I am planning on brewing a batch of Timothy Taylor Landlord. I have been able to get WYeast 1469 and am curious to hear/read other’s experience with this yeast or this recipe. I hear that some feel that it will need regular rousing. Does that mean simple shaking of the fermentor? I plan on making a starter for this yeast. Regarding the recipe, and perhaps I should create a separate post under recipe, but has anyone else tried to make this beer?
Thanks
This is one yeast we really like. My wife love the TT Lanlord knockoff we make. You also want Golden Promise malt for this.
What recipe are you talking about? I am interested.
The recipe is from “BYO British Real Ale” by Graham Wheeler. The Timothy Taylor was not offered at the pub I worked at (being in East Anglia) but I have heard excellent things about this beer. I wonder if there should be crystal malt in this but have no idea. I appreciate your mention of Golden Promise-the book is not specific and, after researching, I decided on this vs Maris Otter.
Plan: 12 gallons pre boil at 70% efficiency
21 lbs
.1 lb Black Malt (this is where I am begin to doubt/second guess)
1.5 oz E. Kent Goldings 5.0% 90 mins
1.75 Styrian 6.0% 90 mins
1.5 Styrian 9% 10 mins
WYeast 1469
…should I use a Hop Back?..etc
thanks.
Can’t comment on your recipe, but as far as the yeast goes, for me it was not finicky at all. Made a Best Bitter, went from 1.043 to 1.008 in ~10 days from a 3L starter. It was kept at ~65F the whole time and it finished out no problem.
I brewed with it two weeks ago and I can tell you it is a very vigorous fermenter. Blow off tube is definitely necessary from my experience. Also after almost two weeks it still sits with about a half inch of krausen on top of it! I will be taking a gravity reading tomorrow to see where I stand.
TT is said to use all GP. The color is darker than just base malt would give. Some think they have crystal made from GP. So it is correct to say all GP.
I have an older copy ot that book. Like the looks of this better, as it uses Styrian Goldings late. I would dry hop in the keg, but that is just me.
I believe there is also a recipe for Landlord in the Beer Captured book, I have never brewed it but it might be interesting to compare the two.
I bought some of this yeast specifically to use in my own version of TTL. I posted the original recipe and comments here. I’m really itching to brew this again using the 1469, but I’m low on Golden Promise and need to get another sack of it. There is no way I’m going to brew just five gallons this time! ;D
I’ve used this yeast a lot (and keep hoping they’ll make it a regular). I have had it slow down at cooler temps – 64 or so. Otherwise, it works great. I’ve used it in brown ales and porters, too and love it.
The Beer Captured recipe uses medium crystal and aromatic malt. I can see some crystal, perhaps, but aromatic?
I’ve brewed a couple of batches with is yeast lately. In fact, I’ve got a Landlord clone on tap right now. I used almost all GP, but added a small amount of extra dark crystal for color as well as some sugar. It turned out really nice.
It’s a great yeast – well-balanced but slightly favoring malt flavors. Its got a slight estuary flavor, which I think should be present in many English-style beers.
I would be remiss not to… 
Freaking auto-correct!! Good on ya for catching that 