For Belgian & Saison dry yeasts, go here: https://www.homebrewinguk.com/post/dried-yeast-guide-belgian-saison-and-kveik-10520699?pid=1311508043
For Lager, German ale, Kolsch and Wheat beer yeasts:
ENGLISH & AMERICAN DRY YEASTS
Below are details, descriptions and comments trawled from the internet describing the majority of dry yeasts strains on the market that are suitable for English and American beers. Brief introduction to American and English yeast strains....
American Ale Yeasts
American ale yeasts are generally very neutral, Chico being the classic strain, US05 being the dry version. The focus is on the big fruity hop flavours, and the yeast gets out of the way. American breweries are now using fruitier English yeasts in styles like NEIPA, with strains like Wyeast 1318 and Conan/Vermont ale becoming extremely popular over there. Lallemand has released the Conan strain in dry format as 'New England' and is trialling a dry version of 1318 at the moment. But clean American ale yeasts are still the base for most American craft beer, I think. For clean American styles, US05 must be the most widely used dry yeast. But there is good competition from M44 West Coast, Bry-97 West Coast, and now CML Pia. Nottingham and S04 get widely used in American styles too. The cleanest dry ale yeast I've used is probably M44.
Safale US05 is the 'Chico' strain, widely used in American style ales, and by Sierra Nevada – good for American pale ales, IPAs, stouts etc - and is available in liquid form as WLP001 or Wyeast 1056. It is cleaner than most English yeasts, meaning it contributes very little flavour. So it's good where you only want the hops and/or the grain to influence the flavour of the beer, especially the hops. It is also not as flocculent as S04, meaning it doesn't drop out of suspension as easily, which has the benefit of leaving more hop flavour in the finished beer, but the disadvantage of making it harder to pour a yeast free glass from a bottle. It makes a pretty good dry stout. Web comments: "I've been using US-05 a lot and love the clean flavour this yeast produces but i'm getting sick of the fluffy yeast sediment in the bottle and its low flocculating properties." " Recently I made a brew that I split into two, fermenting one half with Nottingham and the other with US05. Immediately after fermentation was complete, the US05 had more hop character but after 3 months in bottle it was impossible to tell them apart." "i very much prefer US05 as Nottingham does come across very v bland and a little tart." "I've tried notty a few times now and i still prefer US-05. I can put up with a bit of fluffy sediment if the beer tastes as good as it does." "I've used both US 05 & notts and I do find the reluctance of US 05 to floc a bit of a pain...I dont mind the 'tartness' of Notts and otherwise find it clean."
Specifications: High attenuation of around 80% - leaving a lower final gravity, and drier beer. Medium flocculation – it clears relatively slowly, and sits loose in the bottle.
Ferment at 15-22°C. Though this yeast seems to be pretty temperature tolerant, it seems fine up to 25C.
Crossmyloof Five: Looks and smells a lot like US-05. I doubt you'll spot much if any difference.
Bulldog B5 American West IPA: Possibly US-05. This yeast "is perfect for beers with hop profiles like IPA, American Pale Ale or even DIPA (Double IPA). Brings out the hoppiness". "Behaves like S05." Fermenting temperature: 16-21°C (61-70°F). Ideally 18°C (64°F). Pitching: Sprinkle on top of wort. Attenuation: 70-75% Flocculation: Medium
M44 US West Coast ale – MJ says: "Suitable for American style ales. This yeast produces an exceptionally clean flavor, ideal for when you want the hop character to really punch through." Gets mostly positive reviews, but not from everyone. I've used it a few times and like it, it has a softness, very clean/neutral, kolsch/German ale like possibly.
Internet comments: "I used the west coast ale yeast on a session pale ale, APA, IPA, and barleywine - all fermented at 65-67f. I've experienced upper 70s attenuation, with a very clean profile. Hops and bitterness are really emphasized but the malt still comes thru very nicely. I really like it and will use it again."
"Takes a while to get rolling (18-24h). Attenuation is medium-high (78%). Leaves clean taste that really let malt and hops come through. Take care while racking, lees don’t tend to stay behind. So yeah, takes a while to give signs of life, a bit less than 24h if you pitch warmer. But all around produces great beer, super clean flavour. Attenuates quite a lot. Always some yeast makes it to the bottle too. I used it with some tettnanger hops and it was good."
"M44 has always worked wonders for me, sometimes it dries out the beer even too much. I love how it brings out the hops and still let's the malt shine thru. Also flocculates nicely."
