eschatz

Recipes 

My buddy works at a LHBS that's not so local. It's about 50 miles away. He gets me 30% off so when he's coming to town he brings me supplies. I asked for a vial of WL 001 and he accidently brought me 051 (California V). I've never used the yeast but reading the bio it makes me wonder what's up with it.

Here's the page from White Labs.

"From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001."

Anyone had success or have notes about this yeast?

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chefchris

Recipes 

I used this yeast in an MO/Amarillo SMaSH. Note that it was an old vial, so I made a starter from it. Didn't attenuate well, I think it stopped at 1.021 or somewhere close and had this god awful taste to it. With this beer being a SMaSH the only thing I could come up with was the yeast. I read reviews were people said it put off a lot of sulfur, I would definately have to agree. The beer was undrinkable and I had to dump it.

This is just my experience with it.

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eschatz

Recipes 

I just put the starter in the fridge and it smelled really sulfury. Starters always smell funky and you can't really trust the smell test with starters but I think I'm doing an IPA with it tomorrow and hopefully it'll be great.

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Chello

Recipes 

Never used it, but i have heard it gives off fruity tones.

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david_42

Recipes 

I've done IPAs with it and liked the results. The fruity notes go well with PNW hopping.

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sonetlumiere85

Recipes 

It's the strain Anchor uses for Liberty, their IPA, so I would expect great things if it's handled well. I have a vial in my refridgerator that I'm planning to use for an Amber ale.

TheDutchman

Recipes 

I used it in a batch of Centennial Blonde, my first all-grain. It REEKED during fermentation though. My sisters' text to me at the time: "Your beer is making the closet smell like rotting eggs." But it turned out plenty tasty.

Rick500

Recipes 

There's speculation that Bell's ale yeast is Wyeast 1272 / WLP051. I don't know for sure that that's true, but I suspect it is.

I've been using cultured Bell's ale yeast for my past several IPAs and it does impart a little bit of a fruity flavor that I like in IPAs. Haven't noticed any sulfur during fermentation.

Anyway, my point in posting this is that if WLP051 / Wy1272 is in fact the same yeast as Bell's ale yeast, I wouldn't hesitate to use it (if you like a fruity note in whatever it is you're brewing).

Pharkan

Recipes 

I use it for my APAs. I like it, it produces a fuller body than 001, but without the amount of esters you would expect from english or other strains with lesser attenuation. It is a good idea to let it ferment in a location far from your daily whereabouts, though, as it can throw off a lot of sulphuric smells (think the day after binge drinking hefes). I have never had any problems with sulphur after finished fermentation

Saccharomyces

Recipes 

This strain I have used for APA, Blonde, Irish Red, and Cream Ale. It's fairly clean at 66*F, and a lot more flocculant than WLP001. A good general purpose clean ale yeast.

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