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Old 02-27-2010, 02:54 AM   #21
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Saw this at the LHBS and picked up a packet of it along with Denny's. Plan on using it next week probably in an ESB since I already have plenty of stout. Montanaandy

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Old 02-27-2010, 03:59 PM   #22
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Gonna rack my best bitter to secondary for dry-hopping today. Will provide an update this afternoon.

Going to wash and save it for another batch. Not sure what yet though.

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Old 02-27-2010, 04:09 PM   #23
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I'll be sampling my Mild today and bottling the Porter I did on the subsequent yeast cake.

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Old 02-27-2010, 04:22 PM   #24
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Quote:
Originally Posted by jkarp View Post
I'll be sampling my Mild today and bottling the Porter I did on the subsequent yeast cake.
Be sure to let us know your thoughts after tasting that mild!
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Old 02-27-2010, 04:45 PM   #25
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I'll be interested in hearing about the mild too.

I'm thinking that the fruitness of the yeast would be appealing (to my palate, at least) to round out the maltiness. I used London III (Wyeast 1318) once and like the hint of sweetness it contributed.

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Old 02-27-2010, 09:41 PM   #26
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Results are in (if flat 2 week old beer is the desired result)

Recipe:

Type: All Grain Best Bitter
Date: 15/02/2009
Batch Size: 5.50 gal
Boil Size: 6.85 gal
Boil Time: 60 min
Brewhouse Efficiency: 67.00 (not my best day, but acceptable)
Measured Original Gravity: 1.044 SG
SG Measured Final Gravity: 1.011 SG
AA%: 75
Actual Alcohol by Vol: 4.30 %

Bitterness: 35.2 IBU
Est Color: 9.7 SRM

Ingredients:

8.50 lb Gambrinus ESB Malt (Pale Malt) (4.0 SRM) Grain 87.18 %
0.50 lb 70-80 deg. L - Crystal/Caramel (75.0 SRM) Grain 5.13 %
0.50 lb Victory Malt (25.0 SRM) Grain 5.13 %
0.25 lb Wheat Malt (2.0 SRM) Grain 2.56 %


1.20 oz Whole - Northern Brewer [7.20 %] (60 min) 31.7 IBU
1.00 oz Whole - Williamette [4.80 %] (10 min) 3.5 IBU
1.00 oz Pellet - Fuggles [4.70 %] (Dry Hop 7 days)

1.00 tsp Irish Moss (Boil 10.0 min)

1 Pkgs Thames Valley II (Wyeast Labs #1882) [Starter 1000 ml] Yeast-Ale

Tasting notes:

- Malty, slightly fruity aroma
- Slightly sweet, slightly fruity flavour; stone fruit does come through
slightly, as per Wyeast's profile. Still comes through dry overall.
- Bitterness comes through nicely; glad that I decided to dry-hop for a bit
more balance.
- No diacetyl noticable.

Overall impression (at this stage):

- A nice balance of a touch of fruit and dry maltiness. Bitterness comes through well. Will see how dry-hopping changes things.

Hope this helps.

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Old 02-27-2010, 10:13 PM   #27
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2 Liter starter for a 1044 beer? This yeast sounds intriguing. I've been looking at a yeast for an ESB with an OG in the 1060 range that I want to oak for a month.

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Old 02-27-2010, 11:23 PM   #28
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Typo

It was a 1 litre starter. I usually make 2 litre starters, so force of habit.

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Old 03-12-2010, 01:48 AM   #29
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well i've pulled a few pints of this by now. again it was an ESB:

1.054 -> 1.013

9.25 MO
1.25 Simpsons Medium

60 minute mash at 154F.

2oz US Goldings at 60
1oz US Goldings at 1

primary for 3 wks, keg for 2wks.

It's excellent. Little fruitiness on the nose. mouthfeel is fantastic. little sweetness, very malty, low hop by design (~29 IBUs) but they're there. perfect session beer, wonderful color.

I've made a bitter before using WY1098. I've never used Thames Valley I, so I don't know how this compares. Ridiculously flocculant, but i didn't have to rouse to achieve target FG or anything. If I had done some harvesting before, I would have tried it with this, but I didn't think it was a good idea to have my first go-around with this yeast.

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Old 03-12-2010, 02:53 PM   #30
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Whoops, just realized I never updated this thread. Mild with the 1882 was good. The porter however was outstanding. Flocs like crazy and just the perfect fruitiness for a porter. Wasn't over-attenuated for a yeast cake pitch either. 74% attenuation for a FG of 1.018.

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