Has anyone used this yeast multiple times, with varying temperatures? What was your favorite temperature, and why? What kind of fruit profile do you get, and at what temp?
Only used at 68-70 and liked it a lot... Some stone fruit esters (Plum) and accentuates the malt (Not super attenuative either). I've used it for sweet stouts and liked it compared to my go to english yeasts (Whitbred and Nottingham).
Keep it cool. 65ish. Low attenuation. A barleywine with OG=1.104 pitched on a yeast cake got down to 1.030. Tasted good, but very malty.
I use it often. I like it at 68F but I pitch it lower. I too get light stone fruits and it is nicely malty. I prefer it in bitters over all the other British yeasts Ive used as I think it really compliments the quality malt and hops I use
thanks for the replies. I used it in a mild, at 68F and im just not getting the esters I had hoped for. It has a great profile, but I am missing out on the fruits. Ill give it some more time perhaps, otherwise, ill just adjust the grain bill. Maybe the special B is overpowering the esters. Thanks
I just used it for two beers. First was an English Pale ale (og 1.050) which fermented like a dream at a temp of 68. The attenuation really surprised me, it hit 75% attenuation after 3 days, and 80% at bottling. There were no harsh or offputting flavors, just a nice fruity undertones to compliment the hop regimen I used. This pale ale was the started for the second beer I used it for, which was an og. 1.116 barleywine. Rinsed yeast was pitched from the first batch (I actually suspect I under pitched). This time it behaved more like it is reputed to, crapping out at about 68% attenuation. This one is not done yet, as it fermented much slower (about 2 weeks to get to that 68% attenuation), but I have tasted it and it has the same pleasent fruityness that the first beer had. So.... Overall, I would highly recommend this one.
