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Old 04-29-2010, 05:45 PM   #1
permo
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Default Yeast for ESB

I am brewing up an ESB quite soon:

10# pale two row
1.25 pound cara munich
.38 pound carpils
1 oz willamette at 60
1 oz cascade at 15
1oz willamete at 5
1 oz cascade at 1
roughly 30 IBU

kind a redhookish...thing..no tettnang but should still be tasty.


I am wondering about the yeast, I have had terrible luck with S-04, I avoid it like the plague.

Do you think that nottingham ale yeast would be suitable?


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Old 04-29-2010, 05:47 PM   #2
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NOtty will probably dry it out too much. But with the cascade hops you aren't quite in the english style. If you want body and esters use an english yeast


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Old 04-29-2010, 05:56 PM   #3
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Quote:
Originally Posted by Ichthy View Post
NOtty will probably dry it out too much. But with the cascade hops you aren't quite in the english style. If you want body and esters use an english yeast
I wonder if I could make up for the attenuation by mashing at 156-158 or so?

I know the hops are American, American Special Bitter we'll call it.

I have some US-05 as well....slightly less attenuative than notty maybe? I suppose I could give S-04 another try and see what happens too.
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Old 04-29-2010, 06:03 PM   #4
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If you don't mind liquid, I just had great luck with Wyeast 1968 London ESB (Fuller's Strain). Great flavor and really quick to ferment out and drop clear.
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Old 04-29-2010, 06:08 PM   #5
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1968 looks like a great yeast for an ESB. I always thought that nottingham was english yeast...shows what I know.

I wonder if there are any comercial ESB examples I could harvest yeast from? Maybe Redhook?
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Old 04-29-2010, 06:18 PM   #6
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Default Wyeast 1968

I really like it. London Ale yeast.
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Old 04-29-2010, 06:23 PM   #7
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Redhook is closest, if not exactly, like WLP041 pacific ale. Notty is not fruity enough to give you a redhook like profile or a profile appropriate for an esb. WLP023 Burton, WLP005, and WLP002 are perfect for ESB's too.
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Old 04-29-2010, 06:32 PM   #8
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I'd use 05. I've done the Redhook type clone with 04 and did not like it even though everyone else seemed to suck it down. One of the well known clone recipes books specs 1056 for the Redhook clone.
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Old 04-29-2010, 09:39 PM   #9
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Quote:
Originally Posted by permo View Post
I wonder if I could make up for the attenuation by mashing at 156-158 or so?

I know the hops are American, American Special Bitter we'll call it.

I have some US-05 as well....slightly less attenuative than notty maybe? I suppose I could give S-04 another try and see what happens too.
I've mashed pretty high and used Notty and it still chews through everything and I usually end up at 1.008. I've actually had similar problems with S04, it attenuates maybe a little too well. However, it does add the esters - a good thing.

I haven't tried all the liquids everyone else recommends, but I will be for the next round of English beers I make.
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Old 04-29-2010, 09:41 PM   #10
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Quote:
Originally Posted by Oldsock View Post
If you don't mind liquid, I just had great luck with Wyeast 1968 London ESB (Fuller's Strain). Great flavor and really quick to ferment out and drop clear.
Sock

How much attenuation did you get out of that strain? Could provide OG and SG.
THanks


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