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.

 

[bdkelly.nz]

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.

I'm pleased you are pleased.
There was a lot of malt discussion but no one mentioned Gladfields? Probably because it is not an English malt and this being an english style beer it should probably use an english malt. Maybe there are not a lot of Kiwis on here either. However my LHBS only stocks local malt other shops do have imported malts but they are often out of stock, so hopefully our local stuff is good enough. I'm sure that it will turn out fine but of course I'm not going to know what it should be like, so I probably can't really pass on a very informed opinion. Liquid yeast is also a problem, I could probably get some online but I can't be bothered, besides some of the dried yeasts already talked about sound like they might do the job.

 

[bradmcm]

I'm not sure when Gladfields started to export to Australia but it certainly wasn't around back in the day when this thread started.
I would certainly just use Gladfields' ale malt. It probably isn't that far off Golden Promise. It's around the same colour, Gladfields is 5.7 and Baird's GP is 4-6.
If you are not going to use caramel/parisian essence to colour it, use a small percentage of roast wheat/shepherd's delight/redback to get that colour in there.
You can see the colour here: https://www.timothytaylor.co.uk/beer/landlord
Also there you can see it is 45 IBU, more bitter than Dr Smurto brewed it, and they use "WGV/Goldings, Fuggles, Savinjski (i.e. Slovenian) Goldings".
So just use any English style hops to bitter and finish with Fuggles.