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Yeast and Fermentation / Re: British Ale Yeasts
« Last post by quattlebaum on Today at 12:45:04 AM »
I do enjoy the west yourkshire however perhaps the obvious wy1098 ( British ale) strain is my go to for English pales. It's really balanced and not fruity at all. Try the 1098 you want be disappointed
Beer Recipes / Re: CYBI Union Jack IBUs
« Last post by erockrph on Today at 12:38:17 AM »
A) The difference between 70 and 105 IBU to most drinkers' palates will be minimal. Whirlpool IBU's tend to be less harsh than boil IBU's (at least to me), and most drinkers can't perceive an increase in IBU's above the 70-80 range.

B) It's unlikely that you'll hit 100+ IBU's anyways. There is a limit to how much iso-AA will dissolve in wort, plus the yeast will end up pulling some out during fermentation as well. My 400+ calculated IBU IPA measured at 98 IBU's when I sent it for lab analysis.

C) Short of running controlled experiments that are analyzed in a lab, calculating whirlpool utilization at the homebrew level is a total crapshoot. It would not surprise me at all if the BeerSmith estimate is high.

In other words, run with the recipe you have. If something needs to be tweaked, then adjust it on a future brew. If the beer ends up too bitter, make the adjustment in the earliest bittering addition and leave the late hops as-is.
Ingredients / Re: Saaz or Hallertauer Mitt?
« Last post by erockrph on Today at 12:11:43 AM »
Czechvar yeast makes a fine Czech Pils, but is too soft for German Pils. Saaz is the traditional choice for that style, and may be expected if this is for a competition. Otherwise any noble or noble-ish hop will suit you just fine. I agree with all the other varieties mentioned by others and will add that Ultra makes a nice choice as well.
Yeast and Fermentation / Re: British Ale Yeasts
« Last post by erockrph on August 27, 2015, 11:56:05 PM »
I wouldn't necessarily say that British ales are "my thing", but I do go through phases where I brew a lot of them.

WLP002/WY1968 - The Fullers strain, and probably my favorite of those I've used. It can be quite fruity (stonefruit with a bit of pear), but that's something I'm typically looking for in something like an ESB. It isn't as attenuative as other ale yeasts, but I routinely get in the mid/upper 70's for an attenuation percentage by rousing the yeast and increasing fermentation temps at the end. This is my go-to strain for bitters.

WLP037 - This is a winter platinum strain from White Labs. It is labeled as their "Yorkshire Square" yeast. I haven't seen confirmation of which brewery it comes from, but to my palate it tastes dead-on for Sam Smith's. It's comparatively low on the ester side, but it does produce this bizarre, almost medicinal phenolic note initially. Thankfully, that fades a bit over time. This yeast does seem to enhance the malt more than the hops. It is more attenuative than Fullers, but also even more flocculant. Seriously, this drops like concrete and starters end up looking like a lava lamp. It's good for drier Bitters, Nut Browns, Porter, and even makes a damn nice English Barleywine. I tried it in an Old Ale, but it ended up a bit too dry for my tastes.

S-04 - This is a decent dry ale yeast. I find it to be lower on esters than a lot of other British strains, but still easy to pick out as British. One thing that bothers me is that I tend to notice a strong "bready" note from it. In paler beers it stands out more. For that reason I tend to reserve this one for stouts, porters and roastier brown ales. I tend to reach for something else when it comes to brewing pale ales.

WLP013 - This is another yeast that has a lower amount of esters, but still tastes characteristically "British". This is a good attenuator, but a bit slower to clear compared to other British strains. I grew up on Harpoon, and the ester profile from this strain reminds me a lot of their house strain. It's moderately fruity (mostly pear) with a touch of dry oakiness. It tends to accentuate the malt a bit, but not at the expense of hops. It's a nice choice for ESB's, EIPA's, and it makes a nice base for spiced beers.

My wish list is WY1469 (Timothy Taylor) and WY1768 (Youngs). I will definitely be taking one of these for a spin this winter.
Equipment and Software / Re: Rethinking my brewery
« Last post by woolybuggerbrew on August 27, 2015, 11:32:35 PM »
Just received my Zymatic, and have ran one brew (Pico pale ale).  No DMS, even though sat warm in the closed keg for 1 hour extra after brew being completed due to being out hiking extra than planned with family (the whole point to purchasing it being able to live life while still being able to brew) & no DMS noted in final product (was worried the DMS would re-accumulate while warm in enclosed keg).  Still have to try making a Pilsner though. 

Just purchased the fittings to connect a Therminator plate chiller to speed up chilling.  Although, took ~20 minutes to chill with ice/water bath with the first batch.

