Good yeast for pineapple flavor/aroma.

[BarbarianBrewer]

I brew a pineapple SMaSH (Maris Otter & El Dorado). Sometimes it's a SMaTH if I add in BRU-1 hops. I usually brew it with Omega OYL-091 Hornindal Kveik. But this time I thought I'd try something else. No particular reason, other than the homebrew tweak itch. I really like Hornindal but, just wanted to try something else. Any recommendations for a yeast that accentuates pineapple/citus?

 

[The Brew Mentor]

A clean California ale yeast will get out of the way and let the hops shine.

 

[dmtaylor]

Possibly Cooper's yeast, which might not be easy to find anymore. I only used it one time in my life but it produced pineapple and cigar flavors, if I recall correctly. It was a looooooong time ago.

 

[Brew Cat]

Possibly Cooper's yeast, which might not be easy to find anymore. I only used it one time in my life but it produced pineapple and cigar flavors, if I recall correctly. It was a looooooong time ago.

Pineapple and cigars?
Sounds charming

 

[HighVoltageMan!]

Pineapple and cigars?
Sounds charming

Add some farts and I'm sold on it.

 

[dmtaylor]

Add some farts and I'm sold on it.

It had that too if memory serves. But farts always fade with time. I mean, I'm serious.... sulfur ages out in 2-4 weeks, always.

 

[Bigbre04]

i get some fruity notes from a warm kolsch fermentation. Voss goes really nicely in an IPA. BUT it will get hazy and stay hazy. If you use voss, dry hop it on the second day and it will be done VERY quickly.

I expect 7 days grain to glass on my hazy ipas. Generally it doesnt matter the ABV since its basically done fermenation on day 4 but i like to let them rest on the hops for a few more days. i always brew my ipas on Tuesday and Crash them on Monday. Carb/Pack on Tuesday. like clockwork.

 

[BarbarianBrewer]

A clean California ale yeast will get out of the way and let the hops shine.

Thanks for that thought. I was focused on a pineapple/citrus forward yeast and hadn't considered going the other way of choosing a neutral yeast.

 

[Brew Cat]

i get some fruity notes from a warm kolsch fermentation. Voss goes really nicely in an IPA. BUT it will get hazy and stay hazy. If you use voss, dry hop it on the second day and it will be done VERY quickly.

I expect 7 days grain to glass on my hazy ipas. Generally it doesnt matter the ABV since its basically done fermenation on day 4 but i like to let them rest on the hops for a few more days. i always brew my ipas on Tuesday and Crash them on Monday. Carb/Pack on Tuesday. like clockwork.

Yeah @Bigbre04 I'm thinking to start using the German Ale yeast in my pale ales
Like I've mentioned I do German ale yeast on the warm side and open ferment, then drop the temp with the krausen. I'll get some fruitiness. You're saying leave it on the warm side ? I go around 70 for a couple then finish it in the lower 60s . It gets very clear

 

[Brew Cat]

i get some fruity notes from a warm kolsch fermentation. Voss goes really nicely in an IPA. BUT it will get hazy and stay hazy. If you use voss, dry hop it on the second day and it will be done VERY quickly.

I expect 7 days grain to glass on my hazy ipas. Generally it doesnt matter the ABV since its basically done fermenation on day 4 but i like to let them rest on the hops for a few more days. i always brew my ipas on Tuesday and Crash them on Monday. Carb/Pack on Tuesday. like clockwork.

Yeah @Bigbre04 I'm thinking to start using the German Ale yeast in my pale ales
Like I've mentioned I do German ale yeast on the warm side and open ferment, then drop the temp with the krausen. I'll get some fruitiness. You're saying leave it on the warm side ? I go around 70 for a couple then finish it in the lower 60s . It gets very clear

 

[Sandy Feet]

Thanks for that thought. I was focused on a pineapple/citrus forward yeast and hadn't considered going the other way of choosing a neutral yeast.

Don't some of the NZ hops get the pineapple?
You could also try a hazy yeast like a WLP067, ferment it around 70, and try some late addition fruity hops.
If clean like some of the suggestions above, 34/70 as an IPL sounds tasty too.

 

[Bigbre04]

Yeah @Bigbre04 I'm thinking to start using the German Ale yeast in my pale ales
Like I've mentioned I do German ale yeast on the warm side and open ferment, then drop the temp with the krausen. I'll get some fruitiness. You're saying leave it on the warm side ? I go around 70 for a couple then finish it in the lower 60s . It gets very clear

I find that the Apex Kolsch yeast its a little fruity at 68-70f but I have not tried it down low(58-62). I think that i read on Apex's site that at those temps it is very clean and should very accurately mimic a lager.

I have never used a German ale yeast besides kolsch.

I have beef with Apex's mexican lager yeast. I will probably not buy it again as it has been a pain. For a "mexican lager" i will likely use thier Augustinian Lager yeast as it is very consistent and clean when spunded.