Yeast for ESB

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

jldc

Well-Known Member
Lifetime Supporter
Joined
Nov 6, 2008
Messages
660
Reaction score
9
I'm working up a recipe for an ESB. I'm leaning toward s-04, but is there a liquid that's substantially better for an ESB?

Thanks
 

Piotr

Well-Known Member
Joined
Jun 18, 2008
Messages
463
Reaction score
6
Location
Poland, EU
Hmm... maybe Wyeast ESB?
Seriously: s-04 are pretty good, you can give it a try.
 

ifishsum

Well-Known Member
Joined
Aug 8, 2008
Messages
1,447
Reaction score
10
Location
Portland OR
Substantially better, I'm not sure but the ESB I made with S-04 turned out great.
 

michael.berta

Well-Known Member
Joined
May 6, 2007
Messages
518
Reaction score
19
I use S-04 and/or Nottingham. I like my ESBs on the dry side though. No need to pay extra $$$ for liquid yeast on that beer...
 

Beerrific

Well-Known Member
Joined
Mar 4, 2007
Messages
5,536
Reaction score
63
Location
Georgia
WLP002 and Wyeast 1968 are both much better than S-04 in my opinion, but I use the S-04 in emergencies and it isn't bad.

-a.
I would agree those liquid yeast are better than s-04 for an ESB. I did not like how dry the S-04 left the beer. I will probably give the Windsor a try in the future, but for now I will stick with WLP002.
 
OP
jldc

jldc

Well-Known Member
Lifetime Supporter
Joined
Nov 6, 2008
Messages
660
Reaction score
9
OK, I guess I'll pony up the bucks for the liquid. Really, it's the convenience even more than the $$. I always have dry in the fridge. It's reliable and easy, but I want my ESB to taste like an ESB.

After about 4 PMs, I think it will be my first AG.
 

Freezeblade

Well-Known Member
Joined
May 25, 2008
Messages
1,415
Reaction score
50
Location
Oakland, California
So far in my bitters I've used s-04, notty, WLP005 and WLP023, and the 023, burton ale yeast, as by far been my fav, of course, I love the crazy fruity esters that that one gives.
 

ChemE

Well-Known Member
Joined
Mar 3, 2008
Messages
596
Reaction score
20
Location
Columbia, SC
+1 for 1968. My ESB has only been in primary for a week and I can't stop pulling gravity samples! I wanted a low attenuating yeast for a nice sweet malty finish and helped things out by mashing at 159F. It has gone from 1.049 to 1.024 while fermenting at the low side of the spectrum for 1968, 66F, since I wanted to emphasize the maltiness rather than the fruity esters. I'm not even sure it is going to make it under 1.020 at this point but given how good what is in primary tastes, I could care less.
 

Beerrific

Well-Known Member
Joined
Mar 4, 2007
Messages
5,536
Reaction score
63
Location
Georgia
OK, I guess I'll pony up the bucks for the liquid. Really, it's the convenience even more than the $$. I always have dry in the fridge. It's reliable and easy, but I want my ESB to taste like an ESB.

After about 4 PMs, I think it will be my first AG.
Start saving and re-pitching your yeast. Then you will always have a slurry in the fridge.
 
Top