Jay's Brewing

In the past I’ve been a huge advocate for liquid yeast over dry yeast.  I’ve been on this dry yeast kick with my brews though.

I wanted to put together a quick profile page for some danstar yeast.  Hopefully I can get around to some other types of dry yeast as well this week.  Everything that is here can be found on there webpage too.

While dry yeast may not be as specific as white labs or wyeast strands I’ve been turned on to them just because of the ease of them.  I do recommend all brewers to an emergency kit put together in case their brew goes to hell and usually an arrangement of dry yeast is a must in that kit.  Maybe in the future I can put up a post on how to build a, “Save Me” kit…

If you had nothing extra though, I would say extra yeast would be very good start.  Here is the list though:

Nottingham

• Brewing Temp: 57F-70F degrees
• Good tolerance to low temps
• High alcohol tolerance
• High attenuation
• Quick fermentation (can be as little as 4 days)
• Shows flocculation at completion
• Slightly reduces the bitterness level of hops
• Low estery levels and high attenuation

Windsor

• Authentic English style yeast
• Full-bodied
• Can complete fermentation in as little as 3 days
• Non flocculant
• Aroma is estery
• Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen.

Munich

• Quick fermentation
• Fermentation rate
• Non flocculant
• In classic open fermentation vessels, the yeast can be skimmed off the top
• Banana notes

These are all danstar yeast profiles. Hope it helps when you make your choice in the future for yeast.

 

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Tags: banana notes, danstar, dry yeast, dry yeast profile, english style yeast, liquid yeast, munich yeast, nottingham, windsor