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

[ukulele01]

I had a vague memory, from reading old brewing books, that Lellemand had a London Ale strain in the past. I checked the online version of Palmer's "How to Brew" and sure enough, there it was:

http://howtobrew.com/book/section-1/yeast/yeast-strains/dry-yeast-strains

I wonder if they have just reintroduced their old London strain, thinking there is now more of a market for it? Only thing is that Palmer said the old one had, "Medium-high attenuation and flocculation." Anyone remember using the old Lellemand London Ale yeast? I might try writing Lellemand and asking them, just for kicks.

 

[rhys333]

Its sounding like this yeast has anything but London ale characteristics. So strange they'd label it ESB.

 

[ukulele01]

Just took a gravity reading. It is day 4. Gravity is 1.019; OG was 1.055. Sample tastes pretty good. BTW, I did write to Lellemand to ask whether this is the same yeast as their old London Ale yeast. I will report back when they get back to me.

 

[kristiismean]

I was at a new (to me) home brew store and to pick up some ingredients and check them out. Saw they had this yeast, remembered this thread, so picked some out. Brewing this week with it.

But not making an ESB, just a simple 5 gallon low ABV batch to create a starter for a high ABV..

9 lbs pale 2 Row
2 Lbs Vienna
Centennial hops: .5 60min .5 45min .5 30min .5 15 min .33flameout .5 oz HBC-438 hops at flameout
dry hopping with .33 Centennial at 3 days prior.
dry hopping with .5 hbc-438 at 5 days prior

Will report back on how, if at all, different it is than us safAle us-05

 

[FVillatoro]

I was at a new (to me) home brew store and to pick up some ingredients and check them out. Saw they had this yeast, remembered this thread, so picked some out. Brewing this week with it.

But not making an ESB, just a simple 5 gallon low ABV batch to create a starter for a high ABV..

9 lbs pale 2 Row
2 Lbs Vienna
Centennial hops: .5 60min .5 45min .5 30min .5 15 min .33flameout .5 oz HBC-438 hops at flameout
dry hopping with .33 Centennial at 3 days prior.
dry hopping with .5 hbc-438 at 5 days prior

Will report back on how, if at all, different it is than us safAle us-05

Nice! What mashing temp will you use? I'm thinking of making a brown ale soon with this yeast, but mashing in the 140s to see if attenuation goes past 66% without using adjuncts.

 

[kristiismean]

I was thing 145 single infusion. (which messes with my head, since I think mash 152-154)

fermenting at 66 ambient.

wondering if I should bring that down to 60 for the first week (since my kegerator will be empty) thoughts on this?

Thinking 3 weeks primary, Then there will be a Dark IPA put right on on top of the yeast cake. , still putting that recipe together...

 

[FVillatoro]

I was thing 145 single infusion. (which messes with my head, since I think mash 152-154)

fermenting at 66 ambient.

wondering if I should bring that down to 60 for the first week (since my kegerator will be empty) thoughts on this?

Thinking 3 weeks primary, Then there will be a Dark IPA put right on on top of the yeast cake. , still putting that recipe together...

I personally like to ferment WLP002 (although it's probably not this strain), at 66-68 for stouts/browns/porters so that I can get those delicious fruity esters.
If I were brewing a Pale ale I would ferment at the low end of the recommended temp range to keep some esters on check.

The higher temp would promote better attenuation too.

 

[ukulele01]

I had a vague memory, from reading old brewing books, that Lellemand had a London Ale strain in the past. I checked the online version of Palmer's "How to Brew" and sure enough, there it was:

http://howtobrew.com/book/section-1/yeast/yeast-strains/dry-yeast-strains

I wonder if they have just reintroduced their old London strain, thinking there is now more of a market for it? Only thing is that Palmer said the old one had, "Medium-high attenuation and flocculation." Anyone remember using the old Lellemand London Ale yeast? I might try writing Lellemand and asking them, just for kicks.

