BEERSMITH 3 YEAST HOW TO

BEERSMITH 3 YEAST HOW TO

homebrewer extraordinaire!) on a great method to dry-hop IPAs with no oxygen pickup or clogged kegs (now, that guy knows how to title a blog post!). Months ago, I read an excellent write-up (again, from Derek. Something else I've changed in my hoppy beers lately is the way I've dry-hopped and transferred them. So, with this IPA, I added a large amount of calcium chloride and a bit of gypsum, targeting a chloride level of close to 200, and sulfate at around 70 (based on levels Derek has aimed for). But maybe in IPAs, 'maltier' really means 'smoother', as long as the beer is hopped appropriately (that is, lots of flavor and aroma additions)? I've been adding both calcium chloride and gypsum (calcium sulfate) to my hoppy beers lately more to help decrease the mash pH than as a flavoring addition, but I was happy to try a different approach. More sulfate usually results in a drier, crisper beer, which is normally synonymous with IPAs more chloride than sulfate is thought to give a 'maltier' beer. Certainly, the general consensus for years now has been to bump up your calcium and sulfate in your IPA's water, with no mention at all of chloride. In a nutshell, Shaun Hill has been saying for a few years now that chloride may be more important in water profiles for hoppy beers than most people realize. Many others have written much more than I ever could, and much more eloquently than I could ever hope to do myself. I won't try to get into the intricacies of this subject, here. So, time to finally give this yeast a try. When I read Derek's post (of ) about his experience with 1318, his description of the results having a 'saturated, soft mouthfeel' immediately brought to mind my experience with Edward. keep oxygen out of the picture as much as possible).

I imagine it's both, along with proper transfer technique and whatnot (i.e. I don't know if this is due to the yeast strain they use, their water source/treatment, or a combination of both. What I remember most, along with the beautiful hoppiness of the beer, is that it was somehow still very creamy and smooth. It's been a few years since I've had a HF beer while I can't remember if Edward was the perfect hoppy beer, I definitely recall this it was extremely delicious. Thought to be the Boddington's strain (check out the Wyeast chart from ), I think what's led more and more people to this yeast is the rumor that it's also the same strain that Hill Farmstead uses and if there's a shortlist somewhere with the top breweries that homebrewers want to emulate, Hill Farmstead is definitely on there. More homebrewers have been using Wyeast 1318 London Ale III in their hoppy beers lately. Definitely a more neutral strain in the English yeast family, 1098 is often thought to be as close to the Stone house yeast that you can buy commercially I've heard some sources say 1968 is closer, but I'd definitely go with 1098 if you ever brew a Stone clone. I've had better luck with Wyeast 1098 British Ale, especially in American beers. I fully admit this could be due to something else in the recipe, or some mess-up on my part, but I've consistently been disappointed with it in my homebrew history. Any beer I've brewed with it, American or English, has had a certain flavor that I'm not big on. Wyeast 1968 London ESB Ale is often used in homebrew recipes, including several clones I can't quite put my finger on why I'm not a huge fan of this yeast, but I'm just not. There's a lot of English strains out there I've used a few, some in English beers, and some in American hoppy beers (but not IPAs). Ok, let's work backwards and start with the yeast, then. There's also quite a few other excellent commercial breweries that have an English yeast as their house strain: Hill Farmstead, Stone, and Firestone Walker, to name just a few. Seeing that other homebrewers have had success with fermenting their IPAs 'outside the box' - that is, with English yeast - I wanted to try the same. I have absolutely nothing against using a neutral American yeast for any hop-forward beer, but I thought it was time to try something different. With my recent stretch of Belgian-inspired beers, it's time for another American IPA! Looking back at every American IPA I've brewed, it hit me that I've used either US-05 or Wyeast 1056 American Ale for fermentation every time. Not exactly the catchiest of titles, is it?

Beersmith 3 yeast