London esb

[hough77]

Has any one had any problems with high FG? Debating on using it for the first time on a 1.065 ish OG and my calculations are coming up with an FG of 1.020 which is too sweet for a 6% pale.

 

[beerman0001]

Was this an extract batch?

 

[hough77]

12lbs 2-row
1lb caramel 40
150F mash

 

[hough77]

I know it's a low attenuating strain at 68-70%, but I'm curious of anyone else's results. I have a few packs of Nottingham, but would prefer a yeas that ferments at a higher temp due to no temp control.

 

[hough77]

Was this an extract batch?

I have not brewed it yet, brewing today.

 

[Fatt]

It'll definitely be a bit more malty than what you're prolly shooting for. If you gotta use it, get a good starter going and maybe up your IBU's a bit for a better sweet/bitter balance.

 

[beerman0001]

A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Your numbers sound right on. If that is what you are going for should be great.

 

[hough77]

Thanks guys, I'm Rollin with it, every batch is learning something new. Definitely gonna shoot higher on the IBU's.