I heard back from Lellemand that it is indeed the same yeast.

Cheers!

 

[Hanglow]

ha

that is amusing .

 

[mike_57401]

I remember that, now that you mention it. I remember being bummed that they pulled the strain which seemed to fill a void in the dry yeast market. I hope it turns out to be something better than S-04 and Windsor for british styles - hard to beat dry yeast convenience.

 

[FVillatoro]

I heard back from Lellemand that it is indeed the same yeast.

Cheers!

Sir, thank you so much for getting that information for us - VERY MUCH appreciated!

As for the yeast, I feel that by them adding the "ESB" to the name, they wanted to make us believe that it's the Fullers/WLP002/WY1968 strain - at the very least associate it.

I'm a bit disappointed to be honest, as a dry strain of that yeast would have been all kinds of great, and probably a big hit and would sell well.

However, I'm stuck with these 5 packs so I'll go for that brown ale soon.

 

[govner1]

I'd love to keep some on hand & to compare w/ the Wyeast London ESB I normally use but no one locally or online has it in stock.
I've inquired w/Llalemand & am awaiting a reply as to availability.

 

[ukulele01]

You're welcome!

"London ESB Ale" is a Wyeast trademark. Do you suppose Wyeast will sue Lellemand?

If this yeast does indeed let "the delicacies of the malt and hop aromas shine through" and delivers some nice esters, as promised, I will be very happy, since I find S-04 and Nottingham too clean, and the esters of Windsor unpleasant. It does not really bother me that the attenuation rate appears to be on the low side; I like a full-bodied ale.

Speaking of Windsor, I wonder why Lellemand discontinued this yeast instead of Windsor, back in the day. Do you suppose Windsor was a better seller?

Cheers!

 

[mike_g08]

And what about Danstar Manchester ale? They pulled that one at the same time as London.

 

[duncan_disorderly]

If London ESB Ale is a Wyeast trademark then the world has gone mad. You yanks will be buying London Bridge next! And trademarking it!

 

[ukulele01]

And what about Danstar Manchester ale? They pulled that one at the same time as London.

That was before I started brewing.

Did you ever use London or Manchester yeast back then? What was Manchester like?

Cheers!

 

[mike_57401]

mike_g08 here, posting under another alias on my home PC.....

Anyway, I didn't use either back then. From what I recall reading, I think they were decent yeasts.

I'd welcome Manchester back on the market, another dry english option...

If you want to read on some of this old stuff, rec.crafts.brewing is a good place to search,

 

[duncan_disorderly]

Someone found these comments about this yeast on that Google group...

My favourite dry yeast. Sad to see it go. It makes an excellent Ordinary Bitter, being rather fruity. Great for porter too.

My experience: I started out with Munton's dry and there was something in the flavor profile I didn't like. Switched to Danstar London: an excellent ale yeast IMO... As far as 1098 goes, it makes nice beer, but I wonder if I couldn't get the same results from Danstar London.

Having said that, I wouldn't get Nottingham anywhere near my English ales--no esters at all! I'd rather use Danstar London which is my favorite dry ale yeast.

Danstar makes London dry ale yeast too (mildly attenuative and slighty estery).

I'll probably use my last packet of London Friday in an
all-Fuggle Best Bitter. I'll miss that stuff >- sob!

http://www.homebrewinguk.com/post/new-danstar-dried-yeast-london-esb-8229420?pid=1293730992

 

[kristiismean]

okay, brewed and used it last night.

Okay, mashed in at 148

Pitched at 66, sitting at 63.8 currently.

 

[dstockwell]

So for the purpose of software since Brewers Friend does not show this yeast on the drop down, which yeast should I choose?

 

[FVillatoro]

So for the purpose of software since Brewers Friend does not show this yeast on the drop down, which yeast should I choose?

Use the White Labs London Ale (WLP002) or Wyeast 1968.

I would go for the standard 66% apparent attenuation as that seems what people are getting.
This Friday I'll brew up an oatmeal stout with a mash of 150 or so and see what I get.

