What yeast for Old Peculier

[Robwalkeragain]

Notty sucks imo, dry and flavourless, I dont personally think you can brew really good English ales without a cracking wet yeast, and I'm a dry yeast user. I'm sure it's not a popular opinion but having used Nottingham for a year straight I was positively enlightened when I switched away from it.

Regarding sugar can I suggest liquifying it before adding it - either mix with boiling wort or on the hob, then add back slowly, you don't want that crap settling on your elements - but otherwise it's perfectly fine to add at any point in the boil.

[Halycon]

Cheers for the info people.
Reckon on a course of action with pre boiling the sugar,might add some black treacle and use a liquid yeast ,wont use notty as im not a great fan and hopefully my brewshop in Christchurch will have the right wyeyeast or whitelabs strain,off for a look see now on the web ,many thanks
ps if anybody has greg hughes book then highly recommend his American wheat beer but use waiti hops at flameout and add 50gms hop steep at 75degrees,beaut of a summer drink.

[wezzel01]

I made this sometime ago and from what I remember it turned out well.

I used Wyeast 1968 ESB yeast and added 200g of black treacle.


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[PeeBee]

... added 200g of black treacle.

200g!

Don't do what I did and keep adding the treacle for 30-40 years before realising what a disastrous effect it was having on the beer (as per my first post in this thread).

I stopped using treacle way back and switched to molasses. Although it's less refined its flavour isn't so strong (could be argued more refined - molasses is what they refine out of sugar).

Another reason I began to doubt the "primed with treacle" story for OP is how that could that be quantified? Some people insist on adding some 100g of priming sugar in a 5 gallon batch which is nothing short of fizzy. I'd put in a tenth of that, creating carbonation more like OP would intend to be served, but if I was using treacle and relying on it to add "flavour" I'd obviously be getting a tenth of that "flavour" too. And does Theakston actually add any priming to their casks?

[wezzel01]

The back treacle was not used for priming but added towards the end of the boil.


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