Got my first brew up and running with this yeast yesterday. A pretty basic Nut Brown:
11.1% 80L English Dark Crystal
5.6% Fawcett Pale Chocolate
17 IBU EKG @ 60 min and 0.5 oz at flameout
Man, this is some chunky yeast! It took a long time for me to shake the floccing yeast back into suspension before pitching. I'm hoping I can keep it in the temp range I want. Upstairs is 72F and the basement is 59. Got the Brew Belt on it in the basement and hoping I can hit the mid 60's.
Still debating on whether an ESB or Old Peculier clone is up next...
i use yorkshire this time of year when its out..cottage cheese or curdled milk for sure.