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Old 08-14-2011, 05:49 AM   #21
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Originally Posted by dedhedjed View Post
I used it on an IPA I brewed at a local microbrewery, and I was really impressed. Fermented at 65 and it was done in three days, and it actually flocc'd pretty well after a cold crash. It was a nice clean ferment that really let the hops come through. I'm going to start using it at home for sure...
How would you compare it flavor profile wise to WLP001? I'm a dry IIPA drinker (and therefore frequent brewer) and love the idea of a really fast WLP001.
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Old 08-16-2011, 09:07 PM   #22
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I was initially thinking this might be PacMan and just saw this today on MoreBeer. So WLP090 = Pacman confirmed? Can anyone corroborate this?

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White Labs - Super Yeast
WLP090

A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

Attenuation: 76-83%
Flocculation: Medium to High.
Optimum Fermentation Temp: 68-72.
Wyeast Equivalent: 1764 PacMan
http://morebeer.com/view_product/121..._-_Super_Yeast
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Old 08-16-2011, 09:23 PM   #23
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Not sure about it being identical as Pacman, as the attenuation, and recommended temps seem quite different. 76-83% vs. 72-78% and 65-68* vs. 60-72*.

I bought a vial at the LHBS store today, and will brew with it tomorrow.

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Old 08-16-2011, 09:58 PM   #24
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I used 090 and Pacman on a recent split batch of pale ale. Been in bottles for 10 days now. So far I like the flavor of the Pacman a little better but the Super seems to let the hops shine a little more. Their differences aren't massive but they are not the same yeast.

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Old 08-16-2011, 10:18 PM   #25
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Originally Posted by beerandloathinginaustin View Post
I used 090 and Pacman on a recent split batch of pale ale. Been in bottles for 10 days now. So far I like the flavor of the Pacman a little better but the Super seems to let the hops shine a little more. Their differences aren't massive but they are not the same yeast.
Nice to know! I almost grabbed this yeast from MoreBeer (saw it listed on their site) for my last pale ale, but due to a few reasons (got backed up with work and didn't have time to make a starter and MB just picked up Wyeast and had Pacman sitting on the top of the box in the fridge) I went with Pacman instead.
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Old 08-16-2011, 10:52 PM   #26
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I brewed with San Diego Super yeast in a double black IPA two weeks ago. It went from 1.088 down to 1.015 in less than 7 days at 64F (~83% apparent attenuation).

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Old 08-17-2011, 01:33 AM   #27
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Quote:
Originally Posted by TheYoshi View Post
How would you compare it flavor profile wise to WLP001? I'm a dry IIPA drinker (and therefore frequent brewer) and love the idea of a really fast WLP001.
I find it quite similar to 001/1056, but haven't done a side by side with it. I definitely like it, and it works great for a quick turnaround. I'm definitely going to start using it in some of my home batches after tasting the commercial batches.
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Old 08-17-2011, 05:23 PM   #28
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I've got a starter of this spinning away right now.

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Old 08-17-2011, 09:22 PM   #29
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From what a couple local brewers have told me, this yeast "Really" needs to be around 65 for the whole fermentation. Here in San Diego we cheat a lot and have the beer in our houses. This puts the fermentation temp right around 70-72.

I am 3 batches in with this (different homebrewers) and they are all saying it is a very long fermentation at that higher temp. About 7 to 10 days of active fermentation. On one RIS the beer had a OG of 1.080 and finished at 1.024 after 12 days.

For the other 2 batches they were right at 68 for the ambient temp of the chamber. They also were active for 7 days straight. He did a split batch with dry yeast 05. He sent me a picture of the finished wort and the Super is clearer than the 05. They also finished at the same F.G.

Currently I have a Janet's Brown and a Classic Porter in the fermentation chamber at 61 with a wort temp of 64 (as of this morning/day 3) I am still in a very active fermentation.

Mine as of now is the only one that is within range per White Labs. But I have a feeling that this will ferment longer than the 3 days posted by WL's.

Does any one else have any input?

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Old 08-18-2011, 03:17 PM   #30
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Well mine is off to a slow start. I pitched a 1 liter starter on a stir plate at high krausen into 5 gal or 1.055 wort, and no activity yet after 12 hours. I'm fermenting at 64.

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