"Give it a higher pitch rate, otherwise it takes off slowly. if you do this, the beer will finish out nice and fast as well. Cleaner than US-05, drops clearer as well."
"On tasting the beer, not impressed. Whilst it was clean tasting with no yeast by products, the hop aroma was completely gone. It also attenuated a lot more than US-05 leaving the beer dry and very bitter."
High attenuation and high flocculation. Ferment at 18-23C. Attenuation 77-85%.
Lalbrew (Danstar) Bry-97 is Lallemand's American West Coast ale yeast. Genetic analysis places in a completely different set of 'mixed' strains however. Interesting. It is described as almost neutral, just slightly estery, and a few people seem to find a pineapple ester. I've seen a lot of complaints of a long lag time, 36-48 hours, which puts some brewers off it. Others say it's fine, it always ferments out, don't worry. I've seen suggestions to ferment at the top end of its range, and/or to up the pitching rate a bit. I had signs after 12 hours with my batch at 20C. Obvious C02 and krausen veil, and solid krausen at 24 hours.
Lallemand says: "BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers." Through expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew® BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine."
Flavour aroma scores: Neutral 4/5, Red Apple 1, Green Apple 1, Tropical 1, Acid 1
Internet comments: "I like BRY-97 a lot. It's like a little fruitier US-05, with more moderate attenuation in the low to mid 70s instead of close to 80%. I'll use it for any American ale where I'm afraid of over-attenuation. It does lag a long while, but don't worry, it's alive and will eventually take off on about day 2 after pitching." "That yeast does better if you pitch warm 70-75, or the slurry from it is better." "Just bottled my American brown ale which used BRY-97 and it came out great! " "As of this evening, about 30 hours after pitching, I'm still seeing no solid activity. Again, I'm not concerned, I've read it can take upwards of 36 hours to get going, then it rips." "BRY-97 doesn't really like it at those temps (17/18C) and will take a little longer to get going, as well as finish the job. If it's sluggish, I'd up the temp a bit. I've used it a fair bit, and it's a good yeast, just lags a bit, ferments clean and fast, and takes forever for the krausen and yeast to drop in the primary. I give it a decent week long crash, and then rack to the keg to cold condition and dry hop. Comes out clearer and cleaner than US05. It will mute your bitterness, so if you are using it in a beer that needs the bitterness to support/balance a malt backbone, be warned. When it does crash, it takes some of the hops with it."
"I like this yeast. I used it in a few dry stouts. Clears well, fermented slowly. It has more yeast character than 1056". "I just kicked the keg I used this yeast on. It was a decent beer, despite the lag. Still, I won't use it again-- too many other yeasts I like more." "I think BRY-97 is a fantastic yeast. Works particularly well for malty and roasty styles, but can also make a great clean IPA despite supposedly muting some hop character with the high flocculation." "I had previously used BRY97 on a brewers gold brew... and it was simply glorious." "I used this on a Golden Promise/ El Dorado SMaSH I did about a month ago. Delicious beer." "Say what you want, this yeast is different from US-05. I'm getting muted hops and a very delicious pineapple aroma. I wouldn't call this yeast neutral, at least not when fermenting at 21C ambient. Gentle is what it would call it."
Optimal Temperature 15-22C (59-72). Medium to High Attenuation and High Flocculation.
Crossmyloof HAZE: US Ale Yeast. "Suitable to brew ales with low esters, leaving a slight haze."
User Comments: "So beer has finished fermenting and is tasting awesome out of the fermenter! Can’t believe how hazy it is using only pale malts. Lots of hop aroma and taste akin to the NEIPA style. Hit my FG of 1.012. It’s miles superior to their standard yeasts. I’d say it wasn’t that close to US05 that I’ve used quite a few times. Less clean and flocculant obviously." "I've brewed a couple of hoppy beers using the HAZE yeast, when bottling the beer has been lovely and hazy but i'll admit that it does clear after a while which is a bit of a shame really. Both beers have been very tasty though and I do find that if I pour in the whole bottle, sediment and all the beer looks like a proper NEIPA style and tastes better than if I pour and leave the sediment in the bottle." "Haze was clean, and not hugely hazy, but different from the Five. Started promptly and fermented rapidly." "To be honest I’ve been a bit disappointed with the haze yeast so far. While being a hazy, low floc yeast, and attenuating to its target. It doesn’t really add anything. It’s kinda a bit bland and actually creates a thin beer." "I've used the haze yeast maybe 5 times now? Even with the simplest malt bill - 100% pale malts - the beer has been VERY hazy!"
