Got a brew on at the moment with wlp028. It's a 1880s Youngers' IPA recipe so yeast should be appropriate to the recipe.
Does seem to be a slow fermenter. Grew it in a 1.8L starter on a stir plate and it was going within 6hrs of pitching but seems to have really slowed down after a day or two...
I'm not sold on BX as a late hop addition, I once did a Bitter which had it as a flameout addition (with Fuggles) and the beer had a sort of 'dusty' taste which others have also reported from using it late.
I find I still get it's distinctive black current fruity character when it's used in...
All done.
Missed OG target by a couple of points but got the full volume. Found a small stone in the bottom of the boiler. Guess it must have been in the hops. Been through the boil so shouldn't be an infection risk.
Final wort sample
Brewing this one today.
http://barclayperkins.blogspot.co.uk/20 ... er-xp.html
(also in "The Home Brewer's Guide to Vintage Beer")
Here is the Beersmith version
Youngers XP (1885)
Type: All Grain
Batch Size: 23.50 l
Boil Size: 33.56 l
Boil Time: 90 min
5800.00 g Pale Malt, (Golden Promise)...
If your water report has "Hardness as CaCO3" in mg/L then dividing that number by 3 will give you a reasonable estimate if the Ca content.
As above, "Hardness as CaCO3" is not the same as "Alkalinity as CaCO3"
It's quite a complex subject, but I think viscosity is probably the most significant aspect.
Some suggest that un-fermented sugars play quite a small part in mouthfeel and that it is proteins which are more significant, which is why unmelted grains add mouthfeel.
I can't help but think the MrMalty prediction on viability with age might be over-pessimistic. According to that, a four month old package, which is still 'in date', would only be 10% viable. I don't believe Whitelabs or Wyeast would claim a 4 month shelf life if it went away that quickly.
As others have said, bicarbonate only releases CO2 when mixed with an acid. I doubt that beer is acidic enough on it's own to drive off any more than a token amount of CO2. To get enough, you'd need to add bicarbonate and a stronger acid (eg vinegar) in the right amount. I'm sure you don't need...
It is missing all the nutrients needed for yeast growth. Remember you're trying to grow yeast, not make alcohol. Sugar (I assume you mean refined white sugar) is just 'empty calories'
You might want to try using Protofloc or Whirfloc instead of 'straight' Irish Moss. I might be miss-remembering this but I'm not sure it is that effective if not rehydrated.
Before they changed the names, "Styrian Goldings" was used for pretty much any hop grown in Slovenia which covered, I think, 3 or 4 varieties so you never really knew what you were getting. At least now you do!