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

[dwhite60]

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

I actually got this yeast by accident. Should have looked at the packet rather than trust the label on the shelf at the LHBS.

Happy accidents happen though.

 

[CPlazas]

Third time brewing with this yeast. This time it's branded as Lallemand London.

First time I had 80% attenuation (1.014 FG) and the second 75% (1.017 FG). Both times the yeast stopped at around 1.020 SG and resumed after two weeks.

Now I'm brewing another strong bitter. Same story, yeast stopped at 1.020 but I'm ramping the temp early to see if it finishes earlier.

Overall I'm quite happy with it! I can't really find the recommended liquid yeasts for ESBs in my country, so this is the best I have aside from some local companies with their own liquid version of "London" yeast which I don't really have much information about.

 

[Northern_Brewer]

Overall I'm quite happy with it! I can't really find the recommended liquid yeasts for ESBs in my country, so this is the best I have aside from some local companies with their own liquid version of "London" yeast which I don't really have much information about.

You don't say where you are (it really helps other people to put your country in your profile), but you might want to try Lallemand Verdant if you can only get the mainstream dry yeasts. And don't knock local liquid yeasts - they're likely just "borrowed" versions of the main White Lab/Wyeast ones, or harvested from a bottle-conditioned beer. To be quite honest, the yeast you get by eg harvesting Fuller's 1845/IPA will make better beer than any of the homebrew yeasts.

 

[CPlazas]

You don't say where you are (it really helps other people to put your country in your profile), but you might want to try Lallemand Verdant if you can only get the mainstream dry yeasts. And don't knock local liquid yeasts - they're likely just "borrowed" versions of the main White Lab/Wyeast ones, or harvested from a bottle-conditioned beer. To be quite honest, the yeast you get by eg harvesting Fuller's 1845/IPA will make better beer than any of the homebrew yeasts.

I knew I forgot something in my profile! Thanks for the heads up.

I'm not really knocking my local liquid yeasts, it's just that I couldn't find a data sheet for them on the company's website, but really, I should stop being lazy and email them for the info about the strain they have. But even with that info, my LHBS only does small batch orders for them every month or so, so mainstream dry yeast is what I have readily available, really.

Also, I would love to harvest yeast, but that is really too far ahead for me right now. I still need to buy some equipment to give it a shot.

 

[Timur]

Now I'm brewing another strong bitter.

Did you make a starter for this yeast this time round? I made one for an ordinary bitter I brewed on Saturday, using Lallemand London ESB, with SG 14,5 Plato. It's been 2 days into fermenting at 21 C with airlock activity coming gradually to an end. This thread is something of an eye-opener to me regarding this particular yeast strain and forewarned is forearmed! I mean I now won't be shocked to see my FG for this beer stalled at 5 Plato (1,020). Kudos to everyone for their invaluable contribution!

 

[bwible]

Head to head, Imperial A09 Pub vs. Lallemand London ESB yeast, a new Brulosophy exbereeriment:

The Brü Club xBmt Series | Yeast Comparison: Imperial Yeast A09 Pub vs. Lallemand London ESB In American Brown Ale

Yeah but why would they do it in an American Brown FFS? You have British yeast strains, why wouldn’t you pick a British style? I’d like to see this again with a bitter or strong bitter recipe.

 

[kmarkstevens]

Brulosophy was kinda cool when they first started and set out to verify and/or disprove home brewing canon, such as the lager yeast fermentation temp. After covering the "big rocks", I find them uninteresting. Your mileage may vary.