Gales Yeast

Discussion in 'Grain, Hops, Yeast & Water' started by MyQul, May 15, 2017.

  1. May 15, 2017 #1

    MyQul

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    I've just started culturing up this strain from a bottle of bottles conditioned Gales HSB. Anyone else had a go at this strain? I think Wyeast 1332 Northwest Ale was originally supposed to be the Gales strain too
     
  2. May 15, 2017 #2

    IainM

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    I've got a clone of Gales Festival Mild in the fv at the moment, using the Wyeast 1332 you mention. I thought about culturing it up, as according to the Fullers website they kept the Gales yeast after they bought out and closed the original brewery and use it for the Gales branded beers, but I didn't realise that the HSB was bottle conditioned.
     
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  3. May 15, 2017 #3

    MyQul

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    It's a fairly new one on me too. I cant remember where I found out HSB was bottle conditioned.
     
  4. May 16, 2017 #4

    MyQul

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    I think this might be a true top cropping yeast. I'm only at the first 100ml stage and already it's got a decent little krausen on it. Normally I just do the first two step ups on faith as I dont normally get any indication at all that theirs any yeast and just assume there is then carry on to the third step up
     
  5. May 16, 2017 #5

    chuffer

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    Says so on the bottle doesn't it? Nice drop too, quite like the gales stuff
     
  6. May 16, 2017 #6

    MyQul

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    Yes, but I never really look on bottles to see if the beer is bottle conditioned. I probably picked it up from another forum somewhere or other. And yes it's a nece brew. I might have go at one of the gales recipes from BYOBRA using the yeast
     
  7. May 16, 2017 #7

    MyQul

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    Having come home from work, I had a look in my little jar and there's quite a lot of yeast in there for this stage. There must have been quite a bit in the bottle
     
  8. May 16, 2017 #8

    chuffer

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    Oh I always check. Generally so I know to avoid as I'm impatient and dont usually like waiting a few days to settle after ive bought from the shop/disturbed the sediment etc
     
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  9. May 23, 2017 #9

    MyQul

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    I'm now up to step up 3 (250ml/1.040) with this. I'm going to be making a full 23L brew length bitter in a couple of weekends time so I should have enough cells grown for that
     
  10. May 30, 2017 #10

    MyQul

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    Because of work I havent been stepping this up as fast as I could have but I've just finished making up the last but one step up. I'm brewing a Bitter on sat and pitching yeast on mon (the sweet wort will be in a no chill FV for two days) so I should be able to get the last step up done ready for then. If not I'll have to use some CML Real Ale yeast trub I have in the fridge
     
  11. Jun 5, 2017 #11

    MyQul

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    I put the gales yeast in the bitter I made on sat. I have it in my brewbag. The ambient temp in the bag is 16C. The yeast seem quite happy at this temp and is fermenting away.
     
  12. Jun 10, 2017 #12

    MyQul

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    The krausen for this yeast is like a Conservative Prime Minister, it just doesnt want to go. It's quite thick and is just sitting there on the top of the beer. I've tried banging the side of the FV but it just comes back again if any of it drops
     
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  13. Jun 12, 2017 #13

    IainM

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    Yup, that is exactly what happened to me with Wyeast 1332 Northwest Ale. Thick, dense krausen sitting on clear-looking wort. Stir it in, and the next day there it is again, sitting like the cream solidifying at the top of a can of coconut milk. It did thin out eventually, but took 19 days in the fv before it dropped. Once it did though, it was the most flocculant yeast I've ever seen. Even more than WLP002. I could've picked up the fv and poured the beer into the bottling bucket without disturbing the yeast cake!
     
  14. Jun 12, 2017 #14

    MyQul

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    Well it seems to have dropped now, so just seems to hang around a couple of days more than usual
     
  15. Oct 16, 2017 #15

    MyQul

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    I cant quite remember what I did with the harvested yeast the first time I cultured this up. Im going to do it again today. Got another bottle of HSB to harvest (which I will drink while I'm watching Man City vs Napoli later - interesting game seeing as both team are boths on form at the mo)
     
  16. Oct 16, 2017 #16

    MyQul

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    Got this from the barclay perkins blog. So it seem the Gales yeast may be a Whitbread B strain/similar to WY1098. I read that It also may be similar to WY1332 American Northwest. As an american brewer had smuggled some from the UK to use in a US brewery

    http://barclayperkins.blogspot.co.uk/2013/03/yeast-map.html


    Gales of Horndean started their strain off by borrowing Whitbread B Strain from Brickwoods of Portsmouth (now gone). They then bred from it, thereby developing their own sub-strain. This was also used by Devenish (now gone), Tisbury (now gone) (who also sub-cultured from Gales) and Gibbs Mew of Salisbury (now gone. Strongs (of Romsey (now gone),Wethereds of Marlow (now gone. It seems that Whitbread yeast may have had a jinx on it. Nearly all the breweries that used it closed after take-overs!! Whitbread B strain , which is probably similar to the 1098 British Ale yeast, is a rapid fermenting, good attenuating and medium to high flocculative yeast. It is also robust and takes acid washing well. It's even quite easy to culture and remains pretty clear with low mutation rate Pitch at 65F, ferment at 65-68F and clean, crisp beers are produced. An excellent yeast, which I can highly recommend it - that is if you don't mind if you don't mind being taken over and closed down as a by-product!
    Alastair Wallace -retired HB Tisbury Brewery PLC
     
  17. Oct 16, 2017 #17

    MyQul

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    Excellent little film about the now defunct Gales brewery - complete with steam powered grain mill

    [ame]https://www.youtube.com/watch?v=_Zw4bqeyKLc[/ame]
     
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  18. Oct 18, 2017 #18

    MyQul

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    After two days this is culturing up nicely. I thought I'd cocked up as I had the bottle of HSB in the fridge for a day or two but then I took it out for some reason. Of course when I opened it, it foamed up, which I thought may have lifted the yeast off the bottom of the bottle and into the rest of the beer.

    I've been reading some stuff on Jims about needing less yeast than we think we do. I put the dregs into 200ml and will put that into 1L tommorow. I'll then pitch that into 10L of wort three days later. If it works (which I think it will judging by the amount of yeast in the 200ml) I think I may have to do a new bottle culturing guide in the light of new information.

    I also came across some fermentation schedule temps on Jims too. For this yeast to give it's characteristic dundee cake flavour to the beer, it needs to be held at 23.5C for 24hours then dropped to 20C for the rest of fermentation. Fortunately my kitchen floor is about that temp and I can then stick the FV in my brewbag to get it down to 20C for the remainder of the fermentation
     
  19. Oct 19, 2017 #19

    MyQul

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    I'm putting the 200ml into 1L of wort today. I was really surprised a how much yeast their was in the bottom of the 2L water bottle I had the 200ml in, when I had a look this morning. Especially considering their was just a light dusting of yeast on the bottom of the bottle of HSB
     
  20. Oct 19, 2017 #20

    jjsh

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    How does the recultured ESB yeast compare with the dried ESB yeast you can buy, or should I say, is the dried stuff anything like the real stuff that you recultured?
     

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