That's interesting.mashani wrote:Their London ESB is great IMHO. BUT unless you actually want a chewy/high FG beer.....
Over at Barclay Perkins a number of the older English high gravity beers have a high FG, due to the mash temperature per Ron.
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That's interesting.mashani wrote:Their London ESB is great IMHO. BUT unless you actually want a chewy/high FG beer.....
Yeah, and you will still end up with a high FG even using sugar in typical English proportions (vs. epic 20% Belgian proportions) if you mash at medium and high temperatures. That yeast leaves behind all of the Maltotriose, which is something like 10% or 15% or maybe even more of the sugars if you mash at warmer temperatures. IE with this yeast if you mash at 147 without sugar you still will end up with a beer that will be like you mashed at 154.The_Professor wrote:That's interesting.mashani wrote:Their London ESB is great IMHO. BUT unless you actually want a chewy/high FG beer.....
Over at Barclay Perkins a number of the older English high gravity beers have a high FG, due to the mash temperature per Ron.
No, it gets going pretty quick at least if your fermenting at real ale temperatures (IE say 66-70) like you should be when using a yeast like this.MadBrewer wrote:Thanks for the info mashani. I do plan on using this sometime, it would probably be great for an English Mild or Ordinary Bitter. Is this one a slow starter as well?