. Some people online reported an off flavor. I thought it out came out delicious. I like dry yeast. I'm lazy, it's convenient and it makes beer.
Dry yeast is awesome, and if anything it's more consistent than liquid. I have yet to do a dry kolsch yeast but people seem to think it's a great option!
K-97 yeast is an underrated yeast…it makes great beer every time…I have used it a bunch and never had problems with clearing.. it’s a great yeast for top cropping as the krausen stays around a while…
This video is so great and informative. I watched it probably 5 times! However, each time, it nags me that you say Lallemand is Austrian. It is actually from Montreal 🇨🇦. Although I believe they mostly make bread yeast here. Keep em coming! 🍻
Video production looks great dude! Is that an ocean view I spot through those 2 houses at the new location? Looks really nice! I almost exclusively use dry yeasts now. I can never be bothered with starters so if it's a high gravity beer I'll just pitch 2 packets. I also love that it's much easier to store and I don't have to worry about how long it's in my fridge for before I use it. I used to exclusively use 34/70 for lagers but I've actually gone onto s-23 which I like better, and still find you can ferment warm and under pressure without any noticeable off flavors to my palate at least! I also love that Lallemand Belle Saison strain and I've taken it all the way up to 95f with great results!
Great video! I've switched to nearly all dry yeast in recent years too, but this is now even more important with our local homebrew store in Cambridge Mass having shuttered very recently. A giant bummer. - So this content is timely, as I'll be having to order more of my yeasts in the mail! Also, for hard cider (which is way easier than all of my beer brewing, lol) my favorite yeast is Mangrove Jack's M02. It's a very great balance of mostly dry but with a touch of residual sweetness. Usually finishes at 1.004. Highly recommend.
A good thing about dried yeast is that you can dry it and use it again, you can't always do that with liquid yeasts, not all liquid yeasts can survive being dried.
Excellent overview video. Bookmarked it for future reference. Thanks a lot! Regarding the pronunciation of Kölsch at the very end of the video - the version starting slightly after 27:01 ist the best for my German ears.
I love S-33 for single hop trial beers. It will drop crystal clear after a while but retain a lot of that dry-hop flavor. It's also become my house cider strain.
I concur, great for hazies (or dark beers as well), just have to mash low and/or add sugar if you want it to finish well. I also made my best cider ever with S-33.
Awesome overview! I agree that s-189 has a great pressure fermentation ability. Forgot to put the spunding valve on a keg fermenting it and it went to pressure release psi which could be 80+ psi and the beer was still pretty good (ok, maybe just half decent) Cheers!
Great video, I was eager to hear about Mangrove, and oh man are you missing out… you need to get your hands on some. I would recommend Specially: M20 Bavarian wheat M36 Liberty Bell M47 Belgian Abbey M84 Boheman Lager
The other great thing about cbc-1 is it only ferments simple sugars so you won’t get bottle bombs, I’ve used it for sours with great results. Lutra is also available dry now as well, I hope omega makes more of their strains available in dry yeast they have some cool stuff.
That's a really good point! I think if Omega has already put one of their strains into dry form they can certainly do it with others. It would be a good move for them!
BE-256 from Fermentis for a Belgian Dark Strong is a lovely option! Have used it couple times and it does produce a very much different beer than using Abbaye from Lallemand. Either way, both are amazing!
Another information packed video! Love it dude! Personally I have only used liquid yeast since I started all grain, not entirely sure why since I know dry yeast has alot of pros. Id say the biggest pro for dry yeast is the cell count. ALOT of liquid yeast options (besides imperial) are all really low cell count, pretty much anything over 1050 needs a starter. May have to step out of my comfort zone here and give some dry yeast a try!
Glad you enjoyed it so much! Yeah it is very hard to beat getting a healthy fermentation without going through the trouble of making a starter. Even with Imperial's higher cell count, the viable cells drop off quickly enough, whereas the curve with dry yeast is much less steep.
