You mean, the 1469 doesn't need it, relative to the 1969? Interesting. Cool, thanks. One thing I've come to love in the 1469 are the stone-fruit esters, in particular peach and peach blossom. But I am a huge fan of marmalade too, so looking forward to the A09 in particular.
To my knowledge, imperial pub is the only yeast that could actually be traced back to the Fuller's brewery. It also behaves differently than the 1469 and the 002. Imperial does not throw fusels as easily as the others do at higher temperatures and it flocks like a stone. Ester expression is also increased with pub. I have not had any marmalade from the other two yeasts. Pub seems to be unique in that regard.
Never used the WY 1469, but I’ve used A09 “Pub” in mine along with First Gold and a step mashed 75 minute ‘gentle’ boil. It reminded me very much of the Fuller’s London Pride that I drank many times when in England.
Great. Many thanks.
I see that NB carries the Chevallier malt. It looks incredible by the description. I do have the 77 and am getting in more Warminster (and Fawcett). I have never used Target but do actually want to try the true Fuller's hop regimen, so looking forward to it. Here's a current iteration of a strong bitter, sort of emulating the Fuller's hop regime:
Shooting blanks. Don't know how the "Post Reply" trigger got pulled.
No Chevalier! It differs heavily from year to year. I've had batches that were incredible on their own, bringing all the crystal goodness without any additional malts and I've had batches that were just very harsh and unpleasant. These batches improved with age and were very nice for beers intended to be aged 6 months+, but definitely not suitable for a normal bitter.
Wow, that's interesting. From the description I was salivating to try it but it is at a premium. I'll do an ordinary bitter, lower gravity, probably, just to get wee taste.
I'd recommend a barley wine. Only Chevallier, 10% to 20% invert number one or two and some noble-ish bittering hops. 10% abv, aged for one year, heaven!Wow, that's interesting. From the description I was salivating to try it but it is at a premium. I'll do an ordinary bitter, lower gravity, probably, just to get wee taste.
Excellent!
FWIW, I got a pound of First Gold recently from Northwest Hop Farms. Currently in a strong bitter about a week into primary.
I just tried to find some at 6 of my "usual" places without luck
Aha!
Its not just First Gold. I’ve had problems finding most British hops for the past year. Challenger, Target, any of those.
I finally had to source thru Canada this year to obtain First Gold, Target and Challenger. Shipping and delays clearing Customs were the drawbacks, but the prices (ex. shipping) were only slightly higher. BTW, quality was quite good.
Have to say, very pleased with Northwest Hop Farms. At $12/pound, and reasonable shipping, and getting them quickly, pretty much painless and I'll definitely be working with them again. Picked up Northdown, Challenger, First Gold and Bramling Cross. That said, our LHBS actually carries quite a bit of Challenger.
It's still correct, yes!
Yes, that’s where I got my British hops. Very satisfied with the quality and service, even though it took a few days to clear customs.
The thing about phenolics is true for the White Labs version of a Yorkshire yeast (WLP037), but not the WY1469 that was being discussed. Definitely POF-, and an amazing yeast.
The thing about phenolics is true for the White Labs version of a Yorkshire yeast (WLP037), but not the WY1469 that was being discussed. Definitely POF-, and an amazing yeast.
Just making sure people don't shy away from that yeast
If I get back into a reasonable rhythm of brewing, I'll definitely give the A09 a shot, though!
Cool note. It will be beat up I'm afraid by the time it's repitched, as we left town yesterday and I cropped on Wednesday (and won't be brewing again until next week), but pretty excited about it's repitching performance so far, off of top-cropping. And those stone fruit esters are killer.
Excellent, thanks. I contacted the Malt Miller and though they're currently out, looking forward to ordering their Brewlabs Yorkshire yeast once it's back in. I believe that's Timothy Taylor's, is it not?The thing about phenolics is true for the White Labs version of a Yorkshire yeast (WLP037), but not the WY1469 that was being discussed. Definitely POF-, and an amazing yeast.
Just making sure people don't shy away from that yeast
If I get back into a reasonable rhythm of brewing, I'll definitely give the A09 a shot, though!
FWIW, Northern Brewer currently has some.
How to deal wiht Yorkie Squares? I did half a dozen batches a few years ago, and it was all over the place. Gave it up as too inconsistent, and wasn't able to make anything worth the effortThe thing about phenolics is true for the White Labs version of a Yorkshire yeast (WLP037), but not the WY1469 that was being discussed. Definitely POF-, and an amazing yeast.
Just making sure people don't shy away from that yeast
Something like this I would say.
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