|Posted on Saturday, August 16, 2003 - 01:19 pm: ||
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.
Jared Cook (220.127.116.11)
|Posted on Saturday, August 16, 2003 - 06:48 pm: ||
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 (18.104.22.168)
|Posted on Saturday, August 16, 2003 - 07:52 pm: ||
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.