London Pride

BozBru · Post by **BozBru** » Sun Dec 20, 2009 7:30 pm

Hiya Folks, I have an unexpected day off tomorrow, so the London Pride is on the cards. I have 2 recipes, one from the hop and grain recipe database and one from Grahems book. Has anyone brewed both before? The H&G recipe uses Flaked Maize, whereas Grahems dosn't. Does anyone have any views on the flaked maize?

Edit, just noticed that the almanac has the same recipe as the H&G site. Flaked maize, I've never used it before.

coatesg · Post by **coatesg** » Sun Dec 20, 2009 9:04 pm

BozBru wrote:Does anyone have any views on the flaked maize?

Fullers used to use flaked maize, but dropped it from the formulation about a couple of years back I think.

crookedeyeboy · Post by **crookedeyeboy** » Sun Dec 20, 2009 9:32 pm

After the pint of LP I had Friday i think they need to sort out their Diacetyl problem! ergh....

Blackaddler · Post by **Blackaddler** » Sun Dec 20, 2009 10:53 pm

Well kept, Pride used to be a fantastic pint, about 10 years ago.

Now, [even if it's well looked after] it's merely average, at best.

Philipek · Post by **Philipek** » Mon Dec 21, 2009 2:46 am

Yes, that's when I started drinking it about 10 -15 years ago.

I developed a fearsome loyalty to Fullers. I've been in Canada for just over 3 years. I went back recently and had a pint of pride and was mildly disappointed. Fullers have taken over Gales, so me and my sister (also and erstwhile Fuller's fan) got a pint of HSB and thought it much nicer.

I have tried Graham's recipe, from an old edition of the book, but didn't use the Fuller's yeast that's available but Safale 04. I don't have very useful information for you though. It wasn't my best brew ever; I was having huge trouble getting a good fermentation temperature.

Diacetyl is a signature of the Fuller's yeast, I think.

I will try this one again though and with the Fuller's yeast and the flaked maize.

Deebee · Post by **Deebee** » Mon Dec 21, 2009 8:28 am

I believe they Use wyeast 1968 ESB.

I am planning this one in the new year.

crookedeyeboy · Post by **crookedeyeboy** » Mon Dec 21, 2009 10:16 am

Its not so much a signature of the yeast Its probably more to do with an infection, Black Sheep had it for a while.

coatesg · Post by **coatesg** » Mon Dec 21, 2009 2:11 pm

crookedeyeboy wrote:Its not so much a signature of the yeast Its probably more to do with an infection, Black Sheep had it for a while.

The 1968/WLP002 (reputedly the Fullers strain) is notorious for throwing off a lot of diacetyl - if you take a look of the White Labs website, they give figures from mini-ferments - compare the figures for 002 to some of the others on there! Plus, if you treat it badly, and don't give it enough time to clean up, it gets worse. Of course, it could be that, plus an infection which could be horrendously bad...

I agree though - Pride isn't what it used to be (even going back only 4 or 5 years), though how it is kept makes an enormous difference. The firkins that make it up our way never tend to be particularly good when they come on as guests, but it's generally pretty good in the few Fullers pubs round and abouts (but I still prefer Chiswick).

EccentricDyslexic · Post by **EccentricDyslexic** » Mon Dec 21, 2009 6:34 pm

I had my first ever pint of LP back in the summer, it was fab, but last ime i have a pint at the same pub about a month ago, it was like a completely different beer! Nothing like as good, the first one had a lingering bitterness which i loved.

Have some GW LP just kegged, about 15days old, so hopefuly it is like the first pint i had.

steve

BozBru · Post by **BozBru** » Mon Dec 21, 2009 7:03 pm

Thanks for the replies chaps. I'll go with the GW recipe.

Jim's Beer Kit

Practical Homebrewing

HomeBrew Forum

Sponsored by BREW-SCHOOL

London Pride

London Pride

Re: London Pride

Re: London Pride

Re: London Pride

Re: London Pride

Re: London Pride

Re: London Pride

Re: London Pride

Re: London Pride

Re: London Pride