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Old 12-06-2012, 04:29 PM   #31
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Originally Posted by highgravitybacon View Post
It seems like a lot of commercial brewers use english strains for their beers. I haven't really figured out why. I have some theories, but nothing concrete. It seems like WLP051 / Wyeast 1272 are sort of a hybrid English / American strain that might work for a variety of styles.
It's because English strains typically ferment very fast and flocculate well leaving a brilliantly clear beer in no time. It allows them to turn over product quickly.

For that reason among the other characteristics OP was looking for I recommended WLP002 which I still stand by.

Someone mentioned it muting hop character which is incorrect, or else Firestone Walker wouldn't be using it for most all of their beers. Ever tried Union Jack IPA? Nothing muted about it's hop character.

WLP002 is pretty much the perfect yeast.
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Old 12-06-2012, 09:23 PM   #32
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It's because English strains typically ferment very fast and flocculate well leaving a brilliantly clear beer in no time. It allows them to turn over product quickly.

For that reason among the other characteristics OP was looking for I recommended WLP002 which I still stand by.

Someone mentioned it muting hop character which is incorrect, or else Firestone Walker wouldn't be using it for most all of their beers. Ever tried Union Jack IPA? Nothing muted about it's hop character.

WLP002 is pretty much the perfect yeast.
I use 002/1968 and I feel that it DOES mute hop character. BUT that's not to say you can't add more hops!

Seriously, I feel that on hyper-bitter beers I have to add an extra 30% more bittering hops to get a proper bitterness.

I've heard that Firestone uses something more comparable to 007, however, Lagunitas uses 002 and they clearly know how to make a hoppy beer. Though they've been known to use some hop extracts in their beers too... not that I have a problem with that, but you wonder if they could achieve the same thing with real hops.
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Old 12-07-2012, 12:11 AM   #33
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Originally Posted by DrinkNoH2O View Post

It's because English strains typically ferment very fast and flocculate well leaving a brilliantly clear beer in no time. It allows them to turn over product quickly.

For that reason among the other characteristics OP was looking for I recommended WLP002 which I still stand by.

Someone mentioned it muting hop character which is incorrect, or else Firestone Walker wouldn't be using it for most all of their beers. Ever tried Union Jack IPA? Nothing muted about it's hop character.

WLP002 is pretty much the perfect yeast.
Is that what Stone uses?
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Old 12-07-2012, 04:30 AM   #34
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Is that what Stone uses?
Stone has a proprietary yeast strain that you can't buy, but if you want to make a clone, WLP007 does a great job. It attenuates more than WLP002 and is less estery.
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Old 12-07-2012, 04:47 AM   #35
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Originally Posted by daksin

Stone has a proprietary yeast strain that you can't buy, but if you want to make a clone, WLP007 does a great job. It attenuates more than WLP002 and is less estery.
WLP090 San Diego Super Yeast has been rumored to be Stone's strain.
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Old 12-07-2012, 06:26 AM   #36
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WLP090 San Diego Super Yeast has been rumored to be Stone's strain.
It's not- direct from Chris White: SD Super doesn't come from any San Diego brewery. Like I said, Stone has a proprietary strain that is not sold. I'll see if I can dig up the strain # for you. SD Super is also good for stone clones in that it's not estery at all, ferments fast and flocs extremely hard. It is a much more finicky yeast to work with though. It's my house strain, so I know.

The reason some folks think one strain or the other is Stone's baby is that Stone's yeast is said to be an old British strain, which would fit with WLP007 since it flocs hard, ferments dry, and is not very estery, and the same with WLP090 (which is even more flavor-neutral).

Personally, I'd be willing to bet good money that WLP090 is a descendant of a British strain based on its hard floccing abilities and its freaking incredible need for oxygen and tight temperature control, but neither one is Stone's yeast. Both make for good clones, as I said, though.
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Old 12-07-2012, 06:46 AM   #37
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Another vote for Pacman. If you bottle condition beers then this stuff is great. It is like cement at the bottom if the bottle at serving temps. But my favorite thing about Pacman is its forgiving nature. Even higher ferm temps will produce a good beer which I cannot say about other yeasts I have used. Couple that with its speed and flocculation and it makes for a very nice house strain.

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Old 12-07-2012, 01:54 PM   #38
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My house yeast is Bell's.
Doesn't floc like a rock, but not bad with a little time. My kegged brews take about a week and a half and that's without cold crash or clearing agents.
I've got a starter of Bell's going right now for a Two-Hearted clone. What fermentation temps do you recommend?
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Old 12-07-2012, 02:16 PM   #39
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I've got a starter of Bell's going right now for a Two-Hearted clone. What fermentation temps do you recommend?
I have been making my TH in the mid 60's and that works out well. Even getting up in the 68-69 range doesn't seem to bother this yeast.
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Old 12-07-2012, 02:22 PM   #40
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Thanks, plan on brewing tonight or tomorrow.

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