Two weeks ago I brewed an all grain ESB. Volume 45 litres with an OG of 1070, I pitched two packets of Danstar - London ESB Ale Yeast directly into the fermenter no hydration or starter.
The fermentation has been going steady gas still bubbling away slowly.
After two weeks the hydrometer reads a steady 1030 measured a few days apart. A 40 point drop. Giving the current ABV of about 5.25%
I do not have temp control yet so I stored it under the staircase sitting on the concrete slab the temp got no higher then 24c even when it was 38 plus outside.
This is my first time using Danstar - London ESB Ale Yeast - I have use their other dry yeast with great success.
Now from my understanding Danstar - London ESB Ale Yeast is a medium attenuating strain and should leave a bit of residual sweetness.
It does not taste cloying but it is on the sweeter side. I like it.
It is a relatively new yeast strain so maybe there is not allot of experience with this strain.
Since the hydrometer is steady at 1030 I am considering pitching a packet of say Danstar - Nottingham Ale Yeast, to drive it down to say 1015.
Or is this part and parcel of this yeast which I believe to be related to 1968 London ESB Ale Yeast from Wyeast? The guy from Grain & Grape said that he was a diehard 1968 London ESB Ale Yeast fan but he now considers the Danstar - London ESB Ale Yeast just as good.
* London ESB yeast is best used at a fermentation temperature range of 18-22degC (65-72degF). Fermentation is generally completed in 3-5 days dependent on recipe and process conditions. * Attenuation range 65-75% * Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. * Produces a clean, well balanced ale. Medium attenuation preserves some beer complexity. Best for well-balanced British style ales.
Edited by thumbsucker, 30 December 2016 - 07:49 PM.