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Old 08-01-2011, 01:30 AM   #1
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Default Wyeast 1968 London Ale is...

...the most badd a$$ yeast I have ever used! This thing flocculates like nothing I've ever seen. This fermentation is the most violent fermentation I have ever had! I love this yeast!!!

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Old 08-01-2011, 01:56 AM   #2
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Yep, for a quick beer, this is your yeast. I've gotten several 48 hour fermentations from this yeast.

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Old 08-01-2011, 01:58 AM   #3
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I am just amazed by it. I have gone out to the fridge about 10 times today just to watch it! The beer will still say in primary for about 4 weeks but it's an awesome one to watch! I'm mesmerized by it.

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Old 08-01-2011, 02:45 AM   #4
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What kind of beer? 1968 is going to be ready quick - no need for anything even close to 4 weeks.

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Old 08-01-2011, 03:16 AM   #5
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What kind of beer? 1968 is going to be ready quick - no need for anything even close to 4 weeks.
Yeah, this yeast is the poster boy for two week or less grain to glass brewing. The longer you let this yeast sit in the primary, the more yeast derived flavors you lose and chances for spoilage go up. English yeasts are not designed to sit on the yeast cake for weeks at a time.
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Old 08-01-2011, 03:23 AM   #6
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Yeah, this yeast is the poster boy for two week or less grain to glass brewing. The longer you let this yeast sit in the primary, the more yeast derived flavors you lose and chances for spoilage go up. English yeasts are not designed to sit on the yeast cake for weeks at a time.
I did now that about this yeast. I have become so accustomed to leaving beers in primary for 4-5 weeks i thought this would be the case too. It is a british bitter, or esb. So you think i should pull it off in 2 weeks?
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Old 08-01-2011, 03:36 AM   #7
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I personally don't see many reasons to leave any beer for that long - as long as it's a solid recipe and brewed well. Most ale fermentations (regardless of yeast) should be complete within a week, and only around 48 extra hours are necessary to clean up those fermentation byproducts.

Unless I run out of keg space, my beers are kegged wtihin 2 weeks. Depending on starting gravity, I wouldn't hesitate to keg a beer made with 1968 within 10 days.

I have an unpopular opinion (on this forum, at least) that if your beer needs all this extra time to be "right," then it just isn't good beer to start with.

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Old 08-01-2011, 03:48 AM   #8
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I have become so accustomed to leaving beers in primary for 4-5 weeks i thought this would be the case too. It is a british bitter, or esb. So you think i should pull it off in 2 weeks?
This whole 'primary for weeks on end before you can bottle/keg' it is a one big load of you-know-what, especially concerning British beers. English yeasts taste best when young and are pretty much ready to drink as soon as they are carbed. I just kegged a batch of special bitter (wy1318) this evening - I brewed it on the 18th and I'll be drinking it by the weekend with my brew club, though it'll be another week or so before the flavor really peaks.

There are a few tricks to getting the most out of your fermentations with English yeasts, wy1968 in particular. Make a good sized starter, oxygenate well, pitch the yeast at a low temp (64F) and ferment no higher than 70F. Ferment the beer for 10 days, give it a D rest if it needs one, and then cold crash it to flocc out any remaining yeast and 'set' the flavor profile. Also, highly flocculating yeasts do not do well sitting on the yeast cake for long amounts of time. The yeast will trap trub and hop debris and off flavors can develop. Good luck with your brew.
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Old 08-01-2011, 12:51 PM   #9
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This is good info. I will take it into consideration. As far as the long primaries go, I have found that my beers are considerably better when I leave them alone for 4-5 weeks. The last IPA I made, and first one that ever tasted worth a ****e, was in primary for 3 weeks with a 5 week dry hop. Fantastic. My pecan porter, which is probably the best beer I make, stayed in primary for 6 weeks. It is incredible. But never having used british yeast before, maybe I will leave this one for 2 weeks before racking to secondary to dry hop. Does this yeast require a D-rest?

My fermentation is holding steady at about 72F, yesterday it was 70F. I checked it this morning before leaving for work and it still looks like a violent volcano. Man I love this yeast!!

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Old 08-01-2011, 01:16 PM   #10
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I used 1968 a few months ago for the first time, this stuff is incredible! I was worried when I read some reviews about needing to swirl the beer to keep it going. Didn't experience this, it just worked. The beer looked like it was in a blender!

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