British Golden Ale Miraculix Best - Classic English Ale

[Miraculix]

I chilled one and am trying it right now. Bottle-conditioned 15 days at 70-72F. Very nice maltiness and just a little hops tang (which might mellow in a week or two). Head was a bit more than I expected from 2.2 vols of bottle-carbing. I'm very pleased with it. Thanks, @Miraculix for the recipe!

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That looks lovely! The mashout step plus the wheat gives the head, I was also positively surprised!

Glad you like it! Which yeast did you finally use?

 

[MaxStout]

I used wlp002.

Yeah, the pound of torrified wheat sure made for a nice head. Going to let them bottle-age another week and try a few more.

 

[Miraculix]

I used wlp002.

Yeah, the pound of torrified wheat sure made for a nice head. Going to let them bottle-age another week and try a few more.

I actually don't remember 100% when it tasted best, but I think it wasn't that fresh. Probably something like one or two months in. We'll, find out for yourself, you used a different yeast anyway so results might differ.

 

[Northern_Brewer]

General thinking is that bests peak after 1-3 months, depending a bit on style - but aren't "bad" before that.

 

[MaxStout]

I've had a few more and they do taste a little "young," but still quite good. Will let the rest of the bottles age a few more weeks. Plenty of cabonation now, so moved them to the basement where it's cooler--about 65F.

 

[Miraculix]

I've had a few more and they do taste a little "young," but still quite good. Will let the rest of the bottles age a few more weeks. Plenty of cabonation now, so moved them to the basement where it's cooler--about 65F.

Yes, give them some time, they really start shining after a few weeks!

 

[Miraculix]

@Northern_Brewer and everybody else who'd like to chime in,

I need yeast suggestions for pub 09 alternatives.

I had a chat with the maltmiller HBS and they said that Imperial have problems shipping outside of the US, so they don't know when they will be able to stock the yeast again.

I know there are the other Fuller's strains, but maybe it's time to try another yeast.

English and lots of character. That's what I'm aiming for. Would be good if it wouldn't be too finicky with half way uncontrolled fermentation temperature, in other words to be able to cope with my fermenter in sink with water and frozen pet bottles approach.

Thanks for your suggestions!

Ps: something exotic would be also fine, but would be best if maltmiller would have it in stock.

 

[kmarkstevens]

Can you get white labs yeast? WLP02 is an option. When I do side by side compairisions between Pub and 02, I prefer Pub even though supposedly the same strain.
I like WLP85 which is a blend of WLP02 and WLP07(?).

 

[kmarkstevens]

Can you get white labs yeast? WLP02 is an option. When I do side by side compairisions between Pub and 02, I prefer Pub even though supposedly the same strain.
I like WLP85 which is a blend of WLP02 and WLP07(?).

 

[Miraculix]

Can you get white labs yeast? WLP02 is an option. When I do side by side compairisions between Pub and 02, I prefer Pub even though supposedly the same strain.
I like WLP85 which is a blend of WLP02 and WLP07(?).

Yes, white labs is accessible for me.

I read multiple times that 002 lacks esters compared to pub, so I'm not going to use it. 085 sounds interesting but I am not sure if I like "mineraly", I honestly have no idea to which type of taste this refers.

I checked the available yeasts at maltmiller and they also got some vault strains.

Wlp037 Yorkshire ale sounds really interesting.

041 Pacific ale sounds also good.

I am in between those three, tending to 037 but not completely sure.

 

[Shenanigans]

WLP023 Burton Ale Yeast should serve you good.
Actually needs to be a few deg higher than your normal English yeast to give off some fruity esters.

 

[Miraculix]

WLP023 Burton Ale Yeast should serve you good.
Actually needs to be a few deg higher than your normal English yeast to give off some fruity esters.

This one also really sparked my interest when reading through the possible catalogue, but I also read that it should be a poor flocculator which is why I removed it from my list of possible strains. I really like my yeast to flocc out well.

 

[Northern_Brewer]

Interesting about Imperial, wonder if they've got caught by the same paperwork as Starsan. And of course Brexit (when/if it happens) will not be helpful for the logistics of this kind of time-sensitive stuff.

