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Old 12-17-2009, 06:38 PM   #1
Jknapp
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Default Wyeast 1098 British Ale

You know, I'm starting to think that 1098 and I don't work together very well. I'm on my 2nd batch of BM's ESB - the first batch with 1098 went from ..57 to .21. Warmed it up, stirrred it up, but no avail - stayed at .21.

So, I bottled it. I takes good, but cloyingly sweet. On its own, its great, but when comparing to other beers I've made, its like drinking full bodied sugar beer. I also realize the sweetness hides alot of complexity. Another thing is, the beer remains VERY cloudy -even after refridgeration. And I thought this was supposed to be a strain that flocculates well.. So this had me thinking:

Maybe I screwed up the the 1st batch? I tried again. I'm only 8 days into fermentation, but it seems its doing the same thing. As much as I can with my low-tech Ferm chamber (swamp cooler) I've kept the temp at 64-66 on the fermometer - but the ferm seems sluggish.. On day 4 I took it out of the water bath to warm it up and give it a swirl.

I won't know for another week for sure, so we'll see. Anyone else have a similar experience with 1098? I've had no problems with S-05, Irish Ale, Notty or Thames before.

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Old 12-17-2009, 08:46 PM   #2
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That's strange. My experience with the 1098 is completely opposite. I made two batches with it and it attenuated so much that both beers turned out extremely dry and a bit tart. I also hate the 1098 except for different reasons than you.

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Old 12-17-2009, 11:11 PM   #3
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Somehow, if we could make our beers join forces - we'd have the ultimate beer!

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Old 12-18-2009, 07:08 AM   #4
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Works great for me. Made a ton of beers with it too. Just made another one that went from 1.046 to 1.009 in a few days then dropped out bright. Tasty and clean. Fermented at 68. This one doesn't need to be fermented at 65 to be clean in my experience.

My Wyeast pack was pretty old, from February, so I made a large starter in 3 steps up to 3.5 liters. I chilled it for 2 days, then dumped the liquid and pitched just the slurry and it took off in about 5 hours.

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Old 12-18-2009, 09:49 AM   #5
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Default Maybe?

Maybe try 1968. I do all my beers with it. All British bitters, they come out great fermenting at 68 Deg F.

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Old 12-18-2009, 09:55 AM   #6
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Quote:
Originally Posted by racin_ny View Post
Maybe try 1968. I do all my beers with it. All British bitters, they come out great fermenting at 68 Deg F.
I still haven't used 1968 myself, but gotta say if you're going for a lot of British character, then 1098 isn't really the right yeast. It's pretty neutral generally, leaning towards the bready flavors a little but not a lot of character. 1968 has a lot more character (as evidenced by all the Fuller's I've drank in my life). I like WLP, I think, 023, their Burton Ale yeast. I have Wyeast 1968, 1028 and WLP023(I think that's the number) in the fridge, with that Burton Ale yeast up next. I've used 1098 a lot for American styles in the past including in competition and it's neutral enough to pass as American yeast...IMHO...
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Old 12-18-2009, 01:24 PM   #7
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I used it twice. The second time I made a sizeable starter and scaled back the grain bill and went from 1.048 to 1.014 and it was MUCH better than the 1.060 to 1.020 one I made.

Current basement temps got me into wyeast's 1028 though and I can tell immediately it's going to lack the fruity flavor the 1098 imparted.

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Old 12-18-2009, 01:29 PM   #8
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i made an extract/steep 1.034 bitter with 1098. pitched directly from the smack pack. went down to 1.005. 85% AA

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Old 12-18-2009, 06:41 PM   #9
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Based on the info from you all, maybe I'm fermenting too cool for the 1098. I'll do another batch, but leave it at basement temp ~67-69, without attempting a ferm temp control.

I figured if the fermometer read 64, then the ferment inside must be a few degrees warmer - but perhaps I cooled it down too much.

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Old 12-18-2009, 06:43 PM   #10
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my brewmometer read 63-64F.

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