Attenuation: 75% Temp: ideally 15-20°C (59-68°F)
Crossmyloof PIA: 'Kiwi Pale Ale Yeast', "Suitable to brew pale ales with a good hop profile". A new yeast that is getting pretty positive early reviews. By far the most popular in the CML Beirm range, I believe. I've seen it described as clean, but also as 'juicy'. Sounds a bit like Bry-97, similar attenuation, but I'm yet to use it and one of the comments below suggests it's possibly a kolsch. Comments: "I am a big fan of the Pia yeast. It produces a really nice pale ale." "The Pia yeast has also made a cracking job of my hoppy golden ale. Very neutral with hops shining through." "After brewing with Pia I am now pretty sure it is Lallemand Köln. Very reminiscent of a kolsch-steam beer and the stats seem to match."
Attenuation 73-75% Temp: ideally 15-22°C (59-72°F)
CML US Pale: "Suitable for American Style Pale Ales, American Double IPAs, American Style Imperial Stouts and more. A top- fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. Proving popular this one, doesn't strip hops, clean, a bit powdery in bottles. Dude from this forum likes it - "probably my go to dry yeast for pale hoppy styles now." Starts quickly - ferments out rapidly - drops bright - hop forward. I wasn't keen myself, prefer US05 or Nottingham for US pales, but it's a matter of personal taste. Lalbrew (Danstar) Nottingham is a very popular and versatile English ale yeast (also available as Gervin ale yeast, M42 and CML Midland). It has a pretty neutral flavour for an English yeast and works well across a wide range of British and American ale styles. It perhaps has a slight tartness. It is an alternative to US05 in hoppy beers, clears more readily and sticks in the bottle better, but some brewers prefer beers made with US05. Notty is very reliable, stress tolerant and attenuates well, for quite a dry finish. It packs down well and has been the work horse yeast of British home brewers for a long time. Because of it's low flavour some brewers use it in dark styles and/or stronger styles, porter, stout, RIS ESB, Barley wine. But it's also very popular for use in APAs and IPAs where hops take centre stage. If you don't mind low yeast flavour it also works well in styles like blond and golden ales, bitter and brown ale. At the lower end if its temperature range it can make kolsch and lager-like beers, but an increased amount of yeast is needed. Probably double.
RECOMMENDED TEMPERATURE RANGE: 17 - 22°C ATTENUATION: (73-82%) FLOCCULATION RATE: 80-82%
Crossmyloof Kentucky. "Common Ale Yeast. Suitable for a large range of ales ranging from Commons, Kölsch, Cream Ales and pale ales with a clean edge."
Attenuation: 74-77% Flocculation: High Fermentation:ideally 13-22°C (55-72°F) Max ABV 9% in 20 litres- Pitching Rate: 60g/100 litres
Lalbrew New England: See below!
ENGLISH DRY YEASTS
English yeasts tend to be quite complicated beasts. English beers often derive fruitiness from the yeast. We have never been able to grow hops as fruity as the USA hops, and our beers traditionally balance fruity yeast with rich malts and floral, herbal, earthy and spicy hops. English yeasts do vary from pretty neutral to very fruity, though. And dry English yeasts mostly lack the fruity esters that brewers are often looking for. Nottingham is a good example of neutral, it is used widely in American styles and even pseudo lagers, as well as English ales. At the fruitier end are Windsor and S-33, which both have low attenuation and flocculation and frustrate many home brewers. I've split the English yeasts into medium to high attenuation, and low to medium attenuation. High attenuation yeast eat more sugars, leaving a dry beer with a low FG. Low attenuation yeasts eat less, leaving a sweeter beer with a higher FG. It's only one aspect of yeast performance but it's a key one that does influence choice for particular beers to a certain extent. Some brewers avoid low attenuation altogether.
Medium to High Attenuation English Ale Yeasts
Most of these strains are relatively clean, low in esters and flavour, quite a few are Nottingham in different wrappers. The two that do more are M36 Liberty Bell and Lalbrew New England, these two do give you some fruitiness. Lalbrew NE is the Conan strain, nobody knows what M36 is yet. Nottingham, M42, Gervin, and CML Midland are all the same strain. Possibly Munton's Premium Gold too, but made in England. S-04 is different, related closest to WLP006 of the strains tested to date. Don't know about the CML or Bulldog yeasts.
