yeast for a "winter warmer" style

[causerofwait]

I have a SS Winter Welcome clone that I plan to brew but wonder about the yeast. It calls for 1084 Irish but I would like you use a Fermentis dry if possible. My question is about diacetyl. The clone recipe talks about it's aroma being a complex blend of diacetyl, earthy Kent Golding and malt. is anyone familliar with a SafAle/SafBrew that would work? Thanks!

[Mad Scientist]

Which Safale did you want to use?

[causerofwait]

one that will give me a little diacetyl aroma i guess. seems like when I look at the descriptions of the different Saf's that the only time diacetyl is mentioned is in regards to them being having none and it seems that my recipe wants "some". I have used the US05 in my last couple of IPA's but thought I should use something different to acheive the "complex aroma" of diacetyl. Maybe S-04?
Thanks for your help!

[Mad Scientist]

I think that is going to be your only option if you use yeast from Fermentis. Why not something different?

[causerofwait]

no real reason, mostly cost (about 1/3 the price of liquid at my LHBS). So far I've been pleased with US05 and will probably use that for 90% of my beers since I drink mostly pales/IPA's. You're probaby right though, when I'm trying to make a clone I should use what is suggested.
Thanks!

[Mad Scientist]

yeah, both Wyeast and White labs will have the english strains that will fit your desired profile.

[Mill Rat]

My favorite for good attenuation in a solid English yeast is WLP 007. If you brew several batches off a tube or pack of liquid yeast by pitching onto the yeast cake, you can get you yeast cost below that of even dry yeast packs and have very strong and healthy fermentations each time.

[causerofwait]

moved to new thread

[BrewDog]

My favorite for good attenuation in a solid English yeast is WLP 007. If you brew several batches off a tube or pack of liquid yeast by pitching onto the yeast cake, you can get you yeast cost below that of even dry yeast packs and have very strong and healthy fermentations each time.


+10 --

I love the James Bond yeast.

[River]

no real reason, mostly cost (about 1/3 the price of liquid at my LHBS). So far I've been pleased with US05 and will probably use that for 90% of my beers since I drink mostly pales/IPA's. You're probaby right though, when I'm trying to make a clone I should use what is suggested.
Thanks!
like you i use to only use Fermentis yeasts because they were $5AUD compared to $17AUD ... than i decided to have a go at white labs liquid yeasts because it was on sale and the difference was so noticeable i now brew everything using white labs now ... and to deal with the higher prices i learned to to farm and cultivate yeast so i only have to buy 1 type of yeast once ...

As for Diacetyl is commonly described as buttery or butterscotch aroma. Its generally removed by doing a Diacetyl rest 60.8 after fermentation which is a period of say 48 hours at 16°C (60.8F) ... you could not do a Diacetyl rest and keep it a little walm which may keep any Diacetyl aromas that have developed but to try to create Diacetyl on purpose ... Ive never heard of this and i think only the yeast strain would be responsible...

now if the recipe is after Diacetyl rest aromas it would be because of the type of yeast strain and i don't think Fermentis would be that "gourmet" if you will ...
its kinda like the home depo of yeast strains ... pretty generic ... as far as using safbrew you will get ya banana undertones as its commonly used for hefeweizen and wit beers ... im not sure that's what your after ...

but even in all this I could be way off and perhaps other have more experience using and managing Diacetyl ...