Author Topic: British Yeast Recommendation  (Read 5962 times)

Online HoosierBrew

  • Official Poobah of No Life.
  • *
  • Posts: 5979
  • Indianapolis,IN
    • View Profile
Re: British Yeast Recommendation
« Reply #30 on: May 17, 2013, 05:31:22 AM »
My beers sit in primary usually for three weeks.  Sometimes longer depending on my schedule.

I've never experienced a problem from giving them extra time and I've never tasted diacetyl in my beer, although it's possible I've missed it.

I've had other off flavors from time to time, but none that I would attribute to time on the yeast.
+1.  Let the yeast clean up after itself.
Jon H.

Offline Joe Sr.

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2906
  • Chicago - NORTH SIDE
    • View Profile
Re: British Yeast Recommendation
« Reply #31 on: June 03, 2013, 09:12:21 AM »
Checked the gravity on my stout last night.  The ESB yeast took it from 1.102 to 1.015 and it tastes nice and clean.  I love this yeast.
It's all in the reflexes. - Jack Burton

Online morticaixavier

  • I must live here
  • **********
  • Posts: 7360
  • Underhill VT
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: British Yeast Recommendation
« Reply #32 on: June 03, 2013, 09:30:05 AM »
nice. that's good attenuation and just in the sweetspot (no pun intended) for an RIS.
"Creativity is the residue of wasted time"
-A Einstein

Offline Joe Sr.

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2906
  • Chicago - NORTH SIDE
    • View Profile
Re: British Yeast Recommendation
« Reply #33 on: June 03, 2013, 09:36:02 AM »
nice. that's good attenuation and just in the sweetspot (no pun intended) for an RIS.

Thanks.  First time I've used this yeast for this recipe.  I've always used the Irish Ale (1084?) yeast in the past.  I'll need to dig out some old bottles for a comparison.  For educational purposes only.
It's all in the reflexes. - Jack Burton