Jeff H said:
I'm about ready to start 2 BrewHouse kits. A Honey Blond Ale and an IPA. Been over at the BrewHouse and RJS sites and there seems to be compeling reasons to go with liquid yeasts. I've never made beer and these will be the only beer kits I will do this year. For these reasons I would like to get the best out of these kits. Should I make them as packaged or go for the liquid yeast? If go for the liquid yeast, then which types for these kits? Majority opinion will rule so vote early and vote often (Illinois political rules),
. Thanks!~ Jeff
P.S. - Honey Ale will be first, immediately followed by the IPA. Should I leave the yeast bits (trub?)in the primary and start the IPA with it?
I opened up one of my brewing bibles, Brewing Classic Styles which is a must have book if you brew beer. Here is what Jamil recommends:
Blonde Ale:
White Labs WLP001 California Ale Yeast
Wyeast 1056 American Ale
Fermentis Safale US-05
For the IPA it all depends on if it is an English IPA or an American IPA. American IPA's are much "hoppier" and I imagine these kits are going to represent an English IPA. Referring to my bible it suggests:
English IPA:
White Labs WLP013 London Ale
Wyeast 1028 London Ale
Danstar Nottingham (I would use Fermentis Safale S-04)
American IPA:
White Labs WLP001 American Ale
Wyeast 1056 American Ale
Fermentis Safale US-05
Note that you could use the yeast strain from either IPA list for your brew. It sounds like you are new to beer brewing and not experienced to making starters. If you go the liquid yeast route and don't want to make a starter buy either 2 vials of the White Labs, two packets of the Wyeast Propagator packets and pitch directlyor you can buy one Wyeast Activator packet that will make it's own starter. If you use a dry yeast get 2 packets of the Safale yeasts.
Lets talk dry yeast real quick. I have not been brewing beer too long and have always used White Labs vials with great success. I don't have a local homebrew shop so I decided to try some of the Fermentis Safale yeasts recommended in the book I referred to as well as recommendations from many on the beer forums. I have to say that thus far, every beer I have made from the Fermentis yeasts have been perfect. The Safale US-05 is a perfect replacement for the liquid American Ale yeasts. It is the same strain freeze dried.I brewed a 10 gallon IPA batch and split in half. One batch used White Labs WLP001 and other Safale US-05. Both great! I brewed a couple lagers with the Safale S-23, came out great.
I am not advocating use of dry yeast but just throwing out there that there are some good dry yeast alternatives if you do not have a local home brew shop to buy fresh liquid yeasts. With summer coming upon us it will be tough to get the yeasts from a vendor to you still cold ordering from the Internet. If you do order it, make sure you pay extra for the "cooling" options most vendors offer. Also, you might order from a closer vendor.
I personally won't order online in the summer as the one time I did, even with the cold packs my yeast showed up warm. I personally drive 250 miles one way to Houston when I want to buy liquid yeasts. This is one reason I decided to experiment with the Fermentis yeasts. So far so good and if any recipe calls for an American Ale yeast, English Ale yeast, or a German Lager yeast, I am going to use the Fermentis from now on. Something for those out there to consider. The yeasts that come with the BrewHouse kits are not the best quality yeast strains.
Now, in regards to pitching on a yeast cake. All I can say is you can and many do it but it isn't really recommended. While everyone thinks it is cool to get the almost instant fermentation to start this is actually a bit detrimental to your beer as it places a tremendous strain on the yeast and they can basically burn themselves out too quick causing a poor attenuation of the yeast. You really should harvest the yeast and make a new starter and add to sterile wort in a sanitized carboy. Like I said though, many do it and I have seen many that get 7-10 batches off one yeast cake. We did it one time and I didn't care for the flavor profile I got from the re-pitch over a fresh pitch.
So whats all this long winded blabber boil down to? If I were you and I had a local HBS I would trot down and get some liquid yeast. Have them teach you how to do a starter or buy 2 vials or packets unless they have Wyeast Activator packs. I would go with the American Ale yeast for both kits as I prefer its flavor profile, attenuation and flocculation. It fits each beer perfectly. If you don't have a LHBS to shop and order from the Internet I would get 4 packets of the Fermentis Safale US-05 or order a couple packets of the Wyeast 1056 American Ale Activator packs and make sure to use every option available to keep the yeast cool during shipping.
If it were me I would personally just use the Fermentis Dry if I had to order online unless I splurged for overnight shipping for the liquid. Remember, it gets very hot inside those trucks and you don't know how long for sure it will sit in the heat. You don't know the viability of the yeast when shipped. If it were very fresh, it will probably make it OK. If it were a bit on the aged side and then shipped, it will be really stressed and kill a lot of cells. I have became a huge fan and supporter of the Fermentis brand of dry yeasts. Many breweries now use it and so do I!
Good luck on those brews. I am going to brew an all grainAmerican IPA tomorrow. I have a vial of White Labs American Ale yeast I need to use up as it is getting old.