New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > California V




Reply
 
LinkBack Thread Tools Display Modes
Old 02-28-2013, 02:31 PM   #1
Recover_E
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Austin, Texas
Posts: 12
Default California V

Back story:

I am currently testing a ton of different recipes for a Scottish ale. I got tiered of trying to maintain 55-60 degree ferm temps with WL and WYeast scottish yeasts and noticed another brewer hade good clean results with WL Cali I at 65 (much easier for my set up to hold)

I mistakenly grabbed WL Cali V in a hurry and could not be more disappointed with the character.

Obviously the wrong choice for what I was trying to accomplish, but it got me thinking...

Anyone use this strain for a style and like the outcome? I really don't like the character but am sure thee has to be some kind of application where it shines. I'd hate to write off a strain with one bad experience.

Thanks!



__________________
Recover_E is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 03:47 PM   #2
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 874
Liked 191 Times on 134 Posts
Likes Given: 146

Default

Quote:
Originally Posted by Recover_E View Post
Back story:

I am currently testing a ton of different recipes for a Scottish ale. I got tiered of trying to maintain 55-60 degree ferm temps with WL and WYeast scottish yeasts and noticed another brewer hade good clean results with WL Cali I at 65 (much easier for my set up to hold)

I mistakenly grabbed WL Cali V in a hurry and could not be more disappointed with the character.

Obviously the wrong choice for what I was trying to accomplish, but it got me thinking...

Anyone use this strain for a style and like the outcome? I really don't like the character but am sure thee has to be some kind of application where it shines. I'd hate to write off a strain with one bad experience.

Thanks!
I made an IPA with Cal Ale V / WLP051. It is a pain in the ass yeast to deal with. It was very temperature sensitivity and basically went on a hunger strike below about 65F. It's sulfury, low attenuating. On the plus, it's rather flocculent I do like the subtle fruitiness you get from it. However, an English yeast like WLP007 can do everything this can do and better so I see no reason to use 051.

I just don't like prissy yeast. There's far too many options in my opinion than to have to deal with fussy fungi.

Apparently White Labs won't accept new reviews for their yeasts. I tried to review it a month ago but they don't seem to be posting reviews. Which is a shame since I would avoid this yeast in the future.


__________________
highgravitybacon is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 04:03 PM   #3
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1072 Times on 781 Posts
Likes Given: 3977

Default

IMO, the cali V (American II) is a better choice for a Scottish than the other. 001 is too clean, 051 has a bit more character.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 06:08 PM   #4
Lakeman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Bloomington, IN
Posts: 12
Liked 2 Times on 2 Posts

Default

I like cali v in ipas, pales, and wheats. The fruity flavors work well with citrusy late additions/dry-hop in my experience.

__________________
Lakeman is offline
NordeastBrewer77 Likes This 
Reply With Quote Quick reply to this message
Old 02-28-2013, 10:03 PM   #5
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1072 Times on 781 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by Lakeman View Post
I like cali v in ipas, pales, and wheats. The fruity flavors work well with citrusy late additions/dry-hop in my experience.
Agreed. When I'm not using Conan or 05, 1272 is my go to for IPAs. It's nice and clean too, with a hint of nuttiness if you run it on the cool side so I think it would work nice in a wee heavy style beer. That said, nothing can beat the subtle smoky and earthy tones from Scottish ale yeast, it's just super finicky yeast to work with.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 10:45 PM   #6
CastleHollow
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CastleHollow's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Midlothian, VA
Posts: 586
Liked 78 Times on 58 Posts
Likes Given: 42

Default

I've used it with good results in IPAs, my results are similar to highgravitybacon's. If I recall, pitch counts were important as it tends to throw a fair amount of sulphur if it gets stressed. It's also a little finicky in the temperature department, and it's character changes quite a bit when fermented at the low & high end of its range. Cali V is said to be equivalent to Wyeast 1272 (American Ale II,) but I've noticed some slight differences in attenuation and flocculence although that may have been due to different conditions between batches.

Both are very similar to Bell's house yeast. In fact, I just brewed 10 gallons of a Two Hearted Ale clone split into two batches: pitched a 3rd generation Bell's slurry in 1, and 1272 in the other. Hard to tell the difference.

__________________
CastleHollow is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2013, 04:27 AM   #7
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1072 Times on 781 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by CastleHollow View Post

Both are very similar to Bell's house yeast. In fact, I just brewed 10 gallons of a Two Hearted Ale clone split into two batches: pitched a 3rd generation Bell's slurry in 1, and 1272 in the other. Hard to tell the difference.
I have done the same split (though not with a 2Htd clone) and found the same to be true. I'd be shocked if they weren't the same strain.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 06:47 PM   #8
WroxBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: West Roxbury, MA
Posts: 104
Liked 16 Times on 16 Posts
Likes Given: 13

Default

OP,
Just wondering why the Scottish yeast needed to be 55-62?. In fact WL does not recommend it go below 62. I just used wlp028 Edinburgh Scottish Ale Yeast, and it was pumping along fine until my house temp got a little cold and it seems like it came to a halt. I raised my home temp to 68 and it started back up again. Just wondering? I have used Cali V extensively in my Ipa's and enjoy good results. I don't find it sulfury while fermenting as some others have though.

__________________

Fermenting: Bitter American Clone, Simcoe IPA
Conditioning:
On Tap/ bottle finished: Cream Ale, Cascade IIPA Dark Horse Porter, Beantown Brown Ale, Beantown Brown ale(w/vanilla bean)

WroxBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 06:54 PM   #9
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1072 Times on 781 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by WroxBrew View Post
OP,
Just wondering why the Scottish yeast needed to be 55-62?. In fact WL does not recommend it go below 62. I just used wlp028 Edinburgh Scottish Ale Yeast, and it was pumping along fine until my house temp got a little cold and it seems like it came to a halt. I raised my home temp to 68 and it started back up again. Just wondering? I have used Cali V extensively in my Ipa's and enjoy good results. I don't find it sulfury while fermenting as some others have though.

The Scottish strain (wlp28 or wy1728) can get pretty buttery when it's too warm. WL's recommended temps are usually pretty conservative when compared to Wy's equivalents. IME, the best way to handle this strain is to start cool, say 56-58 and then as fermentation slows, raise it 8-10 degrees to keep the yeast going and to allow them to clean up any diacetyl they may have produced.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 09:01 PM   #10
Recover_E
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Austin, Texas
Posts: 12
Default

Yep. By definition the style should be akin to good BBQ. Low and slow. Super clean ferment.



__________________
Recover_E is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
WLP 051 California V sgraham602 Fermentation & Yeast 6 12-11-2012 07:10 AM
Used California V instead of California Ale yeast, what to do? dwpumo Fermentation & Yeast 10 10-18-2010 07:12 PM