Your favorite English ale yeast with personality?

[seymour]

Hello all,

What's your personal favorite English ale yeast strain in beers with some yeast personality, and why? Anything goes: it doesn't have to be commercially available to homebrewers.

I know there are also lots of great, relatively neutral, non-fruity, clean-finishing English ale yeast strains, but never mind those right now. I'm curious about strains which contribute some delicious, distinct flavors all their own.

Thanks!

[lancsSteve]

Tim Taylors - superb... All their beers are great but it does something special to landlord when it's in nick.

[Dave S]

Tim Taylors - superb... All their beers are great but it does something special to landlord when it's in nick.

I agree, TTL is excellent, but I also think there is nothing like a good pint of Draught Bass. A pub near where I like serves one of the best examples I have tasted.

[seymour]

...there is nothing like a good pint of Draught Bass...

Classic. Anyone know if this particular strain is commercially available? Is it "code-named" something else through Wyeast, White Labs, Brewlabs, etc?

[seymour]

Bump.

[gregorach]

I tend to favour WY1318 and WY1275... Although there are many that I haven't tried.

[seymour]

I tend to favour WY1318 and WY1275... Although there are many that I haven't tried.

Thanks for playing, Dunc. I've heard 1275 tastes great but never settles well in bottles. Do you filter? Or does your beer get casked where flocculation is less of a concern?

[weiht]

Wlp023 (Apparrently Bass or Brakspear) my new favourite, very nice esters but mutes the hops. Wy1469 (TTL) does finish a tad dry for my liking but otherwise not bad, lots or dark and stone fruit and it has a crazy krausen from hell!!

I'm craving for St Austell's yeast.

[gregorach]

I tend to favour WY1318 and WY1275... Although there are many that I haven't tried.

Thanks for playing, Dunc. I've heard 1275 tastes great but never settles well in bottles. Do you filter? Or does your beer get casked where flocculation is less of a concern?

Yeah, that is an issue with 1275. Normally I barrel, so it's less of an issue. When I bottle, the alternatives are either to leave more beer than usual in the bottom of the bottle when pouring, or to fine out the primary yeast and replace it with a better bottling strain. The first option isn't much help if you're transporting the beer though...

[seymour]

Eh, clarity's overrated.

[vacant]

My "go to" yeast in Wyeast 1469 West Yorkshire (TT), though Thames Valley 3 from Brew Lab is a close second.

My last brew, I had great success using St Austell Proper Job yeast from a couple of bottles dumped in a conical of wort on a stir plate. I'll definitely use this again - why? vigourous and well-behaved when bottled, but it'll be a few brews before I get a feeling for where it stands.

[seymour]

Bump.

[jmc]

IMHO One of my favourites is WLP002 (Fullers).

Classic English ale when brewed at 20-21C.

Less ester when brewed at 18C, so I brew at this temp for more hoppy ales.

Drops like a stone too.

[goldstar]

My fave is 1187 - Ringwood ale.

It can be trouble if starter size is small and there's not a lot of O2. I find it needs a good thrashing after 24 hours but after that I can leave it alone.
Had some great beers come out using it. I ferment at around 20 to push some fruit/ester profile. Beautiful malt backbone can be gleaned from it too.

My 2 cents.

[vacant]

Just an update on the St Austell yeast. It's about the best "sticker" I've had. I can open a 2L PET bottle from the cupboard (not chilled a bit in the fridge) and empty virtually the whole bottle and get a clear jug-full, rather than having to leave the last inch. That's after two months.