Author Topic: Imperial A18 Joystick  (Read 977 times)

Offline Dodgerro

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Imperial A18 Joystick
« on: June 05, 2018, 01:53:06 AM »
I'm brewing a Northern English Brown tomorrow. All going according to plan it should end up at 6.6% ABV. I'm going to use Imperial Yeast A18 Joystick. Have you used this yeast and do you think it's suitable? Here's the grain bill: https://tinyurl.com/y8jhm9fp
« Last Edit: June 05, 2018, 01:55:11 AM by Dodgerro »

Offline cmb4642

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Re: Imperial A18 Joystick
« Reply #1 on: June 05, 2018, 02:21:13 AM »
Not sure this is an English stain and may not provide ester character your looking for this beer. Will still make a tasty beverage.


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Offline cmb4642

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Re: Imperial A18 Joystick
« Reply #2 on: June 05, 2018, 02:23:08 AM »
That’s also a metric crap ton of specialty malts in your beverage. Almost 50% of your base malt.


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Offline Dodgerro

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Re: Imperial A18 Joystick
« Reply #3 on: June 05, 2018, 03:05:11 AM »
That’s also a metric crap ton of specialty malts in your beverage. Almost 50% of your base malt.

Agreed. It's variation of the 2011 National Homebrew competition "English Brown Ale" winner. I haven't changed the balance of grains a great deal. Just changed a couple of the smaller additions to comparative grains (what was available in my LHBS) So I'm hoping the judges were right. I'm thinking it should be yummy!

Offline ethinson

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Re: Imperial A18 Joystick
« Reply #4 on: June 05, 2018, 11:53:03 AM »
Joystick is Rogue's "Pacman" yeast.  It may well have started as an English strain, but it's mutated.  I'm not sure whether it's from the way they cropped it or used it etc, but it eventually became a quick fermenting, highly attenuated strain.  It's probably very "clean" in the ester department.  If you have access to Imperial they have a couple that might be better for that style.  Pub is Fullers yeast and House is Whitbread.
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Offline Steve Ruch

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Re: Imperial A18 Joystick
« Reply #5 on: June 05, 2018, 06:26:33 PM »
Joystick is Rogue's "Pacman" yeast.  It may well have started as an English strain, but it's mutated.  I'm not sure whether it's from the way they cropped it or used it etc, but it eventually became a quick fermenting, highly attenuated strain.  It's probably very "clean" in the ester department.  If you have access to Imperial they have a couple that might be better for that style.  Pub is Fullers yeast and House is Whitbread.
It's very clean. I brewed a pilsner with it at 72f and scored in the mid 30s as a German pilsner.
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