hadabar
Well-Known Member
I love this yeast....I was wondering who was anticipating this as much as me? What brews did you have in store?
Can't wait for my Esb...
Can't wait for my Esb...
Does it leave a lot of malty goodness behind? I was thinking of doing either an ESB or a brown ale with it (provided I can get Maris Otter for the base malt)
heh.. saw that at my LHBS today and thought about what I could make with it.
Does it leave a lot of malty goodness behind? I was thinking of doing either an ESB or a brown ale with it (provided I can get Maris Otter for the base malt)
Looks very promising
Malty goodness for days! to me , I get like a minerally quality, in the best way possible, hard to describe, to very complex. I was blown away by my first sip! I used MO and some simpsons medium, with crystal hops. simple recipie, LOTS of flavor! I did this again, with 1272, and split the base malt and half with 2 row and mo for a pale ale...good beer, but 1469 is where it all happens! I'm a white labs guy, but I can't find anything close to this strain.
Anyone know the white labs strain, if they have it?
I couldn't get Simpson's Extra Dark Crystal at the LHBS for the TTL clone. It calls for 12 ounces. They won't carry it because most of their customers tried it and don't like it. So, I subbed 6 ounces of chocolate malt. Not really the same, but that small amount in a 5 gallon batch would be mostly for color anyway. I'm going to try the TTL clone again in two weeks, but this time, I'm ordering some of that Extra Dark Crystal from an online brew store. I'm very curious about this grain - I hear it has some burnt sugar flavors. Can't wait to see how that melds with this yeast profile.
rockfish42 said:They don't have it specifically, the Samuel Smith's strain is very nice. You do have to massage it a bit more, the consensus seemed to be to conduct fermentation in the low 60's, give it a bit of a diacetyl rest and then crash it.
http://www.whitelabs.com/beer/strains_wlp037.html
I know Timothy Talyor uses all Golden Promise and caramel coloring in Landlord. I forgot who mentioned using the 160L extra dark crystal as a sub for the caramel/sinamar but I would think it would work well, though 3/4lb seems like a lot. I've used the Simpsons 160L quite a bit and while it does give nice burnt sugar type of flavor, a little goes a long way. Good luck.
Yeah, the 5 gallon recipe I found is calling for 6 pounds of golden promise and .75 pounds of simpsons extra dark crystal. It does seem like a lot of the dark crystal. Can't remember where I found the clone recipe.
Northern Brewer has a kit that's a supposed clone from Kristen England
http://www.northernbrewer.com/documentation/allgrain/AG-Innkeeper.pdf
I did it the last time this yeast was around and it was fairly accurate, it only uses .25 of the extra dark crystal from Simpson's.
Someone's not going to be happy with this thread title!
https://www.homebrewtalk.com/f45/i-must-only-one-279175/
Shooter said:Someone's not going to be happy with this thread title!
https://www.homebrewtalk.com/f45/i-must-only-one-279175/
5 inch krausen
Wow do you have a picture of that?
I thought 1968 had a thick and heavy krausen.
YEAH!!! BUDDY GUY!!!..."Damn right i got the brews" thats classicI did a 4-way split batch with 1469, 1026, 1968, and 1318. I liked the 1968 best, followed VERY closely by 1318 with 1469 a very distant 3rd and 1026 way in last. I've gotten a tartness out of the 1469 that I don't find in any of the other British yeasts I've used.
You can see the recipe I used and tasting comments in the recipe I documented as part of a HBT-organized all British pale ale beer competition:
https://www.homebrewtalk.com/f64/4-way-esb-2011-british-bitter-brew-off-winner-runner-up-257082/
There is also this extensive thread if you feel like blowing 8 hours reading up on the topic of British bitter/ESB fermentation and yeast:
https://www.homebrewtalk.com/f163/b...on-temps-profiles-cybi-other-thoughts-221817/
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