bierhaus15
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Am I the only one who thinks it's weird that so many people look at how one brewer uses their house yeast and thinks it will work with all yeasts for a certain style. Wouldn't the better route be to grab one yeast, figure out what you want from it and figure out how to get it through experimentation on your system. I'm not saying the system is wrong but I highly doubt it is universal across all systems with a variety of yeasts. Just my 2 cents. Great info in this thread though, thanks!
Not all yeasts behave the same under similar conditions. Experimentation is necessary to find out how a certain yeast is going to perform in your homebrewery, just as a commerical brewer would do the same. However, considering the various fermentation schedules floating around here, most of these do very well for a few specific yeasts... wy1968, 1318, 1882, and 1187 in my case. I have been told whitbread strains and 1275 don't do so well, though I don't use those strains. You will note that almost all of the strains that consistently work well with the Fullers fermentation schedule are both highly flocculating and produce a lot of esters. See what works well for you.
But if the idea is to follow a regimen of cold crashing before reaching FG, does this regimen imply that you cannot bottle carbonate the beer? My first thought is that I would be concerned about bottle bombs if I bottle before FG is reached and then add priming sugar.
You don't have to follow their fermentation schedule exactly like they do to get a similar result. The main thing that we follow from their process is the controlled fermentation followed by a crash cool after a relatively short fermentation, as to preserve the malt/ester profile. If your going to be bottling, I would not crash cool before your final gravity was reached.