20 Best Yeast For Neipa (2022 Updated)

This is my favorite go-to yeast. Always performs 👍 But my review pertains more to NB’s Customer Service. I cannot say enough good things about these folks! Through no fault of NB, my order containing the yeast was delayed by 3 days by UPS.

When it was delivered the box looked like it was used as a ball in a soccer game & the temperature of the yeast itself was 94 degrees F! Contacted NB to express my concern about the viability of the yeast.

They said it might be ok and to try it. After 36 hours of activating the yeast pouches none of the pouches had expanded at all confirming my thought that the yeast was in fact dead. Contacted NB again and they said they would replace it.

Not wanting to repeat the last scenario, I wanted to pay for 2nd day Air. NB replaced the yeast AND also paid for the 2nd day Air!! These people are great!!!.

My expectations for a liquid yeast were low at first but after careful research and properly preparing a yeast starter, it exceeded my expectations. The Wyeast arrived cool and non activated from Northern brewery.

Put the yeast in a starter cause the og of the wort will be 1. 070 and then pitch the yeast. It brought the final gravity lower then what then what I was expecting, which means a stronger beer! Happy with the product, the taste and would use it again.

Outstanding kit. I ordered the all grain kit and everything was shipped promptly with the liquid yeast in an insulated envelope with cooling pack. I brewed the beer using their instructions and it came out beautifully.

I have always had great luck with Northern Brewer’s kits.

Got this yeast because it seems to be the yeast everyone is talking about. Used it on a traditional IPA recipe and was disappointed. Fermented quick and hot (85F), as advertised, but threw of pithy esters and a chalky mouth feel.

Still needs a good while to condition, so any time saved in fermentation has been eaten up in the extra cold crash/conditioning stage – after which it tastes. Fine. Probably best used for hazies (with a chloride heavy water profile) or in farmhouse ales.

Don’t expect this to replace your more traditional yeast variants in your tried and true recipes. It has its place, but it will take you a while to figure out where that place is for you.

This yeast is a beast! Fermented a NEIPA at ~80F. No off flavors whatsoever. Hints of candied oranges, sweet bread, and soft citrus. Fermentation complete in 6 days, I was drinking it after 10 days! This yeast isnt super flocculant though, so not as much haze is produced as a result of biotransformation.

Super fast, easy to have beer in less than 2 weeks, even with dry hopping and bottling. Clean citrus flavors. Does not clear well, even using Whirlfloc and cold crashing. Did not try gelatin. Looks slightly hazy, but the taste is great.

I top-harvested some, so I will see how many times I can re-pitch.

I brewed an English IPA and used Nottingham’s as the yeast. I did not make a slurry. I simply poured the yeast on top of the wort and aerated it for a good five minutes. Fermentation kicked off within 24 hours and had good activity for several days.

The beer is bottle conditioning.

Used two (2) packages of US-05 in a 10 gallon (38L) batch that was left in uncontrolled temperatures (outdoors) in October 2020 (Long Island NY). Bottled 14 days later. Fermented clean, clear and dry.

I’m very happy to still have 12L left!.

First time using Red Star DADY Distillers using Birdwatcher Sugar Wash Recipe. I added my yeast, I am amazed how vigorously this yeast has taken of in just 3 hours. I expect a minimum of 8 – 12 hours for the yeast to begin its work.

I bought a pound and used it in a Hi Alcohol Beer worst (wash). I expected volatility. I got none just a nice calm yeast like any normal beer yeast. It DID work longer and produced higher Alcohol content.

The Taste is nice, again no different than standard beer yeast. Based on ONE test I was not overly impressed but to be fair did NOT produce any off tastes. If you are looking for a yeast to replace distillation this is not it.

But a nice yeast well worth having.

This is a fast acting robustly fermenting yeast. I may never go back to the fancy English and German yeasts after seeing how this stufff works. It has a rathr neutral flavor in my opinion, it does not seem to affect the taste of the beer very much – as some yeasts are intended to do.

Used this yeast for a scotch ale. It fermented the wort very fast at 70 degrees F the 1st 24 hrs then slowed by half every day for 5 days till complete. Overall after tasting the young beer it seemed to strip away allot of the malty flavor leaving the beer with a light malt, some what fruity flavor with a slight tang in the finish.

After 48 hr 36 degree F cold crash the beer still remained hazy.

Yeast is always too expensive so I started making starters. Here’s what I do, after mashing I collect (in a 1000 mL earlymer flask) about 400 mL of wort (prior to boiling) dilute to 600 mL and microwave until it boils.

I cover with a paper towel and rubber band. I let it boil for about one minute, cool to room temperature and then add 2 grams of dry yeast. I then add a magnetic sir bar and with a stir plate stir for about 4 hours.

During that 4 hours I’m boiling wort, cooling wort, adjust the gravity, whirlpool, let settle for about 2 hours, rack off sediment into new bucket and then add my yeast starter which is already bubbling.

By morning my fermentation is on its way and I only used 2 grams out of the 11. I will get an easy 5 fermentations out of this 11 gram packet. Prost !.

I tried this yeast in half of a 10 gallon batch of honey wheat ale. I pitched US05 into the other half. I fermented them both at 68 deg F. _x000D__x000D_The beer with the Danstar Munich was excellent.

It had a very subtle and pleasant clove note, sufficient that it can be presented as a German wheat beer. This beer has been enjoyed by everybody who has tried it. Much better than the US05 batch. _x000D__x000D_This was going to be a standard part of my yeast line-up, one of my stock “go to” yeasts that I keep on hand all the time.

_x000D__x000D_However, this yeast has more than doubled in price since I bought it just a few months ago! That quite frankly pisses me off and I’m inclined not to buy it any more. That’s just gouging and I don’t intend to be gouged.

