Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > ESB with British ale 2 and London ESB
LinkBack Thread Tools
Old 03-29-2011, 02:59 AM   #1
Feedback Score: 0 reviews
Join Date: Jul 2007
Location: Chicago, Il.
Posts: 638
Liked 5 Times on 5 Posts
Likes Given: 2

Default ESB with British ale 2 and London ESB

I brewed up 10 gallons of my ESB recipe..close to Jamils with a bit more hop. The British ale 5 gallons turned out good..However the London ESB 5 gallons had DMS and Diacytal. Flavor is ok but the aroma is strong..Anyone else find this in this strain?

fermentation was the same in both 66-68 3 weeks in primary..crash cool and keg.



Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,

Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,

On Deck: Imperial Stout,

discgolfin is offline
Reply With Quote Quick reply to this message
Old 03-29-2011, 04:33 AM   #2
Feedback Score: 0 reviews
Join Date: Aug 2008
Location: , New York
Posts: 1,515
Liked 77 Times on 56 Posts
Likes Given: 11


I have always found wy1335 to be a bit bland for most English strains in terms of flavor, though 1968 can be a bit much for some at higher temps. And 1968 will produce some diacetyl if you let it, though I have never had problems with it producing DMS... the causes of DMS are usually bacterial infection and not boiling hard/long enough.

bierhaus15 is offline
Reply With Quote Quick reply to this message
Old 03-29-2011, 04:39 AM   #3
Feedback Score: 1 reviews
Golddiggie's Avatar
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 480 Times on 421 Posts
Likes Given: 266


I have a cream ale with 1335 in it that's going to be bottled up this week... I've not used 1968 yet... Looking at the info on 1968, I probably would have let it go a bit longer, or until it was ready before kegging it up...

A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

You might just be tasting what the yeast is supposed to give the brew...

Just out of curiosity, what were you expecting from the part you used 1968 in?

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Harvesting Wyeast 1968 London ESB Grizzlybrew Fermentation & Yeast 8 09-08-2013 02:56 AM
London Ale Yeast: strange aroma? brewzombie Fermentation & Yeast 11 01-14-2011 06:32 PM
London Ale Yeast vs British Whitbread Ale Yeast for brown ale Grantman1 Fermentation & Yeast 2 11-02-2010 04:14 AM
London Ale vs English Ale yest eager_brewer Fermentation & Yeast 2 06-28-2010 12:52 AM
wyeast 1028 London Ale question woodenbuick Fermentation & Yeast 1 10-19-2009 06:57 PM

Newest Threads