Recent content by Colindo

Wait, what? How did you get that for London Black?

The beer is a dialled-down version of their original beer "The Porter", which had 6.7% ABV. London Black has 4.4%. It seems they don't sell the original anymore, but the Wayback Machine can help. Sounds like London water profile, Munich malt and roasted malts are a given.

Maybe this, launched in 2021? https://www.anspachandhobday.com/london-black

I can assure you nobody in Germany cared for bad Ales when they visited the UK. Checkout this newspaper excerpt that Roger Protz quoted in 1978

The bad reputation is almost entirely from the bad macro-lagers in the 70s. Especially since some of them had the same name as continental lagers, but only 1.030 OG.

@An Ankoù Mann's was made with stopped fermentation. It basically tasted like unfermented wort, plus the off-flavours from pasteurisation. I tried it in March and it was indeed revolting. Not even that sweet, which would have been what I had expected. @Miraculix Ulrich Peise from the...

I would bet a large amount of money on the fact that both are exact copies of the existing dry yeasts. That's what yeast manufacturers have done for ages, no reason to change that.

@worlddivides You're mostly right except that it is actually true for British beers to have a comparably high attenuation around 80% for most classic British style. An exception is the sweet Brown Ale from London, but I understand you're making the Northern variety of the style. So a decent...

@Zadkiel Out of interest, why do you differentiate between esters and fruity or floral aroma components?

Sorry about the late reply, only returned today from a holiday in Brittany, France. M15 is maltotriose negative and tastes to me similar to S-33. Its flocculation is a nightmare, like all maltotriose negative yeasts. I have not yet figured out why or how to improve it. Most yeasts start...

You just never get everything you need from one yeast. Nottingham has great flocculation and attenuation, but no flavour. S-04 is a tad more balanced, but still quite neutral. S-33, Windsor and the discontinued London have far too low attenuation. Verdant is great aroma-wise and gives a decent...

@ba-brewer Not sure how WLP measures attenuation, since I always get more than they state.

@Northern_Brewer Thanks, lots of good info. Regarding POF+, first of all I find it quite annoying that WLP does not state POF positivity on their website. Wyeast is much more thorough at that. Second it may well be that with my process I get very little phenolics in general. When I used W-100...

@ba-brewer Not sure how it was in the starter, but in all three beers I brewed so far it dropped like a rock. Quick and solid flocculation. In some cases a lack of nutrients can change the physical properties of yeast, so maybe give it some yeast nutrients? I believe the strain is not supposed...

I was wondering whether that is the Conan strain, but I'm not sure. If it is, it would be of British origin. This site here, which is sometimes very detailed but some other times wildly inaccurate, lists it as such