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Messages - goschman

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121
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 08:54:40 PM »
Wyeast 1275 is the equivalent to WLP023.  Wy1318 is Boddington's and White Labs doesn't have an equivalent AFAIK.

I love Wyeast 1469.  Nutty at first the mild stone fruit after it sits a week in the keg.  It's the Timothy Taylor yeast.

OP- I know you want dry yeast but if you have access to liquid and are doing a relatively low gravity beer then grab some.  Unfortunately I don't have much experience with dry yeast other than US-05 and S-04.

This is a good reference for comparing Wyeast and White Labs strains:
http://www.mrmalty.com/yeast.htm

I may go with liquid. 1318 is sounding pretty good. So many options it's difficult...

122
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 08:52:58 PM »
I did a split batch of a Blonde Ale with US05 and Windsor once. The Windsor beer was terrible.  The esters the Windsor puts off don't go well with a blonde ale IMHO. The beer had an odd wang to it. Not the best description, I know.

I have used MJ Burton Ale in a bitter once and it was pretty nice. I thought the esters were more reserved with this yeast which might fit better in a Golden Ale.

PS. You might wonder why a split batch with those yeasts. Everyone on here was taking split batches at the time and those were the only two yeasts I had on hand. :)

I don't know if it will be this batch but I need to try Windsor. Seems like a love/hate type of yeast so I want to find out what side I am on.

123
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 05:51:39 PM »
Of the three contenders you mention, I've only used MJ Burton Union and Lallemand London ESB.  I feel that both are well suited to give you some apparent yeast character without being heavy-handed.

I find the London ESB to be the more mellow of the two, and the one that's more in-line with the typical British ester profiles we experience and read about.  It ferments VERY fast. It cannot ferment maltotriose (mash accordingly; i.e. very low for long time, or step mash).  It's fairly powdery and doesn't drop bright very quickly (or without help), but if you're okay with a hazy beer for most of the keg then no worries.  It's a great, reliable, easy-going yeast strain that I plan on using many more times.  This would be a great strain for the lighter-side British ales where it's light-handed presence can still play a subtle role.  Attenuation is from about 62-72% (65% typical) depending on mash schedule and grist composition.  This strain would do well with recipes calling for invert sugars and/or simple sugars to bring up the attenuation percentage.

MJ Burton Union is more of an outlier - but NOT in a bad way.  It's yeast characters are unique, easily identifiable, and a great addition to several beer styles.  The characters I get from this strain are less fruity and more earthy and woody (not woodsy).  Most of MJ's earlier offerings (2013) had considerable lag (using rehydrated yeast/slurry); in the 12-18 hour range.  This strain dropped clear pretty well; not powdery.  Typical mashes (152-154F) all achieved 74-77% apparent attenuation.  This strain would stand out in a lighter-style beer as a "key player", and play a bit more of a "backup" role in a richer, darker-style beer.  Of the several British yeast strains I've used, this one is one of the most memorable and unique (in a good way).

Hope this helps!

Very helpful! What is a good, easily sourced simple sugar that would work well in British styles? Is cane sugar no good?

124
Ingredients / Re: Zesting method?
« on: November 30, 2016, 11:40:59 AM »
I use a microplane which I assume is synonymous with a zester?

125
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:57:02 AM »
I agree, palisade is great, 1.056OG?

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Right now I have it at 1.052 but am a bit caught up due to unknown attenuation. I am looking for something probably 5-5.5% ABV

126
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:49:53 AM »
Well Jon the mrmalty.com puts Burton ale and thames valley as equals...  either strain should get you what you're looking for.  What hops are you thinking?

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Well I was thinking EKG all the way through for about 25 IBU but I may go with Palisade instead as it gives a pretty English character in my opinion.

127
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:48:27 AM »
I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don't see it on their website. Is it still made?), or possibly Danstar London ESB.
The M79 Burton is listed on Williams https://www.williamsbrewing.com/MANGROVE-JACKS-M79-BURTON-UNION-P3375.aspx
I haven't used it in a blonde but the description says suitable for golden ale.  It makes a tasty bitters.

Yeah I see it at YVH as well however I don't see it on the MJ website. Made me wonder if they have stopped making it...

128
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:18:49 AM »
Have you tried a Burton ale yeast before? WLP023 or 1318? I think the wyeast equivalent is 1318.

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I have not!

129
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:16:31 AM »
I prefer Burton ale, trying to ferment cool for less fruity flavors.  I assumed Nottingham being clean would be a good thing.

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I am sure Notty would be good but I am hoping for something kind of middle of the road and something I am not familiar with. For my purposes, I would use Notty more for an American Blonde.

130
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:11:17 AM »
Nottingham

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I should have excluded that along with S-04. By buddy uses Notty a lot and is too clean for what I am going for in this beer...

131
Yeast and Fermentation / British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:07:12 AM »
I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don't see it on their website. Is it still made?), or possibly Danstar London ESB.

I don't brew anything English inspired so am looking for something with some character but will likely ferment pretty cool to avoid too many fruity esters.

After reading some of the thread below, Windsor seems like a good option. Any recommendations on dry English yeasts other than S-04?

For the recipe, I am thinking something simple, light colored, and am open to any suggestions. Probably going for something similar to a British Golden ale with less hop character...
89% Golden Promise
7% flaked maize
4% torrified wheat

132
The Pub / Re: Cocktails
« on: November 29, 2016, 12:16:45 PM »
1-1/2 oz silver tequila
4 oz peach flavored soda
pulverized slice of jalapeno, couple of pinches of fresh cilantro, lime wedge
ice filled rocks glass

133
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 10:12:15 AM »
I think the recipe looks good, but am wondering if you will be able to notice the amber malt contribution with all of your darker munich in there already? Just curious what the amber malt will bring to the table in this beer, I guess?

It's one of those things that I included in the first batch and just left there. I suppose it adds complexity (maybe some biscuit) more than anything else and since I see it in brown ales and porters I don't think it can hurt.

134
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 07:47:25 AM »
It should be a good  beer as long as you hit your numbers.  How many bad beers have you made? I'm guessing maybe 1 ever?

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Eh a few bad beers for sure but it's usually when I add too much of a strange ingredient. When I keep things simple, they usually turn out good.

135
Beer Recipes / Re: Black Lager
« on: November 29, 2016, 07:30:27 AM »
I think the 5.3-5.4 oH is better for the dark lagers there isn't any heavy roast that your taking the edge off of.  Other than that it looks predictable if I can say that without ruffling your feathers

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Yeah my only question was regarding the mash pH. I will probably lower it.

Predictable? Interesting. My goal is to make a good beer. I would rather have it be predictable than odd I suppose.

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