Gales Festival Yeast?

[Chicken Dipper]

Have brewed a Gales Festival Mild, I was going to use some Fullers yeast which I have been culturing up, but it wasn't growing quick enough, so I ended up pitching S04. This was 24hrs ago, and the Fullers yeast is now ready to pitch.

Should I pitch the Fullers also, will this give the ester profile through the S04 or should I leave it?

[Rick_UK]

By the time it's got going the S04 will be nearly finished. Nothing wrong with using 2 different yeasts to blend flavours but they would need pitching altogether ideally.

I would save the Fullers starter in the fridge for another beer.

Rick

[6470zzy]

This just just you a good excuse to get another brew going

[seymour]

You can also culture the true old Gales yeast strain from a bottle o' Marble Dobber, which is unfiltered and unpasteurized. Of course, it'd be rude not to drink the contents, while leaving the dregs behind.

Ironically, I'm currently attempting to revive the yeast dregs of a 2005 Gales Prize Old Ale, which was the last time Gales brewed before transferring to Fullers: viewtopic.php?f=5&t=64699&start=15#p683216

[Eadweard]

I was chatting to a ex-Gales brewer the other day. They used to ferment at 22.5 degrees C to get lots of esters.

[seymour]

I was chatting to a ex-Gales brewer the other day. They used to ferment at 22.5 degrees C to get lots of esters.

That is GREAT info, thanks for sharing. Did you get any other pearls of wisdom?

[Eadweard]

They used Maris otter malt.

[Chicken Dipper]

Thanks guys