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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

Far too much simplification. It depends on what type of dextrins you create and what your yeast can digest. For a highly attenuating yeast such as WLP007, attenuation stays at maximum right up to 72°C/162°F because the surplus of maltotriose is still digestable. It just takes longer for...

@Shenanigans I recently brewed a beer with Wyeast 1028 London Ale and got exactly 78% attenuation. Might be the right yeast for you. I haven't tasted the new batch yet, but remember from previously that it was a mild, malt-accentuating strain.

Hmm, curious. I used WLP007 several times last winter and it always gave me 80% or even more. It's quite a beast that does not hesitate at all when switching to maltotriose. To me it ferments the same way as Nottingham does.

I have had it in the pub before, but cannot remember specifics. Without a sparkler the 38 IBU really packed a punch, more than the 45 of TT Landlord with a sparkler. Maybe nowadays I would be able to properly appreciate it. You could probably write to the brewery and ask. But as a guess I would...

I like using the water profile for Bitter that Murphy & Son recommend: I never had issues flavour-wise with this profile, only once when I went to 600 ppm Sulfate did I notice the chalkiness of the gypsum. I have to warn you though, if you ferment under pressures, some yeasts can throw a lot...