Author Topic: West Yorkshire  (Read 585 times)

Offline Oiscout

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West Yorkshire
« on: April 06, 2021, 12:26:51 AM »
Just kegged a test batch of ordinary bitter using West Yorkshire fermented at 68, plenty of oxygen. Nice kind of fruit pie like esters. This yeast I have to say wayyyy outperformed my expectations. I will be brewing with this again.

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Offline BeerfanOz

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Re: West Yorkshire
« Reply #1 on: April 06, 2021, 12:53:11 AM »
I think it’s a great uk yeast. That and verdant are my faves. I’ve tried lots of them over the years and find those two very easy to use while still having nice character. I love burton ale but I can’t seem to get consistent beers with it, they’re either awesome or average. Not my fault, totally the yeast’ fault 🤣
Shellharbour, NSW, Australia

Offline pete b

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Re: West Yorkshire
« Reply #2 on: April 06, 2021, 12:54:20 AM »
Have made a few batches with 1469 and am loving it.
Don't let the bastards cheer you up.

Offline Oiscout

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Re: West Yorkshire
« Reply #3 on: April 06, 2021, 01:01:17 AM »
I'm a fan now no doubt. Looks like a 5 gallon batch is in order

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Offline erockrph

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Re: West Yorkshire
« Reply #4 on: April 06, 2021, 08:36:10 AM »
This has become my favorite English strain as well. It behaves well and makes great tasting beer. My only problem with it is that I have to use mail order to get Wyeast strains, so it is somewhat seasonal for me. Otherwise I'd be using it year round.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline pete b

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Re: West Yorkshire
« Reply #5 on: April 06, 2021, 11:41:40 AM »
This has become my favorite English strain as well. It behaves well and makes great tasting beer. My only problem with it is that I have to use mail order to get Wyeast strains, so it is somewhat seasonal for me. Otherwise I'd be using it year round.
I have been top cropping and trying to keep English ale in rotation so I am hoping to keep this strain going for awhile so I don’t have to chance having it mailed in summer.
Don't let the bastards cheer you up.

Offline Oiscout

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Re: West Yorkshire
« Reply #6 on: April 06, 2021, 11:49:44 AM »
So I have a novice question
 Would an open fermentation with this strain help with more ester production?

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Offline erockrph

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Re: West Yorkshire
« Reply #7 on: April 06, 2021, 02:09:40 PM »
So I have a novice question
 Would an open fermentation with this strain help with more ester production?

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That's definitely not a novice question :)

I have used open fermentation on estery ale strains in the past with good results, but I will admit that I have never done a side-by-side tasting to confirm whether there is an actual increase in esters with open fermentation. I haven't tried this with 1469 specifically, either. I'd say that it's certainly worth a try.

On the other side, I ferment in a sealed keg under 2-3 PSI and I still get a fair amount of ester expression. By no means is it a fruit-bomb, but you can definitely pick it out as 1469 if you are familiar with it. I am curious whether open fermentation would boost the ester character.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline Descardeci

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Re: West Yorkshire
« Reply #8 on: April 09, 2021, 04:38:54 PM »
Just kegged a test batch of ordinary bitter using West Yorkshire fermented at 68, plenty of oxygen. Nice kind of fruit pie like esters. This yeast I have to say wayyyy outperformed my expectations. I will be brewing with this again.

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I made a brown british ale with this yeast and the yeast is perfect, one the best I have used, blow my expectation away

Offline Oiscout

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Re: West Yorkshire
« Reply #9 on: April 09, 2021, 07:28:03 PM »
It's just a killer yeast. It's Friday and I got 2.5 gallons of it to drink if I want !!!

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Offline fredthecat

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Re: West Yorkshire
« Reply #10 on: April 20, 2021, 02:14:18 PM »
what was the attenuation? just curious

Offline Oiscout

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Re: West Yorkshire
« Reply #11 on: April 20, 2021, 02:54:44 PM »
what was the attenuation? just curious
I'll have to look at my notes

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Offline Descardeci

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Re: West Yorkshire
« Reply #12 on: April 21, 2021, 12:35:10 PM »
what was the attenuation? just curious

My att was 77% in a brown british ale