Sadfield
Landlord.
I'd guess the whole is it primary or is it a bottling yeast, becomes even more complicated with a dual strain yeast.
If we assume it's the primary strain, then which one? In Jeff Alworth Secrets Of Master Brewers, Johnathon Adnam says of the yeasts "one is flocculant, one not, and they don't work well alone, but they do harmonise". A none flocculant yeast wouldn't be much use as a bottling yeast. Even if they're are both present in bottle or keg, can you be sure the ratio is the same after multiple step starters?
There's two yeast reputed to be Adnams. The rarely released from the Whitelabs Vault, not very flocculant WLP025 . And, highly flocculant WY1335. Probably best to wait, and hope for the former to be available again.
The other alternative is follow Johnathon Adnams further advice in the book and experiment with two English Ale yeasts or one with Belgian Abbey yeast.
If we assume it's the primary strain, then which one? In Jeff Alworth Secrets Of Master Brewers, Johnathon Adnam says of the yeasts "one is flocculant, one not, and they don't work well alone, but they do harmonise". A none flocculant yeast wouldn't be much use as a bottling yeast. Even if they're are both present in bottle or keg, can you be sure the ratio is the same after multiple step starters?
There's two yeast reputed to be Adnams. The rarely released from the Whitelabs Vault, not very flocculant WLP025 . And, highly flocculant WY1335. Probably best to wait, and hope for the former to be available again.
The other alternative is follow Johnathon Adnams further advice in the book and experiment with two English Ale yeasts or one with Belgian Abbey yeast.