_x000D__x000D_If it goes back down in price to a more reasonable dry yeast level then I’ll be back for more. _x000D__x000D__x000D_***Editor’s note: Unfortunately our cost for this yeast recently doubled, and consequently we also had to double our price in order not to lose money from selling it.

***_x000D__x000D__x000D__x000D_.

I have been home brewing for about 10 years. Not great but I am very familiar with process and necessities. Tried this yeast and it never developed. Followed everything as directed and made sure package “puffed” up but once added, it never took off.

I am sure this is an exception but I will not give them a try again. Stick with the tried and true.

Found it easy to use , as a starting brewer , my first five gallon batch only my 3rd ever , the product turned out Great ( I used for a Irish Stout for gifts ) the flavor was intense, and people wanted more than I gave them , I had to say I had no more ! I found it more effective than dry yeast & it worked more efficient, with the COVID-19 Lock down in my state I better order some more ingredients to keep busy !.

I have made several pale ales and dark ales and a Norwegian style farmhouse ale with juniper infusion with this yeast (kveik), and it is pretty amazing overall. I have harvested the slurry after primary and re-pitched into the next batch without any issues.

Omega’s Hot Head isn’t fussy about the temperature as long as it’s between 65-ish and 100-ish Fahrenheit. I can’t tell the difference between the batches I have fermented cooler and the one I put a space heater next to and fermented at 100 degrees.

Same subtle, fruity flavor from the yeast. You can pitch at 100 degrees F and let the temperature fall naturally as it ferments–cuts down on wort-chill time and minimizes chances for infection. Like I say, amazing stuff, magic almost.

analysisI was intrigued about the claim of fermenting at 80*F+ temperatures. I used it in a wheat session recipe and temps were as hi as 88*F. Flavor and aromas were fine, but a splitting headache followed! Every time I had a beer, “Pop Skull”! I went over my brewer’s journal, from water chemistry, to the rests, grain bill, sanitizers, cleansers, everything.

What or who is the culprit. I have access to a couple of NMRs for analysis and I could kick myself not submitting a sample. All indications point to a case of fusil alcohols & or oils, like what I would get with a bit of head and a dose of tails in a cereal distillate.

But that’s the kicker. I did not “taste” such. For what it’s worth, I’ll see what others have to say and go from there. I am tempted to make a 1 gal. , batch and run it through an NMR and se what I get.

Great for when the temperature starts to spike and I’m too lazy to get out the swamp cooler. I’ve fermented at 85 degrees and juicy, fruit forward IPA that ferments FAST. Regularly reach FG in three days, drinkable carbonation in bottles in about the same.

While I wouldn’t recommend that quick of a turnaround due to other factors this yeast can get it done with no temperature control if you’re so inclined.

Ordered two cans of this. The first didn’t show any activity in 1. 045 wort after 48 hours and eventually I pitched some dry yeast in order to compensate. The second can popped loudly upon opening. No biggie, I thought, must’ve been rustled during transit or something; however, I noticed a lot of CO2 activity in the can and a vinegar-like smell.

I had a slight taste of the yeast and it was quite sour – dumped it down the drain. Two stars because I am having good results with their Rustic strain.

The yeast was a perfect compliment to our brew. We are looking forward to enjoying a nice solid ABV with a good tasty outcome. Order from you again , again

I pitched 3763 a couple of months ago, held temperature at 68F and waited … after 4 weeks of nothing, the yeast has slowly awaken and I now see a steady stream of bubbles in my S bubbler: between 1 and 2 per minute for the past few weeks.

Will report on future progress as I sample for gravity and pH in the months to come.

Used this in two sour brews now, after both were in primary for 3 months with fruit transferred to secondary and aged for another 3 months. Bottled a gallon of each and they have a great sour flavor even with some extra sugar and wine yeast to carbonate.

Waiting for a year to bottle the last 3 gallons of each. I’m planning to use this for all my sour brews. Planned ABV was 7% but ABV rose to 8% for each brew with an attenuation of 85% and 87% for the brews so I bit dry.

Do not to do a starter or else you will negatively affect the blend of cultures. Use 2 packs for higher ABV requirements.

Ordered this yeast for a beer that will be aged for 6 months. I was home when it arrived and placed in immediately in the fridge. Approx 1 month later (still well within the dates) we warmed it up and smacked it.

Approx 4 hours later the pouch had no noticeable change in size. The package stated we could just pitch it without letting it swell so we just put it in. It didn’t really seem to do anything so I guess we will find out if it worked in 7 months or so.

Ordered 2 packets for giggles and to get the free shipping minimum. Never used hornindal before. Used it for a dry hopped mead (hydromel). Very happy with the results. Clean fermentation with zero off flavors.

Really let the hops shine. Was packed well and arrived with minimal bloat to the package.

I sat on this for about a month. Kept in frig. Bumped up to a 55 gal. 0. 208. 198 liters I guess, Awesome ferment container. Ran 4 consecutive 10 gal. 37. 854 liters I guess. corn mash runs. Took me 2 days.

I added the first pack of yeast after the first batch at just under 90 degrees F. 32. 222 degrees C. The 2nd batch was ready and added about 4 hours later at roughly the same temp. The next morning while making the next 2 batches I took out the 2nd pack of yeast to use, thinking I still was short on yeast.

The bubbler on the tank was nearly pushing the water out of the column. I put the 2nd pack back in the frig, added the next 2 batches and it still is bubbling away. Only 2 days in. Very impressed.

My first foray with kveik. Fermented very hot (30C/86F) and fast, and the result was excellent for a farmhouse-style juniper-infused beer. Better yet, I was able to harvest a a large amount of yeast with results just as good which I will now use for the third time.