Hi all,
knocked up another brew last night and chilling the cube down to pitching temp whilst at work.
It is a Ordinary Bitters, targeting around 4% Alch.
Receipe:
5kg Golden Promise
0.25kg heritage crystal
Hops:
60min target 10.1% @ 21 IBU
10min fuggles 6.5% @ 9-10
no chilled.
Receipe was for a total of 26L @ 1.042 @ 70%.
Achieved full 20L cube and about 3L mixed in with trub, saved 1.25L bottle this, so got 21.25L (epic boil off rate).
S/G Achieved 1.042.
Now, I want to pitch the yeast tonight, i have 3 choices:
1)Wyeast smack pack London ESB 1968. Nov-16 MFD. Not smacked yet.
2)Danstar Nottingham dry yeast (aka the Krausenator)
3)Danstar Windsor dry yeast.
Fementing in a 25L cube so will have limited headspace, no room for airlock and will be using glad wrap.
1) I have read Wyeast 1968 is highly flocculant and often low attenuating, 'can get stuck easily'.
2) good experiences with this yeast RE attenuation and getting fast started fermentation, scared of it billowing out the top of the cube.
3) Not tried Windsor but i have been told it is to style and also a low attenuator, does this stall high?.
Which would you pitch and why?
Cheers,
D80
knocked up another brew last night and chilling the cube down to pitching temp whilst at work.
It is a Ordinary Bitters, targeting around 4% Alch.
Receipe:
5kg Golden Promise
0.25kg heritage crystal
Hops:
60min target 10.1% @ 21 IBU
10min fuggles 6.5% @ 9-10
no chilled.
Receipe was for a total of 26L @ 1.042 @ 70%.
Achieved full 20L cube and about 3L mixed in with trub, saved 1.25L bottle this, so got 21.25L (epic boil off rate).
S/G Achieved 1.042.
Now, I want to pitch the yeast tonight, i have 3 choices:
1)Wyeast smack pack London ESB 1968. Nov-16 MFD. Not smacked yet.
2)Danstar Nottingham dry yeast (aka the Krausenator)
3)Danstar Windsor dry yeast.
Fementing in a 25L cube so will have limited headspace, no room for airlock and will be using glad wrap.
1) I have read Wyeast 1968 is highly flocculant and often low attenuating, 'can get stuck easily'.
2) good experiences with this yeast RE attenuation and getting fast started fermentation, scared of it billowing out the top of the cube.
3) Not tried Windsor but i have been told it is to style and also a low attenuator, does this stall high?.
Which would you pitch and why?
Cheers,
D80