Wyeast 1469 - West Yorkshire Ale Yeast

[Rubbery]

Funny you should mention Black Sheep Bitter - I did my first AG brew yesterday and it was a Black Sheep Bitter clone brewed with Wyeast 1469. I bulked up the yeast so I now have 9 more starter bottles for my collection. I took a lot of pictures, so will try to put them up under Brewdays and let you know how it goes.

[kaymak]

Did anyone notice some crazy fermentation with this yeast,

I pitched the yeast on Saturday evening about 8 o'clock. By Sunday night their was about 2 inches of pretty standard fermentation, this settles down to about 1/2 and inch 12 hour later but then when I cam home form work last night the lid of the fermenter had been blown off by krausen, their was about 6 inches of head space in the fermenter, and its still rising.

Also, the smell form the fermeter isn't the usual sweet smell of fermentation, it just smells of yeast,

Is this normal? Have people come across this before?

[Bobba]

I've got a starter going of this currently, and on day one the smell definitely is very yeasty - it just reminded me of bread making rather than brewing. I'll report back on Krausen development after the weekend brew session

[kaymak]

Cheers man, defo more of a yeasty smell than most. Make sure you fit a blow off tube. If it act anything like mine then, if you don't, you'll have a smelly stain on the carpet and a pissed off girlfriend, lol

[bosium]

...a smelly stain on the carpet and a pissed off girlfriend...

[kaymak]

...a smelly stain on the carpet and a pissed off girlfriend...

HEHE, that sound wrong

[Rubbery]

I started my fermentation too warm - 26C for 2 days then 23C. I got 3 inches of krausan for the first few days, with a slight ester smell coming off - then it settled down nicely and not much smell at all. It brewed down to 1009 in 8 days, but the resulting beer still has enough body.

The beer certainly has taste, like Draught Bass but also a Yorkshire beer quality (can anybody describe that Bass taste - slightly metalic, nutty...). There is a very faint aroma to the beer like sandalwood shavings - actually quite pleasant - possibly caused by fusel alcohols from the hot fermentation.

I posted the brewday here viewtopic.php?f=24&t=39380

[kaymak]

Interesting stuff, I made a bit of a brown ale with it,

5k marris otter
350g dark crystal
150g amber
100 chocolate malt,

Bittered with 40g of fuggles
20g ekg at 15 mins
30g fuggles at flameout

Iim looking forward to seeing what it tastes like

[lancsSteve]

How much does it emphasise hop aroma/flavour? One of the things I love of TTL...

[WishboneBrewery]

My limited experience of this yeast, I think it made a dull boring beer, I'll use words like lacklustre and underwhelming.
I feel sure a regular dry yeast like US-05, S-04 or Notts would have been much better!

[lancsSteve]

My limited experience of this yeast, I think it made a dull boring beer, I'll use words like lacklustre and underwhelming.
I feel sure a regular dry yeast like US-05, S-04 or Notts would have been much better!

I think that counts as the most scathing review I've ever read! And hop & grape continue to charge Nigh-on a tenner for this one
http://www.hopandgrape.com/public/detai ... YE20241957

[WishboneBrewery]

Tasted great during fermentation... I'll give it time, it might improve a bit.

[BarnsleyBrewer]

My limited experience of this yeast, I think it made a dull boring beer, I'll use words like lacklustre and underwhelming.
I feel sure a regular dry yeast like US-05, S-04 or Notts would have been much better!

I agree
I used this yeast the other year when it was released, tasted o.k but I was not blown away with it, especially after all the hype and excitement about it being available again.
On a good batch you can't beat Nottingham.

BB

[Bobba]

I've got this yeast going on a starter, and from the sound of things, I'm going to have to push it to get a nice beer. Wondering what fermentation you used for this chaps, and whether I should ferment it at the hot end to get a stronger flavour profile from it

[lancsSteve]

Or is it one that needs regular rousing as a yorkshire square would do?