Yeast for ESB

[jldc]

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]

Hmm... maybe Wyeast ESB?
Seriously: s-04 are pretty good, you can give it a try.

 

[kaptain_karma]

I'm a big fan of wyeast 1028 for an ESB

 

[ifishsum]

Substantially better, I'm not sure but the ESB I made with S-04 turned out great.

 

[ajf]

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.

 

[michael.berta]

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]

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.

 

[Nugent]

+1 for 1968

 

[dbowdit16]

I just made an ESB with WLP005 and it turned out great

 

[niquejim]

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.

My https://www.homebrewtalk.com/f64/full-owl-esb-55408/ is completly different(and not in a good way) using S-04 instead of 1968/002. The flavors of s-04 just don't compare

 

[Pappers_]

I'm down to my last six bottles of my latest ESB - I thought it turned out great and used WLP013, London Ale yeast.

 

[jldc]

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.

 

[Thirsty_Monk]

+1 for WLP002 or Wyeast 1968

 

[mrkristofo]

I've used WLP002, 005, 006, 022, and Wyeast 1187, all with great success. My go-to yeast is WLP002, though, for this style.

 

[Freezeblade]

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]

+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]

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.

 

[vtbeerman]

WLP007 is nice, too. It's similar to WLP002 only it attentuates better.

 

[Beerrific]

WLP007 is nice, too. It's similar to WLP002 only it attentuates better.

It is rumored that the S-04 yeast originated as the same strain as WLP007 and Wyeast 1098 (Whitbread strain).