majorvices:
kevin:
English malted barley. Invert sugar #3 or #2 . Very little crystal malt.
English hops but brewers there also imported plenty of hops from America and continental Europe.
I have used S-04 and don’t care for it. Switched to Wyeast 1099 for several years and have lately been experimenting with Imperial A-09 and A01 with satisfactory results. I’ll need to do a side by side comparison between these and 1099 at some point.
Agree with everything here. That said, the imported American hops were probably nothing like our fruity/citrusy/tropical hops that are popuar today and were probably more herbal and flowery.
I definitely do not care for any of the Dry English ale yeasts I have tried, and I really don’t care for So4 at all. I think WY1099 may be my new favorite English Ale yeast
When I did the Fuller’s tour in London, they had boxes and boxes of Liberty hops from Hopsteiner in the storeroom. I don’t remember if I asked which beer they used them in.
I flummoxed the tour guide when I asked him about whether 1968 was their yeast. He was sure it had never been propagated outside the brewery.
BrewingRover:
majorvices:
kevin:
English malted barley. Invert sugar #3 or #2 . Very little crystal malt.
English hops but brewers there also imported plenty of hops from America and continental Europe.
I have used S-04 and don’t care for it. Switched to Wyeast 1099 for several years and have lately been experimenting with Imperial A-09 and A01 with satisfactory results. I’ll need to do a side by side comparison between these and 1099 at some point.
Agree with everything here. That said, the imported American hops were probably nothing like our fruity/citrusy/tropical hops that are popuar today and were probably more herbal and flowery.
I definitely do not care for any of the Dry English ale yeasts I have tried, and I really don’t care for So4 at all. I think WY1099 may be my new favorite English Ale yeast
When I did the Fuller’s tour in London, they had boxes and boxes of Liberty hops from Hopsteiner in the storeroom. I don’t remember if I asked which beer they used them in.
I flummoxed the tour guide when I asked him about whether 1968 was their yeast. He was sure it had never been propagated outside the brewery.
I’m talking historically, which may not be appropriate for this discussion. Regarding 1968 – never trust a tour guides BS.
Oh, I didn’t.
BrewingRover:
Oh, I didn’t.
That’s just being smart! [emoji23]
