Your favorite English ale yeast with personality?

[weiht]

Ringwood was a strain i greatly dislike due to the high levels of diacetyl.. wlp002 is great, but im beginning to like wlp023 quite a lot. Wy1469 is okay but pretty overated imo as the TTL yeast. Will love to try hopback yeast and St.Austell yeast

[zgoda]

Planned to try something new for coming brews, TTL yeast was on schedule, but quite unexpectedly got a vial of WLP023. Now I cann't wait for ale season to try it.

[subsub]

Another WL002 fan here, don't use much else of any other yeasts these days although I've taken a likening to Windsor recently

[seymour]

...Now I cann't wait for ale season to try it.

I didn't realize there were any other seasons.

Just kidding, I know you make some great lagers, too.

[Dave S]

Planned to try something new for coming brews, TTL yeast was on schedule, but quite unexpectedly got a vial of WLP023. Now I cann't wait for ale season to try it.

I've just done a Draught Bass clone with WLP023. Been in cask just over a week and tasting bloody lovely.

[zgoda]

...Now I cann't wait for ale season to try it.

I didn't realize there were any other seasons.

Just kidding, I know you make some great lagers, too.

It's 10c in my fermentation chamber. Quite low for any ale so I'm brewing bland lagers now.

[mozza]

Currently growing some St Austell yeast from Proper Job Bottles. Can't wait to try it in a tribute-ish beer this week!

[hommebru]

Big fan of the RIngwood strain WLP005. Works best between 18-20 IMO, anything over 21 really gives off strong esters which can be too much for a flavoursome wort.
Seymour, I've never found it needs rousing, but that being said, it does need a lot of aeration at the start and it's a must that you pitch the right amount with this strain to avoid a stuck fermentation. It also attenuates well, using part of an old yeast cake I got a .097 down to .016 with no need to rouse or anything. Tastes amazing.

[seymour]

...Seymour, I've never found it needs rousing, but that being said, it does need a lot of aeration at the start and it's a must that you pitch the right amount with this strain to avoid a stuck fermentation. It also attenuates well, using part of an old yeast cake I got a .097 down to .016 with no need to rouse or anything. Tastes amazing.

Duly noted. Thanks, man. Gotta get me somma dat.

[cwhouston]

Got to love wy1882 Thames Valley 2. Malt forward without the excessive sweetness you can get with wy1968 or the fruitiness from 1469 and 1968. The one I'd love to try and cannot obtain here in NZ is the Well's strain, wlp026(?) Bedford Bitter.

Shame more isn't available about experiences with brewlabs strains, as they ship worldwide.

[seymour]

bump.

[Matt12398]

WLP023. Used it in my India Porter and it's fantastic. Despite all the black and brown malt it's yeasty, bready character was in no way overshadowed.

[mozza]

I'd have to say my reclaimed Black Eagle dual strain from a bottle of Westerham Brewery's British bulldog. Fantastic and really unique!

[robbarwell]

Hopback...

[timbo41]

I could be wrong, but my research indicates:
WLP022 "Essex Ale" is the Ridley's strain (now defunct but still used by Crouch Vale and Wibblers)
WLP013 "London Ale" is the Worthington White Shield strain
WLP023 "Burton Ale" is the Henley of Thames/Brakspear Bitter strain, though I have noticed most Draught Bass clone recipes call for WLP023, does anyone know if these breweries are related or share yeast?

If I remember correctly, wibblers are happt to supply a top cropping if you send them a sanitised vial. If I could get anywhere near their Dengie Red I'd be a happy bunny