Never used it before. I’ve heard about the attenuation and high flocculation, but…
For those familiar, how long does this usually take to finish? I ask because I’m trying to get one more beer in for New Year’s company. Am I heading toward a typical English yeast, Windsor-type quick start/quick finish fermentation or does 1968 tend to take a bit more time?
Will be a typical Porter, fermented around 66-68. I’ll be brewing on the 19th, so I’m hoping 2 weeks should be enough time…
In my experience, 1968 is not a slow attenuator, but it’s not exceedingly fast either. It seems to be similar to 1318 with respect to time. I usually have full attenuation within 7 to 10 days, depending on starting gravity.
My English ales tend to be on the lower gravity side, so YMMV, but I find 1968 to work reasonably quickly. I usually leave my beers in primary a bit longer because life gets in the way, but a 1.040 bitter can be racked to keg around day 5-7, possibly even earlier.
I hit FG in 3-4 days with it
When I used the culture, I found it to be well suited to fast turn-on beers. It ferments and clears fast. It is better for lower gravity beers.
Is it the equivalent or in proximity to Omega British VIII (purported to be Fullers), if I recall correctly…?