Best Wyeast For A English Special Bitter

[kabooby]

That's a pretty quick ferment straight from the smackpack kabooby.
How did you aerate your wort?

I know, it suprised me that it went that quick.

Pitched on the 1/11/08 @ 1050. 5/11/08 it was sitting at 1007.

Tipped about 5 litres out of the cube into the fermenter. Put the lid back on the cube and gave it a shake for 20 seconds. Tipped the rest into the fermenter.

I have contemplated getting an air stone but I always get good results this way.

Kabooby

 

[mje1980]

I brew a lot of bitters, and i've tried london ale ( 013 ), essex ale ( 022 ), whitbread ( 017 ), irish ale ( 004 ), british ale ( 005 ), burton ale ( 023 ), premium bitter ale ( 026 ), and dry english ale ( 007 ), plus a few whitelabs. They are ALL great for english ales of all description. They all are different, but, like i said, they're all great. Pick one that sounds like what you want, and try it. I like burton probably a little bit more than the rest, but that's just me, and i love them all.


Cheers

EDIT, sorry, got mixed around, those listed are whitelabs, but they do most of those strains listed as well.

 

[bindi]

1028 Nasty minerally profile
1275 Too cool and it drops out, too warm and it goes very Belgian, but fine middle of the road yeast with good temp control
1968 Malty, can add some esters brewing warmer. stir it up at the end

Ah, :icon_cheers: that explains why I like 1275 in everything that's not a Belgian.
Making a starter of 1275 as I type [cooling to pitch into the starter wort] ferment at 20c.

 

[SJW]

Well I ended up going with the 1968 ESB Yest. Any tips? I have read I need to keep it over 20 deg C and give the fermenter a swirl evey now and then? I might even sneak 500g of Flaked Maize in there too, just to bring it up a point or 3!

English Bitter
English Special or Best Bitter


Type: All Grain
Date: 19/04/2010
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4500.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 90.00 %
500.00 gm Crystal Malt - Medium (Thomas Fawcett) (145.0 EBC) Grain 10.00 %
15.00 gm Goldings, East Kent [4.20 %] (Dry Hop 3 days) Hops -
20.00 gm Target [11.00 %] (60 min) Hops 21.9 IBU
20.00 gm Challenger [7.50 %] (15 min) Hops 7.4 IBU
20.00 gm Northdown [8.50 %] (15 min) Hops 8.4 IBU
0.60 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale



Beer Profile

Est Original Gravity: 1.045 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.12 % Actual Alcohol by Vol: 0.00 %
Bitterness: 37.7 IBU Calories: 0 cal/l
Est Color: 19.8 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5000.00 gm
Sparge Water: 16.87 L Grain Temperature: 20.0 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 12.00 L of water at 74.4 C 67.0 C
10 min Mash Out Add 8.00 L of water at 91.6 C 76.0 C

 

[Thirsty Boy]

Yah,

it falls to the bottom and plays dead at about 1.020 - I would be fermenting it at eth temp you want for the ester production you are aiming for, but keep an eagle eye on the krausen, and as soon as it starts to drop back a little, tweak up the temp and give it a swirl every day. This worked really well when I was using S04 and seems to work on the 1968 as well.

TB

 

[SJW]

I ended up making it a ESB after all.

London ESB
Extra Special/Strong Bitter (English Pale Ale)


Type: All Grain
Date: 19/04/2010
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4500.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 75.00 %
1000.00 gm Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 16.67 %
500.00 gm Crystal Malt - Medium (Thomas Fawcett) (145.0 EBC) Grain 8.33 %
15.00 gm Goldings, East Kent [4.20 %] (Dry Hop 3 days) Hops -
20.00 gm Target [11.00 %] (60 min) Hops 20.6 IBU
20.00 gm Challenger [7.50 %] (30 min) Hops 10.8 IBU
20.00 gm Northdown [8.50 %] (30 min) Hops 12.2 IBU
0.60 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.88 % Actual Alcohol by Vol: 0.00 %
Bitterness: 43.6 IBU Calories: 0 cal/l
Est Color: 20.3 EBC Color: Color