I did a split batch of a Blonde Ale with US05 and Windsor once. The Windsor beer was terrible. The esters the Windsor puts off don’t go well with a blonde ale IMHO. The beer had an odd wang to it. Not the best description, I know.
I have used MJ Burton Ale in a bitter once and it was pretty nice. I thought the esters were more reserved with this yeast which might fit better in a Golden Ale.
PS. You might wonder why a split batch with those yeasts. Everyone on here was taking split batches at the time and those were the only two yeasts I had on hand.
Wyeast 1275 is the equivalent to WLP023. Wy1318 is Boddington’s and White Labs doesn’t have an equivalent AFAIK.
I love Wyeast 1469. Nutty at first the mild stone fruit after it sits a week in the keg. It’s the Timothy Taylor yeast.
OP- I know you want dry yeast but if you have access to liquid and are doing a relatively low gravity beer then grab some. Unfortunately I don’t have much experience with dry yeast other than US-05 and S-04.
I’ve done the homemade invert method a couple times with great success. Invert #1 would be ideal for a light colored british ale and is fairly quick to make (30 minutes maybe). I’ve used 14oz Invert#1 in a best bitter with excellent results. If you have some turbinado sugar, lactic acid, and thermometer then you’ve got what you need (I skip the corn syrup).
Basically the process is mix water, sugar, acid and bring to a boil. Get the mixture to 240F. Once there, reduce stove heat as low as you can go to maintain the 235-245 range. Simmer/cook 20 minutes (no stirring needed). Cool, pour in a jar, and you’re done. I don’t think it technically needs to be refrigerated due to the high viscosity and sugar content of the syrup, but I’ve always kept mine in the fridge.
Once it’s refrigerated it becomes very hard. If you want it more syrupy and less solid then you can add some amount of water at the end of the boil to thin it out a little bit, but be careful of the spitting and popping when mixing (i.e. use a long spoon and stand back a bit).
If you end up making some, make double what you plan to use because it saves you some time the next time you want to use some (and you WILL want to use it again in another batch ).
66° - 68°F. I find Munton’s Goild to be the dry yeast that most closely resembles Fuller’s yeast (WY1968), in giving a nice full mouthfeel and a little fruity esters.
If you want to use a dry strain, my suggestion would be BRY 97 (a.k.a. Ballantine Ale). It is of British origin. I used it one summer for my British blondes. It is more attenuative than the maltotriose-challenged strains, but less attenutative than Nottingham and US-05. This strain should be fermented at 68F.
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