Wyeast Yorkshire

70% of the flavours in beer come from the yeast. Learn how to become a serious yeast wrangler

Wyeast Yorkshire

Postby HTH1975 » Fri Aug 04, 2017 20:04

I've built this Wyeast Yorkshire up again last night - about 3L of fresh wort (did a mini-mash as I ran out of dme).

It's lasted great in my brew fridge as it was cropped from a brew I did in December 2016, then left till I woke it up last month with fresh wort.

Was spewing out the top of the airlock this morning. Got a Tim Taylor Landlord clone planned this weekend.
Attachments
IMG_1070.JPG
IMG_1070.JPG (130.02 KiB) Viewed 133 times
User avatar
HTH1975
Brewer
 
Posts: 1087
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: Wyeast Yorkshire

Postby Dennis King » Fri Aug 04, 2017 20:40

As this is reputedly the TT yeast it should be a good one.
User avatar
Dennis King
Moderator
 
Posts: 3445
Joined: Thu Apr 03, 2014 17:20
Location: ESSEX.

Re: Wyeast Yorkshire

Postby HTH1975 » Fri Aug 04, 2017 20:57

Dennis King wrote:As this is reputedly the TT yeast it should be a good one.


I'm hoping so. Also adding about 5% invert #3 as despite TT saying it's 100% golden promise, they are reputed to use brublock from Ragus (i.e. what we've just got in the group buy).

I've watched all the TT videos to pick up bits of their process and the hops they use, together with collective wisdom off tinterweb.

Bittering to 35 IBUs, 1.046 OG, 1.013 FG

Fuggles in boil, WVG 15 mins from end then Styrian Goldings whirlpool for 30 mins at 80C to approximate their hopback process. I've got a hopback but no plate chiller, plus I generally find it a bit of an arse-on with no benefit over whirlpooling.
User avatar
HTH1975
Brewer
 
Posts: 1087
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire


Who is online

Users browsing this forum: No registered users and 1 guest