jyo
No Chillin' Like a Villain.
It seems to be very true to type for a stone square yeast. If you read the Blacksheep article on traditional stone square fermenting you'll note that the traditional practice was (is) to pitch at 15, allow to rise to around 17 then attenuate at just below 16
OK a lot of brewers would probably disagree and say that the Wyeast is not necessarily an "exact" strain, but it works for me and in your case as you have found it has produced possibly unwelcome esters. The old books on the net very often state that Yorkshire beers were fermented a few degrees colder than London beers which sound like a good confirmation. On the other hand the Wyeast Irish Ale yeast will bang along happily at 24 and produce a fantastically clean beer. I dug up some articles on Google Books etc, stating that this is how traditional Guinness is produced, so the Wyeast Irish is more than likely a close cousin. Being an information sponge as I am, I find that researching around a subject can often unearth some interesting stuff that I like to experiment with, despite what it says on the packet.
Woot.
I note from Jim's Beer Kit that the Poms are finally catching on to liquid yeasts. Also last year quite a few of us spammed Wyeast heavily and the lass said "ok we get the message" :lol: - hopefully if this is translating to higher sales of 1469 it will take its place in the permanent range.
Great. I can't wait to try this yeast. My attempt at TTL is really off the mark. I used ESB 1968, fermeted at 20'. It is a great beer, nonetheless, yet I am pointing at the yeast to be the downfall. Did a side by side a week ago.
Cheers, John.
