RecipeDB - DrSmurto's Landlord

[TwoCrows]

Have you tried co-pitching similar yeast strains to achieve desired ester formation, attenuation and flocculation ?

 

[MHB]

Yep Windsor is readily available and did look at that. It does have a low attenuation though which I thought might be contrary to the general perception that the beer is drier. Thanks for the link to the Gordon Strong recipe though. Do you think that the malts will make a significant difference?

Windsor can be a really great yeast, can also be a bit of a PITA.
I find to get it to work well you need to pitch at 1g/l; do that and it behaves.
Can give some great esters if run a little warmer.
Mark

 

[bdkelly.nz]

Have you tried co-pitching similar yeast strains to achieve desired ester formation, attenuation and flocculation ?

No I must say that I haven't? Did not even know that it was a thing and not sure whether it is something that I would be game to try at this stage. I assume you mean pitching say 1 packet of say Windsor and one packet of say Verdant.

 

[bdkelly.nz]

Windsor can be a really great yeast, can also be a bit of a PITA.
I find to get it to work well you need to pitch at 1g/l; do that and it behaves.
Can give some great esters if run a little warmer.
Mark

Thanks heaps for that information.

 

[TwoCrows]

Yeasts of similar temp range and type of strain. I have used a few as the date ran out and a cheeky pitch did a great job. Not something you save as it may not turn out as planned.

 

[feboy]

Sorry, just found this thread and have to say it sounds interesting. Having done the Golden Ale a few times I thought I'd like to try this one. Only things is though I prefer to use Gladfields malt mainly because they are about 30 mins from me but also the imported malts are often out of stock.
My proposal is to use 97% Ale malt and 3% Shepherds Delight.
Liquid yeasts are hard to find as well so could try Verdant.
Any thoughts?

Amazing thread - so glad you bumped it @bdkelly.nz
I'll be getting this on my list to brew and I'll finally have a crack at a yeast starter and harvesting if I go down the 1469 path...
There was a lot of malt discussion in the previous 27 pages but if you go with Gladfields let us know how it turns out. I have never tried any of the Thomas Fawcett malts but it seemed like they were preferred by far. I've got Bairds Maris Otter on order so I'll be using that and some caramunich 3 for colour I think.