Lallemand London ESB Premium Yeast

[TheSumOfAllBeers]

I like your approach to starters. Thinking I might have to duplicate it for my next Belgian.

[beerfishchris]

I pitched a pack into my dry stout with an o.g. 1.042 and a temp of 19deg on wednesday night. By thursday morning airlock is going crazy. Today friday (morning) its at 1.022 and airlock has slowed right down and iv uped the temp to 20 deg fingers crossed we still get plenty more sugar eaten up.

Also just to mention I mashed at 65deg

[soupdragon]

Might be missing something but this yeast isn't supposed to ferment out too far. Isn't that the whole point of using it?

Cheers. Tom

P. S. Yet to use mine so can't really comment but non the less that's what I'm hoping to get from the yeast.

[beerfishchris]

Iv fingers crossed it will stop at around 1.012 yes wrong for my dry stout because the last time I used wlp002 (as an experiment) in the same beer that's where that stopped. Demonstrating that the two yeast are very similar

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[beerfishchris]

Its at 1.014 today

[Kohoutec]

Pitched this rehydrated into a 1060 porter at about 8pm last night and it's up and running already at 7am. A promising start

[sladeywadey]

will be kegging my LP clone later today ready for week's maturing before chilling/carbing - will see then what the FG is and also how flocculant the yeast has been.

[sladeywadey]

will keg tomorrow now (10 full days!)

One thing I spotted today was a conversation on a US brew forum where someone got confirmation from lallemand very recently that this yeast is a re-issue of a discontinued London yeast
mentioned in Palmer's how to brew site..

London Ale (Lallemand)
Moderate fruitiness suitable for all pale ale styles. Medium-high attenuation and flocculation. Fermentation range of 64-70°F.

[sladeywadey]

Kegged today - FG = 1012. Still some yeast in suspension. Reasonable taste but could do with the yeast dropping. This is definitely not 002 which normally drops clear on its own.

[Padalac]

maybe its the same strain as london ale II 1318 from wyeast??

https://wyeastlab.com/yeast-strain/london-ale-iii

I used this strain a while back and really liked it

[Padalac]

Another theory: the youngs yeast? wonder how that would compare.

[Hanglow]

The london bit and esb bit are sheer marketing wank it seems. It's just yeast, judge it on its own merits I think

[Kohoutec]

Its at 1.014 today

Hmm my Porter has stuck at 1020 (from 1060) but it's had 10 days already. Have upped the temperature to 20.5 hopefully it will get down a little more

[john luc]

After reading this thread I'm thinking there is a reason why this yeast is no longer in use

[Kohoutec]

After reading this thread I'm thinking there is a reason why this yeast is no longer in use

Yes seems it might be that way. I've got one more packet, which I'm going to try in a pale... The Porter is very full bodied so not expecting it to finish low, but lower than 1020