Bulldog B4 English ale yeast

Share your experiences of using brewing yeast.
Post Reply
User avatar
bitter_dave
Under the Table
Posts: 1622
Joined: Thu Dec 29, 2005 1:00 pm
Location: Whitley Bay

Bulldog B4 English ale yeast

Post by bitter_dave » Thu Nov 22, 2018 11:10 pm

Hi All,

Anybody tried Bulldog B4 ale yeast? It sounds like it might make quite a nice full-bodied bitter - attenuation 65-70% with high floculation (apparently).

Anybody tried this or had any views?

Was thinking of making a bitter of around 1040 gravity with a simple grain bill of something like 95% pale 5% crystal (or maybe a tiny bit more crystal).

User avatar
Northern Brewer
Steady Drinker
Posts: 37
Joined: Tue Nov 20, 2018 5:57 pm

Re: Bulldog B4 English ale yeast

Post by Northern Brewer » Thu Nov 22, 2018 11:19 pm

The Bulldog range seems to track Mangrove Jack pretty closely, so as a first assumption you might want to compare B4 to MJ's main British yeast, M15. Or it could be just repacked S-04 or something.

User avatar
bitter_dave
Under the Table
Posts: 1622
Joined: Thu Dec 29, 2005 1:00 pm
Location: Whitley Bay

Re: Bulldog B4 English ale yeast

Post by bitter_dave » Thu Nov 22, 2018 11:45 pm

Northern Brewer wrote:
Thu Nov 22, 2018 11:19 pm
The Bulldog range seems to track Mangrove Jack pretty closely, so as a first assumption you might want to compare B4 to MJ's main British yeast, M15. Or it could be just repacked S-04 or something.
Thanks for the suggestion Northern Brewer.

According to the description B4 seems to attenuate a bit less than M15 (65-70% versus 70-75%); S-04 has generally got about 75% attenuation when I've used it in a standard bitter.

I would not be at all surprised if it were repacked something else though!

(Minimal) details here:

http://www.bulldogbrews.co.uk/products/ ... yeast.html

User avatar
Northern Brewer
Steady Drinker
Posts: 37
Joined: Tue Nov 20, 2018 5:57 pm

Re: Bulldog B4 English ale yeast

Post by Northern Brewer » Fri Nov 23, 2018 12:16 am

With you, thought you were saying the other way round. But you should take some of those numbers with a bit of a pinch of salt - it can depend on the exact conditions you measure attenuation under.

But a dry British yeast with 65-70% attenuation sounds like Windsor/S-33 or Danstar ESB? In which case it will drop well but still be quite powdery, technically Windsor doesn't flocc well even though it drops well.

Post Reply