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Responses

1. 

   1

   saracen:

   Posted 10 months ago by Moderator

   Hi Outlaw. I mailed Graham about the lack of yeast recommendations in his book and the reason he gives is that there is so much uncertainty about the origins of yeasts, he is unhappy recommending it. Understandable, really.

   I would say, looking at the description, "A yellow/golden Best Bitter with a good balance of malt and fruity hop on the nose and on the palate. The sweetness follows through to an ultimately more bitter finish":

   Wyeast 1968.

   A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

   Wyeast 1318.

   Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

   Either will do, but I've used 1968 (The Fullers strain) a lot and I know it to be very reliable and never had a problem with it.

   If you look here, at the Wyeast Yeast Style guide.

   http://www.wyeastlab.com/hb_styleguidelines.cfm

   You simply click on the type of beer you are producing and another page comes up with the recommended yeasts at the bottom. Clicking on any of the yeasts will take you to the "Yeast Strain Guide" where the description of that yeast (as I've copied above) is available.

   If you're not living on the edge..... you're taking up too much space!!
   
   Planning: - To get some more brews on now the weather's a bit cooler
   Fermenting: - Ginger Beer experiment
   Conditioning: - A normal bitter with Styrians
   Drinking: - All of it!!
   
   E-mail: arnyfris@gmail.com
2. 

   2

   outlaw:

   Posted 10 months ago by Member

   thanks again saracen i will go with your choice and see how it turns out cheers mate

   Drinkin--buxton spa
   plannin--galaxy pale
   plannin--nelson bobek pale
   fermentin--centennial pale 3.8%
3. 

   3

   saracen:

   Posted 10 months ago by Moderator

   Ok Outlaw. Note the requirement for a Diacetyl rest. Very important. Leave it in the fermenter for 5 days after the ferment has finished.
   With 1968, ferment it at a little higher temperature, 21°c, no higher, as they recommend for a fruity finish. I think 23°c is too high.

   If you're not living on the edge..... you're taking up too much space!!
   
   Planning: - To get some more brews on now the weather's a bit cooler
   Fermenting: - Ginger Beer experiment
   Conditioning: - A normal bitter with Styrians
   Drinking: - All of it!!
   
   E-mail: arnyfris@gmail.com