Author Topic: WY1968 London ESB  (Read 422 times)

Offline Megary

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WY1968 London ESB
« on: December 16, 2021, 07:13:49 am »
Never used it before.  I've heard about the attenuation and high flocculation, but...

For those familiar, how long does this usually take to finish?  I ask because I'm trying to get one more beer in for New Year's company.  Am I heading toward a typical English yeast, Windsor-type quick start/quick finish fermentation or does 1968 tend to take a bit more time?

Will be a typical Porter, fermented around 66-68.  I'll be brewing on the 19th, so I'm hoping 2 weeks should be enough time...

Offline ttash

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Re: WY1968 London ESB
« Reply #1 on: December 16, 2021, 09:52:34 am »
In my experience, 1968 is not a slow attenuator, but it's not exceedingly fast either. It seems to be similar to 1318 with respect to time. I usually have full attenuation within 7 to 10 days, depending on starting gravity.

Offline erockrph

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Re: WY1968 London ESB
« Reply #2 on: December 16, 2021, 10:27:41 am »
My English ales tend to be on the lower gravity side, so YMMV, but I find 1968 to work reasonably quickly. I usually leave my beers in primary a bit longer because life gets in the way, but a 1.040 bitter can be racked to keg around day 5-7, possibly even earlier.
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Offline Joshua Hughes

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Re: WY1968 London ESB
« Reply #3 on: December 16, 2021, 02:01:19 pm »
I hit FG in 3-4 days with it

Offline Saccharomyces

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Re: WY1968 London ESB
« Reply #4 on: December 16, 2021, 03:19:58 pm »
When I used the culture, I found it to be well suited to fast turn-on beers.  It ferments and clears fast.  It is better for lower gravity beers.

Offline ynotbrusum

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Re: WY1968 London ESB
« Reply #5 on: December 16, 2021, 03:42:04 pm »
Is it the equivalent or in proximity to Omega British VIII (purported to be Fullers), if I recall correctly…?
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