Originally Posted by KingBrianI
They're cycled, but not on a set schedule. I'm really liking the white labs yorkshire square yeast from the gravity sample of the beer I made with it. By the way, if you didn't already know, the white labs yorkshire yeast is from samuel smiths while the wyeast yorkshire yeast is from timothy taylor. Both are supposed to be very good.
I was actually aware of that. Sam Smith makes my favorite beer hands down. The Tim Taylor is apparently incredibly good as well...
I want to build a good English ales yeast bank. I am sure it will take some time.
In the meanwhile, I am going to brewing up a bitter in a few weeks. Once everything is in order around here... I have been in the process of updating equipment and will have to figure out my efficiencies.
I realize that the SRM won't fit the stylebook, but I don't give a rat's bottom. The tenative recipe to form the base of the beer, I until I get everything worked out....
7.5# English Pale (probably Thomas Fawcett Optic)
1.5 oz Thomas Fawcett Amber (36L)
0.5 oz Thomas Fawett Black Malt (455L)
I figure I just want to get a taste. I'll probably just mash at 150F for 120 minutes.
I am expecting 1# each of Bravo, Styrian, First Gold, Fuggles, and Target. I don't know how I'll use these but probably 1/2 oz of Bravo for 60 minutes and 1/2 oz of Styrian at 30 minutes. It may be overhopped but according to Terry Foster's book the trend of low hopped bitters is the result of the recent trends in the massive beer factories skimping and less than due to good taste.