Lalbrew New England: This is said by some interweb people to be the Conan/Vermont strain, which came from England, in dried form. I've no idea whether it really is, but I saw a Lallemand rep in a video say that a Conan/1318 kind of yeast is due to be launched by Lallemand in summer 2020. I understand it is less fruity than liquid Vermont style yeasts, but does carry some peachy esters. The packs have a very low cell count, you probably need two or three packs for a 5 gallon batch. Check out the Lallemand pitching rate calculator. Mind you, I saw Brew Dudes video in which they drank a 1060 NEIPA made with one pack and they were very happy with the outcome.
Lallemand says: "An ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew® New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales."
Flavour/Aroma scores: Tropical 3, Red Apple 2 Neutral 2
User Comments: "I've had it in the keg for about a week now and I think it tastes really good. It is fairly fruity in a really nice stone fruit, tropical, maybe red apple kind of way. No diacetyl or any other off flavors that I can detect. Definitely not as Englishy as 1318 and not quite as fruity, but the esters it has are really nice. I've never used Conan so I can't really compare it to that. Honestly I can't stop drinking it." "Fermented in the mid-60s, and was finished in about 12 days. I'd say it has more of the "fruit basket" character than chico, but is certainly nothing close to Conan or LAIII in terms of ester character." "5.5 gallons 1.062 1.012. Pitched 1 packet (not rehydrated) at 62f and fermented at 66f. Once signs of fermentation began i bumped to 67f and as it slowed I ramped to 70f over 2 days. Turned out great. Hazy, dry and nice fruity esters."
Medium to high attenuation and Medium flocculation. Optimal temperature is 15°C to 22°C. Pitching rate: 10g per 10 litres
M36 Liberty Bell - this used to be called Burton Union, which had some fans, and seems to be a unique dry yeast, unlike any other, and in a good way - an English yeast with good estery flavour and solid attenuation (mid 70s) and flocculation. Fruitier at higher temperatures. I've used it a few times with good results, probably my favourite dry yeast for estery English styles to date, and works in American styles where you want some yeast fruitiness. Given that this is a one off as a dry yeast, could it possibly be a blend? Otherwise, where are they getting it from?
MJ says: "A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps develop malt character."
User comments: "I've actually found the M36 to be a really useful strain for both malt forward beers and aromatic pale ales." "Apparent attenuation was 74% I think, it kinda really fused the flavours together. Nice, soft bitterness, aftertaste was mostly malty, esters were subtle, but still enough for British style. Even my mother liked it and she doesn't even drink beer." "Ferments cleanly, low esters, makes fine beer. A swiss-army-yeast." "Floc and compaction are good, it does give some esters but not strong even in a sessionable beer without dominating malt or hop flavours." Temperature 18-23C. Attenuation 74-78%.
Safale S04: is not derived from the Whitbread yeast strain, as thought, it's closest DNA match to date is WLP006 Bedford Ale. It ferments quickly and clears well, and leaves a good malt character and a little English ester fruitiness at higher temperatures. It's a bit of a love / hate yeast - many brewers love it, quite a few hate it, mainly because of a slight tartness they detect, I think, and it also gets described as 'bready'. It has gained in popularity as a good dry yeast option for NEIPAs, though, possibly the best dry option. Maybe it works better with American hops than with English hops, for some people at least? It's well worth trying because it's such an easy yeast to work with - it ferments quickly and clears quickly, leaving a nice clear beer with sediment that is hard to disturb in the bottle. And many brewers like it for those reasons. I see brewers of American styles using it too, and liking it.
Fermentis says: "English ale yeast selected for its fast fermentation character. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales - including highly hopped beers."
Web comments: " I always use S-04 as it's consistently excellent, attenuates well, flocculates well and, will forgive mistakes made by the brewer!" "I use S-04 for darker ales, or beers that aren't focussed on accentuating hops." "I can't stand S-04 tartness. Maybe I'm fermenting too cold? Never over 20c." "SO-4 is the work of the devil. If I want to drink insipid beer I will go and buy John Smiths or Carling." "If you like the character of S-04, it's a solid all around dry yeast." "One of the micros I know in Nottingham that have their own pub exclusively use S-04. They make very good beer. Pales, stouts and IPAs. All good." "if you don’t have access to fresh liquid strains, this classic British yeast can be a true saviour when fermenting a fruity and hazy hop bomb." "04 would be the go to dry yeast for this style (NEIPA) but it has to be kept below 64... real bready from 65-69 and tart yogurt above that." In a Brulosophy xbmt only 8 out of 22 tasters could tell apart NEIPAs made with 1318 and S-04. Medium attenuation of around 73-75%. Ferment at 15-20°C
Crossmyloof Four: Looks and smells a lot like S-04. I doubt you'll spot much if any difference
Bulldog B4 English Ale: Possibly S-04. "Perfect for Porters, Bitters, Mild and Brown Ales. A classic ale yeast for great English style beers."
