Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Big Fat Load of WLP005
Reply
 
LinkBack Thread Tools
Old 04-05-2007, 09:21 PM   #1
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 70 Times on 62 Posts
Likes Given: 1

Default Big Fat Load of WLP005

I just got a whole quart of fresh WLP005 from a local brewmaster. Puled right from his conical. He says its the first generation of this batch, which is awesome, and that it's very healthy right now. Here's what I'm wondering---if I put it in my fridge until I brew on Sunday, should I worry about making a starter? I know, a quart of slurry is alot of yeast cells, but...?

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2007, 09:22 PM   #2
Desert_Sky
Feedback Score: 0 reviews
 
Desert_Sky's Avatar
Recipes 
 
Join Date: Mar 2006
Location: Sierra Vista, AZ
Posts: 4,090
Liked 35 Times on 32 Posts
Likes Given: 2

Default

you lucky sonofa.......


yea it should be fine

__________________
Desert_Sky is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2007, 09:33 PM   #3
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 70 Times on 62 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Chimone
you lucky sonofa.......


yea it should be fine
That's what I'm thinking. Should be the perfect strain for my PacGem Bitter. I also think my friend is gonna use some of it to inoculate his mead, at least to start it out. I've never made mead before, but he has. I still don't trust british ale yeast in mead, though. But it's his deal, not mine.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2007, 10:59 PM   #4
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,664
Liked 139 Times on 132 Posts

Default

I suspect a cup of slurry will be plenty.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2007, 11:33 PM   #5
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,231
Liked 613 Times on 355 Posts
Likes Given: 231

Default

I'd be saving off a few (or more) vials. That's enough yeast to keep you brewing bitters, pale ales, porters and "browns" for a lifetime.

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2007, 01:53 AM   #6
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 58 Times on 48 Posts
Likes Given: 6

Default

That is one of my favorite strains. You lucky dog!

I'd say jst pitching the existing slurry would be great. Do it cold too.

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2007, 02:10 AM   #7
Torchiest
Feedback Score: 0 reviews
 
Torchiest's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Houston, TX
Posts: 1,768
Liked 5 Times on 5 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Evan!
I just got a whole quart of fresh WLP005 from a local brewmaster. Puled right from his conical. He says its the first generation of this batch, which is awesome, and that it's very healthy right now. Here's what I'm wondering---if I put it in my fridge until I brew on Sunday, should I worry about making a starter? I know, a quart of slurry is alot of yeast cells, but...?
Geez, you and your awesome brewmaster stories. Always making the great yeast scores.
__________________
WORLD DOMINATION BEER
Kegged
#48 Black Helicopter Porter #49 Pikemen Porter
Up Next:
#50 Imperious IPA
#51 Razz Buried
Torchiest is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2007, 03:23 AM   #8
banjopicker16
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Posts: 51
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Well, THAT much yeast could result in a few things. First, a very fast fermentation will result in a fusel-y, estery beer. Depending on what you want, this may or may not be suitable. But UNDER-Pitching will cause a lag time that could make the fermentation infected with bacteria or wild yeast. I cant tell you how much exactly, but Im sure one does NOT want a quart to pitch.

__________________

Primary: lazyday BarleyWine
Primary: 50/50 Bavarian Hefeweizen
Bottled/ Drinking- Infected ESB
Kicked: Pale Ale

banjopicker16 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2007, 03:47 AM   #9
chillHayze
Feedback Score: 0 reviews
 
chillHayze's Avatar
Recipes 
 
Join Date: Mar 2006
Location: Columbus OH
Posts: 1,589
Liked 6 Times on 6 Posts

Default

Better to overpitch than underpitch. I'd still only pitch half of your container. That will do just nicely!

__________________
RDWHAHB
Every little thing is gonna be alright.

chillHayze is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2007, 04:50 AM   #10
RichBrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RichBrewer's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Denver, Colorado
Posts: 5,767
Liked 85 Times on 41 Posts
Likes Given: 77

Default

I was thinking you should let it warm up to room temp while you are brewing the wort.
You definitely won't need a starter and, oh by the way, be ready for that thing to take off like a rocket.

__________________

Cheers,
Rich

RichBrewer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
WLP005 vs. WLP002 FastEddie Recipes/Ingredients 4 09-19-2009 01:23 AM
I hit the mother load kingcha Wine Making Forum 4 01-22-2009 01:00 AM
Brown Ale with WLP005 Fender230 Extract Brewing 17 06-14-2008 06:04 AM
Anyone else have trouble with WLP005? maltMonkey Recipes/Ingredients 5 02-26-2008 07:05 PM
How soon can WLP005 be pitched? RiversC174 General Techniques 2 05-04-2006 03:18 AM



Newest Threads

LATEST SPONSOR DEALS