English IPA green hopped First Gold, Lallemand London ESB

[Jeltz]

I get one brew's harvest from my first gold hop each year, this year I'm doing an English IPA and using Lallemand London ESB yeast.

This yeast has some mixed reviews, it doesn't ferment maltotriose so if you mash high you end up with a higher than normal FG.

This year I've been using my Braueister with the same mash schedule for every beer, simply couldn't be bothered to change it and I'm happy with the results

Dough in at 53°C
Raise to 63°C for 30 minutes
Raise to 65°C for 10 minutes
Raise to 67°C for 30 minutes
Mash out at 77 C°for 10 minutes

I've had a good balance of body and fermentability from that.

I pitched the yeast which was 3 months out of date and its gone off like a rocket, I reckon it will be done in a couple of days, it will be interesting to see what kind of FG I get at the end.

Looks good! My esb yeast set off like the clappers and the stalled at 1.020.
Sounds like youve done your research so hopefully that will not happen for you!

[Dennis King]

Must admit I was underwhelmed by this yeast.

Mine ended up having some us 05 added

[Jeltz]

It went off rapidly it's down to 1.013 already, so my mash schedule seems to have worked. We'll see how the flavour comes out in due course.

Is the Danstar one comparable to the Wyeast ESB yeast? I’ve used the Wyeast one for an ESB and it was lovely (no issues with attenuation either).

It went off rapidly it's down to 1.013 already, so my mash schedule seems to have worked. We'll see how the flavour comes out in due course.