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12-01-2010, 02:37 PM
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#1
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I'm no atheist scientist, but...
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Location: Thiensville, Wisconsin
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Wyeast 1469 - West Yorkshire
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Anyone use it? anyone have any recommendations for ferm temps?
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12-01-2010, 02:45 PM
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#2
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fer-men-TAY-shuhn
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Location: New Jersey
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Quote:
Originally Posted by motobrewer
Anyone use it?
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Not yet, but I ordered some on a whim during the Brewmasters Warehouse Cyber Monday sale. My wife’s a fan of English Bitter, so I thought I’d give it a try, but have no recipe. I'd also be interested in reading anyone else’s plans.
Quote:
Wyeast 1469 PC West Yorkshire Ale
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Attenuation 67-71%
Alc. Tolerance 9%
Flocculation high
Temperature Range 64-72°F (18-22°C)
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12-01-2010, 02:49 PM
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#3
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I'm no atheist scientist, but...
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Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 5,995
Liked 148 Times on 135 Posts
Likes Given: 268
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yeah, i'm brewing an ESB this weekend, would like to use this. I'll probably ferment around 66F
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12-01-2010, 02:55 PM
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#4
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fer-men-TAY-shuhn
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Location: New Jersey
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Quote:
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Expect moderate nutty and stone-fruit esters.
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This sounds interesting, but there's no mention of optimum temperature ranges to promote it. |
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12-01-2010, 03:02 PM
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#5
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I'm no atheist scientist, but...
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Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 5,995
Liked 148 Times on 135 Posts
Likes Given: 268
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yeah, I generally don't pay too much attention to the listed temp ranges.
The last ESB i made i used Thames Valley II. I fermented that at 64F and it was incredible.
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12-01-2010, 04:17 PM
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#6
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Join Date: Aug 2010
Location: Michigan
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I brewed a nut brown with it last month and it is absolutely delish!
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12-01-2010, 04:27 PM
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#7
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Location: Seattle
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I brewed a clone of Black Sheep Riggwelter using this yeast. The ester profile was absolutely amazing. I fermented it at 66F, I believe. I drank it really fast and am now cleaning the keg 
__________________
(~):} Just a little Furthur (~):}
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12-01-2010, 04:29 PM
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#8
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Join Date: Nov 2010
Location: Cheshire, CT
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I brewed a Bitter with it last weekend and have high hopes. I plan on washing this yeast and saving as well.
-Josh
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12-01-2010, 04:35 PM
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#9
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Join Date: Mar 2007
Location: Georgia
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I brewed this recipe a few weeks ago. I am about to keg it. But from the few samples I have had, it is a really great yeast. The fruit notes, especially peach, are great.
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12-01-2010, 05:24 PM
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#10
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Feedback Score: 1 reviews
Join Date: Aug 2009
Location: Los Angeles, California
Posts: 501
Liked 3 Times on 3 Posts
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I tried my ESB recipe with it and love the flavor. Very malt forward with nice esters. The toffee is palpable with this one. I also found it to be nicely flocculent.
In all, a fantastic yeast for British milds and bitters. I wish they would make it a year around offering.
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