Forum comment: "...bottles are nice and clear and the yeast seems to stick to the bottom well." "To me initial tastings are that it does gives a flavour profile very similar to Windsor yeast so far, need another week's conditioning to be sure of the final flavour". "Seems to be a yeast that well worth using. "Behaves like S04".
Fermenting temperature: 16-21°C (61-70°F). Ideally 18°C (64°F). Attenuation: 65 -- 70% Flocculation: High Pitching: Sprinkle on top of wort.
Lallemand says: "Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew® Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions." "Neutral to slightly fruity and estery flavor and aroma"
Flavour/Aroma scores: Neutral 5/5, Red apple 1, Green apple 1, Acid 1.
User Comments: I like it a lot, but I have the feeling that it mutes hop flavor and aroma a bit, compared to us05, for example." "Notty gives solid, consistent results every time, always 77-78% attenuation for me regardless of mash schedule. Very forgiving yeast. I've used it dozens of times. Works best from about 58-68 F (14-20 C)." "It's my go-to ale yeast, I rarely use anything else unless making belgian or german styles." "As a die-hard bottling neanderthal, I like the fact that Notty flocs well. That little slug of yeast stays tight on the bottom of the bottle." "Personally I think it's just a bit boring to use it on its own for British styles - yeast is a key part of their character. IMO it's best used as a co-ferment to allow more interesting yeast to drop cleanly and attenuate out. And I wouldn't just look at other British yeast, try blending it with a bit of the less characterful Belgian yeasts like T-58, or even bread yeast."
High Attenuation and Flocculation. Temp range: 10°C(50°F)* to 22°C (72°F) 20C Recommended *at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days.
M42 New World ale yeast - Nottingham repackaged, I believe. It weirdly has changed its name from British ale yeast M07, for marketing reasons presumably. High attenuation, fast worker and drops fast too.
MJ says: “Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.”
Internet comments: "It is my favourite yeast, works well for most beers." "Love it, my go to for ales, ipas etc" "Great yeast. I tend to use it in AIPA and XPA - great neutral yeast and powers through wort. Big krausen and gets it over with quickly." "Have used and found it a neutral yeast similar to US-05. Works fast, I like it." "New World Strong Ale was originally marketed as Northern English Brown and it's now my go to yeast in stouts, porters, English bitters and pale ales.... just about everything except for lagers, and even there I now tend to use the MJ lager range which is bloody good." "Produces a desirable array of fruity esters and phenols if fermented warm." "This yeast is awesome. So good. I have fermented with it and it flocculates and falls down faster than the trub (i had the white layer of yeast UNDER the green/brown trub, im not joking). Packs so good in the bottle if you can lager the beer for a week or so you can put crystal clear beer in your glass. The esters are really low. " Ferment at 16-22C. Attenuation 77-82%.
Muntons Gervin GV12 is Nottingham ale yeast. Allegedly. Behaves the same. See Nottingham above.
Crossmyloof Midland: Trent ale. Looks and smells a lot like Nottingham. I doubt you'll spot much if any difference.
Muntons Premium Gold yeast “is a true English Ale yeast. Temp range: Ideal fermentation temperature is 66° – 72°F to produce an alcohol tolerance of 10% ABV. This yeast produces relatively high ester formation (not in my experience) with a low residual sweetness but is also very robust, giving excellent results over a range of beers.” Some brewers say it's pretty neutral, others say it is fruity! Forum moderator Northern Brewster likes this yeast. "I like the gold premium as it gives a lovely English ale gentle fruit and forms a nice yeast cake at the bottom of the fermenter which isn’t easily disturbed when bottling or kegging. I wish they made bigger packs but the 6g ones are good for small batches and experimenting. I think it will become my go to dried yeast to be honest." Temp range 18-22C Flocculation is high with an attenuation of 75%
Crossmyloof BEòIR: Scottish & Irish Ale Yeast. Suitable for a large range of ales inc. cask conditioned ale. Seems geared towards malty styles. Some positive reviews appearing.
