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Lalemand London esb dry

Anyone have experience with this yeast yet? Just used for the first time. Quite unimpressed although I’ve yet to use 1968 so can’t say how it compares to the gold standard according to most. Attenuation low, flocculation low, yeast character low imo.
Recipe: 9.25 lbs pale ale, 1.25 English 60L crystal, mash 152f, 68 f ferm og 1050, fg 1020

Just pitched a week ago…attenuation is def low and so is floc. But im doing low gravity smashes with it…hopefully end up with some body due to the low attenuation.

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