newcastle

[honkin]

I read that the fruitiness of newcaswtle or Tanner's Jack comes from yeast such as Wyeast 1084 or WLP023 and fermenting around 70 degrees. The kit I just purchased comes with S-04. Should I make a run to the LHBS? And would I get something totally undesireable if I left the fermenter upstairs where the ambient is a steady 67?

 

[agrazela]

My experience with S-04 is that it needs VERY strict temperature control at 63F (or lower), or else it gets FAR too sharply "twangy" / fruity / green apple-y. And I am not alone in that judgment.

WLP023 should give you just what you're looking for. Do you have the equipment to make starter from liquid yeast?

Does your LHBS carry Mangrove Jack's yeasts? Though I've not used this particular one, I've heard that M03 Newcastle Dark is supposed to be a pretty good dry yeast sub for WLP023 in North English browns.