Lallemand London ESB Premium Yeast

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Kyle_T
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Re: Lallemand London ESB Premium Yeast

Post by Kyle_T » Sat Oct 29, 2016 11:52 am

1047 and a final of 1013, didn't do my usual starter either, just dumped straight in.
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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Sat Oct 29, 2016 12:00 pm

Kyle_T wrote:1047 and a final of 1013, didn't do my usual starter either, just dumped straight in.
good stuff - was this for your amber esb or the JBK brew?

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Re: Lallemand London ESB Premium Yeast

Post by Kyle_T » Sat Oct 29, 2016 12:53 pm

The Amber ESB mate.
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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Sat Oct 29, 2016 1:09 pm

Kyle_T wrote:The Amber ESB mate.
OK slightly puzzling - your post on another forum for this brew shows you using a yeast starter?

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Re: Lallemand London ESB Premium Yeast

Post by Kyle_T » Sat Oct 29, 2016 1:19 pm

Yeah, that was just some wort taken last minute and used to break up the yeast, usually I take it from the boil and crash cool it so it has a good hour or so to acclimatise...this time it was only about 10 minutes.
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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Sat Oct 29, 2016 1:20 pm

Must try that myself rather than using just water to rehydrate the yeast.

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Re: Lallemand London ESB Premium Yeast

Post by Kyle_T » Sat Oct 29, 2016 1:27 pm

The yeast will work better for it if you allow it to acclimatise to the wort it will be working in.
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Hanglow
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Re: Lallemand London ESB Premium Yeast

Post by Hanglow » Sat Oct 29, 2016 1:45 pm

Not for dried yeast surely, they can't control what goes through their cell walls when rehydrating which is why one should always use water -it's the healthiest way. Or do you rehydrate then add to a bit of wort to get a bit of a head start?

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Re: Lallemand London ESB Premium Yeast

Post by Kyle_T » Sat Oct 29, 2016 2:48 pm

Apparently you can as I've never rehydrated with water, always use boiled wort...don't get much more sterile than that and never had an issue.
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Good Ed
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Re: Lallemand London ESB Premium Yeast

Post by Good Ed » Sat Oct 29, 2016 3:26 pm

As Hanglow says, also when rehydrating, for the first few minutes or seconds the yeast cell wall cannot differentiate what passes through the wall, that's why water is recommended, preferably with some hardness. "Toxic" substances such as hops and sugars at high levels can rush through the cell walls and damage the cell. Once the cell wall is properly reconstituted the yeast cell can then regulate what goes in and out of the cell.

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Re: Lallemand London ESB Premium Yeast

Post by Kyle_T » Sat Oct 29, 2016 3:42 pm

That may be the case Ed but it hasn't made any noticeable negative impact on the final product when taking wort from the boil or after cooling.

Horses for courses but I'll stick to my method on this one as it's worked over the last 3 years and not a drop of water to be seen.
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Good Ed
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Re: Lallemand London ESB Premium Yeast

Post by Good Ed » Sat Oct 29, 2016 3:50 pm

The advice is from Dr Clayton Cole, head of the yeast production facility at Danstar, of course it is up to you if you want to follow it

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Re: Lallemand London ESB Premium Yeast

Post by Rookie » Sat Oct 29, 2016 4:33 pm

soupdragon wrote:Strange that Fullers head brewer is happy to be associated with it though.
I've read comments that people have made about wpl002 not getting below 1.020 which sounds the same as this dried yeast. I understand there are many factors that determine a yeast's behaviour so that in itself is not conclusive. I've contacted Fullers and asked them the question directly, if I get an answer from them I'll post it.

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Hanglow
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Re: Lallemand London ESB Premium Yeast

Post by Hanglow » Sat Oct 29, 2016 6:32 pm

I've also just hoyed yeast into the wort fairly frequently tbf, and would still do it now but I still think my best beers with dry yeast were ones that were rehydrated "properly" That's entirely anecdotal though :) And I know a lot of people are fine with just sprinkling. I suspect it would have much more of an affect with much bigger beers than we normally make on the forum

Here's the thinking behind it from from the aforementioned dr Clayton Cone
https://koehlerbeer.wordpress.com/2008/ ... yton-cone/

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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Sat Oct 29, 2016 6:50 pm

maybe the best option is to rehydrate with water first for half hour, then add some wort before pitching the lot?

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