I like the 1968ESB (WLP002) as well. Please be mindful of the fermentation temperature profile that you'll want to use with that strain. It's fine to pitch and start it out in the 63-64 range for the first few days, but when it begins to slow down, you have to start bumping that up towards 68-70*F territory. If you don't, or if you let the temp take a dive, it will drop out like a rock before being finished. Once down, the yeast cake is really firm, almost rubbery and is very hard to rouse.
When you do a starter with this stuff (a must-do), don't worry when it looks weird (like cottage cheese).
I can attest to all of this. Just did my brown and my garage got into the 50s. Had to bring it inside and put hot water bottles around it to get it to finish.
I copied this recipe a few weeks back for a New Castle Brown Ale. However, I didn't note what yeast it should use. What do you recommend would be best? Original Gravity: 1.038 Final Gravity: 1.007 IBU: 22 Boiling Time (Minutes): 90 Batch Size: 11.00 gal Boil Size: 13.69 gal Estimated OG: 1.043 SG Estimated Color: 17.4 SRM Name: NewCastle_Color.jpg Views: 12304 Size: 794 Bytes Estimated IBU: 22.0 IBU Brewhouse Efficiency: 70.0 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item 12.50 lb Pale Malt (2 Row) US (2.0 SRM) 2.00 lb Corn, Flaked (1.3 SRM) 1.00 lb Cara-Pils/Dextrine (2.0 SRM) 1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) 1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) 1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) 0.50 lb Chocolate Malt (350.0 SRM) 0.10 lb Roasted Barley (300.0 SRM) 1.00 oz Target [11.00%] (60 min) 0.50 oz Goldings, East Kent [5.00%] (15 min)
If you're going to use 1099 Whitbread, you might as well use dry S-04 (Whitbread) and save yourself the trouble of having to make a starter and aerate the wort as much as you should when using liquid yeast. Cheaper too.
__________________ Good Temp Control -----> Happy Yeast ------> Tasty Brew