This is on my ‘short list’ of To Brew, likely next week. I have Verdant and Notty on hand, but was planning to use A09 “Pub” exclusively. What do you think of a Pub/Verdant co- pitch? I’d probably pitch Verdant initially, then Pub after a day or two of active fermentation.I know this recipe!!!
Good to know. We should have a wiki to map these. There are old ones that are guesstimates but better to have more up to date info.
“The morning has gold in its mouth.”
Nooooo! Don't you ruin the finest of them all with something as overexpressive as verdant!
In original language: "Morgonstund har guld i mund"
Verdant can be way too much way too easily... In American hoppy styles no problem at all. In other styles or unfortunately is.
I’ve only used Pub twice before. Both times it reminded me a lot of Nottingham: fast fermenter, dropped clear quickly, and strong attenuator, though not as strong as Notty. On the other hand it seemed less ‘neutral’ in flavor/aroma (ie., marmalade & apricot present with Pub). Thanks for “talking me down” from a dual yeast pitch. My original inclination to use Pub ‘solo’ appears to be the correct choice.
Yes, that’s exactly the rhyme I remembered. And it still doesn’t make sense.
I've brewed a beer with 1/1 Windsor/notti, and it took four or five weeks in the bottle to clear but it was crystal clear after that. The character is ok, not the best I've had but pretty good for dry yeast only. I also might have a small oxidation issue here so probably not the best batch to judge the taste.
Same for me but I mainly used it in combination with a hochkurz mash and usually also with 5-10% simple sugars.
It's worth remembering that Windsor drops clear quite quickly - the problem is that it doesn't flocculate so any disturbance kicks up a cloud of yeast. So it's perfectly clear if you pour it carefully from a bottle, it's a question of finding ways to serve from a keg that doesn't disturb it (or serve it brite).
100ppm Ca is pretty much the minimum for cask ales, one of the main brewing labs here suggests 170ppm Ca for bitter and 100ppm for mild/dark.
MorgenSTUND' hat Gold im Mund.
Agree. I'm almost thinking that I might want to cut down on the amount of Lyle's syrup I add at knock out. I'm looking for the 'marmalade' but want to avoid too much sweet. I do like the way Pub ferments with regards to speed and clarity, but I 'm also concerned with under-attenuation leading to residual sweetness.
Das ist so.
Lyle's attenuates fully, it's simple sugars. No residual sweetness from this one. Want more attenuation? Up the percentage of Lyle's in your brew!
Excellent point, quite right.
My recipe shows it at 9.8% of the total fermentables, based in my equipment profile and observed efficiencies over close to 200 brew sessions over the years. A little on the high side, but should be OK, especially if it helps to dry out the fermentation.
