[Slackjawls]

Is anyone aware of of a dry yeast equivalent of Wyeast 1968 or White labs 002?

[Silver_Is_Money]

Is anyone aware of of a dry yeast equivalent of Wyeast 1968 or White labs 002?

There is no direct equivalent among dry yeasts.

[Village Taphouse]

Honestly I think the only dry "British" ale yeast is S-04.  There is a Munton's dry ale yeast that I assume is English and I used it many, many times when I was a new brewer but have not used it since.  There was also a dry ale yeast with the brand name of Edme... is that still around?  Same thing... an English dry ale yeast but whether that's Fuller's strain... probably very remote.

[denny]

Honestly I think the only dry "British" ale yeast is S-04.  There is a Munton's dry ale yeast that I assume is English and I used it many, many times when I was a new brewer but have not used it since.  There was also a dry ale yeast with the brand name of Edme... is that still around?  Same thing... an English dry ale yeast but whether that's Fuller's strain... probably very remote.

Edme yeast is still around, it's called S-33 and is sold as a Belgian yeast.  There is nothing "Belgian" about it.

[Silver_Is_Money]

Fullers ESB is one of my all time favorite beers, dating back to when it first appeared in the USA.  About the best you can do if you are attempting to duplicate it is to use Windsor or S-33 in my opinion.  That's what I've done over the years, mostly with Windsor.  And it doesn't work all that well as a good substitute to be honest, or at least it hasn't for me.  If I want it to finish at a lower final gravity I toss in 1 pack each of Windsor (or S-33) and one pack of S-O4.

S-33 and Windsor are pretty close overall.

[hopfenundmalz]

There is a packet of this ready for a bitter.

Edit. I think it says it isn't very flocculant. Will see how it goes.

https://www.lallemandbrewing.com/en/united-states/product-details/london-esb-english-style-ale-yeast/

[BrewBama]

ESB, Windsor, S-33, and Munton’s are right next to each other in the ‘Mixed Origin’ clade on the genetic ‘map’. S-04 and Nottingham are the only dry yeast listed in the U.K. clade.






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[Silver_Is_Money]

There is a packet of this ready for a bitter.

https://www.lallemandbrewing.com/en/united-states/product-details/london-esb-english-style-ale-yeast/

I forgot about that one, mainly since I've never tried it.  A bit less fruity than Windsor or S-33 from a glance at the Lallemand flavor wheel for it, otherwise very similar otherwise to Windsor.  Finishes at about the same gravity as Windsor or S-33.  Would likely also do well if co-pitched with S-04.

[ynotbrusum]

Nobody mentioned Nottingham...but maybe it is not as prevalent as it used to be?

[Silver_Is_Money]

Nobody mentioned Nottingham...but maybe it is not as prevalent as it used to be?

Too clean, and too low in final gravity for an ESB clone in my opinion.  Does express malt flavor much better though, so perhaps it might be worth tossing in a pack of that along side of Windsor or London ESB.  Keep it at 60-62 degrees, which is the same for Windsor, unless you like fermentation volcanos.

[Silver_Is_Money]

Scarry how close Windsor, S-33, London Ale, and Muntons sit to common bread yeast.  OTOH, Nottingham and S-04 appear among true UK Ale yeasts per Suregork's chart.

[Silver_Is_Money]

If you like decent malt expression, giving W-34/70 a spin at 64-65 degrees F. might not be something to be overlooked.  Mash higher (156-158 F.) if you are going to try W-34/70.

[Silver_Is_Money]

Am I the only one who seems to pick up a hint of lactic acid "like" flavor when using S-04?

[BrewBama]

I get a tartness with S-04. Maybe it’s lactic. I dunno. Sometimes that’s good. Other times, not so much.


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[tommymorris]

There is a packet of this ready for a bitter.

https://www.lallemandbrewing.com/en/united-states/product-details/london-esb-english-style-ale-yeast/

I forgot about that one, mainly since I've never tried it.  A bit less fruity than Windsor or S-33 from a glance at the Lallemand flavor wheel for it, otherwise very similar otherwise to Windsor.  Finishes at about the same gravity as Windsor or S-33.  Would likely also do well if co-pitched with S-04.

I like this yeast. I have a Bitter made with this right now. It reminds me a lot of London Pride. The yeast doesn’t flocculate at all. But, I used gelatin and it is crystal clear now.  Lots of malt flavor. The character is very english. The yeast doesn’t attenuate well. My 1053 beer finished at 1020. That was with 4.5% table sugar in the grain bill. But, it’s not sweet at all. It’s actually quite quaffable.