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Old 08-23-2012, 05:05 PM   #1
OlieNH
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Mar 2011
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I have a big double-brew day coming up. A buddy and I will be doing 2 10-gallon batches in one day. The first 10-gallon batch is Janet's Brown Ale and will be done with Wyeast 1056.

My question is, for the second batch, an English Bitter, I would like to split the 10-gallons with 2 different English ale yeasts. I was thinking about using the Wyeast 1968 London ESB Ale yeast for one of the 5-gallon carboys. What would you recommend I use for the other carboy? I would like to keep it in the English style, but be able to notice a difference with the yeasts.


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Old 08-23-2012, 07:29 PM   #2
kingwood-kid
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I love 1318, but I would read through the manufacturer's descriptions and pick one that sounds good to you. This is coming from someone who buys most of his yeast from the discount expired bin without reading those descriptions first.



 
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Old 08-23-2012, 07:30 PM   #3
HolyKrausenBatman
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Dec 2011
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You might try WLP 006 if you have access to White Labs yeast. It's the Bedford Ale strain, which is Well's strain. It's a seasonal release, and I think it might be near the end of it's run right now. It still has the distinctive English character, but is not as overpowering on the esters as 1968. Think Well's Bombardier vs Fuller's ESB.

 
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Old 08-24-2012, 12:43 AM   #4
OlieNH
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Thanks for the feedback, guys!
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On Deck: 15 gallons of Robust Porter
On Deck: Rye IPA
Primary: Belgian Golden Strong with Chimay Strain
Primary 2: Belgian Golden Strong with Abbey Ale Strain
Primary 3: empty
Primary 4: empty
Secondary: empty
Keg 1: Ed Wort's Apfelwein
Keg 2: More Apfelwien
Keg 2: Battle Axe Double IPA
Keg 3: Exctract Pale Ale
Keg 4:
Keg 5:
Keg 6:
Bourbon Barrel: Breakfast Stout

 
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Old 08-24-2012, 01:00 AM   #5
jfr1111
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Ringwood (1187), if you have a way to aerate. A vastly different yeast, but that still will make a tasty bitter, is Thames Valley (1275): it's very biscuity and clean compared to 1968 and would make for a nice contrast. The only problem is you'll have to fine it because if you don't, it'll keep its unflocculant butt in your beer for a long time.

 
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Old 08-24-2012, 01:35 AM   #6
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I love WLP002 for all my bitters, Great yeast.
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Old 08-24-2012, 01:36 AM   #7
kellzey
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If you go with Dry English Ale WLP007, it flocculates like crazy. Don't let it mess with you. If you make a starter culture, you may see what appears to be cottage cheese whirling about your flask. It's just flocculated yeast.

I keg my Porter tomorrow (made with WLP007).
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Old 08-24-2012, 01:46 AM   #8
bottlebomber
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Quote:
Originally Posted by kellzey
If you go with Dry English Ale WLP007, it flocculates like crazy. Don't let it mess with you. If you make a starter culture, you may see what appears to be cottage cheese whirling about your flask. It's just flocculated yeast.

I keg my Porter tomorrow (made with WLP007).
Word. I've actually had the yeast stall the stir bar even, in a large starter.

 
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Old 08-24-2012, 01:58 AM   #9
ajf
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I like Wy1968 or WLP002 for cask conditioned ales with very low levels of carbonation. I don't like them for bottled beers with higher carbonation levels.
For bottled beers, I like Wy1028, but I don't like WPL013 which I find lacking in character.
I love WLP023 for either cask conditioned or bottled. I don't think there is a Wyeast equivalent.
I haven't tried any of the other yeasts mentioned, so I can't comment.

Hope this helps.
-a.
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Old 08-24-2012, 07:07 AM   #10
DrHop
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I'm trying WLP013 in a huge RIS (1.11OG). We will see how it goes...



 
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