I've been using Lallemand and Mangrove Jacks yeasts lately. I've enjoyed each strand I've used. Currently have a west coast IPA cold crashing that I used Mangroves Kviek. Excited to try it once it's ready.
Hey! This is a terrific vid! I will be referencing back to this again. Many thanks. Been using Fermentis for years. I loathe spending more money than I need to. Can't wait to try the Philly Sour!
Such good info and i will be adding the vid to a playlist for reference, i will be trying some mangrove jacks west coast soon in an ipa. My last ipa was pitched with gervin which I'm told is basically Nottingham, it gave off some funky sulphur aromas which worried me a bit but in reality once finished it dropped out and the beer is very clear and retained a good hop profile. A decent no nonsense ale yeast but don't get adventurous with the temperature, 19c is plenty.
Hello, I have some experience with MJ yeasts. So far I have used M12, M29 my favorite saison yeast & we compared it with Belle Saison on a local brewery and M29 won, M36 awesome for IPA, M41 my favorite belgian yeast & awesome with hops, M42, M05 makes fantastic Mead and the only one I didn't like from my experience is M31
Thanks for the video! I'm on the look out for strands that ferment at room temperature since I don't have any real temp control to speak of. So a good room temperature yeast for porters/stouts.
Nottingham is OK, I have some lying around as an emergency yeast just in case. It finishes a little too dry I think, it would ruin anything where you want some body remaining. S33 is good, made a nice Amarillo SMaSH and also a heavily dry hopped NEIPA style beer with it. David Heath said there's a sugar that S33 can't ferment (think it was maltotriose). On the whole I seem to have the best results with Mangrove Jack's yeasts. I re-use dry yeasts a couple of times by repitching onto the trub after bottling. Saves money and acts as an excellent starter and will have a krausen within a few hours.
I've used a handful of mangrove jack strains, only issues I had were a hefe strain taking an extra week or two in a split batch and the cali common yeast gave a bit of banana but I believe that was due to me pitching it too hot because it worked fine in other beers.
@@patrickglaser1560 no starters with dry yeast for me. If it's older yeast ill usually pitch 2 packs. I've fermented my lagers at 62f mainly and I know 1 pack of ale (kolsch for example) yeast can handle that so I don't pitch 2 lager packs unless I go under 60f. I've got a batch with s23 that I started at 56f with 1 packet and it's tasting fine. The one cali common beer that came out with banana, I believe I was impatient and pitched the yeast in the high 60s or low 70s and let it drop the rest of the way. Now I chill at or below my intended fermentation temp before pitching.
I've brewed a Hefeweizen with wb-06 and it turned out just as good, if not better than ones that I've brewed with wlp300. Definitely had that classic Bavarian wheat flavor
Thanks for the topic, great video. Now let's see you using dry yeast a little more and talk about the differences to liquid (starters, aeration etc) cheers
Great video! I used nottingham in barleywine and stout og 1.120 and had no issues bottle conditioning BW 13% and stout 12%. Tasting very good aswell. I kept the temperature at around 14-15 celsius cause ive heard that it will generate off flavours if it's too high.
I brewed my first Saison using the Belle. It's still in the fermenter. OG was 1.049 and its down to 1.005. I may keg it tomorrow. I can't wait to see how it comes out! Great reference vid. Thanks!
There needs to be an asterisk by dry yeast's shelf life. After two years doesn't mean it's completely gone. I had a pack of Bry-97 once that was over a year past its expire date. A couple of step up starters later, it was good to go for the next two batches. Both beers turned out good.
I always love your videos, particularly because you publish the target water profiles. Regarding this video, I love the cat. Just a side note, I am dying to find a Mexican Cerveza dry yeast (until that day, I use 34/70)...
Great video. I have recently moved to using dry yeast exclusively and of the yeasts I have used, your info is spot on. I'll bookmark this episode for future reference.
