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Old 08-07-2014, 01:43 PM   #11
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1318 and 1469 are both great yeasts for bitters - they are my go-to yeasts in that department. I have not used them in a porter though, so, can't really add much in that area.
When I use 1469 I try to keep fermentation temps in the mid 60's.... I find that if you get 70+ you can really get some strong flavors that can be a bit much.
If I was going to pick one of those two, I think I would lean toward 1318 over 1469.... but, maybe others have more experience using 1469 in porters.

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Old 08-07-2014, 02:15 PM   #12
cmoewes
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I've had great results with both 1098(British Ale) and 1968(London ESB). I've used 1098 for both a bitter and a porter and 1968 for a bitter.

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