Since we don't know when they'll next be available, I'd check out some of the Vault strains like 025 which has a good rep, and 026 which just seems interesting. 037 gets phenolic enough to be sold commercially as a saison, although it seems lots of oxygen counteracts that, 038 is really rare and again intriguing as there's almost nothing out there about it, apparently pof+ but not strongly so, which means it is the only so example of a very common type of British yeast.

041 is one of the nicest core strains, but it does suffer the usual wl/wyeast problem of being a bit muted compared to "real" British brewery yeasts.

But since you're in the UK then it's easy for you to harvest from pub casks or bottles. And of course you have easy access in theory to Brewlab strains, even if the cult favourites like CC and F40 aren't available via Hop and Grape.

 

[Miraculix]

Interesting about Imperial, wonder if they've got caught by the same paperwork as Starsan. And of course Brexit (when/if it happens) will not be helpful for the logistics of this kind of time-sensitive stuff.

Since we don't know when they'll next be available, I'd check out some of the Vault strains like 025 which has a good rep, and 026 which just seems interesting. 037 gets phenolic enough to be sold commercially as a saison, although it seems lots of oxygen counteracts that, 038 is really rare and again intriguing as there's almost nothing out there about it, apparently pof+ but not strongly so, which means it is the only so example of a very common type of British yeast.

041 is one of the nicest core strains, but it does suffer the usual wl/wyeast problem of being a bit muted compared to "real" British brewery yeasts.

But since you're in the UK then it's easy for you to harvest from pub casks or bottles. And of course you have easy access in theory to Brewlab strains, even if the cult favourites like CC and F40 aren't available via Hop and Grape.

If you'd need to pick one yeast for the given beer here in this thread, dry finish but flavorful from the yeast, good or really good flocculation, which one would be the one you would personally choose?

 

[Silver_Is_Money]

If you'd need to pick one yeast for the given beer here in this thread, dry finish but flavorful from the yeast, good or really good flocculation, which one would be the one you would personally choose?

WLP041 perhaps. ???

 

[Northern_Brewer]

You realise it is essentially impossible to get high attenuation, good flocculation and good flavour from a single strain, you are essentially asking for super-yeast? so it depends what is most important to you and whether you want to go outside WL/Wyeast - for instance I've not tried these new WHC yeasts that have started showing up, I wonder if they're ripoffs of Imperial. I've not used it but 025 is probably a good place to start, and add Notty if you want a bit more attenuation.

But then it you're going that route you may as well just get a minicask of Adnams bitter etc and harvest yeast from that whilst enjoying almost free beer!

 

[Miraculix]

You realise it is essentially impossible to get high attenuation, good flocculation and good flavour from a single strain, you are essentially asking for super-yeast? so it depends what is most important to you and whether you want to go outside WL/Wyeast - for instance I've not tried these new WHC yeasts that have started showing up, I wonder if they're ripoffs of Imperial. I've not used it but 025 is probably a good place to start, and add Notty if you want a bit more attenuation.

But then it you're going that route you may as well just get a minicask of Adnams bitter etc and harvest yeast from that whilst enjoying almost free beer!

Sorry, wasn't clear enough. I was referring to the taste of the beer with "dry", not to the attenuation of the yeast. I mash to create highly fermentable wort and include simple sugars in this particular recipe, so even pub gave me a dry beer.

Main factors for me are in this case good flocculation and lots of English yeast character.

 

[Northern_Brewer]

To my mind, if you're talking about "dryness" as a yeast property then you're talking about attenuation but that's just me. Or colony morphology, but I figure not in this context.

Sounds like what you really want are cask or bottle dregs from a traditional brewery.... As it happens I have some Jaipur and Black Sheep cask dregs in the fridge, although they could probably do with some cleaning up first.

 

[kmarkstevens]

All I can say is that WLP037 is waaaaaay beyond my ability as a brewer. Made 5-6 batches: Some were real saison tasting, some started as saison then faded in the bottle, others had no saison tastes. Seemed pretty random to me. The amount of effort I would need to try figure out the proper temperature, aeration, and any other magic brewing tricks is far beyond my patience.

If I recall correctly @ong also gave up on WLP037 after 1-2 tries. We both got the same vault release. I was so fired up to get it, but have since decided that at least some of the WLP vault strains are in the vault because they are *ahem* not easy *ahem*. I love the vault concept, but my experience is a lot more miss than hit for getting a yeast I want to keep around. WLP085 is one I really like.

