Two Yeasts For Old Perculier?

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Doreblade
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Two Yeasts For Old Perculier?

Post by Doreblade » Sun Aug 29, 2021 3:32 pm

I'm planning GW's BYOBRA Old Perculier recipe next and was thinking of using Mangrove Jacks M15 Empire yeast for it.

However many online reports suggest it doesn't attenuate very well so was thinking of pitching a packet of Wilko Gervin (I understand its Nottingham in reality) a couple of days after pitching the M15...does that sound a reasonable plan?

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Dennis King
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Re: Two Yeasts For Old Perculier?

Post by Dennis King » Sun Aug 29, 2021 6:56 pm

Brewed this several times but I used liquid yeast's

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PeeBee
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Re: Two Yeasts For Old Perculier?

Post by PeeBee » Mon Aug 30, 2021 12:32 pm

Doreblade wrote:
Sun Aug 29, 2021 3:32 pm
... However many online reports suggest it doesn't attenuate very well so was thinking of pitching a packet of Wilko Gervin (I understand its Nottingham in reality) a couple of days after pitching the M15...does that sound a reasonable plan?
No ... it doesn't sound like a reasonable plan!

Why'd you want more attenuation? Even the recipe says FG 1.015 which I think you'll find difficult with most yeasts, the choice of M15 appears good as it is (I've never used M15, but may have used dried Windsor or S-33). Most yeasts will sail past 1.015. OP is meant to be heavy and lush, not thin and fizzy. But if bottling don't do it too early (give it a few weeks in secondary fermenter). It is not some sort of wishy-washy New-World "craft" beer, don't treat it as such.

At least you've picked a recipe that doesn't use "treacle" or "molasses" - I don't know where that wide-spread idea came from? I added molasses for years (decades!) before realising what a diabolical mistake it was.

Cask-conditioned style ale out of a keg/Cornie (the "treatise"): https://drive.google.com/file/d/0BwzEv5 ... V1bWc/view

Doreblade
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Re: Two Yeasts For Old Perculier?

Post by Doreblade » Mon Aug 30, 2021 3:52 pm

PeeBee wrote:
Doreblade wrote:
Sun Aug 29, 2021 3:32 pm
... However many online reports suggest it doesn't attenuate very well so was thinking of pitching a packet of Wilko Gervin (I understand its Nottingham in reality) a couple of days after pitching the M15...does that sound a reasonable plan?
No ... it doesn't sound like a reasonable plan!

Why'd you want more attenuation? Even the recipe says FG 1.015 which I think you'll find difficult with most yeasts, the choice of M15 appears good as it is (I've never used M15, but may have used dried Windsor or S-33). Most yeasts will sail past 1.015. OP is meant to be heavy and lush, not thin and fizzy. But if bottling don't do it too early (give it a few weeks in secondary fermenter). It is not some sort of wishy-washy New-World "craft" beer, don't treat it as such.

At least you've picked a recipe that doesn't use "treacle" or "molasses" - I don't know where that wide-spread idea came from? I added molasses for years (decades!) before realising what a diabolical mistake it was.
Good sensible advice there Peebee. Will be in a pressure barrel eventually but will give it plenty of time in the FV and PB before quaffing - and it will see absolutely no molasses, black treacle or other such adjuncts.

Have had many a pint of the cask stuff in the past and looking for clone nearer to that rather than the bottled stuff.

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