1968 London ale

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Do you mean the Fuller's 1938? I have only used dry yeast once (Notty) but lots of people say it is great for English ales. Why going dry?

EDIT: sorry I was thinking of the 1845... Beers with numbers are hard to remember when you haven't had them recently, should have thought before posting.

I am no help... post whore here :D
 
If you mean 1968 Fuller's London Ale, you won't get the flavor or mouthfeel with any dry yeast.IMHO........ I know I tried and my Full Owl ESB clone did not taste like Fuller's until I decided to buy the right yeast
 
Sorry for the mis typing. It is 1968 London ESB yeast. I type too fast and never proof read.:mad:

Anyway, I'm looking a possible backup. My starter sat for a few weeks, before I got a chance to brew, and now it has been 3 days past pitching, and no activity. I'm waiting one more day then pitching dry to save the batch. It is a RIS and I want to get it bubbling....
 
Nottingham would be better than the US 05 for an English Ale, but will ferment out much drier than 1968 or S-04. It really depends on what you want to brew.

-a.
 
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