Rowbrew Posted February 13, 2018 Share Posted February 13, 2018 Any recommendations? The OG is 1.033 and i mashed at 68°C for more body Link to comment Share on other sites More sharing options...
Rowbrew Posted February 13, 2018 Author Share Posted February 13, 2018 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 Link to comment Share on other sites More sharing options...
Scottie Posted February 13, 2018 Share Posted February 13, 2018 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 Link to comment Share on other sites More sharing options...
Rowbrew Posted February 13, 2018 Author Share Posted February 13, 2018 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 Link to comment Share on other sites More sharing options...
Hairy Posted February 13, 2018 Share Posted February 13, 2018 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. Link to comment Share on other sites More sharing options...
Rowbrew Posted February 14, 2018 Author Share Posted February 14, 2018 Thanks Hairy, i think i will go with the London ESB then. It seems the best suited Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 14, 2018 Share Posted February 14, 2018 68 isn't that high. Milds are usually mashed around 70. Link to comment Share on other sites More sharing options...
Scottie Posted February 14, 2018 Share Posted February 14, 2018 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' date=' given my full body mash temperature. Cheers & Beers Scottie [i']Valley Brew[/i] Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 14, 2018 Share Posted February 14, 2018 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. Link to comment Share on other sites More sharing options...
mattyh77 Posted February 14, 2018 Share Posted February 14, 2018 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. Link to comment Share on other sites More sharing options...
Rowbrew Posted February 17, 2018 Author Share Posted February 17, 2018 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! Link to comment Share on other sites More sharing options...
Rowbrew Posted February 19, 2018 Author Share Posted February 19, 2018 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! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 20, 2018 Share Posted February 20, 2018 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. Link to comment Share on other sites More sharing options...
Rowbrew Posted February 20, 2018 Author Share Posted February 20, 2018 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 Link to comment Share on other sites More sharing options...
Hairy Posted February 20, 2018 Share Posted February 20, 2018 Now do you think that my high-ish mash temp' date=' the use of CaraAroma and this yeast is all contributing to this FG?[/quote']Yes, all those factors contribute to a high FG. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 20, 2018 Share Posted February 20, 2018 Sounds like it could be repackaged Windsor, which ferments very fast. Cheers, Christina. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 20, 2018 Share Posted February 20, 2018 Yes I'd agree that those three factors are the reason for the higher FG. Maybe Nottingham might be a better yeast for milds? Link to comment Share on other sites More sharing options...
Rowbrew Posted February 20, 2018 Author Share Posted February 20, 2018 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"? Link to comment Share on other sites More sharing options...
King Ruddager Posted February 20, 2018 Share Posted February 20, 2018 Just saying that its too high for using Windsor. I steer away from Windsor for my mid strengths as it finishes too high' date=' given my full body mash temperature.[/quote'] 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 ... Link to comment Share on other sites More sharing options...
Rowbrew Posted February 20, 2018 Author Share Posted February 20, 2018 I meant to say pitch some other yeast strain. Ive got some Coopers packs in the fridge... Link to comment Share on other sites More sharing options...
Rowbrew Posted February 20, 2018 Author Share Posted February 20, 2018 I just took another reading and it is still at 1.016. The FG wouldnt really bother me if it were more bitter. Its only 26 IBU, but tastes like 10! The flavour is ok, but it seems very watery too. Could that be because there isn't alot of malt in the recipe? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 20, 2018 Share Posted February 20, 2018 What was the recipe? Link to comment Share on other sites More sharing options...
Rowbrew Posted February 20, 2018 Author Share Posted February 20, 2018 Sorry mate, it was 2kg Bairds pale malt 500g Munich 150g CaraAroma 30g Acid malt 25g Willamette FWH 60 min boil (4.7%AA) 1 Pack Morgans English Ale yeast 60 min mash at 68°C 16.5 litres into FV 1.034 OG 26.2 IBU Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 21, 2018 Share Posted February 21, 2018 Seems strange that it's watery at that SG, maybe it's just because it's flat. Carbonation and a creamy head adds mouthfeel as well. Anyway, if you do pitch another strain of yeast to try to get a lower FG, be sure to re-hydrate it first. Dry pitching in to beer (rather than wort) pretty much kills it and while it will become nutrient for the existing yeast, that yeast obviously isn't gonna bring it down any further! Link to comment Share on other sites More sharing options...
Rowbrew Posted February 21, 2018 Author Share Posted February 21, 2018 Yeah true, i guess the fact its flat could make it seem watery. Cheers Kelsey. I pitched some Coopers ale yeast this morning, rehydrated of course. Hopefully it brings it down a couple of points, if not, oh well. It is what it is. Thanks for all your help everyone. I will post back here once its in the glass and ive had a taste test Cheers Link to comment Share on other sites More sharing options...
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