duncan_disorderly
Well-Known Member
They are marketing it as London ESB but marketing is, er, marketing.
I wouldn't want to guess what it is.
I wouldn't want to guess what it is.
The advertisements for this yeast (in the UK at least) contained an endorsement from John Keeling (of Fullers) so it seems clear that they're positioning this as a Wy1968 / WLP002 replacement, even though they're not saying it directly.
The advertisements for this yeast (in the UK at least) contained an endorsement from John Keeling (of Fullers) so it seems clear that they're positioning this as a Wy1968 / WLP002 replacement, even though they're not saying it directly.
2 weeks in and now properly carbed. The ESB I made with this finished quite high at 1.018, and suffers a bit due to that sweetness. It does have some nice berry fruit esters. I mashed a bit higher, around 154, so I would try it again with a lower mash and see what that does.
I brewed a Robust Porter today. 1.062 og. I pitched @66 and I'm going to ferment @ 68. I pitched 4 hours ago and already have activity in the airlock. I'm hoping it ferments down to 1.016.
Thanks for the update.
Have you made this recipe before, or have you had any experience with the WLP002/WY1968 strains? I am trying to see if this Danstar strain attenuates less than the usual liquid strains to.
I may be going for an ESB to try it out vs an oatmeal stout so that I can let the flavor contribution from the yeast come through.
Thanks again
Alright! Keep us updated with the FG! What did you mash it at?
They are marketing it as London ESB but marketing is, er, marketing.
I wouldn't want to guess what it is.
yep, pretty high chance it's actually not a London ale strain, since it bears all the hallmarks of a NWO conspiracy. Wake up sheeple! Bush did the towers
Some people still think London Ale III is Boddingtons yeast!
It's actually a secret CIA strain of yeast, swabbed from Frank Olson's underpants shortly before he was thrown out of that window
Used this 2 weeks ago in a porter recipe, 1.068 OG mashed at 153 :
9lb Maris Otter
1lb Brown Malt
1lb Munich
1lb Caramel 60
1lb Carahell
12 oz Chocolate.
1 pack of Danstar London ESB rehydrated as per instructions.
Quite a lot of unfermentables in there, it fermented like a bomb the first 36 hours, took right off and managed to kraeusen out of my 6.5 gal fermenter at 68F. Then flocced right out and stopped bubbling. Measured gravity after 3 days, 1.024, no airlock activity. Decided to raise temps up, went as high as 77, stirred to get it back up in suspension, didn't restart fermentation, still at 1.024 two weeks later. The beer is quite sweet, I just pitched a good chunk of a US-05 yeast cake on it to try and get it to finish. Will update, but not impressed right now.
That is about a 63% apparent attenuation then. I don't think that we have seen attenuation past 66% yet (3 users here who gave FG numbers).
This seems similar to the Windsor yeast, and the ManGrove jacks Dark Ale (Imperial) English yeast - also a low attenuator.
So far this strain is not looking like the Fullers one... And doesn't seem to drop like a rock.
We'll see what it tastes like once carbed and conditioned.
Keep those reports coming fellas!
I was at a new (to me) home brew store and to pick up some ingredients and check them out. Saw they had this yeast, remembered this thread, so picked some out. Brewing this week with it.
But not making an ESB, just a simple 5 gallon low ABV batch to create a starter for a high ABV..
9 lbs pale 2 Row
2 Lbs Vienna
Centennial hops: .5 60min .5 45min .5 30min .5 15 min .33flameout .5 oz HBC-438 hops at flameout
dry hopping with .33 Centennial at 3 days prior.
dry hopping with .5 hbc-438 at 5 days prior
Will report back on how, if at all, different it is than us safAle us-05
I was thing 145 single infusion. (which messes with my head, since I think mash 152-154)
fermenting at 66 ambient.
wondering if I should bring that down to 60 for the first week (since my kegerator will be empty) thoughts on this?
Thinking 3 weeks primary, Then there will be a Dark IPA put right on on top of the yeast cake. , still putting that recipe together...
I had a vague memory, from reading old brewing books, that Lellemand had a London Ale strain in the past. I checked the online version of Palmer's "How to Brew" and sure enough, there it was:
http://howtobrew.com/book/section-1/yeast/yeast-strains/dry-yeast-strains
I wonder if they have just reintroduced their old London strain, thinking there is now more of a market for it? Only thing is that Palmer said the old one had, "Medium-high attenuation and flocculation." Anyone remember using the old Lellemand London Ale yeast? I might try writing Lellemand and asking them, just for kicks.
I heard back from Lellemand that it is indeed the same yeast.
Cheers!
And what about Danstar Manchester ale? They pulled that one at the same time as London.
Enter your email address to join: