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Old 03-25-2011, 12:47 PM   #1
permo
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Default Ode to WLP007

So I have been using pacman and other "neutral" dry strains for the last three years primarily. Recently I started experimenting with WLP007 and I have to say, THIS STUFF IS AWESOME.

I have dialed this yeast in for about 64 degrees and it attenuates like crazy and seems to leave a softer, more rounded hop bitterness to the beer with very slight fruit esters at this temp. It finishes in 3 days like clockwork and drops like a rock when it's done.

at 64 degrees after 3 days I have experienced this attenuation;

porter mashed at 155
1.060 OG
1.014 FG

IPA mashed at 150
OG = 1.062
FG = 1.010


I have to say, this is impressive...very impressive. It attenuates like WLP001 or Pacman, Flocs way better and I think leaves you an overall tasty, tasty beer. Now to give it a try in Arrogant Bastard and also test its upper limits in an imperial stout.

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Old 03-25-2011, 05:37 PM   #2
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Did you ever use a starter for your dry yeast? Most of the beers i brew with SA-04 are done in 3 days as well (and i normally dont use a starter) Its all about temp of the wort and food for the yeast.

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Old 03-25-2011, 05:58 PM   #3
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WLP007 is liquid and I always use a starter of appropriate size, if not a little bigger than reccomended.

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Old 03-25-2011, 07:57 PM   #4
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Permo,

Good post, and I am very interested. You mentioned fermentation at 64F; I have been using WLP007 exclusively for about 6-8 months, but I do not think I have found it's best temperature yet. I have been resonably happy pitching at 62, raising to 64 the next morning (12 hours later), but then heating up to 67 the following morning (now 36 hours after pitching) for the remainder of fermentation. No D-rest, no crash cool. Just 3-4 weeks at 67. Is your 64 ambient temperature, or are you able to dial a wort temperature of 64? I have to imagine that if your 64 is ambient, and my 67 is wort temp, we are really in the same ballpark. If that is the case, I won't fiddle around with things, but I am interested in knowing that detail.

I appreciate your input on this awesome yeast,
Joe

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Old 03-25-2011, 08:18 PM   #5
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Quote:
Originally Posted by jfowler1 View Post
Permo,

Good post, and I am very interested. You mentioned fermentation at 64F; I have been using WLP007 exclusively for about 6-8 months, but I do not think I have found it's best temperature yet. I have been resonably happy pitching at 62, raising to 64 the next morning (12 hours later), but then heating up to 67 the following morning (now 36 hours after pitching) for the remainder of fermentation. No D-rest, no crash cool. Just 3-4 weeks at 67. Is your 64 ambient temperature, or are you able to dial a wort temperature of 64? I have to imagine that if your 64 is ambient, and my 67 is wort temp, we are really in the same ballpark. If that is the case, I won't fiddle around with things, but I am interested in knowing that detail.

I appreciate your input on this awesome yeast,
Joe
I have pitched at 60 and kept the temperature of the wort at 64 degrees for the results I posted above. I fermented a batch in the past at 69 and that had a much more distinct ester profile, hard to describe but surely not as clean as at 64. I was concerned with attenuation and the yeast dropping out prematurely at 64, and this surely was not the case. I am wondering if you used this strain and harvested over and over, you could slowly acclimate it to ferment at 60 and ferment dry and clean.
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Old 03-25-2011, 08:59 PM   #6
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Great to know.

First time I used it, I topped out around 70. I've been slowly dialing it back batch by batch. I agree in the high 60's, there was much more of an ester profile than I wanted or expected.

64 it is. Thanks for the tip.

Joe

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Old 05-21-2011, 04:38 PM   #7
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I just used this yeast for the first time, made a 2 liter starter on a stirplate, and pitched into 5 gallons of 1.085 wort. Three days later it had come down to 1.045, then it slowed way down. Its definitely still fermenting, but now I am at 2 weeks. Is the gravity actually coming down still? It seems like from what you guys are saying I should be seeing my FG in 3 days... did I underpitch and miss my mark?

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Old 05-21-2011, 05:31 PM   #8
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Quote:
Originally Posted by bottlebomber View Post
I just used this yeast for the first time, made a 2 liter starter on a stirplate, and pitched into 5 gallons of 1.085 wort. Three days later it had come down to 1.045, then it slowed way down. Its definitely still fermenting, but now I am at 2 weeks. Is the gravity actually coming down still? It seems like from what you guys are saying I should be seeing my FG in 3 days... did I underpitch and miss my mark?
1.085 is a pretty high OG to start compared to others
what was your fermentation temps?
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Old 05-21-2011, 06:34 PM   #9
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Quote:
Originally Posted by stocktires

1.085 is a pretty high OG to start compared to others
what was your fermentation temps?
I pitched at 70, then it fermented in the 64-66 range for 4 days. After that I left the garage door open for a night and the fermometers read 56 degrees... they went up to 62 over the next 2 days but we had a cold spell and that's about as warm as they got till I brought them inside 2 days ago. Now they are at 67. Brewed 2 weeks ago. I kind of don't want to take a reading because I've already dipped in there three times and im nervous about contamination
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Old 05-23-2011, 12:17 PM   #10
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Quote:
Originally Posted by bottlebomber View Post
I pitched at 70, then it fermented in the 64-66 range for 4 days. After that I left the garage door open for a night and the fermometers read 56 degrees... they went up to 62 over the next 2 days but we had a cold spell and that's about as warm as they got till I brought them inside 2 days ago. Now they are at 67. Brewed 2 weeks ago. I kind of don't want to take a reading because I've already dipped in there three times and im nervous about contamination
The gravity was not your issue; the problem is the swinging temps.

It attenuates extremely well for an English strain, but it will floc, drop, and quit if you crash cool it too soon (which is essentially what you did).

Next time, have a big enough starter, make the pitching temp the lowest temp the yeast sees, and run it up a few degrees from there. Something along the lines of pitching at 61/62 and fermenting at 65/66.

If your garage gets cold at night, an interior closet with more stable temps might be a better option. Better yet, pitch and allow for growth overnight in the cool garage (60F), then about 12 hours later, move the carboy into the slightly warmer indoor closet (66F) for the duration of fermentation and conditioning.

It is an awesome yeast, but you have to treat it well. It needs lots of aeration, and (like all yeast) benefits from some form of temp control. Give it another shot.

Joe

EDIT - Just reread that you had a 2L starter. I am confident that as long as the yeast was reasonably fresh, the pitch rate was high enough. That narrows the issue down to the temp control problem. If you can stabilize around 66F, the yeast may finish fermenting, but the flavor will not be representive of an ideal fermentation.
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