-wy1187. Awesome yeast, you can get a very clean tasting beer with lots of English character. I like fermenting this one in buckets and will top crop it before high krausen. Yeast rousing works great on this one. Does not like lots of top pressure and does well with the fermenter lid put on lightly. I pitch at 65F let rise to 68-70F for a week then D-rest and crash cool by day 14 or so. I get good attenuation with this one, 75-85%. Hops come through really well. Ages well.
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I pitch a one quart starter for a 4 gallon batch and oxygenate around 8-12 ppm. I find I get a better malt/ester profile when I pitch a bit below ferment temp and let it rise up to around 70F for D rest before I crash cool to flocc all the yeast out. Malt profile stays intact. I typically don't go more than 3 weeks in primary, with average around 2 weeks total. I start drinking them about 2 weeks in the keg with the best flavor right around the 3 week/one month mark for best bitter/ESB. Hoppier beers i drink earlier, darker ones later.
Well I hope this helps someone.