User Comments: "I made a porter using the Beoir yeast last month, I’ve made the same recipe using 04. The Beoir yeast made a difference in that the malt shone through a lot more. Very pleased with it." I'm loving Beoir. Has made and excellent stout at low temps. Attenuation seems to stay around 75%." "Beior is great. It works well in my house mild recipe; nice and malty." "I did Irish Red with Beoir, brilliant yeast. Worked really well!" "Beoir did very well in our Orkney Corncrake clone (blond ale) and it's so flocculant that the beer is seriously clear." Attenuation: 73-75% Temp: ideally 15-22°C (59-72°F) Max ABV 9%
Crossmyloof Real Ale: "Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth." Mixed reviews for this yeast, seems to produce malty beers with low esters. "I got a high attenuation (in the 80%'s) and it fermented really quickly. I found it to be REALLY malty." RECOMMENDED TEMPERATURE RANGE: 17 - 22°C ATTENUATION: (70-79%) FLOCCULATION RATE: 79%
Bulldog B1 Universal Ale: I don't know what this is. "Perfect for brewing beer styles where you want a hoppy or fruity flavour. Works with most beer styles, contributes a fruity flavour to the beer. A very robust and all-round ale yeast." Fermenting temperature: 18-23°C (64-73°F). Ideally 21°C (70°F). Attenuation: 70-75% Flocculation: Medium Pitching: Sprinkle on top of wort.
Mauribrew 514 ale yeast: This is a high temperature tolerant yeast, good for summer brewing, that has high attenuation and good flocculation. It is quite clean tasting but produces some fruity esters at temperatures above 22C ish. I made some good beers with it in the past. I've seen strong claims on Aussie sites that this is the same strain as the dried Cooper's ale strain that comes with their kits, as Mauri used to manufacture the yeast for Cooper's and held on to the strain.
Mauribrew Says: Thanks to its high temperature tolerance Mauribrew Ale can ferment from 15°C up to 32°C. Desirable flavour characters result with this strain through the 16-24°C temperature range. Beer structure may benefit from fermentations with this strain after acclimatising to lower temperatures for prolonged yeast contact at 12-15°C.
Temp 15-32C, ideally 16-24C Attenuates well, around 80%, and has mild fruity esters. It has been a bit loose in the bottle.
Cooper's Kit yeast:
Low to Medium Attenuation English Yeasts
Some English yeast strains won't consume the maltotriose that other yeasts will, and will therefore leave a high FG. This isn't what you always want, but it can be a good thing: in low ABV beers, and in styles that you want to retain a big malt character. And some of them give you a good estery flavour. If you want the esters of Windsor, or S-33, without their low attenuation and with better flocculation, try co-pitching them with Nottingham or S-04. 75:25 ratio. Or pitch a pack of Notty or S-04 after 48 hours. You can also use finings to clear the beer, a longstanding practice in British breweries. And you can be patient and wait for the yeast to complete its work, prior to fining it, Windsor can take a while to drop the last few gravity points, and it's not unique in that regard. Yeast in suspension can indicate that it is still working, slowly. Windsor and S-33 are very similar. London ESB, M15 and Munton's Active yeasts are all similar, lower flavour than Windsor and S-33. All 5 are closely related.
Lalbrew (Danstar) Windsor is an English ale strain for fruity, malty ales. It has low attenuation and flocculation. This means it leaves a high final gravity and doesn't clear well, you need to be patient. It has plenty of haters, especially those who score yeasts on attenuation and flocculation. But it is popular with brewers who use dried yeast who want an English style ale with a lot of maltiness and fruitiness in the beer. Many choose it for low ABV British ales for its flavour and low attenuation. Some pitch another yeast with it that is more attenuative and flocculant, like Nottingham or S-04. At the same time (75% Windsor is suggested) or maybe 48 hours after the Windsor. (probably 50/50)
Lallemand says: "Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts. Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result."
Flavour/Aroma scores: Neutral 3/5, Red Apple 2, Tropical 2.