Hello from Southern Victoria Australia, Nottingham Ale is my 'go to' ale yeast now, I no longer use Safale US-05 I find that the Nottingham is a very clean yeast and it drops out of suspension and you finish up with a super clear beer as opposed to Safale US-05, Safale S-04, English Ale yeast is notorious for going to sleep half way through your fermentation, I have had the problem, many others will say the same thing, you get half way through and it stops fermenting and your gravity is still high and you have to shake the fermenter to get it going again, this is why so many beers brewed with that yeast come out not so good, if you get past that and it ferments out the flavor is great, no off flavors what so ever, My favorite Lager yeast is Saflager W-34 70 super clean, I brew it under pressure and it comes out great, the Lallemans Dimond lager yeast in my opinion is the same yeast or very close to it. Cheers 🍺
Did a split batch t58 vs mangrove Jack's M47. T58 had a harsher spice note like black pepper. The mangrove M47 outshined the t58 by a longshot. It produced by far my best beer ever. Fruity yet lightly spiced Belgian beer... A regular yeast in my fridge now
I appreciate you addressing the comparable and equally adequate use of dry yeast. It seams there is a big yank to cool your wort as fast as the speed of light. Well in light of the the way beer has been brewed for hundreds of years without the necessity of flash cooling. What is your opinion?
I'd honestly have to gain a lot more experience with other brewing software than just beersmith to do a comparison. It wouldn't really be fair otherwise
Pretty sure Mangrove Javks doesn't have their own lab. They buy strains that are available and repack. But it is kind of cool because they have a collection of Lallemond and Safale yeasts. In my experience M29 French Saison = Belle Saison M36 Liberty Ale = Windsor M42 New World Strong Ale = Notty M20 Bavarian Wheat = WB-06 M12 Kveik = Lalbrew Voss CL23 Wine = K1-V1116 They have released some yeast/enzyme blends recently which I've not had a chance to get my hands on and am pretty excited about. One for seltzers (yeast and nutrients) and one for NEs (yeast and enzymes to release thiols). I think homebrew pitch sized blends is a super under explored area that is just cool to see start coming out. Bonus round. Co pitching Lalbrew Belle Saison and Lalvin 71b wine yeast along with a whirlpool of a high free thiol hop. Makes one of the best bright spring saisons ive ever had. Started calling it a farmhouse ipa. Phenolics are very muted. Tons of biotransformation. Very dry and fruity. Its super good.
My experience so far with dry yeasts: WB-06: Gave me the Weissbier character in my Honeyweizen. Despite finishing at 1.002, it was very tasty. Brewing a dunkelweizen type beer right now with it. US-05: made an American Wheat with it. It fermented clean and made a good beer. Lallemann Belgian Wit: I should’ve fermented this batch with more headroom because it was super aggressive and I didn’t use a blowoff tube. My bad. Had a very spicy character to it Lutra Kveik: I fermented it a cream ale between 85-90° and it basically made a pseudo lager. It’s for parties, lime lagers, Micheladas. It’s basically American lite lager in a bottle. Best when cold.
Dry brewer's yeast generally perform better after being repitched once or twice, when they have been conditioned to ferment malted barley worts. Pitched straight out of the sachet yeast biology is very different. This is mainly why there's usually a contrast between equivalent dry and wet strains.
I know this is random but wondered if you would try brewing a Keptinis traditional Lithuanian style? Just seen someone on a FB homebrew group brew one and thought it was very interesting! Loved this video too by the way, keep up the good work!
safale 134 is a great strain. 58 is good too but it doesnt attenuate very high. If only omega made dried saisonstein. That and their french saison are favorites
I just used verdant ipa yeast on my first all-grain batch I made an ipa though not specifically a neipa. Very fruity and I was very happy with it. I fermented 68 f. I want to try the same recipe with Voss next I think
I find M44 to be the best out of that, BRY-97 and US-05. Belle saison is the only saison yeast that I have used, and it will be hard to convince me to try a different saison yeast, very impressive. I wasn’t to impressed with the Munich classic yeast, although that was early in by brewing adventure, likely that I stuffed it up somehow.
