Monday, December 6, 2010

Liquid to Dry Yeast Conversion Chart

For whatever reason, nobody is willing to come out and and say that dry yeast "X" is really the house yeast of brewery "Y". For example, Fermentis says that Safale S-04 is "A well-known, commercial English ale yeast." Thanks, guys, that really narrows it down for me. Instead of just telling me that, why don’t you tell me which beers it’s in, so I know how it’ll make my beer taste? John Palmer is similarly unhelpful. The Cooper's website doesn't even provide a clue that they sell yeast. Mr. Malty has a great cross-reference for White Labs and Wyeast liquid yeasts, but so far nothing on any dry versions.

The homebrew forums are loaded with opinions about what ought to be substituted for what, why dry yeasts suck, etc. So, with all that 'verifiable' information out there, the opinions expressed in this chart are just opinions. YMMV. I'll keep adding to this as I have more info. If you have any additional or contrary info, post a comment. Please!

Dry Yeast Brewer/Style   Wyeast   White Labs
Cooper's Ale Cooper's Brewery n/a 009
Danstar Munich Hefeweizen Ale 3068?? 300??
Danstar Nottingham Nottingham Ale n/a 039
Danstar Windsor London Ale 1028 013
Muton's Ale Munton's kits * 1968 002
Safale US-05 American Ale/California Ale 1056 001
Safale S-04 British Ale/Whitbread Ale 1098 007
Safbrew T-58 Belgian Saison 3724 565
Safbrew S-33 Bedford British Ale n/a 006
Safbrew WB-06 German Wheat/Hefeweizen IV 3333 380
Saflager S-23 ** Pilsner Lager 2001? 800?
Saflager W-34/70 Bohemian Lager/German Lager 2124 830

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* From what I can determine, Munton's standard yeast really shouldn't be substituted for anything. I love the Munton's website, which says they are "Passionate about malt." Not so much about yeast, I guess. If you sift through the marketing-ese, you find a very interesting description of their product. "It has very hardy characteristics." (This stuff is mostly bred for shelf life...) "If all malt brewing is undertaken we would recommend that you use our Premium Gold Yeast." (so our standard yeast is not recommended if you care about your ingredients...) "The major benefit for you of using Muntons Standard Yeast is its relatively low cost." (but hey, it is cheap.)

** Saflager S-23 seems to generate the most controversy on the homebrew forums with many people complaining that it generates fruity esters and many people saying it's clean. It SEEMS to be the case that if you ferment warm for a lager, about 60F or a bit less, Saflager S-23 produces a clean result, but it gets fruity at normal lager temps (50F and less.) I have not verified this.

5 comments:

  1. I love dry yeast and use it as my go to for all my IPA's and English Ales. Awesome chart. I know the Struise boys use t-58...that's one I haven't used yet. I've heard mixed results from people, but I've heard it mainly used on big dark Belgian styles. Looks like they say to keep the temps in the low 80's which makes sense for the Dupont strain..Maybe it's time to brew and split a batch of Saison with this and another yeast.

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  2. Opps, that was me, Colin, not Bek!

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  3. Aha! Now I see the real brains behind the operation. :)

    Thanks for the info!

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  4. Just for a little clarity on the Danstar Munich yeast, I have used it and it ferments like Wyeast 3056 Weihenstephan Wheat. VERY similar banana esters at warmer temps, and subtle clove character at around 66-68ºf.
    There are also a few more dry yeasts that have come out since this post was created. Danstar has 2 more yeasts and Fermentis has 1 more.
    From Danstar there is BRY-97 West Coast Ale and Bella Saison.
    From Fermentis there is Abbaye.
    I have been using the Bella Saison for ALL of my saison beers and it is really similar to Wyeast 3724 Belgian Saison but with more spiciness and a slight more fruity esters. It also has a higher attenuation at around 80-90% compared to the 3724 Belgian Saison at around 76-80%.
    I haven't used the other new dry yeasts but plan to try the Fermentis Abbaye in a Belgian Dubbel soon. I will post more back on here when I have more info on the other newer yeasts.

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  5. Thanks to the writer of this article. I appreciate your effort in making this informational blogs. I know it's not easy to do this but you have done a really great job. Congrats. I'm pretty sure your readers enjoying it a lots.


    Rica
    www.imarksweb.org

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