Beer Forum

Just looking for any helpful hints, outside the ordinary, on London Ale III in a Edgy Brown Porter. I do temp control...OG will be about 56 give or take.

I really enjoyed that yeast when I brewed several batches in a row with it last year. It is pretty forgiving and attenuates fairly well. I did not notice large amounts of diacetyl produced during the fermentation but I did raise the temps towards the end into the low 70F's to help reduce this. I brewed an ordinary bitter, ESB, and a gigantic old ale. Feedback from comps said the bitter needed a bit more complexity in the nose regarding esters from yeast character (but that could also be from the simple grain bill I used). The ESB scored well in our state fair (42/50- gold) and have not yet entered any of the old ale as it is currently aging in a corny keg at 35F.

All in all I agree that the yeast can actually be quite clean but I started the ferment temps around 63F and held them at 65F, then finished out in the low 70's. I would like to try that strain a bit warmer during its growth phase to see if I can coax any increased esters out of it.

Thanks for that Brewinhard!
I have heard some say it attenuates well but still leaves a residual sweetness, which for me would be good as this will be dosed with a strong coffee.
I am planning to pitch at about 65 and see where ferment takes it, if not up much I will drive it, let it sit at 68/69 then drop it.
I did an ESB with the Thames valley which went over well, so, another is in order and this might be just the ticket.

Cheers
Scott