I have this beer on my "to do" list and was wondering what yeast you have had the most success with. I believe the Barclay Perkins website recommends 1099, but I can imagine a whole host of options working here. Thanks in advance.
Windsor is a good substitute for 1099 (which might be harder to find, much less to keep it fresh). Or maybe even better, the old Munton's ale yeast.
Dave, or anyone, a question regarding Windsor: What is your experience with clarity using Windsor?? Lallemand describes it as a Low Floc yeast
but that wasn't my one and only experience with it. I won't say I found it to be Hi-floc as I used it in a Porter and who can really tell, but I did find it quick to finish and the fermenter developed a nice pack of sediment at the bottom. Or maybe I'm just incorrectly equating flocculation with clarity?? Maybe it's more a function of time?
Besides clarity, for the Whitbread IPA I am looking for a malty profile with some helpful fruity esters.
If anyone wants to put a strikethrough across any of these options, please feel free!
I have to eliminate Muntons as I will be ordering from MoreBeer and apparently they don't carry it.