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I think that an AK could be an historical equivalent of this summer/golden ale. They were light and heavily hopped IIRC.

You can also consider London ESB, a newish dry yeast also from Danstar. It's maybe bit more balanced to hoppy side than Windsor. I've used both Windsor and London ESB now once and I liked them both. Just remember to mash low to get them to attenuate properly. In my last brew I used 1728...

I think that Windsor is also prone to do this from what Ive read, and given that its flocculation and attenuation characteristics are similar to London ESB, i wouldnt be surprised if the latter does it also. I think that few people have actually reported a slight gravity drop during extended...

Good that WLP099 worked for you! I don't think that this yeast will necessarily leave that much sugars. With a grain bill consisting mostly of base malt and low mash temp you can get relatively dry tasting beer which still has good mouthfeel. If the carbonation would be more predictable this...

Have you done any saisons lately? If so, what yeast did you use?

Wyeast 3711 will go low too. That barley wine sounds interesting. Did he use any sugars or enzymes, or was the previous beer in the same fermentor a saison?

Just out of curiosity, what was the OG, mash temp and percentage of crystal in the grain bill? I hope that wlp099 works for you but like london esb it is rumored to not be able to utilize maltotriose.

A split batch would be interesting, these strains seem so similar. Attenuation can be increased by either using crystal only in small amounts or by including sugar in the grain bill. Mash temp has to be low of course. My batch dropped clear after two weeks in the bottles even without cold...

It's not the Fuller's strain (this has been confirmed by both Lallemand and Fuller's). From my understanding (never used windsor) it's like cleaner version of windsor. Otherwise they seem similar (attenuation and flocculation). There's a long thread about the london ESB here.

Sounds nice kristiismean! Mix of vienna and munich sounds like a good option. In my case the vienna might have needed something else on it's side since the hop amounts were not that big and this is quite a clean tasting yeast, but it was a smash after all. The beer is also not sweet at all...

Yea i really liked the short lag phase and fast fermentation, but then again i disliked the fact that it had not fully attenuated before bottling. I was comparing the rehydration instructions of Fermentis and Danstar, and noticed that the latter recommends higher temperature (30-35 vs 25-29 C)...

Just updating my experience with this yeast. The apple aroma and taste went away about 5 days after bottling, I think the yeast itself tasted bit appleyish. I was bit worried how this beer would end up since the recipe was quite basic and this is quite a clean yeast, but I think it worked...

I think they can be useful if working with new or difficult yeasts. Some instructions for them though seem a bit weird. Many of them tell you to overpitch and use whatever yeast you have in hand, although they all have different attenuation ranges.

Interesting. I thought that FFT should finish at the same gravity as the beer itself, and this has been my experience the few times i have made FFTs. In my last batch i however found 2 points higher FG on the beer (used Danstar London ESB yeast) than in the FFT and thus used less priming sugar...

What was the OG, how long did you mash, how did you sparge and did you do a mash out? In case you didn't do mash out, was there a delay between the end of mash and start of boil?

Bottled my bitter after two weeks in primary. Gravity was down to 1.014 and flavor was good, although there was a hint of acetaldehyde or green apple in the aroma. My fast fermentation test had a FG of 1.012-1.013 so i carbed to only 1 vol to be safe. The fast fermentation test was just some...

You were lucky, there's a recent thread about this exact subject: https://www.homebrewtalk.com/showthread.php?t=600380

Rousing can be as simple as swirling the fermenting vessel to disturb the yeast sediment without splashing. Alternatively you can use a spoon to break it. Some english yeasts might benefit from a second aeration about 6-12 h into fermentation. I've also seen quite detailed instructions for...

Yes, over 10% of that is poorly fermentable. Good choice on mash temp and time.

Your attenuation (61%) seems quite similar to mine. This strain doesn't utilize maltotriose, which is quite uncommon for a beer brewing yeast. What was your mash temp and percentage of crystals? User stpug has shared some of his numbers in a similar thread on AHA forum, and it seems that recipes...