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Shanty Brewery

Simply Brew

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Welcome

Shanty Brewery is a shout out to my hometown where the community center sign proudly proclaimed "Home of the Shanty Beans". Obscure, right?

My brewing philosophy is to simply brew. My recipes aren't elaborate, and my equipment is just a mash tun cooler, a pot, a burner, and a couple plastic bucket fermentors. While I prefer a simplistic approach to brewing, I do put a lot of effort into yeast. I maintain my own yeast bank, and am always looking for new strains. My hope is that you find some practical, valuable information on this site on yeast and brewing.

There is not a lot of information out there about brewing with S. eubayanus, so I decided to review the literature and write up what is currently known. For those who don't want to read through all the technical details, here's a summary:

Lager yeasts are hybrids between two species - Saccharomyces cerivisiae (ale yeast) and Saccharomyces eubayanus (found on trees in Patagonia, Wisconson, and China, so far). There is not a lot of information on fermenting with S. eubayanus, but what is known shows that it is very similar to some lager stains. The full potential of using S. eubayanus in brewing is yet to be discovered.

Here's what I've done with it so far.

My Yeast Bank

Ale

American
WY1056 California Ale (Sierra Nevada)
WY1272 American Ale II (Anchor Liberty)
WY1764 Rogue Pacman Ale Yeast (Rogue)
WLP008 East Coast Ale Yeast (Sam Adams)
WLP051 California V Ale Yeast (Anchor Liberty)
WLP090 San Diego Super Yeast (Port Brewing?)
WLP095 Burlington Ale (Conan?)
WLP810 San Francisco Lager Yeast (Anchor Steam)
British
WY1026-PC British Cask Ale
WY1028 London Ale (Worthington)
WY1098 British Ale (Whitbread)
WY1099 Whitbread Ale (Whitbread)
WY1187 Ringwood Ale (Pripps Brewery)
WY1203-PC Burton IPA Blend
WY1275 Thames Valley Ale (Henley of Thames)
WY1335 British Ale II (Adnams Brewery)
WY1728 Scottish Ale (McEwan's)
WY1768-PC English Special Bitter (Young’s)
WY1882-PC Thames Valley II
WLP002 English Ale (Fullers)
WLP007 Dry English Ale
German
WY1007 German Ale Yeast (Uerige)
WY2565 Kolsch (Weihenstephan 165)
Empire Brewing Company Kolsch Strain (WY1338 var.)
WLP300 Hefeweizen Ale (Weihenstephan 68)
Belgian
WY1214 Belgian Abbey (Chimay)
WY1762 Belgian Abbey II (Rochefort)
WY3522 Belgian Ardennes Yeast (Achouffe)
WY3711 French Saison (Brasserie Thiriez)
WY3724 Belgian Saison Yeast (Saison Dupont)
WY3944 Belgian Witbier Yeast (Hoegaarden)
WLP530 Abbey Ale Yeast (Westmalle)
WLP650 Brettanomyces bruxellensis
WLP670 American Farmhouse Blend

Lager
WY2002-PC Gambrinus Style Lager (Gambrinus lager H-strain)
WY2007 Pilsen Lager (Budweiser)
WY2042-PC Danish Lager (Miller)
WY2124 Bohemian Lager (Weihenstephan 34/70)
WY2206 Bavarian Lager (Weihenstephan 206)
WY2487-PC Hella Bock Lager (Ayinger Brewery)
WLP800 Pilsner Lager Yeast (Pilsner Urquell)
WLP830 German Lager (Weihenstephan 34/70)
WLP833 German Bock Lager (Ayinger)
WLP838 Southern German Lager (Wisenschaftliche Station)
WLP885 Zurich Lager Yeast (Samichlaus)
L17 Harvest (Augustiener)

Argentina
Saccharomyces eubayanus

It's tough for me to do the same thing twice. I think that's one of the things that keeps me from ever wanting to turn pro. I enjoy changing things up just to see what happens. I typically find myself doing split batches on most brew days to test something out, whether it's to compare yeast strains, hop varieties, fermentation temperatures.

I hesitate to call these actual experiments. They're more like comparisons. Nonetheless, here are highlights of a few things I've done.

I decided to make my own brewsheet because it gives me great flexibility to edit and control each parameter according to my brewing equipment and method. I can also take it anywhere with me, and access my files on any computer.

I'm not much of a writer, so please pardon the sparse blog entries. I try to write posts on what I think is important and would benefit other people.

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