BJCP and Graham Wheeler's book

[Franktalk]

Are you in Florida? What part? I lived in SW Florida (Port Charlotte) for 30 years.

I ordered Tim Taylor's yeast from Brewlab in December and I'd be happy to send you a slant if you could grow it up from that. No idea if it's a multi-strain, but it's made a couple of tasty bitters so far. They're not carbed up yet, but I recently brewed a Landlord recipe and split half with TT yeast and half with Cullercoats. They're not ready yet, but in the samples I've tasted I've preferred TT.

Is the Taylor's strain that you have POF+? Is there a bit of pepper and lots of fruit, like a saison?

 

[SteveH aka shetc]

They now sell them through a UK homebrew supply store. They seem to be offering a much smaller range than before.

The beauty of slants/slopes is that you can grow as many as you’d like, so it wouldn’t impact my yeast collection.

Well, that's awesome plus it gives me a topic to present at my brew club [emoji16] PM sent.

 

[SteveH aka shetc]

Is the Taylor's strain that you have POF+? Is there a bit of pepper and lots of fruit, like a saison?

I have to look up POF+ -- I thought you meant an extra Pedantic Old Fart, which I have been called before [emoji13]

 

[Derp]

Is the Taylor's strain that you have POF+? Is there a bit of pepper and lots of fruit, like a saison?

I haven't noticed that with the TT yeast purchased from Brewlab, although I did experience that with the Sussex 1 (Harvey's?) yeast that I ordered from them.

 

[Northern_Brewer]

Yes, I get a hint of saison from the 1469, but it seemed to age out after a few weeks. Wouldn't that suggest that it's part of the TT blend?

Not really - a bit of phenolics is surprisingly common among traditional British yeasts, although you wouldn't know it from looking at the Wyeast/White Labs catalogues. Maybe half the Brewlabs yeasts have some, without doing the full saison thing. Right now all we have is speculation, we won't know for certain without some DNA work.

The TTL recipe is all pale ale malt with a pinch of black to color. Hops are EKG and Styrian Goldings with Styrian at the end.

This is the sort of thing I was talking about with Graham's recipes. Compare that with Ed's report from the brewery floor of "WGV (Whitbread or is it White's Golding Variety), Fuggles and Savinjski Goldings, with true Goldings also being used some years". And this catalogue suggests TT use the WGV/Fuggles/"Styrians" mix for all their traditional beers - although Knowle Spring is interesting, it's the only major beer I can think of that's using the new Minstrel hop (and UK Chinook is not that common either).

I'd look at it as a draw earned rather than a win denied, although I'm sure she doesn't see it like that!

 

[SteveH aka shetc]

I'd look at it as a draw earned rather than a win denied, although I'm sure she doesn't see it like that!

I agree with you.