Wyeast 1318 London ale iii

[GHW]

Hey folks. I'm using this in a boddingtons clone this weekend. It was widely reported on the Internet as being the boddies yeast, though this seems to have been discredited now. Anyway, I've got it so it's going in.

Questions for anyone who has used it:
1) I've read it gives massive krausens. I'm doing 20L in a 30L fv. Reckon I'll need a blow off tube? It mainly seems to be a Problem with higher gravity wort. This will be about 1044 ish, so quite low

2) how temperature finicky is this yeast? I could rig up some temp control but would rather not as I haven't experimented yet to see if my set up works well. Would rather experiment on a brew with a safer less expensive yeast (sa05 probably)

3) if I want to top crop and save for another brew, what the best way to do this. Apparently the krassuen with this is like peanut butter!

All info you lovely people provide is valued, as always

 

[MyQul]

Fist off let me start by saying I have neither used this strain nor read much about it, but having said that:

1)Can't do any harm to use one. If you don't and get it wrong you'll be cleaning krausen off yourceiling
2) Don't know see opening statement
3) You can top crop in the following ways, either:

[ame]https://www.youtube.com/watch?v=nCvR49yYeVE[/ame]

But doing it this way can risk infection as your opening the FV to the air.

or

http://www.thehomebrewforum.co.uk/showthread.php?t=57541&highlight=blow (post 3 and 7)

Krausen yeast need to be used in a few days if you can't use it in a few days put it in a starter ready for when you do need it

 

[Covrich]

I just used this yeast , I did harvest from bottom but wish I had taken from top as like you say the krausen is huge fluffly and creamy..

I think the temp says max 22 but I would as a rule keep it to 20 if you can..

 

[clibit]

I reckon 20 litres in a 30 litre FV should be ok at that strength.

18-22C, above 20 if you want more fruity esters, below if you want less.

Top cropping as above, MyQul.

 

[GHW]

Cheers me lovelies. Got the grainfather so I'm hoping to squeeze two quick brews in, the boddies and a landlord ish bitter, so reusing the yeast should be easy enough. Temp control will be slightly down to the gods but will def stay between 18 and 21, sounds like that should be fine.

I'd just heard that a few of the liquid yeasts need really good temp control to get the best out of them.

Let's see.

 

[rodabod]

More important that you keep it low at the start. You can worry less once the yeast have battered their way through most of the sugars.

 

[GHW]

More important that you keep it low at the start. You can worry less once the yeast have battered their way through most of the sugars.

That should suit. I can heat more easily than cool. Looking forward to to brew day now!

 

[GHW]

Barrelled my boddies attempt today, and having liberated a jam jar of the last few blobs (and sanitising it with star San) I have now got a jar full of wyeast 1318 London ale iii slurry.

It's in the fridge, my question is, now what? Leave it there til I need it and make up a starter? Wash it?

This is new territory for me! Should have top cropped it really but hey ho.

 

[clibit]

Fridge it, make a starter. I don't wash, myself. :-)

How was the beer looking and tasting?

 

[GHW]

I don't wash, myself. :-)

Well you are from up north...(said the welshman)

I put a post on my brew day thread, looks and smells bang on. Only had a minor taste so hard to tell, and completely forgot to take fg so no idea where it ended up! Think I'll fill the sample jar from the tap and do that now...

 

[Hoddy]

So I've got a smoked porter going on this yeast so I'm interested to see how it goes. I've got a temp control fridge and I am running mine at 19.5 as this yeast can be more fruity without any warming. I'm going to slurry mine and prep for re-use. I'll report back.

 

[GHW]

My sample didn't give off much fruit I have to say. It brewed fairly high at 21c ish (was in my dining room). Early days though and I'm sure it will change a bit with conditioning.

I'll be keen to see what comes of it too, it's the first time I've used a liquid yeast and (sort of) known what I was doing!