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Old 10-02-2012, 06:54 PM   #11
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I've mainly used S04 dry yeast which I've either pre hydrated, or just sprinkled on the aerated wort head.
Recently I used Wyeast London Ale 1028 and Mr Denny's favourite. I see these are more likely to accentuate the Esther.
I found that S04 is especially fruity if it gets above 65 degrees, and is really great at 62 degrees. The heating belt was a big mistake for that yeast strain- an ambient temperature of about 60 degrees is actually perfect and my preference for S04!
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Old 10-02-2012, 10:20 PM   #12
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Thanks for all the comments and feedback. I can't believe I've not figured this out sooner.
My next beer will be outstanding:-)

Yooper you should write a book! (And I don't mean a romance novel), very insightful, thank you!

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Old 10-03-2012, 01:57 AM   #13
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Yooper you should write a book! (And I don't mean a romance novel), very insightful, thank you!
Thanks for the compliment, but I'll leave the book writing to the experts and science geeks.

I just have brewed over 300 batches, so I've seen a lot. I've brewed my share of fruity beer, believe me, before I really got serious about taking care of the yeast.
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