That's a pisser. Brewlab and White Labs should do a cross continent deal. Sea ship probably is fine in the winter months, but not sure about when it gets warmer. Anyhoo, ping me if there's something incredible coming on offer, and will see if I can send you a tube or a slant.Oh, I'm well aware of how the Vault works, which is why it's so frustrating that it only works with US credit cards - I'm sure some of the rarer British strains would get a few more orders if that was changed.
The other interesting one would be WLP037 Manchester which is another POF+ saison type, but at current progress it will hit the 150 some time in the late 2020s...
That's kind of you, I should be OK thanks, my ratio of brewing to yeasts waiting in the fridge is already too low! Brewlab aren't really interested in homebrewers any more, more trouble than it's worth. We do have access to Vault strains as there's some kind of system for our retailers to order them but White Labs have been in such chaos for the last year that it's not been terribly reliable even for the seasonal releases. There are signs they are slowly sorting themselves out, but they've annoyed a lot of people in the process. Even if WLP037 just becomes my saison strain, I can live with that. WLP002 isn't overly sweet, your recipe may be. If you look back in history a lot of British brewers were only getting 60% attenuation.That's a pisser. Brewlab and White Labs should do a cross continent deal. Sea ship probably is fine in the winter months, but not sure about when it gets warmer. Anyhoo, ping me if there's something incredible coming on offer, and will see if I can send you a tube or a slant.
I am debating which strains to get from the vault with this purge. Any chance you have a link to a post in Shut up About Barclay Perkins which talks about the Whitbread II yeast.I've had my eye on WLP011 for ages and are one of 7 that have pre-ordered.
85 I got during my visit to whitelabs almost 2 years ago. I'm going to reorder for a back up.
grabbing Whitbread II because of Shut up About Barclay Perkins
Exactly - they're too closely related to be different halves of a strain, it looks like WLP017 Whitbread II is the White Labs version of 1098, if there is another member of the Whitbread multistrain available from the homebrew suppliers, it looks like it's WLP007 and friends.My understanding is that Wyeast 1098 is the "dry" strain, and WLP 017 being the other half of the mixed culture
If you look at the http://beer.suregork.com/wp-content/uploads/2018/11/Brewing_yeast_family_tree_nov_2018_v11.pdf yeast genome mapping, these two strains are right next to each other.
Possibly related to aeration?Some of these strains are not a mainstream offering for a reason. For example, WLP37 Yorkshire Squares is way beyond my inclination and ability as a brewer. I was so excited, did 3-4 batches, and the outcome was all over the place with seemingly random POF coming and going...
Most likely. I take ok brewing notes but Mao on a pogo stick Yorkie Squares was all over the place. Including POF after about 2 weeks in the bottle, then it disappearing a month later. Far beyond the effort needed to even try tame that beast. And I'm not even sure if at the end of the day it would be something I like.Possibly related to aeration?
Interesting. The Barclay Perkins Boddington recipes don't finish below 1006, and the bigger beers are more like 1015.A couple thoughts: The old Boddington Bitter was unique in that it was fermented out to <1.000. I've found a comment in the Institute of Brewing Journal that says as much, indicating that the beer needed time to ferment all the sugars before it was primed, lest it over-carbonate in the casks. The only Manchester yeast that matches this feature is WLP038, which is also a STA1 diastaticus yeast. I've also found a reference to a former employee that recommends using a dry and clean yeast to approximate the old Boddies flavor. This doesn't sound like WY1318.
Interesting. The Barclay Perkins Boddington recipes don't finish below 1006, and the bigger beers are more like 1015.
I shan't be trying the RVA yeast lab offering after getting validation of my concerns on their provenance.
My only experience is the Boddington nitro cans. I started on those in the early 1990's in Hong Kong, and I still grab a 4 pack in the supermarket more than a couple times a year. In my humble opinion, it's a good solid beer and I would love to get to a credible clone. I could be mistaken, but methinks the yeast is pretty key to brewing a clone.
We seem to be no closer to finding the unicorn that is the true Boddy yeast. Le sigh
Well that's where it gets complicated when people start talking about Boddies' yeast, as at least three or more were used just in the course of the 20th century. There's at least one pre-WWII yeast - in 1901 the apparent attenuation (AA) was 75%, it dropped below 62% in January 1919 - presumably a combination of ingredient quality and attempting to retain some mouthfeel at a time when ABV was under a lot of government pressure, but was back up to 69% in 1921 and was 75-77% by the late 1930s.A couple thoughts: The old Boddington Bitter was unique in that it was fermented out to <1.000.