User Comments: "I like Windsor, it gives a more fruity beer than Nottingham, but it does take longer to clear. I have never had a problem with clarity, my brews have cleared in time without the use of any finings, but patience may be required." "Windsor is one of those yeast that benefits from big pitching rates." "This seems to be a marmite yeast.... mostly hate! I bravely thought I would give it a go.Mashed at 65 with a loose mash. I brewed a 1033 wort, with just pale and chocolatel. The feed back seems to suggest that if there is partial/slow fermentables in the wort the yeast stays in suspension, the last gravity points maybe keeping the yeast in suspension. I added a week of 4C cooling to the back of a 2.5 week ferment. The beer was near crystal going in to the keg and the bottles. The final gravity was 1010 giving it good body for such a fermentable (and low gravity) wort. The taste was English as it comes, very pub cask, a light adnams yeasty flavour without the sulphur in its taste and mouthfeel. Really puts the clean dry yeasts to shame, and I would say a good way of brewing something with an English yeast character without going down the liquid yeast route. The yeast cake was runny like a mcdonalds milkshake, not as thick and solid as other dry yeasts." "marmite right enough, sends my blood boiling how such and evil organism can produce such crap beer." "Windsor is also a favourite of mine. It does take more managing than yeasts that are more predictable, but worth it in imo." "I think I like this yeast for it's low attenuation. After all, unlike commercial brewers, I am after flavours, not abv. Ideal for a pale mild beer or a weak bitter, where it needs to drink stronger." "I'm a fan, especially for milds." "Mash at 64 and consider adding sugar to your recipe. Also don't go for a high sg." "Windsor followed by Nottingham/Wilko/M42 48 hours later to flocc it is a classic option for British ales."
Ferment at 15-22C. Recommended 20C Medium attenuation and low flocculation, needs cool temperatures and maybe finings to clear.
Safbrew S-33: A Fermentis English ale yeast which they market as suitable for Belgian styles. It's one of those yeasts that some people love and some people are bemused by. Brewers with narrow expectations, perhaps. I have used it several times, and achieved final gravity between about 1012 and 1020. It attenuates around 70%, like Windsor, a close relative. Stress it, under pitch, and it can go sort of Belgian. I think there are better options for Belgian styles. It could be a good choice if you want a lower ABV beer that retains some malt flavour and body. Or aerate your wort well, and plan for a final gravity between 1015 and 1020. It's cheap too - about £1.80 a packet. If you don't want it to go too fruity, pitch plenty.
Fermentis says: "Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English ales (exc. Imperial Stouts). Is ideal also for New England IPA's. Yeast with a medium sedimentation: forms no clumps but a powdery haze when re-suspended in the beer."
User Comments: "I have used it twice last year on some IPAs, and they come out good. Actually, the yeast was not much of an attenuator, but the final beers were good and drinkable, with lots of hop aroma. They never felt overly sweet or under-attenuated." "I have used S-33 in English beers. It’s a low attenuator typical of English styles because of the low use of maltotriose. I would not say the finished beer is sweet, but rather a full mouth feel. I also thought it was fairly neutral." "Good middle of the road yeast with decent temp tolerance and mild esters." "My experiences with this yeast have been good, but I think my attenuation has ranged from about 65 to 70 percent - it is generally low-attenuating."I brewed what I thought would be a pale ale using S-33 back in October, at about 70 degrees. I ended up with something much more Belgian in character than I think I'd prefer, although it's eminently drinkable." "If you want a Beligainy (sic)(not sick) tasting beer, then under pitch the 33." "My experience with S-33 has been with a Belgian Dubble. I make it often and like it a lot. My FG stays pretty high, 017 but it is done fermenting at that point. I use a primary for a week, secondary for two weeks and then a 90 day condition. I ferment between 65 and 68." "I recently made a belgian specialty using the s-33 yeast. I used a huge amount of pale malt, honey malt, aromatic and brewed with orange peel and coriander. It was a 9.2 ABV beer that tasted wonderful and became crystal clear in the keg. It also had that hint of banana and clove that traditional belgian strains often have. It's a great product in my experience." "S-33 and S-23 made the worst two beers that I´ve ever made." " I think the naysayers are probably under-pitching if they have problems. Just because a yeast mftr says its good for high gravity doesn't mean you can under pitch (unless that's your plan). I did a the 1.075 beer with two packs and it cranked down to 1.010. It tastes good."
Attenuation 68-72%, powdery flocculation, Ferment at 15-20°C ideally.
