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Old 02-09-2012, 05:12 PM   #1
Clifton
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I'm brewing the BYO clone of Edmund Fitzgerald Porter. It calls for WLP013 London Ale. I have WLP002 English, WLP028 Edinburgh, and WY1056 American. 013 is more attenuative than 002 (which is more estery than 013). I read that 013 has some smokieness, which I've noticed in 028 (which has attenuation close to 013). 1056 is just all around clean.
Which would be the best substitute?

 
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Old 02-09-2012, 05:14 PM   #2
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Just noticed that WY1968 is wlp002 and it was used in this version of the clone...
http://www.homebrewtalk.com/f66/edmu...-porter-75992/

 
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Old 02-09-2012, 05:52 PM   #3
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i'd go with the 002/1968. 002 is the Fuller's strain. the 013 is the Worthington White Sheild strain. both are great yeasts, but i'm partial to the Fuller's strain. just remember to ferment these strains rather cool, allowing them to warm a bit by the end of fermentation for a short diacetyl rest. Wy recommends this with the 1968 strain.
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Old 02-09-2012, 06:12 PM   #4
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Thanks for the input. I'll get my starter going so I'll be ready to brew on Saturday.

 
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Old 02-09-2012, 08:46 PM   #5
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Great Lakes uses Wyeast 1028 for all their (non Belgian/Bavarian) ales. I'd use that, if you want the make a clone. If you really want to stick with what you've got on hand, I'd use either 1056 or 028, as 1028 doesn't throw anywhere near the esters 002 does.
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Old 02-09-2012, 09:28 PM   #6
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Great Lakes uses Wyeast 1028 for all their (non Belgian/Bavarian) ales. I'd use that, if you want the make a clone. If you really want to stick with what you've got on hand, I'd use either 1056 or 028, as 1028 doesn't throw anywhere near the esters 002 does.
I've already got my starter on the stir plate. Any way to keep the esters down (ie. lower fermentation temperature)?

 
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Old 02-10-2012, 12:19 AM   #7
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I've already got my starter on the stir plate. Any way to keep the esters down (ie. lower fermentation temperature)?
ferment cool, let it warm up a few degrees by the end of active fermentation. here's my blog on fermenting cool to limit fermentation derived flavors.
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Old 02-10-2012, 05:31 AM   #8
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^ This, but more importantly, pitch cool, and make sure the temp doesn't drop until fermentation is well over. The temp can raise a bit over time, but try not to let it cool down much.
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Old 02-10-2012, 09:41 AM   #9
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Quote:
Originally Posted by NordeastBrewer77
i'd go with the 002/1968. 002 is the Fuller's strain. the 013 is the Worthington White Sheild strain. both are great yeasts, but i'm partial to the Fuller's strain. just remember to ferment these strains rather cool, allowing them to warm a bit by the end of fermentation for a short diacetyl rest. Wy recommends this with the 1968 strain.
+10 here. I loooove 1968, but it will benefit from a rise at the end.
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Old 02-10-2012, 02:39 PM   #10
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^ This, but more importantly, pitch cool, and make sure the temp doesn't drop until fermentation is well over. The temp can raise a bit over time, but try not to let it cool down much.
oh for sure. always try to pitch at fermentation temps. if everything goes right, the yeast are awake rather quickly and you don't want english yeast in a too warm environment.

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I loooove 1968, but it will benefit from a rise at the end.
yeah, it's a great yeast. but definitely a bit finicky. it can get butter-y if you don't treat it just right. i was talking to a guy who used to brew in a pub and he said that he'd make great English beer with 1968, but at soon as a fermenter temp went out of whack for even a few hours, butter. keep that guy cool, and then warm it up 5 or so degrees for the last 10% of active fermentation, holding it there for several days after FG.
FWIW, i've been using 1318 (boddington's strain) on english beers that i once used 1968 on, i like the yeast a lot, mild esters, quite clean, good flocc'r. i also plan to try the 1768 (Well's & Young's) for an upcoming strong bitter, hoping it'll have a li'l Bombardier feel too it.
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can i drink this? I mean. Im gunna. But is it fine?
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