Wyeast 1318
#21
Posted 12 January 2010 - 05:27 AM
#22
Posted 06 February 2010 - 05:02 AM
#23
Posted 06 February 2010 - 07:38 AM
#24
Posted 06 February 2010 - 08:05 AM
I noticed at 3 weeks when I took a hydro sample of the old ale that it was cloudy as all get out. I think the ESB is clearing up pretty well since I transferred it to secondary at fridge temps.I really like this yeast. I used it on a series of English ales two yrs ago, and had great results. Every time I look for an English strain I'm tempted to get another pack of this, but there are still quite a few others out there that I still haven't tried yet so I wind up buying something else.I brewed a mild, then an ESB followed by an Irish red. From my notes it looks like all were fermented in the mid-60's with lots & lots of krausen on top as advertised. Attenuation varied from 70-78% on these three, but some of that was due to higher mash temp on the Irish. Definitely higher & quicker attenuation on the 2nd & 3rd brews where I was able to pitch more yeast from the previous cake. All had a decent malt backbone and moderate English fruitiness. Also a muted hop bitterness, just a little more muted than expected. Just as an example, the ESB was supposed to be roughly 59 IBU's but tasted more like 40-45 which was a disappointment. Part of this is due to my water too - I really have to add gypsum in order to achieve the expected bitterness levels.One common trait of all three fermentations was that they took forever to clear. A lot of this is probably caused by the huge head sitting on top, which eventually falls back into the beer and keeps it cloudy. I know this is advertised as a high flocculator, but that wasn't my experience at all. Nothing a little gelatin can't take care of though.Enjoy and let us know how these turn out. I'm getting ready to place another order soon, and I'm eyeballing this strain again.
#25
Posted 16 February 2010 - 06:06 AM
I kegged up the ESB last night. Since I had a super full carboy I put some in a 2L bottle and did a little force-carbing with my carbonator cap. It's still not really carbonated but I will say the yeast seems like it has a nice british character. Fairly mellow taste. It seems like it really cleared up pretty well just from cold conditioning. I expect after the keg sits for a little while it will be one of the more clear beers I have made.I also bottled the Old Ale this weekend so I tasted some from the racking tubing. It has a slight alcohol taste which I would expect due to the high ABV (almost 8%) and it's still fairly young. I think it will round out nicely with some cellaring but I'll report back more on this once I've let the bottles carb up so I can do a proper tasting.I noticed at 3 weeks when I took a hydro sample of the old ale that it was cloudy as all get out. I think the ESB is clearing up pretty well since I transferred it to secondary at fridge temps.
#26
Posted 23 February 2010 - 06:25 PM
#27
Posted 23 February 2010 - 09:16 PM
I have not tried it, but I would suggest using this yeast for a stout.ESB carbonation has evened out now and this is a great beer. I definitely approve of this yeast!
#28
Posted 24 February 2010 - 03:51 AM
That was actually my next intended target for this yeast if I can fit the beer into my schedule.I have not tried it, but I would suggest using this yeast for a stout.
#29
Posted 07 March 2010 - 09:00 AM
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