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Wyeast 1968 Question-ESB

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Morrey

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I made a 1968 starter (egg drop soup looking as expected) and pitched last Saturday afternoon in 1.057 ESB wort with ATC set at 67F. By Sunday morn I had full blown activity, blow off tube was machine gunning in a bucket of Starsan big time. On Wednesday afternoon it had no BO tube activity. I am not going to mess with anything since my normal time in fermenter is 2 weeks before transferring to keg for carbing/conditioning. I'll check gravity 2 or 3 days in a row for stability as my normal practice.

Question....does 1968 start hard, run fast and finish quickly?
 
I plan to scoop up a pint of yeast cake in a sanitized jar for a future ESB. Anyone report issues with 1968 harvests? Or about the same as most other strains?
 
I plan to scoop up a pint of yeast cake in a sanitized jar for a future ESB. Anyone report issues with 1968 harvests? Or about the same as most other strains?

Have been using it continuously for IPA's and porters. Easy to clean and repitch. Love this stuff
 
I keep an ESB around and they always finish fast! I do overbuild starters though so not familiar with reusing. Overbuild is so easy!
 
Great yeast. I usually ferment at 62F for 96 hours then let the temp rise to 68F for 2-3 days and then keg.

That D-rest is essential with this strain, since it cranks out relatively high diacetyl. Used on a Heavy Seas clone with very nice results.
 
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