Danstar London ESB Dry Ale Yeast - Anyone use it yet?

[CPlazas]

Good news, it really resumed fermenting exactly 2 weeks after putting it into the fermenter. It's been going for a couple of days now. I'll let it sit for a week and take a gravity reading to see if it's around my FG.

 

[Elric]

Update of my own. I don't dislike the yeast/recipe as much as my early impressions... I was performing a rookie mistake drinking it fresh out of the fridge. I have had a couple now where I have taken them out and let them warm a bit before drinking and the malt is there more and there is a bit of fruity esters present that the cold was suppressing.

 

[Miraculix]

That was also my impression with this yeast. I think 95% of the time, the people that are complaining about this yeast are actually blaiming the yeast for their own mistakes. This is a British yeast and must be treated accordingly. It needs highly fermentable wort, otherwise the fermentation will finish at 55-60%. That is a normal thing for british yeasts. A good idea would be to give it a long rest at 65C and a mashout step at 77c, or to do Hochkurz mash, 45 minutest at 62 and then about half an hour at 69 plus the 15 minutes mashout at 77. Also to include about ten percent of the fermentables as simple sugars is of benefit with a yeast like this. I made quite some nice beers with this yeast this way. The only thing that I do not like is that it was quite powdery, but keeping the beers in the fridge solves this issue in about a week.

 

[Shenanigans]

Well I just got a free pack of this with the London ESB packaging.
It's expired in about a month and was added as a gift in an online order.
I'm willing to give it a shot but wondering if I should use it or not - free yeast vs time and money spent on the other ingredients if the beer turns out to be just OK.
I would brew with it during the Christmas holidays so I'll have a look around for a recipe where it was a success before deciding

 

[Miraculix]

Well I just got a free pack of this with the London ESB packaging.
It's expired in about a month and was added as a gift in an online order.
I'm willing to give it a shot but wondering if I should use it or not - free yeast vs time and money spent on the other ingredients if the beer turns out to be just OK.
I would brew with it during the Christmas holidays so I'll have a look around for a recipe where it was a success before deciding

I would use it, it is a good yeast, if treated like it should. Mash long and low, or do 60 minutes at 64c.

You might want to include some simple sugars and you should also keep the og at or below 1.045.

It's a British yeast, treat it like one!

 

[donovanlambright]

+1 to what Micaculix said. It's a great yeast for british-style ales.

 

[Shenanigans]

OK guys you have convinced me
I'm brewing an NEIPA and and DIPA on the weekend so my 2 kegs will be tied up with those until at least the end of Jan.
So I'll do an Irish/British brew day over the holidays with 4 beers for bottles.

A session stout (US05), Fuller's ESB (1968) and a bitter with Bramling Cross and LAIII were already planned.
So some kind of English golden ale with an OG of around 1.040 including some sugar syrup would complete the bill nicely.

 

[ncbrewer]

Mash long and low, or do 60 minutes at 64c.

You might want to include some simple sugars and you should also keep the og at or below 1.045.

Is this because of being close to expiration or because of the yeast characteristics?

 

[Elric]

Is this because of being close to expiration or because of the yeast characteristics?

Yeast characteristics

 

[kmarkstevens]

hmmm, this is topical. I am tasting a split batch right now of the Danstar ESB vs West Yorkshire vs Burton Ale. ESB is definitely sweeter. Burton Ale has POF flavors. To my palate, I much prefer the West Yorkshire.

Also working on thinning out my yeast bank. W Yorkie stays and the other two go.

 

[govner1]

I’ve used it for several ESB brews with no problem great outcomes.
In fact I took a 3rd place at last years PSBO using it.

 

[Miraculix]

Yeast characteristics

Exactly!

 

[Northern_Brewer]

Burton Ale has POF flavors.

WLP023? Are you sure?

It is notorious for throwing quite a lot of sulphur, which may be what you're getting?

 

[Shenanigans]

Is there any liquid yeast that this is similar to, at least flavourwise or is it quite unique?
Considering some recipes to try so would be useful to know so I can do a search.
Maybe something like Timothy Taylor landlord with a bit of sugar/syrup to replace some of the base malt.

Edited to add a possible recipe:

Batch size: 5 gal
OG: 1.043
Est. FG: 1.013
IBU: 30 (EBU) Brewhouse Efficiency: 70%

• 82.8% Golden Promise
• 3.40% UK Extra Dark Crystal 120°L
• 13.8% Cane Sugar
• Fuggles, 0.75 oz. of 4.5% AA pellets @ 60 min (15.5 IBU)
• EKG, 0.75 oz. of 5.0% AA pellets @ 45 min (8.6 IBU)
• Styrian Golding, 1 oz. of 5.5% AA pellets @ 5 min (5.0 IBU)

 

[kmarkstevens]

WLP023? Are you sure?

It is notorious for throwing quite a lot of sulphur, which may be what you're getting?

Yes, WLP023. Hmmmm, does not seem like sulfur. Maybe my sanitation is at issue? Will have to try this again.

 

[Miraculix]

Is there any liquid yeast that this is similar to, at least flavourwise or is it quite unique?
Considering some recipes to try so would be useful to know so I can do a search.
Maybe something like Timothy Taylor landlord with a bit of sugar/syrup to replace some of the base malt.

Edited to add a possible recipe:

Batch size: 5 gal
OG: 1.043
Est. FG: 1.013
IBU: 30 (EBU) Brewhouse Efficiency: 70%

• 82.8% Golden Promise
• 3.40% UK Extra Dark Crystal 120°L
• 13.8% Cane Sugar
• Fuggles, 0.75 oz. of 4.5% AA pellets @ 60 min (15.5 IBU)
• EKG, 0.75 oz. of 5.0% AA pellets @ 45 min (8.6 IBU)
• Styrian Golding, 1 oz. of 5.5% AA pellets @ 5 min (5.0 IBU)

Sounds good!