 

[dstockwell]

Cool, thanks. Going to brew an ESB with this ESB this w/e.. Think I'll mash at 148.

 

[ukulele01]

So for the purpose of software since Brewers Friend does not show this yeast on the drop down, which yeast should I choose?

Choose Windsor. It is the same in that it does not ferment maltotriose either. They behave similarly too, with very fast ferments.

I am not an all grain brewer. Can someone tell me, if this yeast does not ferment maltotriose, how will mashing low help? Will it convert the maltotriose to maltose? Cheers!

 

[rhys333]

So for the purpose of software since Brewers Friend does not show this yeast on the drop down, which yeast should I choose?

I would just check the custom attenuation box and type in your estimated attenuation %.

 

[dstockwell]

Thanks...

 

[apolo]

I have a british brown currently fermenting with this strain. It's a quick starter, airlock bubbling 4 hours after pitching, but a slow worker.. day 6 and still bubbles in primary at 20ºC (68ºF).

 

[Brew-Dog]

I've gotta say that I'm pretty disappointed with this yeast. I love WY1968 and WL002, so I was hoping for something similar.

A week ago I brewed a fairly simple pale ale (1.050). Mashed at 151f. The yeast took off pretty quickly, but then crapped out by day four. It has been sitting at 1.02 for the past few days. I fermented at 66f for the first couple of days then raised to 68, then 70. The esters are pretty subdued for an English strain as well. I'm going to pitch a lager yeast to chew through some of the remaining sugars and maltotriose to hopefully drop the FG another 6-10 points.

I think this yeast might do well in low OG styles (milds), but I don't think I'd use it again.

 

[Boise1024]

Just wanted to give an update about the porter I brewed nearly a month ago with Danstar London ESB yeast. As I posted earlier it stuck to 1.024 so I pitched a whole lot of US-05 slurry (about 2 cups...!) to finish the fermentation. OG was a 1.016 a week later so I kegged and force carbed. Resulting beer is quite nice, a bit fruity but not as much as WY1968. There is that minerally caracter that I sometimes get with english yeasts like S-04. All in all not too bad, but I won't be using this London ESB for such high OG beers (mine was 1.068), attenuation is not high enough. I might try it on a smaller 1.035-1.045 beer since I got another pack in the fridge.

 

[FVillatoro]

I've gotta say that I'm pretty disappointed with this yeast. I love WY1968 and WL002, so I was hoping for something similar.

A week ago I brewed a fairly simple pale ale (1.050). Mashed at 151f. The yeast took off pretty quickly, but then crapped out by day four. It has been sitting at 1.02 for the past few days. I fermented at 66f for the first couple of days then raised to 68, then 70. The esters are pretty subdued for an English strain as well. I'm going to pitch a lager yeast to chew through some of the remaining sugars and maltotriose to hopefully drop the FG another 6-10 points.

I think this yeast might do well in low OG styles (milds), but I don't think I'd use it again.

That's a 59% apparent attenuation.

Just wanted to give an update about the porter I brewed nearly a month ago with Danstar London ESB yeast. As I posted earlier it stuck to 1.024 so I pitched a whole lot of US-05 slurry (about 2 cups...!) to finish the fermentation. OG was a 1.016 a week later so I kegged and force carbed. Resulting beer is quite nice, a bit fruity but not as much as WY1968. There is that minerally caracter that I sometimes get with english yeasts like S-04. All in all not too bad, but I won't be using this London ESB for such high OG beers (mine was 1.068), attenuation is not high enough. I might try it on a smaller 1.035-1.045 beer since I got another pack in the fridge.

I'm brewing an oatmeal stout tomorrow that'll have a OG of 1.054 and I expect to end at 1.017 with an estimated 66% attenuation.
Stay tuned :rockin:

 

[mabrungard]

This sounds like Windsor Yeast. Windsor tends to stop at 1.022 pretty consistently. It still makes good beer.