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I tried this in the general discussion but didn't get any response so here goes... Wyeast 1968 London ESB Ale yeast - or - White Labs WLP037 Yorkshire Square Ale yeast I am getting things together for an Oatmeal Stout and I am going to use one of these two yeast but...which one? Any...

Wyeast 1968 London ESB Ale yeast - or - White Labs WLP037 Yorkshire Square Ale yeast I am getting things together for an Oatmeal Stout and I am going to use one of these two yeast but...which one? Any thoughts? Both were harvested last winter (robust porters) and stored in the...

Looks fantastic...Vienna and Saaz, wow what a great combo. I think you will love it. Should be an easy drinker but with enough character to keep you coming back. If you have any BMC friends, they will love it too. :mug:

I brewed today and most of my brewing is done on Thursdays since I am off work. I have another brew scheduled for next Thursday too.

I just picked this up. A pre 1964 case complete with bottles. Overall shows age and use but solid and quite rare today.

Here is a pic. The little jar is from some Wyeast 1010 I washed last week and the larger jars are ready to pour off and put into little jars. This is a batch of washed White Labs 037 Yorkshire Square from an Oatmeal Stout.

Be sure everything is sanitized. Pour off the excess fluid in you yeast jars (95%) then swirl the jar to loosen the yeast cake then pour into the sanitary jar. Be sure to close your jar quickly to eliminate contamination possibilities. Label jar with yeast type and date then put in the back...

Funny you posted this. I bottled 5 gallons of Irish Red last week and will be bottling 5 gallons of Oatmeal Stout on Thursday. I will be making an English Bitter in the coming week or two. Now there is a good one to dye green.

Your washed yeast looks good. Combine the two low jars. Once my own washed yeast has settled out like in your photo, I decant extra fluid and transfer yeast into 4 ounce mini jelly jars (Walmart sells "Ball" and "Kerr" brand 4 ounce shorty jelly jars) which use little space in the back of the...

No one remembers Schoenling Lager? While talking with a co-worker the other day, he was commenting on one of my home brews and stated "this reminds me of Schoenling Lager". Wow...I just stared at him... then starting asking a lot of questions. It appears from what I could gather from him...

I love how my Robust Porter turns out using Wyeast 1968, Fuller's ESB yeast. Be sure to bring the temp up a little after day 3 so it will finish out before it slows and drops out. Another good choice is White Labs wl037 Yorkshire Square that is only available this time of year.

Being from Cincinnati, I have a soft spot for the old beer names that I grew up with in the late 1970's and 1980's. I fondly remember drinking Hudepohl, Wiedemann, Burger and Schoenling's Little Kings Cream Ale. But I never did try Schoenling's lager which was available in cans, bottles and on...

Here is a Robust Porter I have been working on. I have it where I want it now. Huge flavor of coffee and chocolate, rich, dark and smooth. An excellent after dinner porter. Just enough hops to help with a clean finish but there is no real hop flavor or aroma. This has been a huge hit with...

I thought about using a little special B or caramel 120L. That might be a nice addition. I don't want to muddy up the flavors and am worried about adding anything else though, thus the reason for posting here. Any other thoughts? Thanks.

Working on a 5.2 gallon Irish Red recipe...partial grain, 3 gallon boil. 4# Light LME 3# Maris Otter 8 oz. Weyermann Carared 8 oz. Briess Caramel 40L 4 oz. Weyermann Melanoidin Malt 2 oz. Briess Roasted Barley 1 oz. East Kent Goldings 5.6AA @ 60 minutes Irish Ale 1084 yeast...

Did you try cloning this? If so, what did you come up with?

US05 is a good all purpose ale yeast and I have used it from 58 to 75 degrees on a wide variety of brews with very good results.

I was already leaning towards 1968 since I have it ...but I could pick up Wy1084/WL004 at my LHBS....specially for the Irish Red.

My next two brews will be an Irish Red and an English Mild. I figured I could use the same yeast for these two. The ones I am looking at are: WLP002/W1968 Fuller ESB strain WLP005/W1187 Ringwood strain WLP007/W1098 Whitbread I already have W1968 and use it on porters. I could use...

I have been playing with malting my own wheat and use a couple different drying methods. Greenhouse drying method: I have several large screens layed flat on the benches inside my greenhouse, spread the malted wheat on these and cover with another screen to protect it in case a bird might...