This is a new dry yeast from Lallemand, this is the email they just sent recently:Are we talking about Windsor here or is this an entirely new dried stain (got a linky?)
"For that classic ESB flavor you need look no further than London ESB yeast from Lallemand - all the characteristics of a classic ESB strain in a convenient dry form"
Fullers Brewery, London
Lallemand Brewing is excited to announce the release of our newest addition to our premium brewing yeast line-up.
Say hello to London ESB dry yeast, a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the delicacies of the malt and hop aromas shine through. London ESB is a brilliant choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild.
Like all our other brewing yeasts, Lallemand offers the unmatched purity, performance and ease-of-use that only dry yeast can deliver.
Lallemand London ESB is now available in 500 gram packages for commericial brewers. Contact your Lallemand brewing yeast distributor to buy London ESB. To locate a distributor in your area, visit our web site at http://www.lallemandyeast.com/commercial/all . For complete information on London ESB, visit our web site at www.lallemandyeast.com.
Thanks for sharing that, good to hear the positive feedback.I just got to sample two brews one with 04 and one with the dry London ESB.
My LHBS gave me a festa brew brown ale with each yeast to let me sample. The London ESB yeast blew the other out of the water. A slight fruitiness with, residual sweetness, and the malt characteristics were present and distinguishable.
I love this yeast because although it's tame on the flavor side it's still very distinguished. Always been a fan of Wyeast 1968 in anything from DIPA to Barleywine so this dry feature is great.
The fact that it doesn't floc like WLP002 / Wy1968 certainly makes me raise an eyebrow, but I'll wait and see. I'd really, really like this to be as good as WLP002 because I use that yeast a lot for 100 - 200 litre batches, and liquid yeast management is a pain (and expensive)Note that it does not utilise maltotriose so FG will be higher
than most yeasts.
I'd mash in low and/or collect OG a bit higher. Does not drop like a stone like WLP002.
I am skeptical. Love West Yorkshire Ale and ESB 1469. Maybe I haven't developed my skills enough yet. But they are two different yeasts that make different beers.So far nobody has mentioned how the stone fruit character compares to the Yorkshire strain. If I could get the same doughy fruity esters from a dry pitch I'd order a few bricks.
Also for those that have a batch down with this stuff....how much krausen did you get? I know Yorkshire always blows through my airlock it krausens up so much.
The advertisements for this yeast (in the UK at least) contained an endorsement from John Keeling (of Fullers) so it seems clear that they're positioning this as a Wy1968 / WLP002 replacement, even though they're not saying it directly.Maybe I misunderstood. I initially wasn't under the impression this was supposed to be a dry form of 1968. I thought they were just using London ESB as more of a marketing term so I threw out another good ESB yeast I hoped it was comparable to. Looking at it closer my post doesn't make much sense