Sent from my iPad using Tapatalk
Hop Growing / Re: oast vs dehydrator
« Last post by b-hoppy on August 27, 2015, 11:04:18 PM »
I think either way you'll be fine and highly doubt that at 95F you'll cause any appreciable damage to them but they'll finish drying up a little quicker.  If I  had the option I'd dry half of them with the dehydrator and the other half with the fan to see for yourself!
Yeast and Fermentation / Re: Bottling with WLP002
« Last post by erockrph on August 27, 2015, 10:58:11 PM »
Just to jump in, WLP002/WY1968 is one of my favorite British ale strains. I have never run into any issues with bottle-conditioning with this yeast.
Yeast and Fermentation / Re: Lager Fermentations
« Last post by erockrph on August 27, 2015, 10:53:50 PM »
Softer character than most lager strains.
+1 - it also produces more diacetyl than most other lager strains, so make sure you taste after your d-rest to make sure the level is where you want it before you start lagering.
Yeast and Fermentation / Re: British Ale Yeasts
« Last post by nspake on August 27, 2015, 10:48:09 PM »
Where do I start? "British" (Scottish, English, Irish, and Welsh) ales are my thing. As mentioned previously, I love using WLP002/Wyeast1968 (Fullers) for the definitive Fullers taste - if you don't want that flavour profile, don't use it. :-)

The other ones I really like are WLP023 Burton Ale, supposedly the same strain as Wyeast Thames Valley Ale although I'm not personally convinced. I'd have to do a side-by-side comparison. Regardless, I love both of those yeasts for a variety of malty or hop forward British styles. They are not necessarily "clean" as in Chico-clean but they aren't the Fullers flavour either. The Burton does have a bit of fruit, pleasantly. Kristen believes them both to be the Brakspear strain.

As also mentioned, I love Wyeast West Yorkshire (allegedly the Timothy Taylor yeast) but it does have a lot of character (for me, in a good way, but if you're trying to avoid that...). If you've had the pleasure of tasting "Landlord", or, I'll throw in Black Sheep Ale, Wychwood Hobgoblin, or Theakstons XB, as they are similar in brewing technique/character and you like that flavour profile, use the West Yorkshire. If you do, keep in mind that the prototypical method of fermenting with a "Yorkshire" yeast is with a Yorkshire Stone Square system. I won't go into details, but simply, to get the most out of this yeast, ester-wise, consider recirculating/rousing the yeast in your fermenter every few hours for the first few days. (It goes without saying, maintain sanitation).

Two very specific yeasts I can recommend: available all year is Wyeast Northwest Ale and the seasonal White Labs Bedford Ale Yeast. Northwest Ale has a confusing but valid name. The strain allegedly originated at Gales Brewery in Horndean, England but is used by Hales in Washington state. Gales was purchased by Fullers a number of years ago and a few of the original Gales beers are now brewed by Fullers using the Gales yeast. Gales HSB is an incredible and quite unique ESB style beer but you can only get it in the UK, sadly. The Northwest Ale strain does a great job at replicating its flavour - it is quite malt forward. As for the Bedford, I can state first hand, if you want to brew a Well's Bombardier clone, you cannot do it without the Bedford Ale yeast, again seasonal from White Labs. Listen to my appearance on Jamil's "Can You Brew It?" for Well's Bombardier for more details.

Incidentally, I did the interviews for CYBI for Fullers, Black Sheep, Wells, Wychwood, Meantime, and my only US brewery, Ska, as well as discussing the Fullers Parti-Gyle method on a recent Brew Strong episode. So, yes, "British" is pretty much my thing.

Those are the "British" strains I've used and have liked. The others, I have used but have not been enamoured with - excepting the seasonal White Labs "Essex Ale", I want to try it. Oh, and finally, I have friends, and even Pro brewers (in the UK) who have used dry Nottingham and have been very pleased. I've also had great results from Fermentis S-04 but I'd highly recommend hydrating either strain before use. I can tell you, S-04 is one of, if not, the best dry ale strain as far as quick primary fermentation and beer clarity. That sucker really packs down in the bottom of the fermenter and gives you a very clear beer. My only gripe is I've had a few beers turn out too estery with it, and not necessarily in a good way. However, don't take that to heart, this was years ago and I would handle the yeast quite a bit differently now - I guess it's time for a Brulosophy (Marshall) experiment. :-) [Highest respect for that man and his compatriots at the website/blog].

My two pence. Hope that helps, not hinders. :-o


Neil Spake
General Homebrew Discussion / Re: Adding NaCl to beer
« Last post by erockrph on August 27, 2015, 10:43:25 PM »
I add it to my malty lagers to about 35 PPM. I've never done a triangle test to see if I could pick it out at that level, but I like the results in those beers. If you've ever had bread that was made without any added salt, it's obvious as the bread ends up tasting a little flat and flavorless. Even if you don't taste the salt directly I think it helps to accentuate other flavors. Another advantage for lagers is that it allows you to add chloride without increasing Calcium levels.

I haven't played with NaCl in my IPA's yet, though. Those just get gypsum and lactic acid. I'd be interested to see how salt affects hoppy styles. I may have to sprinkle a bit in some IPA to see.
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