Preorder available for Omega OYL-014 British VII aka Yorkshire/Timothy Taylor
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For those that do not know this strain: this is similar to WY1469, West Yorkshire. Makes a great mild, see this recipe which I have made and modified before, Marley's Mild. Other great beers include ordinary bitters, strong bitters, and other english beers. Omega does not sell this pack normally at the homebrew level and requires a special order.
Thank you again, Bobby!
For those that do not know this strain: this is similar to WY1469, West Yorkshire. Makes a great mild, see this recipe which I have made and modified before, Marley's Mild. Other great beers include ordinary bitters, strong bitters, and other english beers. Omega does not sell this pack normally at the homebrew level and requires a special order.
Thank you again, Bobby!
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Order placed this morning. Only brewed with this strain once using the Wyeast version and it was fire. Pumped to be able to get it again. I'm gonna compare it to Fuller's.
OP
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The yeast is due to arrive today and it looks like about 13 packs are still available.
Mine arrived. Excited to try it. Thanks, Bobby.
Brewed a best bitter yesterday.
Anyone have a sense of how quick it works? I imagine cask ale strain = fast?
Anyone have a sense of how quick it works? I imagine cask ale strain = fast?
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Like typical English strains it is moderately quick. If it's too cold it will be sluggish. My buddy bought on this group buy. He pitched yeast in an English mild on Tuesday. It is kegged as of today.
Now I'm reading about the kraussen on wy1469. I have this beer in a keg, so can't tell if I'm in trouble. (3.5gal in a 5gal corny)
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I don't know how big it was when I used 1469 last time I had 6.5 gallons in a 7.75 gallon kegmenter. I remember one beer spraying ever where out of my spunding valve last year but I didn't take note of which beer it was. I have a picture of the 1.5L starter I made using 1469 that blew out of my 2L flask and all over the stir plate. Might have been this bad boy.
Yeah, the descriptions remind me of 3787
Reporting back. (Looks like they sold out!)
I fermented a pretty by-the-book strong bitter (MO, UK crystal mix 5%, golden promise 5%, 35 IBU from EKG plus 1.2oz at 10m) at 68F ambient.
I did not have any blow off. Not sure how close I got. Ramped pressure to 20psi starting on day 3. It was within 5 points of final by 72hr. 1.050 OG to 1.016 FG.
On Day 6 I threw the ferm keg in the fridge, serving from it. Sampled on day 9.
Yeast produces a lingering grainy note at the back. It was very distinct in the unhopped DME starter.
Quite fruity. Reminds me of NEIPAs, actually. Not totally my cup of tea, but I'm a weirdo that likes dank/earthy hops. I'll try a lower temp and fuggles for the next batch.
I fermented a pretty by-the-book strong bitter (MO, UK crystal mix 5%, golden promise 5%, 35 IBU from EKG plus 1.2oz at 10m) at 68F ambient.
I did not have any blow off. Not sure how close I got. Ramped pressure to 20psi starting on day 3. It was within 5 points of final by 72hr. 1.050 OG to 1.016 FG.
On Day 6 I threw the ferm keg in the fridge, serving from it. Sampled on day 9.
Yeast produces a lingering grainy note at the back. It was very distinct in the unhopped DME starter.
Quite fruity. Reminds me of NEIPAs, actually. Not totally my cup of tea, but I'm a weirdo that likes dank/earthy hops. I'll try a lower temp and fuggles for the next batch.
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Sounds like you made an ESB per the BJCP guidelines. Please throw it away and mail your trash can to me.
"Moderately-low to high fruity esters."
Initial feedback of the OYL-014 in my English Mild:
Super viable.
Starter went wild and made a mess.
Possibly overpitched for a mild at 3.5% ABV
Fermented at 64F. Had 60% attenuation in 48 hours after pitching. 68% attenuation 84 hours after pitching. Raised temperature to 72F for a diacetyl rest/complete fermentation. Finished with about 72% attenuation which is at the top of the range.
Flavor is per the Omega description. There are fruity tones, but I would not consider them overwhelming - more per what I consider the style for a British beer. The beer has an initial sweetness that comes from the fruitiness and the beer finishes moderately dry. It pulls the malt flavors together leaving a dry nutty flavor at the end that plays with the victory malt I put in my mild. I do not have any caramel malt in my mild *gasp*
Super viable.
Starter went wild and made a mess.
Possibly overpitched for a mild at 3.5% ABV
Fermented at 64F. Had 60% attenuation in 48 hours after pitching. 68% attenuation 84 hours after pitching. Raised temperature to 72F for a diacetyl rest/complete fermentation. Finished with about 72% attenuation which is at the top of the range.
