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09-17-2012

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11-22-2016 1:19 AM

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  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 10-25-2016 at 02:07 AM
    So for the purpose of software since Brewers Friend does not show this yeast on the drop down,
    which yeast should I choose?Choose Windsor. It is the same in that it does not ferment
    maltotriose either...

  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 10-19-2016 at 12:17 AM
    And what about Danstar Manchester ale? They pulled that one at the same time as London.That was
    before I started brewing.Did you ever use London or Manchester yeast back then? What was
    Manchester like...

  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 10-18-2016 at 01:13 AM
    You're welcome!"London ESB Ale" is a Wyeast trademark. Do you suppose Wyeast will sue
    Lellemand?If this yeast does indeed let "the delicacies of the malt and hop aromas shine
    through" and delivers som...

  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 10-17-2016 at 10:12 PM
    I had a vague memory, from reading old brewing books, that Lellemand had a London Ale strain in
    the past. I checked the online version of Palmer's "How to Brew" and sure enough, there it was:
    wonder ...

  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 10-16-2016 at 01:03 PM
    Just took a gravity reading. It is day 4. Gravity is 1.019; OG was 1.055. Sample tastes pretty
    good. BTW, I did write to Lellemand to ask whether this is the same yeast as their old London
    Ale yeast. ...

  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 10-16-2016 at 02:22 AM
    I had a vague memory, from reading old brewing books, that Lellemand had a London Ale strain in
    the past. I checked the online version of Palmer's "How to Brew" and sure enough, there it was:
    wonder ...

  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 10-15-2016 at 09:56 PM
    That is about a 63% apparent attenuation then. I don't think that we have seen attenuation past
    66% yet (3 users here who gave FG numbers).This seems similar to the Windsor yeast, and the
    ManGrove jac...

  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 10-13-2016 at 11:15 PM
    I am using this for the first time in a Coopers Real Ale kit (partial mash). Rehydrated it at
    40C, as per my usual practice (higher than what Danstar recommends), and it already had 3mm of
    krausen fiv...

  • Posted in thread: Making cider with winfall apples & kitchen juicer on 09-22-2016 at 01:02 AM
    Hi Paddy. Not sure what you mean when you say, "When back sweetening, can I just add the sugar
    to the bottles as I fill them? Do I need to shake/stir them once capped?" Just to be clear, you
    can't use...

  • Posted in thread: Making cider with winfall apples & kitchen juicer on 09-19-2016 at 01:54 AM
    Hi Paddy,Yes, 1.000 is very dry. I am not a fan of dry ciders. I have tried back sweetening
    ciders that got to 1.000 with xylitol, which is a natural unfermentable sugar you can buy in
    the health food...

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