Wyeast 1469 West Yorkshire Ale

I used this to make a Nut Brown and pitched onto the yeast cake for an ESB. It gives a great dry and malty flavor and works like a beast. My bucket lid blew off overnight on the second ferment! Enjoy!

I've used this to make bitters at 1.041, 1.044, and 1.052. The best bitters were fruity and drinkable early, but the stronger beers improved markedly at the month mark.

After reading some of the other reviews, I just wanted to say my bitter finished out at 1.010 after the week @ 74 degrees after the primary @ 67 degrees. The taste is flawless on my palate. My tasters agree!

Given time (3 to 4 weeks for me) this strain seems to consistently drop my final gravity to 1.010-012 range (OG 1.047). Clean and clear, great for bitters!

Has a very mild fruit aroma with a full malt flavor

I bought this yeast after reading reviews here about it and it lived up to expectations and then some. I'm drinking a dark mild right now brewed with it and it's delicious. Wonderful malt flavor and mild fruitiness. Perfect!

I brewed a light Porter and I couldn't believe how prominent the malt flavors came through with such a light grain bill. It was an immediate hit with everyone and I wish this yeast were available all the time.

I got the results I had hoped for. The description was right on. I used this in a Holiday Brown Ale with dried cherries, cranberries, and prunes. The yeast really brought forward the fruit flavors.

I highly recommend this yeast. High floculation. I used this for an English IPA. Clean flavor profile.

I recently brewed a partial-mash ESB, using this yeast for the first time. Did 1 week primary, 1 week secondary with E Kent Goldings dry hop (~72 ¡F for both; OG: 1.053, FG: 1.010). Despite a huge krausen in the primary fermentor that never settled, the beer clarified very well in secondary. Carbonation/bottle conditioning only took about 1 week, and the finished product looks and tastes great! This yeast provides that classic English taste and mouthfeel that I was going for (the mouthfeel in particular is really impressive, almost spot on for replicating a cask-conditioned ale). Very nice and subtle cherry notes, working really well with the English hop profile.Overall, highly recommended!

For a change I pitched this Yorkshire into a batch of NB's Roggenbier all grain. Let me tell you, this yeast works very well with rye! I bet it makes an amazingly awesome Rye-P.A.! I also made a starter and pitched it into a NB "Kama Citra" all grain kit. At this moment this combination is now my most favorite I.P.A.! I really like this yeast!

My "house strain" for all English bitters, Irish Red and Pale Ales, be they English or American. Finishes quickly and drops amazingly clear. Juicy malt, some fruit and it it lets the hops shine. So glad I found this yeast.

My extra special bitter was fantastic and this yeast was the reason! I let it finish for 1 week @ 74 degrees F after a 5 day 67 degree primary. This beer is ENGLISHpale. This is my English yeast! Awesome domination of depth of flavor than any other Wyeast "English" strain. A real compliment to Marris Otter grain!

The performance and flavor of this strain is top notch. Diacetyl production is very low, makes for a very clean beer even when racking to cask. Esters can be prominent if foregoing aging time, but 7 days on pales and 14 days on darker beers does the trick. As for performance, with a proper pitch and temperature control this rockets through fermentation. It can be done in 48 hours if it is freshly harvested. Very nice krausen for top-cropping. If not mixed well after pitching the yeast may need a rousing during lag-phase but that is pretty standard. If bottle conditioning a beer, this yeast drops nice and bright after a week of warm conditioning and forms a very dense cake on the bottom. I've had this strain going for 10 generations without any issues using top-cropping.

this is so good I can't wait for it to keep coming around. They ought to make this one available all the time. btw, in addition to english bitter, it makes an awesome stout!

Used 1469 for a 6 day grain-to-glass English Mild on my first no-sparge brew. Six days + 1 hour after cold crashing and a slam n bang carbonation it turned out great. Malty, lightly fruity, and delicious. Fermented from 1035 to 1010 in 5 days and floculated nicely.

Used this yeast on a cascade hop-bursted pale ale with pilsner malt extract and grapefruit zest. Turned out phenomenal. This yeast let's the hops explode onto the palate. Def using this one again.

Very nice for an English Mild, light and fruity. Also a great top cropper. Was able to pull a full cup of yeast from the top after gravity fell to 1.016 and it looks very clean.