Beer Forum

I'm just thinking ahead here. Planning to re-brew Tasty's JBA in the near future. Did it last Fall and used American ale 1056 (built up a starter)

I can't find my FG info from that brew, but I don't recall it being other than what was anticipated. I've found in general that with 1056 or S05 dry that I tend to finish a little lower than the recipe indicates. I've tried to offset that by mashing a couple degrees higher than the recipes call for.

My 1st JBA result was delicious and very well-received. However, it was lacking in body... at least compared to what I had in mind for a brown ale. a couple months ago, I had a homebrewed brown (not same recipe, brewer, etc, so apples and oranges, I know) from the owner of my lhbs. His had a lot more body to it. He said he used an ESB yeast and attributed the yeast to the body.

Made me wonder, if for my next JBA attempt, I should consider using a different yeast. Not looking for British esters, but more mouthfeel and body. Would American Ale II or V be worth trying? Have yet to use either of those. From the descriptions I'm getting the feeling I might get a bit more body and even a slight nuttiness.

Thoughts on those yeasts (or others) for the JBA?

Did you do all grain? If so mash temp could be your culprit.

snowcapt wrote:Did you do all grain? If so mash temp could be your culprit.

"I've tried to offset that by mashing a couple degrees higher than the recipes call for. "

Yes, all grain. rectangular cooler with a stainless braid. I've picked up new thermometers in the past year, thinking the one I was using might be off, but they all seem to read the same. So I started mashing 2-3 degrees higher than the recipe calls for. It seemed to help a bit. But then, the last couple of brews, which came out delicious, I used dry S-05 yeast. Does that tend to finish even dryer than the liquid 1056? I know they are supposed to be basically the same yeast strain, but I've read that the S05 may attenuate even more than the liquid version.

Maybe I should just try the same recipe and yeast as the first attempt, but try the higher mash temp. If THAT doesn't do the trick, then I start messing with the yeast perhaps.

jimlin wrote:Thoughts on those yeasts (or others) for the JBA?

007, the dry Whitbread strain, ferments pretty cleanly if you keep it cool. I believe this is what Stone uses. I use this whenever I brew my American Mild.

Another option I would consider, but don't have any personal experience with (yet), is the Ringwood strain, similar to what's used by DFH and Deschutes, reportedly.

+1 on 007 it wont attenuate quite as much as 001 but it can be just as clean if you stay in the 64-66 range. It will seem maltier than 001 even if they attenuate the same. The downside is the hop character doesnt pop as much, but thats easy to counter with an extra dry hop.

Bond, James Bond.
007 is a Great yeast.

when i used 1187 ringwood in the past, it was very close to 1056's performance on my cream ales...

OT: i still have a 2 year old slant of 1187 in the fridge.. he he.

I've found that WLP001 and WLP090 (San Diego) also attenuate too much...had a lot of single digit FG including a 1.005 Am. Pale Ale and a 1.006 IIPA. Even mashing at 155 didn't do a whole lot to help. My last IPA used 002 and it got me to 1.014. I'm thinking 007 might be a good compromise.