LalBrew (Danstar) London ESB. This was endorsed by the Fullers head brewer when it was launched in 2016, but it's not the Fullers strain and it lacks the Fuller's flavour. It's still popular with some brewers though. It doesn't ferment maltotriose, and so leaves a high ish FG. It gets mixed reviews on forums, mainly due to high FGs I think, but some brewers like it, despite low attenuation they like the beers it produces. Genetically similar to Danstar Windsor and most similar to M15.
Lallemand says: "A true English ale strain selected for reliable fermentation performance and moderate ester production. LalBrew® London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild."
Flavour/Aroma scores: Neutral 4/5, Red aplle 1, Green Apple 1, Tropical 1.
User comments: "Currently brewing through a bunch of English styles - this is really leaving subtle esters supporting the hops and a fantastic body." "I use it often. It's a beast and ferments very quickly. I just mash low (149-150 F) and hit the gravities I'm targeting. Makes a nice English ale (brown, ESB, etc" 'We've found that, although the packet states the attenuation rate is 65-75%, every time the beer hits 1020, it stops working. Also, the flocculation is truly terrible." "FYI, the Danstar London ESB yeast is not the Fuller's yeast. The quote from John Keeling in its marketing made me wonder so I asked them and they confirmed it is not the Fuller's strain... "The London ESB is not the Fuller’s yeast but it’s very similar in performance. It was selected from our Lallemand yeast library." "While I'll agree that Notty is great, I just made a London Brown with the Danstar-Lallemand London ESB yeast that won me a gold." "M15 = Lallemand London ESB, which curiously is a bottom-fermenting ale strain. So, you're not likely to see any activity on top. And, it ferments to completion in 36 hours." (that's from a poster on HBT). Lallemand suggest adjusting mash temperature to improve attenuation. A longer mash might help too.
Temp range 18-22C. Medium attenuation (65-75%) and low flocculation.
M15 Empire ale yeast - Similar to London ESB
MJ says: “Suitable for a variety of hearty British ales, promoting exceptional body and flavour. Ferments with full, rich dark fruit flavours. Suitable for dark mild ale, English brown ale, Scottish heavy ale and more.” Medium attenuation and medium flocculation. Has some fans this one, people who like rich, malty, fruity ales. Suits brown and dark ales, it seems. I've seen it described as very similar to Windsor yeast, some brewers think it is Windsor, but it seems to be more like London ESB, which is also genetically similar. Some brewers seem to report lower attenuation than specified, with FGs around 1020. One chap who likes it reckons it stalls for a while and then starts again, so don't rush it.
Web comment: "Mangrove Jack's just repackage yeast from Lallemand, Fermentis, and Mauri. M15 = Lallemand London ESB, which curiously is a bottom-fermenting ale strain. So, you're not likely to see any activity on top. And, it ferments to completion in 36 hours. So if you blink you'll miss it too. Windsor is almost identical. Genetically they are extremely close like sisters." (Genetically similar yeasts can still provide different results. Windsor is more fruity than Lalbrew ESB). "Some esters but not much (cherry, plum). Pitch warm for esters (27-30ºC). Starts hard, then can stop mid ferment and finish leftover sugars after a while. Check your hydrometer. Compaction is not terrible but always some yeast makes it to the glass. Also the ester thing is relative. I have used this yeast 5 times now in brown to dark beers, and the malt was always dominating, but the esters were clearly perceivable, in a very positive way. Makes good stouts and browns with a decent attenuation. Also I usually pitch quite warm for the esters that I like. This results in an uneven fermentation every time. First it ferments REALLY fast around 55-60% of the sugars (may happen in even less than 24h). Then stops for a few days (4-8) and then picks up again and finishes. So don't rack early, and check your hydro after a couple weeks. Overall one of my favs cause I love dark beers."
Ferment at 18-22C. Attenuation 65-75%.
Muntons Active Brewing yeast “is a dried brewer’s yeast that produces a powdery flocculation with an apparent attenuation of 70%. Ideal fermentation temperature is between 64° – 70°F. It provides low but noticeable esters but with relatively high residual sugar giving good body and mouth feel.” Moderate English ale esters, finishes drier than Windsor, but not as dry as Nottingham or S-04. Some people prefer it to the Premium Gold yeast. It costs around £1 for a 6g sachet. You want two sachets for a 5 gallon brew. I made some nice beers with this yeast in the past, when choices were fewer, it was better than I expected. Good for lower gravity beers where you want a higher FG, I think. Genetically similar to Windsor and London ESB yeasts, but much more like the latter. Low attenuation, light ester, suited to low ABV ales, easy to work with. 18-21C.