Lallemand London ESB Premium Yeast

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soupdragon
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Re: Lallemand London ESB Premium Yeast

Post by soupdragon » Thu Oct 27, 2016 8:48 pm

Isn't it supposed to finish high? I thought that was the point of this yeast?

Cheers. Tom

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Dennis King
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Re: Lallemand London ESB Premium Yeast

Post by Dennis King » Thu Oct 27, 2016 8:52 pm

soupdragon wrote:Isn't it supposed to finish high? I thought that was the point of this yeast
If that's the case it's not 002 as that always goes to 1012.

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Re: Lallemand London ESB Premium Yeast

Post by soupdragon » Thu Oct 27, 2016 9:07 pm

I've not used it myself yet, planning a Lagunitas Ipa clone in a few brews time that calls for some form of London Esb type yeast. Mash temp of 68c too so will be interesting to see how it goes.

Cheers. Tom

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Re: Lallemand London ESB Premium Yeast

Post by Kohoutec » Thu Oct 27, 2016 9:58 pm

soupdragon wrote:I've not used it myself yet, planning a Lagunitas Ipa clone in a few brews time that calls for some form of London Esb type yeast. Mash temp of 68c too so will be interesting to see how it goes.

Cheers. Tom
I guess so. But bottling at 1020 would make me more than a bit nervous...I'll see if it's moved by the weekend

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Re: Lallemand London ESB Premium Yeast

Post by soupdragon » Thu Oct 27, 2016 10:02 pm

Mine will be going in a corny so should be safe

Cheers. Tom

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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Thu Oct 27, 2016 11:36 pm

I have another brew on since Tuesday using this yeast and it has dropped from 1047 to 1018 in 2 days, mashed at 65c. There is no longer any airlock activity. I will check again on Saturday.

If it finishes at 1018 then that is Windsor gravity :(

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Re: Lallemand London ESB Premium Yeast

Post by Marley » Fri Oct 28, 2016 11:06 am

I used this yeast 3 weeks ago for a Best Bitter of 1.044. Mashed at 64C for 90 minutes and also added 4% cane sugar to copper. Pitched 16g re-hydrated yeast for 29L of wort and after 4 days at 20 - 22C the gravity had fallen to 1.012 so racked to secondary and fined with gelatine for 2 days. Still slightly hazy when bottled / kegged with usual rate of priming sugar the bottles cleared bright after about a week. Plenty of body with some light fruitiness this wasn't a bad beer at all, however falls quite a bit short of the real Fullers strain cultivated from Bengal Lancer which attenuates a lot more and floccs out well without needing finings. Not bad for a dried yeast though and happy to use in future for mild ales when time is short.

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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Fri Oct 28, 2016 3:28 pm

I will move back to my usual liquid wlp002 once i've used up my 4 packets of this stuff. I'm not used to using finings :(

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Re: Lallemand London ESB Premium Yeast

Post by soupdragon » Fri Oct 28, 2016 4:04 pm

Just found a quote on an American forum......

"For that classic ESB flavor you need look no further than London ESB yeast from Lallemand - all the characteristics of a classic ESB strain in a convenient dry form"

John Keeling
Head Brewer
Fullers Brewery, London

Might just be a general opinion but then again could it actually be the Fuller's strain?

Cheers. Tom

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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Sat Oct 29, 2016 12:04 am

It isn't the fullers strain. It is a reissue of a yeast that danstar retired in the late 90s.

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Re: Lallemand London ESB Premium Yeast

Post by soupdragon » Sat Oct 29, 2016 10:02 am

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.

Cheers. Tom

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Re: Lallemand London ESB Premium Yeast

Post by Dennis King » Sat Oct 29, 2016 10:58 am

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.
002 is the yeast I have used most since I switched to whitelabs probably around 15 years ago and it has always fallen to 1012 give or take a point. Even if it is Fullers yeast the drying process will always have some adverse effect and take away some of the characteristics of the original strain.

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Re: Lallemand London ESB Premium Yeast

Post by Kyle_T » Sat Oct 29, 2016 11:05 am

Having racked my beer using this yeast the other day it achieved 72% attenuation but would have probably gone lower if I had used 2 lots I stead of one.
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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Sat Oct 29, 2016 11:21 am

Dennis King wrote: 002 is the yeast I have used most since I switched to whitelabs probably around 15 years ago and it has always fallen to 1012 give or take a point.
this has been my experience with 002 also - reliable yeast that just needs a little cold crash to clear well.

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Re: Lallemand London ESB Premium Yeast

Post by sladeywadey » Sat Oct 29, 2016 11:21 am

Kyle_T wrote:Having racked my beer using this yeast the other day it achieved 72% attenuation but would have probably gone lower if I had used 2 lots I stead of one.
very good - what was your OG?

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