eon
Well-Known Member
I'm going to be using Wyeast 1968 in a porter soon. I have read about all sorts of problems but looking for some more specific advice. Has anyone ever used 1968 in a porter before?
Despite certain issues this yeast can cause, I hear it's pretty AWESOME!
Here is my recipe:
OG 1.065
FG 1.020
COLOR 55* SRM
Mash Efficiency 75%
30.4 IBUs
6.0% ABV
----------------------------------------
6.6 lbs. Light DME
1.25 lbs. British Brown 70L
1.25 lbs. Chocolate malt
0.25 lbs. Black Patent
0.25 lbs. Crystal 120L
0.25 lbs. Caramel malt 80L
0.25 lbs. Caramel malt 40L
0.25 lbs. Victory
0.25 lbs. Special B
0.25 lbs. Biscuit Malt
1.50 oz. East Kent Goldings @ 60 minutes
1.50 oz. East Kent Goldings @ 15 minutes
2 oz. East Kent Goldings @ 5 minutes
1 oz. Willamette @ 1 minute
Wyeast 1968 London ESB Ale
Steep Grains @ 156F for 45 minutes.
Can anyone offer some advice so I can calmly handle any problems that might occur with this yeast? Any tips? Should I make a yeast starter?
Also, I read to shake the fermenter every other day. I also read to not disturb the fermenter at all. So Confused!
I've heard horror stories about this yeast stopping too soon. According to Beer Calculus my FG is 1.020. Will I have a problem hitting this FG?
I greatly appreciate any info. Thanks!
Despite certain issues this yeast can cause, I hear it's pretty AWESOME!
Here is my recipe:
OG 1.065
FG 1.020
COLOR 55* SRM
Mash Efficiency 75%
30.4 IBUs
6.0% ABV
----------------------------------------
6.6 lbs. Light DME
1.25 lbs. British Brown 70L
1.25 lbs. Chocolate malt
0.25 lbs. Black Patent
0.25 lbs. Crystal 120L
0.25 lbs. Caramel malt 80L
0.25 lbs. Caramel malt 40L
0.25 lbs. Victory
0.25 lbs. Special B
0.25 lbs. Biscuit Malt
1.50 oz. East Kent Goldings @ 60 minutes
1.50 oz. East Kent Goldings @ 15 minutes
2 oz. East Kent Goldings @ 5 minutes
1 oz. Willamette @ 1 minute
Wyeast 1968 London ESB Ale
Steep Grains @ 156F for 45 minutes.
Can anyone offer some advice so I can calmly handle any problems that might occur with this yeast? Any tips? Should I make a yeast starter?
Also, I read to shake the fermenter every other day. I also read to not disturb the fermenter at all. So Confused!
I've heard horror stories about this yeast stopping too soon. According to Beer Calculus my FG is 1.020. Will I have a problem hitting this FG?
I greatly appreciate any info. Thanks!