LalBrew London has eaten my beer and is coming for me next

[AlexKay]

I pitched yesterday into 1.058 wort. It's now down to 1.017 (~65% attenuation) just 23 hours later, and still bubbling furiously. Temperature went up overnight to 8 degrees F above ambient, so I don't know if I'm going to get a hot, estery mess. Anyone have any experience with this yeast?

 

[BrewnWKopperKat]

One thing that's relatively unique about LalBrew London is

LalBrew London™ does not utilize the sugar maltotriose [1]

I've used it a couple of times for all grain batches were a highly ferment-able wort is created and London (or similar strain) is used to get the desired FG. In the context of these recipes, DME/LME is not "highly fermentable".

I've also used London (or Windsor) a couple of times with DME-based recipes. Fermentation is fast; FG tends to end up in the upper teens.

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[1] LalBrew London™ – English-Style Ale Yeast | Lallemand Brewing

 

[AlexKay]

It was an all-grain wort, mostly English pale malt, mashed low and long, so hopefully there will be plenty of maltose there.

 

[AlexKay]

Yep, that's pretty much where it bottomed out. Final gravity in 23 hours, wow. I usually leave beer in the fermenter for 2 weeks, but I'm not sure that'll be necessary with this batch.

It's a good thing I was fermenting 2.5 gallons in a 4 gallon bucket.

 

[Sam_92]

I really love the speed of English strains and how hard they flocculate. I never use finings of any kind and I bottle condition and I can count on British yeasts giving my a crystal clear beer.

 

[duncan_disorderly]

Yep, that's pretty much where it bottomed out. Final gravity in 23 hours, wow. I usually leave beer in the fermenter for 2 weeks, but I'm not sure that'll be necessary with this batch.

It's a good thing I was fermenting 2.5 gallons in a 4 gallon bucket.

It may not have bottomed out yet, I reckon. It may keep nibbling away.

 

[Miraculix]

I really love the speed of English strains and how hard they flocculate. I never use finings of any kind and I bottle condition and I can count on British yeasts giving my a crystal clear beer.

Unfortunately, London is more like Windsor, pretty powdery.

It may not have bottomed out yet, I reckon. It may keep nibbling away.

I would also wait at least 9 days, better 12. Sometimes this yeast has the tendency to wake up again after a few days of laziness.

Fermenting it open for the first two days might help to avoid this.

 

[Franktalk]

My experience with London is that if I wait, I get a few more points. In any case, it shouldn't be a "hot estery mess." For a British strain it is pretty neutral/clean.

 

[AlexKay]

Argh! To summarize:

• 1.058 -> 1.017 in 23 hours,
• 1.017, not moving even a point, for 11 days, and then
• 1.017 -> 1.013 in the last 48 hours.

I had plans for that fermenter. I guess I don't get to brew today...

 

[Franktalk]

It's a good thing you hadn't already bottled it!

 

[AlexKay]

1.011 now. No dry hopping, no sugar added to the bucket ... does this look like a normal fermentation? No. No, it does not.

 

[Kris.J]

Glad I found this thread Alex, cuz I am having an almost identical experience - except 5.25 gallons @ 1.076 OG in a Catalyst Conical fermenter, and the Lalbrew London has exhibited such ultraviolence that I've lost about 3 liters from blow off! It has been 23 hours since pitching that little packet at 70F, look at this...

It has left a US-05 pale ale brewed 24 hours before in the dust.

Amazon is bringing me FermCap-S tomorrow. I was not prepared for British ale yeast fury, I will be next I brew with it.

 

[CascadesBrewer]

This is my recent batch of an English Porter using Mangrove Jack's Empire Ale (which is the same or similar to London or Windsor?). At 24 hours, I was near FG. Maybe I should have given it more time, but it appeared to be done and tasted okay so I kegged it in under a week. The beer seems fine. Maybe a touch more body and sweetness than expected for a 3.8% ABV beer (4.6% was my target).

 

[Willy]

I pitched yesterday into 1.058 wort. It's now down to 1.017 (~65% attenuation) just 23 hours later, and still bubbling furiously. Temperature went up overnight to 8 degrees F above ambient, so I don't know if I'm going to get a hot, estery mess. Anyone have any experience with this yeast?

Just experienced a similar volcanic fermentation, only I was using Lalemmand Nottingham - which began a day early in a flask, starter was looking great.

1st 24 hours, crazy action on the bubbler.... So strong that trub/Krausen is starting to go up the bubbler.
Temperature increased 8-10° F.

Here at day 4 now ... Carefully replaced blowoff, sanitized and bled fermenter with CO2. Hope all is well but if not, I can always serve it to friends. Hahahaha