Dry Ale Yeasts
- Coopers Ale Yeast
- Good to very good reputation. The Coopers is quite fruity fermented at 65F.
It's not phenolic at all and all the flavor is a very clean fruitiness.
- Glenbrew Special Ale Yeast
- Specially designed for use in "all malt" beers. Contains a special enzyme to
obtain extremely low terminal gravities.
- Doric Ale Yeast
- Ok to very good reputation.
- Edme Ale Yeast
- Starts quick. Produces some fruity esters. Attenuative. Good reputation
- Lallemand Nottingham Yeast<,/dt>
- This yeast is remarkable for its high degree of flocculation. It settles out
very quickly and firmly. Very good reputation. Quick fermentation at 62F. It's
very clean and only very slightly fruity in the keg, but tastes/smells nutty in
the bottled version. Nottingham appears to be relatively attenuative (more so
than the Coopers).
- Lallemand Windsor Yeast
- Produces a beer which is clean and well balanced. This yeast produces an ale
which is estery to both palate and nose with a slight fresh yeast flavor. Very
good reputation. Not as quick as the Nottingham. Definite banana smell at
- Munton-Fison Ale Yeast
- Starts quick. Produces some fruity esters. Attenuative. Fair to good
reputation. It is reported that a phenolic taste is no longer a problem due to
some strain changes.
- Red Star Ale Yeast
- This brand had a very bad reputation in the past, and for a while production
was suspended. A different strain (AHY 43391) was selected by the company and is
now being sold as Red Star Ale Yeast. The new strain is much improved! Reports
from Dr. Fix, a brewer's yeast consultant, suggest that this is an excellent
general purpose ale yeast with a clean taste. Apparent attenuation 76-78%.
- Whitbread Ale Yeast
- Fast starter. Distribution switched to Crosby and Baker with a change in the
yeast. Very good reputation despite past quality problems.