Flavor is per the Omega description. There are fruity tones, but I would not consider them overwhelming - more per what I consider the style for a British beer. The beer has an initial sweetness that comes from the fruitiness and the beer finishes moderately dry. It pulls the malt flavors together leaving a dry nutty flavor at the end that plays with the victory malt I put in my mild. I do not have any caramel malt in my mild *gasp*
I just tapped a keg using this yeast as well. Was a little worried since I had it shipped to Florida and it showed up warm and I had to wait awhile to brew. I was going to do a starter but didn't bother. Fermented quickly and I used it in the London Pub ale ESB kit I got from Brewhardware. It came out really well.
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That's looking tasty. Oddly enough, I never got a chance to brew a side by side this yeast against my favorite Fuller's strain on anything yet.
hiphoppotamuss
Well-Known Member
Bobby please holler when this is available again! Is this usually a spring release?
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It was just an experiment to test demand. I'll try another one as soon as the shipping weather cools off. Maybe September.
Is it a top cropper like 1469?
hiphoppotamuss
Well-Known Member
Excellent! Thanks Bobby!
OP
OP
Yes, it essentially IS 1469
I did a split batch of this against OYL-016 Fuller's, using the same English Brown wort, identical fermentors, and 68°F constant fermentation temp. These strains have a lot in common. They both fermented out with virtually identical kinetics and finished at similar terminal gravities with the Tim Taylor strain finishing exactly 1 point lower at 1.011.
It's hard to beat Fuller's legendary flocculation - drops like a rock even at RT right after fermentation, but I found the Tim Taylor strain also floccs very nicely and was virtually clear after less than a week in the keg at serving temps.
The ester profile is virtually the same, just more fermentation character overall with the Fuller's where the Tim Taylor is notably cleaner, but I am guessing you could largely erase these differences by fermenting the Tim Taylor strain hotter (eg 70°F vs 68°F) and vice versa, dropping the Fuller's a couple degrees.
The most interesting thing was how each strain differentially highlighted different aspects of the same malt bill. The Fuller's beer consistently came across as more nutty with a very slight acidity, and the Tim Taylor, more carameley and malty-sweet which I highly enjoyed. Even the chocolate notes tasted different. It was like I brewed with two different malt bills. The Fuller's would be my choice to put into a competition, more traditional, but I found myself actually drinking the Tim Taylor variant more.
The kegs emptied themselves quickly to the point where I had to force myself to bottle them early so I would have enough bottles to distribute to Bobby, the Garden State Homebrewers, and put into comps. I found myself flip flopping my preferences almost every single time I tasted these, but I will say, both of these definitely have a place and I will be brewing with both of them again. Right now I have just tapped my first English Porter and I used the Fuller's strain at that lower temperature, and, well, it's another immaculate English beer and throwing down a couple pints is effortless. I plan to either re-brew the Brown next fermenting with the Tim Taylor strain at 70°F, or try it in an Ordinary or Best Bitter where I feel it would really shine.
Both of these strains kick S-04 to the curb. S-04 has made some fantastic beers for me and I love it and it's a great value, but these are worth the money. I feel like anything you could want from S-04, OYL-14, this Tim Taylor strain can do it better. It has the velvetey smooth mouthfeel like Fuller's but finishes dry, crisp, and clean like S-04.
It's hard to beat Fuller's legendary flocculation - drops like a rock even at RT right after fermentation, but I found the Tim Taylor strain also floccs very nicely and was virtually clear after less than a week in the keg at serving temps.
The ester profile is virtually the same, just more fermentation character overall with the Fuller's where the Tim Taylor is notably cleaner, but I am guessing you could largely erase these differences by fermenting the Tim Taylor strain hotter (eg 70°F vs 68°F) and vice versa, dropping the Fuller's a couple degrees.
The most interesting thing was how each strain differentially highlighted different aspects of the same malt bill. The Fuller's beer consistently came across as more nutty with a very slight acidity, and the Tim Taylor, more carameley and malty-sweet which I highly enjoyed. Even the chocolate notes tasted different. It was like I brewed with two different malt bills. The Fuller's would be my choice to put into a competition, more traditional, but I found myself actually drinking the Tim Taylor variant more.
The kegs emptied themselves quickly to the point where I had to force myself to bottle them early so I would have enough bottles to distribute to Bobby, the Garden State Homebrewers, and put into comps. I found myself flip flopping my preferences almost every single time I tasted these, but I will say, both of these definitely have a place and I will be brewing with both of them again. Right now I have just tapped my first English Porter and I used the Fuller's strain at that lower temperature, and, well, it's another immaculate English beer and throwing down a couple pints is effortless. I plan to either re-brew the Brown next fermenting with the Tim Taylor strain at 70°F, or try it in an Ordinary or Best Bitter where I feel it would really shine.
Both of these strains kick S-04 to the curb. S-04 has made some fantastic beers for me and I love it and it's a great value, but these are worth the money. I feel like anything you could want from S-04, OYL-14, this Tim Taylor strain can do it better. It has the velvetey smooth mouthfeel like Fuller's but finishes dry, crisp, and clean like S-04.
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