thumbsucker
Well-Known Member
This is a know problem with Lallemand london ESB Yeast. If you read the fine print on the Lallemand website:
"London ESB does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according"
I have brewed 3 beers with this yeast everytime is came out sweet, so I threw in brett to chew through the maltotriose. Currently aging.
"London ESB does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according"
I have brewed 3 beers with this yeast everytime is came out sweet, so I threw in brett to chew through the maltotriose. Currently aging.