If you are in the UK, try replacing the sugar with Lyle's Golden Syrup, for the little extra Britishness

 

[Shenanigans]

Sounds good!

If you are in the UK, try replacing the sugar with Lyle's Golden Syrup, for the little extra Britishness

I'm actually in Germany but can maybe get lyles in the supermarket in the Netherlands.
However I have a bottle of the stuff below waiting to be used for brewing for a few years.
I know some people who have use it successfully for Belgian beers.

https://www.hollandforyou.com/produ...-gilse-schenkstroop-classic-holland-shop.html

 

[Miraculix]

I'm actually in Germany but can maybe get lyles in the supermarket in the Netherlands.
However I have a bottle of the stuff below waiting to be used for brewing for a few years.
I know some people who have use it successfully for Belgian beers.

https://www.hollandforyou.com/produ...-gilse-schenkstroop-classic-holland-shop.html

Hmmm... Dann wird's schwer!

I would have a look on the ingredients list first, if there's anything artificial or preservative I wouldn't use it in a beer. There are also ways to make your own invert syrup, but I never did that.

 

[Franktalk]

Sounds good!

If you are in the UK, try replacing the sugar with Lyle's Golden Syrup, for the little extra Britishness

Or, you can purchase invert sugar at Adventures in Homebrewing. They sell #1, 2 & 3 invert in one pound and three pound containers. It's expensive, but if you love British ales, it's worth it, IMHO.

 

[govner1]

You can get Lyle’s on Amazon. Light & Dark.

 

[Miraculix]

You can get Lyle’s on Amazon. Light & Dark.

The dark one is not comparable to any of the darker invert sugars, so I wouldn't recommend it, if you're not after that particular flavour it provides.

I will brew tonight or tomorrow and will do a little experiment on the side. I will need about 10% of sugar for this recipe, so I will try to make some cheap homemade invert syrup while mashing. I got raw cane sugar and some raw and completely untreated one as well. I will slowly heat it up with some lemon juice and see where I'm at when the mash is done.

 

[Shenanigans]

https://www.tesco.ie/groceries/Product/Details/?id=254851421
Think I'll be going Tescos next time I'm back home to Ireland.
90 cent for a 454g jar

 

[dwhite60]

I pitched this into a wheat stout yesterday. Cloudy won't matter. Going to try to keep it at about 65F. Added the sugar to try to get the final gravity lower.

Every time I use a lot of wheat I get crazy good efficiency. BrewTarget says this is about 85%.

BIAB, 3.5 gallons, 1.057 O. G.
2.5 lbs. White wheat malt
1.75 lbs. Pale malt
1 pound white sugar
7 oz. Roast barley
3 oz. Chocolate malt
1.5 oz. East Kent Goldings (4%AA) 60 minutes

Mashed at 148F for 60 minutes.

 

[dmtaylor]

I pitched this into a wheat stout yesterday. Cloudy won't matter. Going to try to keep it at about 65F. Added the sugar to try to get the final gravity lower.

Every time I use a lot of wheat I get crazy good efficiency. BrewTarget says this is about 85%.

BIAB, 3.5 gallons, 1.057 O. G.
2.5 lbs. White wheat malt
1.75 lbs. Pale malt
1 pound white sugar
7 oz. Roast barley
3 oz. Chocolate malt
1.5 oz. East Kent Goldings (4%AA) 60 minutes

Mashed at 148F for 60 minutes.

This recipe looks great. Enjoy.

 

[dwhite60]

This recipe looks great. Enjoy.

I like simple. I've done the ten malts five hops thing. There is a beauty in simplicity plus, it's easier.

I'll post what my results are.

I agree with some other posts. This would make a great yeast for a nice mild where you want the low abv but still ha e some sweetness and maltiness.

 

[dwhite60]

I like simple. I've done the ten malts five hops thing. There is a beauty in simplicity plus, it's easier.

I'll post what my results are.

I agree with some other posts. This would make a great yeast for a nice mild where you want the low abv but still ha e some sweetness and maltiness.

For something that is supposed to be such a beast I'm underwhelmed. I've got this at 63F, it's got maybe an inch of krausen. This is 48 hours after pitching. I honestly started to put a blow off tube on this instead of an airlock as it's 3.5 gallons in a five gallon bucket. Lid seals tight so it isn't leaking.

 

[Elric]

For something that is supposed to be such a beast I'm underwhelmed. I've got this at 63F, it's got maybe an inch of krausen. This is 48 hours after pitching. I honestly started to put a blow off tube on this instead of an airlock as it's 3.5 gallons in a five gallon bucket. Lid seals tight so it isn't leaking.

Did you post on the wrong thread? I don’t think many have called this a beast, most say it needs pampering just to get it to fully attenuate!

 

[dmtaylor]

If memory serves, I never got any krausen from this yeast, it's a bottom fermenting ale. If memory serves.

 

[dwhite60]

Did you post on the wrong thread? I don’t think many have called this a beast, most say it needs pampering just to get it to fully attenuate!

By beast I meant activity, not attenuation.

Post #56 says it was trying to climb out of his fermenter. Post #95 and #104 say it took off quick and was going like crazy. May be a matter of temperature? Maybe theirs was warmer?

Yeah, right thread. Interested to see what I end up with.

 

[Elric]

Gotcha. Mine was decently quick to start but not crazy with the krausen.