London Dry Yeast

Yes, I've brewed this Smoked Chile Porter ~ a dozen times so I should be able to pick out some "odd flavors" (before I dryhop with the chiles )

 

I kegged my Pale Ales on Saturday.

O.G. 1.060
ESB F.G. 1.015
S04 F.G. 1.010

The ESB yeast was very fruity tasting. Because I kegged this one first I thought it was from the Citra and Mosiac hops I used. After tasting the S04 batch I realised how fruity this yeast is. Also the beer was not as clear as the S04 and the yeast on the bottom was not as firm. I dumped a Brown Ale on both cakes so we will see how this goes. Take care.

 

Yes, fruitiest smelling yeast I think I have ever brewed with. I just stood in the walk-in closet and inhaled deeply while it was fermenting...also quick take-off @ 63*F ambient. I'm hoping for something resembling a Tropical Stout even though the OG is not high enough.

Cheers

 

I kegged my brown ale this weekend that was fermented on the yeast cakes of ESB and S-04.

O.G. 1.054
F.G. ESB 1.010
F.G. S-04 1.012

Strange that the second generation seams to attenuate better then the first. The ESB was still very cloudy while theS-04 was clear. I have not tasted the carbed up samples of either batch yet so I will wait to pass judgment on this strain. Take care.

 

I tapped my keg of Pale Ale with the ESB yeast. Very Tasty brew. The beer is still quite hazy not sure if this will ever clear up. We will see what happens with this in a week or two. The flavor is very fruity. I had a friend over that is a master judge ( Not that it matters! ) and he had a hard time buying that the yeast was throwing that much fruit. Jury still out on this yeast. Take care.

 

So, you think you suffered a stuck fermentation due to warm/hot fermentation temperatures (e.g., mid-70's F)?

I have never heard/read anything to suggest that a warm temperature would lead to a stuck fermentation. Based upon my readings I would expect the opposite to be the case. Brewers yeast actually prefers to propagate (grow) at warmer temperatures but we brewers prefer to manage the fermentation temperatures to be cooler since our primary objective during primary fermentation is to produce tasty beer vs. growing yeast.

Cheers!

 

I have heard of this yeast attenuating as low as 60%, so I'd blame the yeast for the low attenuation, nothing else.

 

Sounds like a good yeast to use with invert sugar.

 

@premierpro reported his results using the ESB yeast in this thread:

Pale Ale (sachet):

OG = 1.060
FG = 1.015
AA = 74%

Brown Ale (yeast cake):

OG = 1.054
FG = 1.010
AA = 81%

Cheers!

 

Yeah, I saw that. Lucky dog. Others haven't been as lucky. Eventually I'll try this yeast myself, but not this year. For me, this is the year of the everything BUT English ales, as I just made a bunch of those the last couple years.

 

1-2 bubbles / minute doesn't necessarily mean yeast are active. It most likely means CO2 is coming out of your beer. I doubt that it is a stuck fermentation due to 75 degree fermentation. That Danstar ESB is a monster and should be up for the challenge. Are you sure you didn't de-nature your enzymes with a hot mash? I suggest taking another gravity reading in 1-2 more days to see if there is a change. If you did de-nature your enzymes with a a hot mash, you could add amylayse enzyme. I saved my a stout with that stuff. The FG was not as low as I would have liked, but it ended up a decent beer.

 

I keep a pitcher of cold water by me when I mash in. Much easier to hit my preferred temp range. Take care.

 

O.K. My pale ale has been on draft for a month and still not clear. So I think its safe to say if you use this yeast do not think you will get clear beer. Good tasting beer, yes. Might be a Good choice for a NEIPA with the second generation. Take care.

 

Did you use finings?

 

Yes. I use Irish Moss @ 15min. This was a split batch and the S04 was clear coming out of the fermenter. Take care.