Wyeast 1469 West Yorkshire Ale
Wyeast 1469 West Yorkshire Ale
Could this be a Tim Taylor strain?
http://www.wyeastlab.com/hbrew/VSS.htm
NEW Wyeast 1469 West Yorkshire Ale
From a well-known and highly regarded brewery in Keighley, West Yorkshire, England. Full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Moderate nutty and stone-fruit esters. Bright beers easily achieved within days without filtration. For production of cask-conditioned bitters, ESB and mild ale.
Alcohol tolerance approximately 9% ABV.
Flocculation: High.
Apparent Attenuation: 67-71% (64-72° F, 18-22° C)
http://www.wyeastlab.com/hbrew/VSS.htm
NEW Wyeast 1469 West Yorkshire Ale
From a well-known and highly regarded brewery in Keighley, West Yorkshire, England. Full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Moderate nutty and stone-fruit esters. Bright beers easily achieved within days without filtration. For production of cask-conditioned bitters, ESB and mild ale.
Alcohol tolerance approximately 9% ABV.
Flocculation: High.
Apparent Attenuation: 67-71% (64-72° F, 18-22° C)
Re: Wyeast 1469 West Yorkshire Ale
I don't know of any other well known and highly regarded breweries in Keighley that produce famously balanced beers. Do you? I'm waiting for the TTL clone stampede.... well, even more of a stampede.flytact wrote:Could this be a Tim Taylor strain?
http://www.wyeastlab.com/hbrew/VSS.htm
NEW Wyeast 1469 West Yorkshire Ale
From a well-known and highly regarded brewery in Keighley, West Yorkshire, England. Full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Moderate nutty and stone-fruit esters. Bright beers easily achieved within days without filtration. For production of cask-conditioned bitters, ESB and mild ale.
Alcohol tolerance approximately 9% ABV.
Flocculation: High.
Apparent Attenuation: 67-71% (64-72° F, 18-22° C)
An observation on clone beer recipes - how much alteration can a recipe take before you have to stop calling it a clone of a particular beer?
I've seen posts where the writer goes along the lines of "I'm cloning such&such but I'm using a different base malt, more/less crystal, different hops, and a different yeast." Along those lines, could I legitmately clone say Guinness, but omit the roast and flaked barley, and pale malt, - substituting lager malt, changing the hops to Saaz, and using a bottom fermenting yeast?
I to am sceptical about the description and difference between yeasts, in one comparison chart WY1275 TV ale (Brakspear) was quoted as the alternative to WLP023 Burton alemysterio wrote:Let us know if you decide to try it out! I don't notice a huge amount of difference between the English ale strains personally but I would try this.
Whilst acknowledging the importance of yeast I tend to choose a one that has the attenuation and flocculation qualities that match the beer I'm brewing
Yeah, these are just people guessing though. I don't think White Labs or Wyeast actually ever say where their yeasts are from (although they drop a few hints for some of them).Scooby wrote:I to am sceptical about the description and difference between yeasts, in one comparison chart WY1275 TV ale (Brakspear) was quoted as the alternative to WLP023 Burton alemysterio wrote:Let us know if you decide to try it out! I don't notice a huge amount of difference between the English ale strains personally but I would try this.
So did any of you guys ever get hold of this strain for trials?
I got 2 splits last december(06) and made a couple of brews with it.
Both finished super(puckeringly) dry and thin @ my usual 65c mash temp.
I still have 1 split in my fridge but am scared to use it again.
I am tempted to make up a starter and throw it at an upcoming bitter, but am thinking along the lines of pulling 2 litres of the high OG first runnings(I'm a batch sparger) and boiling rapidly and in a separate kettle down to 500 mls to get some caramelisation and add some sweetness to counter the aggressive attenuation.Will prolly mash at 67c as well .
Some of the stuff I've found on the net suggests that this strain is tailored to perform in shallow broad fermenters, and is unsuitable for brewing in a cylindrical plastic vessel.
any advice welcomed.
Dave
I got 2 splits last december(06) and made a couple of brews with it.
Both finished super(puckeringly) dry and thin @ my usual 65c mash temp.
I still have 1 split in my fridge but am scared to use it again.
I am tempted to make up a starter and throw it at an upcoming bitter, but am thinking along the lines of pulling 2 litres of the high OG first runnings(I'm a batch sparger) and boiling rapidly and in a separate kettle down to 500 mls to get some caramelisation and add some sweetness to counter the aggressive attenuation.Will prolly mash at 67c as well .
Some of the stuff I've found on the net suggests that this strain is tailored to perform in shallow broad fermenters, and is unsuitable for brewing in a cylindrical plastic vessel.
any advice welcomed.
Dave
I don't know of any! Landlord is deeply fruity and bitter at its best. If it were 'balanced' it wouldn't be as popular as it is.I don't know of any other well known and highly regarded breweries in Keighley that produce famously balanced beers.
One informed source reports that Taylor's yeast is a multi-strain culture so whatever Wyeast have got is unlikely to reproduce Landlord even if you managed to make an identical fermentation system.
Having fermented worts with Fullers yeast and WLP002 (which nobody doubts originated in Chiswick) all I can say is they make pretty different beers!
wyeast 1469
I used this yeast for 2 brews not long ago and I found that the attenuation was a little higher than claimed, finishing at 1.007 from an original gravity of 1.042. The beers were pleasant with some fruitiness and a dry finish if a little thin in body. The second brew was made with yeast skimmed from the top of the first and I've also saved some on a slant. I think that when I use it again I'll up my mash temp from my usual 66c to 68c.
Oscar
Oscar
Re: wyeast 1469
Yeah its a top cropper alright,bit like 3068 weizen strain in its behaviour of hangin out at the top.Oscar Brewer wrote: The second brew was made with yeast skimmed from the top of the first . I think that when I use it again I'll up my mash temp from my usual 66c to 68c.
Oscar
Like you I figured a higher mash temp is the go.
Cheers for the reply
dave