Fullers 1845
Posted: Fri Nov 16, 2018 8:46 pm
Anyone know why fullers 1845 disappeared from every supermarket shelf ?
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Has it? Hell's teeth!
I’m intending making 5 gallons of London pride for a friends 60th birthday which is easy enough but I wanted to use genuine fullers yeast . I know you can buy a culture but getting the swig of 1845 down the neck is such a bonus !! It’s been on the shelves 10 years or more !PeeBee wrote:Has it? Hell's teeth!
But it's not too hard to make a decent clone of it. After all, that's what this site is about! I make a batch every year (but none ready for this Christmas, drat).
That’s promising ! None in my local sainsbury though and ‘online’ says ‘not available ‘ .... thanks for the nod .. might try a bigger branch ... like Bristol .Fastline wrote:There was some in Sainsbury's today
WLP002 and Wyeast 1968 is supposedly Fuller's yeast. WLP002 did a good job for London Pride clones, and an ESB (making more for this Xmas). Oddly I wasn't so sure about 1968 in a Pride clone. But last year I tried it in a 1845 clone...greenwood wrote: ↑Sat Nov 17, 2018 7:39 pm… I’m intending making 5 gallons of London pride for a friends 60th birthday which is easy enough but I wanted to use genuine fullers yeast . I know you can buy a culture but getting the swig of 1845 down the neck is such a bonus !! It’s been on the shelves 10 years or more !
Funny you say that about S33; I found exactly the same thing with WLP002. I wonder if the observation is confounded by the fact we are using them in beers we intend not to dry out, perhaps adding more complex sugars for the yeast to digest in the grain bill and/or raised mash temperatures. I have read plenty of uses of 002 in dry beers, IPAs etc. I haven't put 002 (or Fullers bottle yeast) in a straight dry pale, so hard to know. Similarly, I don't think I've ever used US-05 (a 'known attenuator') in a beer I intended to leave full in the finish.PeeBee wrote: ↑Sun Nov 18, 2018 1:57 pmWLP002 and Wyeast 1968 is supposedly Fuller's yeast. WLP002 did a good job for London Pride clones, and an ESB (making more for this Xmas). Oddly I wasn't so sure about 1968 in a Pride clone. But last year I tried it in a 1845 clone...greenwood wrote: ↑Sat Nov 17, 2018 7:39 pm… I’m intending making 5 gallons of London pride for a friends 60th birthday which is easy enough but I wanted to use genuine fullers yeast . I know you can buy a culture but getting the swig of 1845 down the neck is such a bonus !! It’s been on the shelves 10 years or more !
Pleasant. But: Over attenuated and just not like 1845 at all. Next time I'll go back to S-33 (I have some ready for my next batch; missed Christmas by a mile!). I don't care that I'm suggesting a dried yeast was better than a liquid. I don't care that there is absolutely no suggestion that S-33 is a Fuller's yeast. Just that S-33 gave extremely good "copies" of 1845; hopping maybe not as bright (neither was it with the liquid yeast) but malt flavour was spot on and S-33 definitly doesn't over-attenuate (FGs about 1.018-1.022).
You do have to be a little careful with S-33; it might not over-attenuate but it does have a habit of very slowly eating away at the remaining sugars - after six months storage it can result in very lively beer!
Simpson's malt (especially Amber) is essential to get an 1845 clone close. Different manufacturers Amber malts are very different in flavour.
Good luck . I’ve been to a few Sainsbury’s and Waitrose with no luck !JJSH wrote:Ok so I emailed Fuller's, and it should be available, as has been said, in most Waitrose and Sainsbury's. They didn't say, but I guess Tesco must have just stopped selling it for whatever reason. I'm of to Sainsbury's to get some!!