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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * September 2, 2003 * Fastest from grains to glass < Previous Next >

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JT (24.169.131.212)
Posted on Saturday, August 16, 2003 - 01:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I know this question gets asked all of the time, but I have to brew something with a 4 week deadline. I'd like to stay away from wheat beers, so I will probably brew an English bitter or an APA in the 1.040 to 1.050 range. Which type of yeast would be best suited for this kind of turnaround. I have access to Wyeast.
thanks
 

Jared Cook (12.237.202.50)
Posted on Saturday, August 16, 2003 - 06:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

if you make a gigantic starter of the ESB yeast, I think you will do fine. I cant remember the number, but that one flocculates very well.
 

Bill Pierce (24.141.63.119)
Posted on Saturday, August 16, 2003 - 07:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The yeast Jared is referring to is Wyeast 1968. It is highly flocculent, which makes it popular for cask ales and other quickly maturing beers.

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