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View Poll Results: Favorite English Yeast Straing
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WY1028 London Ale (WLP013)
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14 |
13.46% |
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WY1084 Irish Ale (WLP004)
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3 |
2.88% |
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WY1098 British Ale (WLP007)
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22 |
21.15% |
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WY1099 Whitbread (n/a)
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4 |
3.85% |
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WY1275 Thames Valley (WLP023)
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10 |
9.62% |
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1318 London Ale II (n/a)
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11 |
10.58% |
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1335 British Ale II (WLP025)
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4 |
3.85% |
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1338 European Ale (WLP011)
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2 |
1.92% |
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1728 Scottish Ale (WLP028)
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13 |
12.50% |
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1968 London ESB Ale (WLP002)
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36 |
34.62% |
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04-26-2011, 03:53 PM
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#21
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Feedback Score: 0 reviews
Join Date: Oct 2008
Location: Germantown Wisconsin
Posts: 1,416
Liked 11 Times on 11 Posts
Likes Given: 9
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Quote:
Originally Posted by Golddiggie
IMO, you need to match the desired result with the correct yeast strain to get you that result. Plus, mash at the correct temp range to get the body amount you desire. I mashed an old ale at 154F, using WY1318 in it, and it came out great. My wee heavy (made with WY1728, mashed at 154F) isn't ready for sampling yet, so we'll have to wait to see how that came out. I did mash a batch at 158F using WY1084 and it still came out solid. Enough malt backbone to it so that you have a hint, but also great mouth feel to it. Everything else I've mashed has been in the 150-154F range, with solid results.
Keep in mind, most of the time, if you're looking to brew styles from the British Isles, you can get away with 3-4 yeast strains to cover ~90% (or better) of the brews... IMO, that's pretty damned good. Especially if you're washing/saving yeast from batches.
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Absolutely, that was what I was trying to get at. There is a difference between "what is your favorite english strain" vs. "what strain would you want if stranded on a desert island and you can only have one".
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04-26-2011, 04:28 PM
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#22
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Feedback Score: 0 reviews
Join Date: May 2009
Location: Michigan
Posts: 123
Liked 1 Times on 1 Posts
Likes Given: 5
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I am a huge fan of Wyeast 1882-PC Thames Valley II Yeast. Its a private collection seasonal yeast. It is extremely flocculant and produces some great beers. I made an ESB with it last summer that was one of my best beers.
Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout
Profile: This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Alc. Tolerance 10% ABV
Flocculation High
Attenuation 72-78%
Temp. Range 60-70°F (15-21°C)
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04-26-2011, 04:41 PM
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#23
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Feedback Score: 0 reviews
Join Date: Jan 2008
Location: Harrisburg, PA
Posts: 938
Liked 6 Times on 6 Posts
Likes Given: 2
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1968 FTW. Great classic British fruit quality to it
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04-26-2011, 05:49 PM
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#24
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Feedback Score: 1 reviews
Join Date: Jan 2011
Location: NE Columbia SC - Formerly, Montreal Canada
Posts: 2,315
Liked 64 Times on 55 Posts
Likes Given: 10
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1028 has been my workhorse in my home brewery.
I like 1968 also, but I find that it sometimes stops short, but will restart when I rack to secondary. It's highly flocculent and I suspect that the clumping is preventing buoyancy and that's what stalls it.
M_C
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Quote:
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Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
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Quote:
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Originally Posted by Misplaced_Canuck
Brew in the bedroom, scr*w in the kitchen. I like the idea!
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04-26-2011, 05:52 PM
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#25
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Beer Review Dude
Feedback Score: 1 reviews
Join Date: Sep 2010
Location: Fort Lauderdale, Florida
Posts: 1,345
Liked 13 Times on 13 Posts
Likes Given: 4
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No S-04 love?
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Quote:
Originally Posted by Homebrewtastic
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
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04-26-2011, 06:05 PM
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#26
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SRM 11+
Feedback Score: 0 reviews
Join Date: Jan 2009
Location: Okemos, Michigan
Posts: 521
Liked 13 Times on 12 Posts
Likes Given: 1
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I also like S-04.
Abstaining from poll.
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"We are what we pretend to be, so we must be careful about what we pretend to be."
--Kurt Vonnegut
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04-26-2011, 06:25 PM
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#27
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Feedback Score: 0 reviews
Join Date: Feb 2011
Location: Colorado Springs, Colorado
Posts: 309
Liked 8 Times on 8 Posts
Likes Given: 1
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I used to use S-04, but it seemed to add some tart/sourness to the finished product that I do not care for (at least for the ones I used it in - a porter and an ESB/pale ale).
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04-26-2011, 06:43 PM
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#28
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Feedback Score: 0 reviews
Join Date: Mar 2011
Location: Ocala, Florida
Posts: 204
Liked 1 Times on 1 Posts
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1469 , yorkshire square....the best yeast to date.
my work horse is wlp 007...
please can we get 1469 year round?!
I just made a brown ale with wlp 037...conditioning now...looks promising
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04-26-2011, 08:06 PM
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#29
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Feedback Score: 1 reviews
Join Date: Mar 2009
Location: Denver, CO
Posts: 652
Liked 19 Times on 16 Posts
Likes Given: 6
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Quote:
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Originally Posted by bierhaus15
You're missing the most quintessentially 'British' yeast available: 1187 Ringwood. Not my all time favorite, but among the more traditional ones.
1318, 1968, 1187 are among my favorites - and the more characterful yeasts.
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I'm not missing it, I'm actually afraid of it based on reviews I've already read. Since I'm limited to 10 on the poll, I left it off.
Quote:
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Originally Posted by jbrookeiv
No S-04 love?
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I don't personally care for it; that's why I'm looking for something new.
Quote:
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Originally Posted by Franc103
I also like S-04.
Abstaining from poll.
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Someone correct me if I'm wrong, but I believe S-04 is the whitbread strain, so you can cast your vote there if you wish to participate.
Thanks for all the replies. For those that love 007 - do you find it is too clean and high flocculating, making it similar to WY1056/WLP001?
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Primary/Secondary/Bottles/Kegged: Delicious, delicious beer
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04-26-2011, 08:47 PM
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#30
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Feedback Score: 0 reviews
Join Date: Mar 2011
Location: Ocala, Florida
Posts: 204
Liked 1 Times on 1 Posts
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Quote:
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Originally Posted by blizzard
Thanks for all the replies. For those that love 007 - do you find it is too clean and high flocculating, making it similar to WY1056/WLP001?
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its clean, if fermented clean. if you push it a little warmer it shows its english.
that said...if I'm making an english beer it is not my go to yeast.
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