Author Topic: Lallemand London ESB Yeast  (Read 458 times)

Offline goose

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Lallemand London ESB Yeast
« on: January 23, 2020, 05:13:58 PM »
Has anyone used this strain of yeast?  I got a couple of packs of it as swag at a recent homebrew competition and am thinking of using it for my next batch of ESB.  I am curious as to what the esteemed members of this forum think about it.

My normal go to yeast for ESB is WLP-002.  Is the Lallemand better or worse or about the same.
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Offline Steve Ruch

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Re: Lallemand London ESB Yeast
« Reply #1 on: January 23, 2020, 05:27:03 PM »
I used it in an ordinary bitter with good results.
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Offline tommymorris

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Re: Lallemand London ESB Yeast
« Reply #2 on: January 23, 2020, 07:14:43 PM »
I have a pack but haven’t used it yet. Some things to note. It doesn’t ferment maltotriose. From the manufacturer website: “... does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. “

I read somewhere it was selected because it tastes closest to Fullers ESB yeast. Not sure if that is true or not but the name certainly implies such.

Offline mchrispen

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Re: Lallemand London ESB Yeast
« Reply #3 on: January 23, 2020, 08:00:48 PM »
It’s lovely, bit make sure to use some sugar or syrup to dry out the beer a bit.

Currently brewing through a bunch of English styles - this is really leaving subtle esters supporting the hops and a fantastic body.


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Offline JohnnyC

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Re: Lallemand London ESB Yeast
« Reply #4 on: January 23, 2020, 08:18:59 PM »
I use it often. It's a beast and ferments very quickly. I just mash low (149-150 F) and hit the gravities I'm targeting. Makes a nice English ale (brown, ESB, etc).

Offline hopfenundmalz

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Re: Lallemand London ESB Yeast
« Reply #5 on: January 23, 2020, 08:49:34 PM »
It’s lovely, bit make sure to use some sugar or syrup to dry out the beer a bit.

Currently brewing through a bunch of English styles - this is really leaving subtle esters supporting the hops and a fantastic body.


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I remember this from the other night's session.

When I get home, might try another Best Bitter with invert #3, this yeast, enough SO4 to make it longer on the tongue but not smell of wet drywall.
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