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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?
Quote from: erockrph on February 11, 2018, 07:59:05 amA 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?
Quote from: Phil_M on February 11, 2018, 06:51:39 pmQuote from: erockrph on February 11, 2018, 07:59:05 amA 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.
Quote from: erockrph on February 12, 2018, 06:08:36 amQuote from: Phil_M on February 11, 2018, 06:51:39 pmQuote from: erockrph on February 11, 2018, 07:59:05 amA 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.
Quote from: Phil_M on February 12, 2018, 07:04:12 amQuote from: erockrph on February 12, 2018, 06:08:36 amQuote from: Phil_M on February 11, 2018, 06:51:39 pmQuote from: erockrph on February 11, 2018, 07:59:05 amA 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.
Reviving an old thread. Has anyone tried this yeast in English beers, ie. porters, bitters, etc?I am yeast shopping and am thinking about trying it. I am planning to tryWindsor/Nottingham combo, Verdant IPA, and maybe this one specifically in porters and bitters.
Quote from: tommymorris on June 27, 2021, 11:21:12 amReviving an old thread. Has anyone tried this yeast in English beers, ie. porters, bitters, etc?I am yeast shopping and am thinking about trying it. I am planning to tryWindsor/Nottingham combo, Verdant IPA, and maybe this one specifically in porters and bitters.Funny coincidence. I just brewed with it for the first time last week, but it was in an IPA. I will be kegging it soon. I did pitch a bit on the high side (2 packs in 3.5 gallons - Lallemand's calculator called for 18g), and by the time I went to dry hop a little over 2 days later, the yeast was almost completely finished up.I'm not sure if I'll be able to pick up much yeast character over all the hops, but I'll come back with an update once the beer is on tap.
Topic: Lalbrew New England (Read 3877 times)
