Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Fermentation & Yeast (http://www.homebrewtalk.com/f163/)
-   -   British Yeast (http://www.homebrewtalk.com/f163/british-yeast-327720/)

rodwha 05-10-2012 05:29 PM

British Yeast
 
I would like a British yeast that I can wash for both a Northern British brown and an ESB. What would do well for both?

NordeastBrewer77 05-10-2012 05:35 PM

My go to for English beers is Wy 1318 (Boddington's). It's amazing for bitters and makes a nice NEB too. Some other good ones are s-04, 1882 (Thames II, seasonal), and 1968 (London ESB, the Fuller's strain). I'd go with the 1318, ferment around 65-67, and you should get a nice, English style brew.

coypoo 05-10-2012 06:05 PM

Read this:

http://www.homebrewtalk.com/f163/bri...oughts-221817/

Lots of good info on different yeasts

Brew-boy 05-10-2012 08:39 PM

WLP002 is a great yeast for all English followed by WLP005.

rodwha 05-10-2012 08:40 PM

coypoo: Thanks!
So I'm getting that a 2 week fermentation would be much better than my typical 3 week. Is that correct?
I do extract + grains, and I notice that recipes for ESB typically has Maris Otter. I read that a way to simulate it would be to steep Biscuit or even Victory. Do these steep?

AmandaK 05-10-2012 09:53 PM

Wyeast 1469 is my favorite English strain.

Montanaandy 05-11-2012 05:30 AM

Would Have To Agree....
 
Quote:

Originally Posted by AmandaK (Post 4075952)
Wyeast 1469 is my favorite English strain.

I have become a big fan of this yeast although I will admit that I have primarially used it to brew a Timothy Taylor Landlord Clone which always turns out fantastic with this yeast (this is purportedly the yeast that TT uses for Landlord).

coypoo 05-12-2012 07:38 PM

Quote:

Originally Posted by rodwha
coypoo: Thanks!
So I'm getting that a 2 week fermentation would be much better than my typical 3 week. Is that correct?
I do extract + grains, and I notice that recipes for ESB typically has Maris Otter. I read that a way to simulate it would be to steep Biscuit or even Victory. Do these steep?

I think so but I'm not a 100% sure. If no one else chimes in, I guess it is worth a shot.

The point of the thread was basically that by cold crashing earlier than normal, you stop the yeast from cleaning everything up leaving more flavors behind. It's really a set 2 weeks, it's more predicated on % of terminal gravity and then personal preference on when dropping the temp and crashing

NordeastBrewer77 05-13-2012 03:09 PM

Yep, biscuit/victory (basically the same) will steep. For an ESB, I would definitely use a base malt like Maris Otter or Halcyon, one of the classic English pale ale malts. A good dose of medium lovi caramel, a bit of victory/biscuit and maybe a pinch of light chocolate, and I've even been playing with a bit of maltodex in my ESB's (for mouthfeel).

rodwha 05-13-2012 03:33 PM

I don't do mash...yet. Can I get close to a MO feel using pilsen LME/extra light DME (Briess)?
I'm a bit confused about what makes an ESB. I looks to me like a pale ale essentially.
Is it just that it has a higher in bittering hops?
I've only had Foster's special bitters before, and really liked it. But I hear Foster's is considered a lower quality product so please keep the snickering low :D


All times are GMT. The time now is 04:52 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.