Author Topic: Lalbrew New England  (Read 849 times)

Offline BrewBama

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Lalbrew New England
« on: February 10, 2018, 02:51:27 AM »
Anyone try it yet?




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Offline goschman

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Re: Lalbrew New England
« Reply #1 on: February 10, 2018, 03:45:14 AM »
Mmm....east coast ale. I love that style.
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Offline tommymorris

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Re: Lalbrew New England
« Reply #2 on: February 10, 2018, 02:50:54 PM »
I’d like to try that one.

Offline erockrph

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Re: Lalbrew New England
« Reply #3 on: February 11, 2018, 02:59:05 PM »
A few years ago I would have assumed that a yeast called "New England" would be a diacetyl-laden Ringwood variant. I'm guessing that this is Conan, maybe?
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Offline BrewBama

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Re: Lalbrew New England
« Reply #4 on: February 11, 2018, 06:22:57 PM »
It will be interesting when we start hearing the reviews.


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Offline Phil_M

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Re: Lalbrew New England
« Reply #5 on: February 12, 2018, 01:51:39 AM »
A few years ago I would have assumed that a yeast called "New England" would be a diacetyl-laden Ringwood variant. I'm guessing that this is Conan, maybe?

Pretty please? More real British style yeast?
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline erockrph

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Re: Lalbrew New England
« Reply #6 on: February 12, 2018, 01:08:36 PM »
A few years ago I would have assumed that a yeast called "New England" would be a diacetyl-laden Ringwood variant. I'm guessing that this is Conan, maybe?

Pretty please? More real British style yeast?

What I wouldn't give for a dry version of WY1469! I think whatever strain this turns out to be will have some English heritage. I have to assume that this is a strain suitable for NEIPA's, which in my mind is likely either Conan or Boddington.

My only issue with dry English strains is that I've never had luck getting the ester profile I'm shooting for. I haven't experimented enough to determine if it's simply a pitch rate thing, or whether it is something inherent with the dry yeast overall.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline theDarkSide

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Re: Lalbrew New England
« Reply #7 on: February 12, 2018, 01:21:37 PM »
A few years ago I would have assumed that a yeast called "New England" would be a diacetyl-laden Ringwood variant. I'm guessing that this is Conan, maybe?

Death to Ringwood!!! :P
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Offline Phil_M

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Re: Lalbrew New England
« Reply #8 on: February 12, 2018, 02:04:12 PM »
A few years ago I would have assumed that a yeast called "New England" would be a diacetyl-laden Ringwood variant. I'm guessing that this is Conan, maybe?

Pretty please? More real British style yeast?

What I wouldn't give for a dry version of WY1469! I think whatever strain this turns out to be will have some English heritage. I have to assume that this is a strain suitable for NEIPA's, which in my mind is likely either Conan or Boddington.

My only issue with dry English strains is that I've never had luck getting the ester profile I'm shooting for. I haven't experimented enough to determine if it's simply a pitch rate thing, or whether it is something inherent with the dry yeast overall.

Odd, I haven't had any issues with 1469 not drying out in the end, but that's with a substantial amount of invert.

If I ever get around to it, planned a series of tests to try and recreates several fermentation methods to try and get closer to "in use" brewing conditions. My thought is that's pa big part of why we don't get what we want from these yeast.
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline erockrph

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Re: Lalbrew New England
« Reply #9 on: February 12, 2018, 02:13:36 PM »
A few years ago I would have assumed that a yeast called "New England" would be a diacetyl-laden Ringwood variant. I'm guessing that this is Conan, maybe?

Pretty please? More real British style yeast?

What I wouldn't give for a dry version of WY1469! I think whatever strain this turns out to be will have some English heritage. I have to assume that this is a strain suitable for NEIPA's, which in my mind is likely either Conan or Boddington.

My only issue with dry English strains is that I've never had luck getting the ester profile I'm shooting for. I haven't experimented enough to determine if it's simply a pitch rate thing, or whether it is something inherent with the dry yeast overall.

Odd, I haven't had any issues with 1469 not drying out in the end, but that's with a substantial amount of invert.

If I ever get around to it, planned a series of tests to try and recreates several fermentation methods to try and get closer to "in use" brewing conditions. My thought is that's pa big part of why we don't get what we want from these yeast.

I was referring to having the TT yeast available as a dry yeast, not that I was having attenuation issues.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline Phil_M

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Re: Lalbrew New England
« Reply #10 on: February 12, 2018, 02:25:30 PM »
A few years ago I would have assumed that a yeast called "New England" would be a diacetyl-laden Ringwood variant. I'm guessing that this is Conan, maybe?

Pretty please? More real British style yeast?

What I wouldn't give for a dry version of WY1469! I think whatever strain this turns out to be will have some English heritage. I have to assume that this is a strain suitable for NEIPA's, which in my mind is likely either Conan or Boddington.

My only issue with dry English strains is that I've never had luck getting the ester profile I'm shooting for. I haven't experimented enough to determine if it's simply a pitch rate thing, or whether it is something inherent with the dry yeast overall.

Odd, I haven't had any issues with 1469 not drying out in the end, but that's with a substantial amount of invert.

If I ever get around to it, planned a series of tests to try and recreates several fermentation methods to try and get closer to "in use" brewing conditions. My thought is that's pa big part of why we don't get what we want from these yeast.

I was referring to having the TT yeast available as a dry yeast, not that I was having attenuation issues.

Got it, though clearly I didn't the first time around.
Corn is a fine adjunct in beer.

And don't buy stale beer.