Good fun this experimenting!
Fullers ESB - stuck?
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dcq1974
- Lost in an Alcoholic Haze
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Re: Fullers ESB - stuck?
Like you say - there is one way of testing what these yeasts are like! Good fun this experimenting!
Good fun this experimenting!DCQ Ph.D
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author in
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Bigveees
Re: Fullers ESB - stuck?
I'm currently using some caputerd Fullers yeast and in 40hrs its gone from 1049 start to 1030, which has probably been my fastest working captured yeast! This was using a 1L starter so it seems pretty effcient 
I'll keep an eye on it given the comments on it flocin' out!
I'll keep an eye on it given the comments on it flocin' out!-
dcq1974
- Lost in an Alcoholic Haze
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Re: Fullers ESB - stuck?
I've been using WLP002 (Fuller's) yeast for a couple of years now and it always ferments down to 1015 and finishes. I've not purchased a vial of WLP007 (Dry English Ale yeast) so will report what this is like in the coming weeks.
DCQ Ph.D
author in
Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, 2 Volume Set, 1204 pages, edited by Alan J Buglass
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Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, 2 Volume Set, 1204 pages, edited by Alan J Buglass
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weiht
Re: Fullers ESB - stuck?
I am experiencing some potential hiccups as well. Im fermenting a stout at has a og of 1054 with a 1L starter, and it has been in the FV for 6 days and have been stuck at 1023 for the last 2 days. The krausen fell altho there is still a layer of yeast cake on top of the stout, so what i did was to rouse the yeast, and at the same time i skim some of the yeast and did another starter just in case it really gets stuck... Im looking to achieve a FG of 1013-1017.
the yeast i used was a London Ale III, n i aerated it by transfering between 2 FV n splashing. Hopefully, it turns out better after rousing the yeast n i hope i do not need to add any starter... Am pretty pissed due to the fact that i aerated it well, did a starter n used yeast nutrients
the yeast i used was a London Ale III, n i aerated it by transfering between 2 FV n splashing. Hopefully, it turns out better after rousing the yeast n i hope i do not need to add any starter... Am pretty pissed due to the fact that i aerated it well, did a starter n used yeast nutrients
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steve_flack
Re: Fullers ESB - stuck?
I've just started a run of beers using WLP002. I was surprised that it took a 1.038 ale down to around 1.009 (76% attenuation). This beer was mashed at 64C and was very well aerated before pitching.
In a recent CYBI interview, the head brewer at Fullers was quoting very high attenuation figures for the yeast (For example bottled London Pride 1.047->1.009 and ESB 1.057->1.012). They mash at 63-64C.
Although this is just my first beer of recent times with this yeast, maybe it's attenuation is a lot more mash temp dependent than other yeasts?
BTW, I'd agree with Mysty that WLP005 (which I used for my last run), tastes great but isn't as flocculant as you'd expect from the descriptions.
In a recent CYBI interview, the head brewer at Fullers was quoting very high attenuation figures for the yeast (For example bottled London Pride 1.047->1.009 and ESB 1.057->1.012). They mash at 63-64C.
Although this is just my first beer of recent times with this yeast, maybe it's attenuation is a lot more mash temp dependent than other yeasts?
BTW, I'd agree with Mysty that WLP005 (which I used for my last run), tastes great but isn't as flocculant as you'd expect from the descriptions.
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weiht
Re: Fullers ESB - stuck?
Maybe i shld be mashing at 65 or 66 tops, previous mashing at 67 have contributed to a slightly higher FG...