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Old 07-31-2012, 08:51 PM   #1
msa8967
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Default Anyone find White Labs WLP051 California V a bit slow to get started?

Anyone find White Labs WLP051 California V a bit slow to get started? This is the first time I am using this yeast and the SG has not really changed more than 3 points during the first 48 hours. It is in a room at 67 F and all three brews I have made with this seem stuck. I used Mr Malty to do a yeast starter and saw plenty of activity in the starter. It took 30 minutes with my wort chiller to go from 221 F to 95 F but then the water could not really cool much more so I brought it into the basement where it sat for 2 hours prior to reaching 67 F for pitching the yeast. I don't know if this extra lag time was a problem. I did add plenty of O2 with my ss diffusion stone.

I am considering making another 1.5 liter starter and spilitting it between these three 4 gallon batchs to try to get some activity going. Will pitching more yeast at this point damage the beer?

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Old 07-31-2012, 09:16 PM   #2
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Weird.... I use that in my APA's and have never had any issue.

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Old 07-31-2012, 10:41 PM   #3
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I use the Wyeast version of this yeast as my "house yeast" and haven't had any issues like this. I have used probably 8 times so far.

Josh

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Old 07-31-2012, 11:13 PM   #4
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Is the Wyeast version of this 1056 or something else? Have you enjoyed the results of the Wyeast version? (I would assume so if you used it 8 times but I thought you might have opinions on fermentation temps.)

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Old 08-01-2012, 01:00 AM   #5
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Quote:
Originally Posted by msa8967
Is the Wyeast version of this 1056 or something else? Have you enjoyed the results of the Wyeast version? (I would assume so if you used it 8 times but I thought you might have opinions on fermentation temps.)
Wyeast version is 1272 and I love this yeast. I tend to keep my temps low for most yeasts as I like things clean. I have done this this yeast at 58 ambient with great results. Never gone lower than that or above 63 ambient except when I d-rest at 70.

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Old 08-09-2012, 03:13 PM   #6
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Have you tried starting your fermentations at 75F and working your way down to 68F?

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