Wyeast london ale 3

[buntung483]

So went to the lhbs to get some yeast fora coconut stout. I thought I'd go wyeasts version of white labs 002 which I was told London ale 2 but with out realizing they gave me London ale 3. Any able to tell me how this may go. I've never used either and sure will turn out good though

 

[aiptasia]

From the wyeast description, should be fine to make a malty sweet stout with some fruit components. It sounds similar to Burton Ale Yeast, which I like in my stouts for a little complexity. I don't think it will hurt unless you really wanted a clean, dry flavor to your stout. Seeing that you're after a coconut stout, I think this would be a fine yeast to use.

 

[buntung483]

I do like a dry stout but I had the same thought.

Cheer for reply

 

[Beernik]

Mash at a low temperature, like 147F or lower.

I used it in an Amber and mashed at 149F. Got 70% apparent attenuation.

I used it in a sweet stout and mashed at 154F and got 60% apparent attenuation.

I liked the fruitiness I got from it. It's subtile and in the background.

 

[Brewtah]

I just used 1318 (london III) in an Old Ale. I tried to find more info from brewers who have experience with this yeast. Couldn't find much.
I got obvious fermentation after 12 hours. I pitched at 75* and quickly cooled to 61*. 36 hours later woke up and krausen was pushing through the airlock. The temp was at 63* The lid was lifting up s$&t and I have go to work. I put on blow off, didn't help much. Cooled back down to 61*. No more blow off or lifting lid.
That was yesterday. This morning again back up to 64*, same thing lid lifting, blow off is bubbling this time.
Long story short this yeast is very finicky with temps. I am using water bath method for cooling, keeping exact temps are difficult. I would almost double head room for this yeast. I knew it was a true top cropper, but under-estimated the room it would take.

 

[DSmith]

I used the Wyeast 1318 London Ale III for the first time last weekend (have a lot more experience with Wyeast 1968 & 1028 English strains). The krausen with 1318 looks sticky and about 1" thick, no blowoff. A starter was made per Mr Malty. The fermentation went quick - graph of fermenter temperature & gravity (by sample drawn for refractomer/correction) is below. I'm assuming (hoping) the 1.017 gravity is not the final gravity, but just a few points away... I'm really looking forward to tasting this beer.

 

[Brewtah]

4 days in, I took blow-off off, still bubbling air lock. Now I am keeping temps around 63-64F. I will probably will check gravity Sunday (day 8).

 

[Brewtah]

Oh hell, now i have beautiful white yeast coming up through the airlock! Wish I knew how to top crop. This is crazy.

 

[GuldTuborg]

You don't know what top cropping yeast is until you've tried 1318. That stuff is nuts. I love the finished product, though.

 

[dcp27]

002 and 1318 are my favorite english strains, i don't think you'll be upset with the mixup. its lightly fruity and gives a great malt profile. i haven;t had the attenuation issues beernik has, i regularly get around 77-80% attenuation mashing at 152F

 

[Brewtah]

You don't know what top cropping yeast is until you've tried 1318. That stuff is nuts. I love the finished product, though.

Yeah, if you have a 6.5 gallon bucket, 4 gallons wort. 5 gallons no bueno baman.

 

[Brewtah]

Strong Ale part 2. So in my ultimate wisdom, to dry my beer a bit and get a slight increase in alcohol, I added 12 ounces of beet sugar. The yeast was falling back down, big islands floating on top. All hell broke loose again. Yeast busting through the airlock. Back to a blow-off on day 14 of fermentation.