7 replies to this topic

[Humperdink]

I've got a starter of this yeast all ready for this weekend. I bought it last friday from my homebrew shop and it was one of the only English yeast strains they had. I've no experience with it, but I've read some reviews online that say it needs to be swirled from day 2-4 to keep the yeast in solution and benefits from a D-rest. Anyone have some experience with this yeast, what kind of ester profile it creates or anything else I should be aware of before I use it in an English pale ale?

[chadm75]

1968 is a great yeast, one of my favorites. I use it in my brown ale all the time. I've also used it in AIPA's and APA's with great results.Little or no esthers that I've detected but you do have to give it a swirly about a 3-4 days into primary fermentation. A HUGE floccur!!!! The biggest!

[Cliff Claven]

A friend uses this all the time. Also the OOB Brewpub used it. Never heard of needing to swirl it. Hard to do in a 15g conical :)The Pub used it because of it's flocculation properties. Really drops clear when finished.

[chadm75]

Never heard of needing to swirl it.

I have had to swirl the carboy because it's such a high floccur....it's settles out before it's done eating!

[Big Nake]

It really does floc like a MOFO. It only attenuates about 68% which is a little low. Giving it a swirly would be a good idea and allowing it to warm up a little at the end would be good. Have your hydrometer handy so you can check the gravity before you decide that it's done. But it has a great, classic English profile that is absolutely dynamite. It does produce a rich, malty beer with some residual sweetness so don't be afraid to hop it. I know I've posted this before, but here is a vid I shot of a slurry of 1968 at the bottom of a primary. I swear it was a giant, singular mass... like a yeast frisbee. Cheers.

[Howie]

1968 is a GREAT yeast. Love it. It does floc like crazy.I think I heard Jamil once say that he asked Chris White about "swirling the carboy." Chris said it doesn't really do anything. I suppose it doesn't hurt, though!!Definitely ramp the temp up a bit at the end of fermentation (not too hot!). This will help it finish attenuating and provide the D-rest.Lots of commercial breweries use this strain. Lagunitas, Deschutes, and Big Sky to name a few.

[BrewerGeorge]

1968 is a GREAT yeast. Love it. It does floc like crazy.I think I heard Jamil once say that he asked Chris White about "swirling the carboy." Chris said it doesn't really do anything. I suppose it doesn't hurt, though!!Definitely ramp the temp up a bit at the end of fermentation (not too hot!). This will help it finish attenuating and provide the D-rest.Lots of commercial breweries use this strain. Lagunitas, Deschutes, and Big Sky to name a few.

If you pitch at the high levels that Jamil recommends, you probably don't need to swirl it. However, if you pitch a more usual amount like most of us, it can help. Even if it's only needed 1 time out of 10, IMO there's no reason NOT to swirl because it can't hurt anything.

[Hentai]

Like mentioned rouse this yeast. It makes a great malty beer. When its done get a spatula to harvest.