Anybody play with this yeast yet. Looks interesting.
WLP090 San Diego Super Yeast
A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
Optimal Fermentation Temperature: 65-68F
Attenuation: 76-83% +
Flocculation: Medium-High
Alcohol Tolerance: High
New White Labs Yeast
New White Labs Yeast
Matt Franklin
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
New White Labs Yeast
Matt,
They were advertising this at NHC. We talked to the WL person at their booth and she said it was basically the same as 001 but ferments faster. Outside of commercial brewing I'm not sure that advantage is much of a big deal. I amounts to maybe a day or two difference. Time will tell as people try it.
On Tuesday 12 July 2011 12:52:09 pm you wrote:
They were advertising this at NHC. We talked to the WL person at their booth and she said it was basically the same as 001 but ferments faster. Outside of commercial brewing I'm not sure that advantage is much of a big deal. I amounts to maybe a day or two difference. Time will tell as people try it.
On Tuesday 12 July 2011 12:52:09 pm you wrote:
Post generated using Mail2Forum (http://www.mail2forum.com)Anybody play with this yeast yet. Looks interesting.
WLP090 San Diego Super Yeast
A super clean, super-fast fermenting strain. A low ester-producing strain
that results in a balanced, neutral flavor and aroma profile.
Alcohol-tolerant and very versatile for a wide variety of styles. Similar
to California Ale Yeast WLP001 but it generally ferments faster. Optimal
Fermentation Temperature: 65-68F
Attenuation: 76-83% +
Flocculation: Medium-High
Alcohol Tolerance: High
------------------------
Matt Franklin
Slappy Brewing North
Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing
The things that caught my attention were the higher flocculation and attenuation in the description. I have been using mostly English Ale yeasts lately and like their character at low fementation temps and high floc. Think I will keep playing with WLP 007.
Matt Franklin
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
New White Labs Yeast
I tried that with my latest Pale Ale. I fermented with S-04 at low temps. Turned out well. I've hear that hop compounds can bind to suspended yeast and when the yeast drops out it can take some flavor and aroma with it. So I wanted the yeaast to drop out before dry hopping. I'll have to try a side-by side one of these days.
On Tuesday 12 July 2011 8:33:57 pm you wrote:
On Tuesday 12 July 2011 8:33:57 pm you wrote:
Post generated using Mail2Forum (http://www.mail2forum.com)The things that caught my attention were the higher flocculation and
attenuation in the description. I have been using mostly English Ale
yeasts lately and like their character at low fementation temps and high
floc. Think I will keep playing with WLP 007.
------------------------
Matt Franklin
Slappy Brewing North
Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing