I'm sooo confused when it comes to English Ale yeasts - too many to pick from. I'm a Bitter, Best Bitter, Northern Brown Ale, and Hobgoblin fan. Is there one particular yeast you would use for all of them or do you use certain ones for the bitters only...one for the brown and I really don't know what Hobgoblin is considered...some say old ale...others a brown ale...etc.
I see Burton Ale yeast, English Ale yeast, British Ale yeast, London Ale yeast....I've even seen books and recipes suggest the Irish Ale yeast suggested. Aren't they different? If so, they the tastes are going to be different for the end product so how do I know if a recipe is going to mimick a certain clone...etc.
For instance - I can get a certain yeast that I know that brewery uses but for something like Fullers London Pride - do they use their Fullers ESB yeast? Or do they just use it for their ESB?
I see Burton Ale yeast, English Ale yeast, British Ale yeast, London Ale yeast....I've even seen books and recipes suggest the Irish Ale yeast suggested. Aren't they different? If so, they the tastes are going to be different for the end product so how do I know if a recipe is going to mimick a certain clone...etc.
For instance - I can get a certain yeast that I know that brewery uses but for something like Fullers London Pride - do they use their Fullers ESB yeast? Or do they just use it for their ESB?