Don't think you can go wrong with Pub. It's also one of the lowest attenuating yeasts out there. Which means it is great if you want smaller ABV beers (which is primarily what I brew).

 

[Miraculix]

All I can say is that WLP037 is waaaaaay beyond my ability as a brewer. Made 5-6 batches: Some were real saison tasting, some started as saison then faded in the bottle, others had no saison tastes. Seemed pretty random to me. The amount of effort I would need to try figure out the proper temperature, aeration, and any other magic brewing tricks is far beyond my patience.

If I recall correctly @ong also gave up on WLP037 after 1-2 tries. We both got the same vault release. I was so fired up to get it, but have since decided that at least some of the WLP vault strains are in the vault because they are *ahem* not easy *ahem*. I love the vault concept, but my experience is a lot more miss than hit for getting a yeast I want to keep around. WLP085 is one I really like.

Don't think you can go wrong with Pub. It's also one of the lowest attenuating yeasts out there. Which means it is great if you want smaller ABV beers (which is primarily what I brew).

Ok, 037 is off the table! Thanks for your insight, I don't want to mess around with yeasts like this for now.

The problem with pub is, it is my all-time favourite, but Imperial has problems to deliver outside of the us at the moment. I am therefore looking for another yeast (does not have to be similar, only has to be very British with lots of character and good flocculation).

 

[cyberbackpacker]

I use 1479 as my go-to yeast-- I've now tried ~9 different White Labs and Wyeast "English" strains, and have not found one that is a better all around performer for my tastes/desires.

 

[Miraculix]

I use 1479 as my go-to yeast-- I've now tried ~9 different White Labs and Wyeast "English" strains, and have not found one that is a better all around performer for my tastes/desires.

Which yeast is that? Cannot find it...

 

[Shenanigans]

I'm surprised nobody has mentioned WLP005 yet.

 

[Shenanigans]

Which yeast is that? Cannot find it...

I think he means 1469

 

[kmarkstevens]

@Miraculix Do you have experience with Nottingham? It's a dry yeast workhorse that flocculates well, is attenuative, fast fermenting, has some character without being overpowering.

I would also second the 1469 West Yorkshire recommendation. I picked up somewhere the claim that
1469 is a sibling or twin of WLP022 Essex. West Yorkshire is definitely not the same as the Yorkshire Squares WLP037

 

[Miraculix]

@Miraculix Do you have experience with Nottingham? It's a dry yeast workhorse that flocculates well, is attenuative, fast fermenting, has some character without being overpowering.

I would also second the 1469 West Yorkshire recommendation. I picked up somewhere the claim that
1469 is a sibling or twin of WLP022 Essex. West Yorkshire is definitely not the same as the Yorkshire Squares WLP037

Nottingham is too boring for this one, I used it a lot for other stuff. I will check 1469!

 

[MaxStout]

Just got back from 3 weeks' vacation and chilled a couple more of the beers I bottled Aug 10. The flavor is starting to come out--well attenuated with good malt backbone and a hint of fruitiness. And '002 does not floc for shiat, always some floaties no matter how carefully I pour. Despite carbing only about 2.2 volumes, the head is crazy, what with the 1 lb torrified wheat. So between the huge foamy head and the yeast it looks like a glass of hefe. But I don't care--I like the flavor profile the yeast gave. Like @Northern_Brewer stated, you can't have high attenuation, good floc and good flavor. I got 2 out of 3.

 

[cyberbackpacker]

@Miraculix yeah, sorry about the above-- fat fingers typo! WY1469 not 1479!

 

[Miraculix]

Just got back from 3 weeks' vacation and chilled a couple more of the beers I bottled Aug 10. The flavor is starting to come out--well attenuated with good malt backbone and a hint of fruitiness. And '002 does not floc for shiat, always some floaties no matter how carefully I pour. Despite carbing only about 2.2 volumes, the head is crazy, what with the 1 lb torrified wheat. So between the huge foamy head and the yeast it looks like a glass of hefe. But I don't care--I like the flavor profile the yeast gave. Like @Northern_Brewer stated, you can't have high attenuation, good floc and good flavor. I got 2 out of 3.

Another plus of pub then, this one drops like a stone and stays a the bottom of the bottle. I have literally seen it flocculating within five minutes within the glass.

 

[Northern_Brewer]

@MaxStout - what do your salts look like? You need calcium for flocculation (and for British beers to taste right)