[rodwha]

I've been using MO in my ESB trying to create something like Old Speckled Hen using S-04 and don't really get biscuit. Before trying for OSH my ESB tasted like unsweetened tea.

Soon I'll be searching for a liquid British yeast that's versatile for an ESB, IPA, old ale, and barleywine. Something I'd use often enough to keep it going a while. S-04 just hasn't made a good ESB for me it seems. I'll be brewing one more time trying for OSH on Monday with it though.

[Joe Sr.]

I've found 1968 works well in strong ales. Just pitch a big starter and aerate well.


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[BrewBama]

I brewed a 95% Crisp MO and 5% Simpson’s Heritage (Crystal MO) Pale Ale with Kent Goldings last weekend looking for the same flavors I think you are.  I'll keg this and cold crash/condition it next weekend for a couple weeks then carb and tap it.  I am really looking forward to this one.

[rodwha]

@BrewBama: Really like to know how it turns out.

[BrewBama]

@BrewBama: Really like to know how it turns out.

I had to rush this to the glass due to an unexpected run on the pipeline so I did not get to keep it as cold as long as I'd like before bringing it to serving/carbing temp.  It is a malty beer with a nice hoppy finish.  Very refreshing though a bit cloudy because of the rush.  ...but I've read that's not unusual for a MO beer.  I like it!

[Frankenbrew]

@BrewBama: Really like to know how it turns out.

I had to rush this to the glass due to an unexpected run on the pipeline so I did not get to keep it as cold as long as I'd like before bringing it to serving/carbing temp.  It is a malty beer with a nice hoppy finish.  Very refreshing though a bit cloudy because of the rush.  ...but I've read that's not unusual for a MO beer.  I like it!

Biscuity???