Hi all. I have the opportunity to brew this weekend but I won’t get to go to the brew store. I thought I’d brew a Fullers ESB clone and I don’t have the WLP013 I usually use. I thought I’d poll everyone to see which of the yeasts I have on hand you’d think would work the best. Whadya think?
I have:
US-05
Nottingham
Windsor
Mangrove jacks M07 British ale
Mangrove jacks M79 Burton Union(went out of date 9/14, but kept in the fridge)
WLP001 (rinsed from a previous batch.)
I’ve used Windsor quite a bit and its a real solid performer. I agree that it really floccs nice. I’m interested in trying a Windsor/notty combo sometime then harvesting the yeast for future batches and see how it turns out.
I harvested it, but I don’t think I repitched it. As I stated, I’m not a fan of Notty but I have (or had) some sachets left over from before I decided I don’t like it. I had a pitch of Windsor that was slow taking off, so I pitched a sachet of Notty and the beer came out great. I often get tartness from Notty but I did not notice it with the combo.
Not to derail, but why are you using WLP013 for a Fullers clone instead of WLP002? Don’t get me wrong, I have used WLP013 in a Fullers-type ESB and it makes a fantastic beer, but 002 will get you much closer for a clone.
To the original question, I like the Windsor/Notty combo suggestion as well.
Used wlp013 mostly cause that was the yeast that my LHBS had on hand when I did my first clone and it came out great so I just stuck with it. I’ll have to try the 002 next time I find it in stock!
I tapped a keg of old ale for a party this weekend. From the notes on my keg it was pitched with Notty/Windsor harvested from a previous batch. It went from 1.092 to 1.008, so that’s a powerful combo.
Well, I pitched a 50-50 blend of rehydrated notty/Windsor yesterday @ 2pm. I had a full krausen by 6am the next morning. Started out @66F but I had to work today and my temps got up to about 70-72F, I slowly brought it down into the 60’s again. It’s throwing off a mild banana aroma but hopefully that is just from being in the first 36 hours of fermentation. Next time I’ll brew on a Saturday so I can babysit my fermentation temps better