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Old 03-22-2009, 03:09 AM   #11

I'm down to my last six bottles of my latest ESB - I thought it turned out great and used WLP013, London Ale yeast.

 
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Old 03-22-2009, 03:54 AM   #12
jldc
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OK, I guess I'll pony up the bucks for the liquid. Really, it's the convenience even more than the $$. I always have dry in the fridge. It's reliable and easy, but I want my ESB to taste like an ESB.

After about 4 PMs, I think it will be my first AG.

 
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Old 03-22-2009, 04:01 AM   #13
Thirsty_Monk
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+1 for WLP002 or Wyeast 1968
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Old 03-22-2009, 04:28 AM   #14
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I've used WLP002, 005, 006, 022, and Wyeast 1187, all with great success. My go-to yeast is WLP002, though, for this style.
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Old 03-22-2009, 03:10 PM   #15
Freezeblade
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So far in my bitters I've used s-04, notty, WLP005 and WLP023, and the 023, burton ale yeast, as by far been my fav, of course, I love the crazy fruity esters that that one gives.
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Old 03-22-2009, 03:33 PM   #16
ChemE
 
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+1 for 1968. My ESB has only been in primary for a week and I can't stop pulling gravity samples! I wanted a low attenuating yeast for a nice sweet malty finish and helped things out by mashing at 159F. It has gone from 1.049 to 1.024 while fermenting at the low side of the spectrum for 1968, 66F, since I wanted to emphasize the maltiness rather than the fruity esters. I'm not even sure it is going to make it under 1.020 at this point but given how good what is in primary tastes, I could care less.
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Old 03-22-2009, 10:42 PM   #17
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Quote:
Originally Posted by jldc View Post
OK, I guess I'll pony up the bucks for the liquid. Really, it's the convenience even more than the $$. I always have dry in the fridge. It's reliable and easy, but I want my ESB to taste like an ESB.

After about 4 PMs, I think it will be my first AG.
Start saving and re-pitching your yeast. Then you will always have a slurry in the fridge.

 
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Old 03-23-2009, 01:02 PM   #18
vtbeerman
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WLP007 is nice, too. It's similar to WLP002 only it attentuates better.

 
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Old 03-23-2009, 01:30 PM   #19
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Quote:
Originally Posted by vtbeerman View Post
WLP007 is nice, too. It's similar to WLP002 only it attentuates better.
It is rumored that the S-04 yeast originated as the same strain as WLP007 and Wyeast 1098 (Whitbread strain).

 
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