SchlazzGraft
Well-Known Member
Has anyone had any diacetyl problems with this yeast? I was thinking about warming it up a bit for that, should i do this when fermentation slows or is completely finished?
Wyeast claims 67-71% attenuation and with the proper mash temperatures it should be easy to stay on the low end, so you will be fine there. As for using it in a Stout, it promoted as an English Ale yeast, but has characteristics that should work well in a beer with dark malts. I'm thinking about a RIS next. Definitly worth a try and let us know how it turns out.How do you guys think this would work with a session stout made with a heavy dose of black and brown malts? The recipe also has about 10% sugar in it as well but I fear if this yeast attenuates too much I might not get what I want.
kegged my ESB a week ago. 1.050 > 1.011
mine fermented on the cool side (62F) so esters seem a bit suppressed. MO with a bit of simpsons medium and a touch of extra dark. All goldings for hopping. its good, but so far Thames Valley II is better.
I bet it'd be good in a stout. I'd mash high.
MilwaukeeBrewGuy said:I too have noted higher than advertised attenuation. Cranked out an esb that went from 1.061 to 1.011
on a 153 mash. Fermented at 64.
Do we really need to wash this yeast? Seems super clean when I top cropped it.
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