1 Posted: Tuesday, February 13, 2018 12:54 PM

Any recommendations? The OG is 1.033 and i mashed at 68°C for more body

2 Posted: Tuesday, February 13, 2018 7:28 PM

Ive got S04, WLP001, and WLP008 on hand, but i was thinking more like Danstar's London ESB or Notty or Windsor. I have used S04 once and i didnt really like the beer it produced. But it could have been the malt or hops i used too contributing to a mediocre beer

3 Posted: Tuesday, February 13, 2018 8:24 PM

Hey Rowbrew

I would steer clear on the Windsor given your high mash temperature.
I've used the London ESB with good results, I am not a yeast connoisseur though.

Cheers & Beers
Scottie
Valley Brew

4 Posted: Tuesday, February 13, 2018 9:02 PM

Cheers Scottie, i was leaning more towards the ESB yeast but i have read a few reviews and they all say that it finishes with a very high FG. Now do you think because of my low OG of 1.033 it probably wont finish ridiculously high? Im just a little worried because i mashed so high too. I am probably looking for an FG of about 1.012ish

5 Posted: Tuesday, February 13, 2018 9:02 PM

I used Windsor in an English Mild that I mashed at 69-70 degrees and it finished a bit too high (around 1020).

I am planning on making one shortly using either Wyeast 1028 London Ale or Wyeast 1318 London Ale III.

With your yeast on hand I think you should go with Danstar London ESB.

6 Posted: Wednesday, February 14, 2018 6:39 AM

Thanks Hairy, i think i will go with the London ESB then. It seems the best suited

7 Posted: Wednesday, February 14, 2018 7:01 AM

68 isn't that high. Milds are usually mashed around 70.

8 Posted: Wednesday, February 14, 2018 7:40 AM

Otto Von Blotto:

68 isn't that high. Milds are usually mashed around 70.


Just saying that its too high for using Windsor. I steer away from Windsor for my mid strengths as it finishes too high, given my full body mash temperature.

Cheers & Beers
Scottie
Valley Brew

9 Posted: Wednesday, February 14, 2018 1:36 PM

Windsor and ESB are similar in that neither one ferments maltotriose. I have tried them both and prefer the ESB. Personally I don't pay too much attention to the FG. I go by the taste, and the ESB tastes good.

WLP001 and 008 aren't appropriate for English milds. Personally I am not a fan of the S-04 flavour, which is bread-y, but it would be an appropriate alternative. Some people like it.

Cheers,

Christina.

10 Posted: Wednesday, February 14, 2018 2:59 PM

Ive used WLP002 in an English Bitter (ended up being mild). Really liked it.

Ive have just kegged an English Brown using WLP013 (London Ale yeast). The taste test from the fermenter was awesome.

11 Posted: Saturday, February 17, 2018 1:27 PM

So my LHBS doesn't stock Danstars London ESB, so i had no real choice but to purchase a packet of Morgans English Ale Yeast. It says on the pack that it finishes high, so i am somewhat hopeful.

Cheers!

12 Posted: Monday, February 19, 2018 10:47 PM

It has only been around 36 hours or there abouts, and the krausen has fallen already! It even looks like it is starting to clear up a little. I was curious so i took a reading and its sitting at 1.016 from 1.034. I sure hope that its not done yet, i know i wanted it to finish high, but bugger me! Theres no way it could be finished in a day and a half could it? I think i just need to RDWHAHB!

Cheers!

13 Posted: Tuesday, February 20, 2018 6:17 AM

Why not? The OG is pretty low and with the high-ish mash temp the FG isn't gonna be that low. No reason it couldn't finish in a couple of days.

14 Posted: Tuesday, February 20, 2018 6:57 AM

If it is in fact done, the attenuation rate of the yeast is about 53% Morgans dont have any sort of information like that about their yeast, it just says that it finishes high. Now do you think that my high-ish mash temp, the use of CaraAroma and this yeast is all contributing to this FG? If so, i guess ill just put this down to experience because at the moment, it is way too sweet and not bitter enough for my liking

15 Posted: Tuesday, February 20, 2018 7:48 AM

Rowbrew:

Now do you think that my high-ish mash temp, the use of CaraAroma and this yeast is all contributing to this FG?

Yes, all those factors contribute to a high FG.

16 Posted: Tuesday, February 20, 2018 8:19 AM

Sounds like it could be repackaged Windsor, which ferments very fast.

Cheers,

Christina.

17 Posted: Tuesday, February 20, 2018 12:33 PM

Yes I'd agree that those three factors are the reason for the higher FG. Maybe Nottingham might be a better yeast for milds?

18 Posted: Tuesday, February 20, 2018 12:48 PM

Do you think if i pitch more yeast the gravity will drop a little more? Or because of my mash temp its sort of “locked in”?

19 Posted: Tuesday, February 20, 2018 1:11 PM

Scottie:

Just saying that its too high for using Windsor. I steer away from Windsor for my mid strengths as it finishes too high, given my full body mash temperature.


I've never even thought about that! Going to file that one away in my brain somewhere for future reference I reckon. Now, where'd I put my brain …

20 Posted: Tuesday, February 20, 2018 3:27 PM

I meant to say pitch some other yeast strain. Ive got some Coopers packs in the fridge…