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**Nugent** · 03-12-2010, 03:03 PM

Update on my best bitter and this yeast.

I really like this yeast. While I wouldn't use it on all of my British beers, it would certainly be in rotation with 1968 and 1275. I like the hint of fruitiness that really shines through; I can see how this would be great with a porter. Yep, flocced out beautifully and attenuated really well - went from 1.044 to 1.011 after 10 days in primary and a week in secondary being dry-hopped.

I washed it three times and have three half pint jars with a nice, thick, white layer in the fridge.

**motobrewer** · 03-12-2010, 03:28 PM

hm, i might have to try a stronger porter with c120 and this yeast.

**AnOldUR** · 03-12-2010, 03:41 PM

Like a couple of others, I made a mild to get this yeast started, but now I’m trying to figure what to do next. So far in this thread there’s mention of: Mild, Porter, Old Ale, Pale Ale, Dark Mild, RIS, ESB, Best Bitter and Strong Porter.

Nugent’s Best Bitter looks tasty, and with the warmer weather coming, it would make a good seasonal transition beer. But he also mentioned a Pale Ale with Fuggles and Cascade, a combination that could work well for a springtime brew.

Have to weigh that against the “plan ahead” guy looking over my shoulder saying that KingBrianI’s idea for a RIS would be excellent planning for next fall/winter. Even a porter would age well.

There are just too many possibilities. Every time I make a decision, someone comes up with an idea that sounds irresistible. I’m so confused.

**motobrewer** · 03-12-2010, 04:05 PM

yeah I battle with that every time I plan my next brew. right now it's going to be an IPA.

but i really wanna brew a kolsch soon to be ready by may-june.

i'd also like to brew a light vienna style for summer.

i'd also like to brew an Oktoberfest soon for a nice 6mo lager.

i'm also almost out of porter, and this ESB isn't gonna last long and it's tasty.....

decisions, decisions....

KingBrianI · 03-12-2010, 04:15 PM

Quote:

Originally Posted by AnOldUR

Like a couple of others, I made a mild to get this yeast started, but now I’m trying to figure what to do next. So far in this thread there’s mention of: Mild, Porter, Old Ale, Pale Ale, Dark Mild, RIS, ESB, Best Bitter and Strong Porter.

Nugent’s Best Bitter looks tasty, and with the warmer weather coming, it would make a good seasonal transition beer. But he also mentioned a Pale Ale with Fuggles and Cascade, a combination that could work well for a springtime brew.

Have to weigh that against the “plan ahead” guy looking over my shoulder saying that KingBrianI’s idea for a RIS would be excellent planning for next fall/winter. Even a porter would age well.

There are just too many possibilities. Every time I make a decision, someone comes up with an idea that sounds irresistible. I’m so confused.

The fuggles and cascade pale ale actually sounds really good. Have you ever tried shipyard's IPA? It's all fuggles I believe and uses ringwood yeast. Anyway, the flavorful yeast and the fuggles really play nicely together, and I think this yeast, with it's subtle fruitiness would work in a fuggles pale ale really well.

**AnOldUR** · 03-12-2010, 04:47 PM

Quote:

Originally Posted by KingBrianI

The fuggles and cascade pale ale actually sounds really good. . . . this yeast, with it's subtle fruitiness would work in a fuggles pale ale really well.

You know, I think you've convinced me which direction to go. Wondering where this would fall in BJCP land. There's an overlap in the guidelines between a Best Bitter and an APA. The yeast would push it in the English Pale Ale direction, but the Cascade would give it some American character. A loose plan would be Maris Otter as a base grain, 1.045-1.050 OG, 35-40 IBU's, Cascade for bittering / flavor and Fuggles for flavor / aroma. Just out of curiosity, where do you think this would land in terms of style?

KingBrianI · 03-12-2010, 04:54 PM

Quote:

Originally Posted by AnOldUR

You know, I think you've convinced me which direction to go. Wondering where this would fall in BJCP land. There's an overlap in the guidelines between a Best Bitter and an APA. The yeast would push it in the English Pale Ale direction, but the Cascade would give it some American character. A loose plan would be Maris Otter as a base grain, 1.045-1.050 OG, 35-40 IBU's, Cascade for bittering / flavor and Fuggles for flavor / aroma. Just out of curiosity, where do you think this would land in terms of style?

I would gravitate towards calling it an English Pale Ale (8C). The american hops are allowed in the style and I think the malt flavor from the maris otter and flavorful yeast would take it a bit out of style for an APA.

**AnOldUR** · 03-13-2010, 01:23 PM

Quote:

Originally Posted by mgo737

Anyone have any tips? Damn near impossible to differentiate WLP002 yeast chunks from trub...

Quote:

Originally Posted by ajf

Follow the above mentioned thread Yeast Washing Illustrated , but only wait 5 minutes instead of 20. That's what I do, and it works well. -a.

Love the search feature. Dug these posts up while trying to wash my Wyeast 1882-PC and having the same problem. Looking for some conformation that it's the yeast and not something that I may have done wrong. Anyone mind sharing their experience washing this stuff?

**Nugent** · 03-13-2010, 03:32 PM

It's chunky like 1968. I threw a gallon of sterilized water (boiled for 20 mins. and cooled) into my FV and gave it a really good swirl. It eventually started breaking up. There was a lot of material collected at the bottom of the jug that I decanted into after 10 mins, but lots in suspension as well. Decanted the suspended material, gave the jug a shake and repeated.

As mentioned before, after three washings (the yeast is currently sitting under sterilized water only) I managed to get three half pint jars with about 3/8" of creamy, white yeast. The additional washings got the darker, presumably dead yeast out of it, as for as I can tell.

According to Jamil's Yeast Calculator, I would need about 5 tbsps of thick slurry to have enough cells to pitch directly, based on the ever dropping viability. Won't have enough with what I have, so I'll make a big ol' starter to get it going again. Will repeat the same process again after the next brew. Jamil, as well as the brewer that I brewed with at Granville Island Brewing (Vancouver, Canada), that later generations do a better job and make the beer taste better. I guess I'll find out.

Anyway, hope this helps.

**AnOldUR** · 03-13-2010, 05:00 PM

Quote:

Originally Posted by Nugent

As mentioned before, after three washings (the yeast is currently sitting under sterilized water only) I managed to get three half pint jars with about 3/8" of creamy, white yeast. The additional washings got the darker, presumably dead yeast out of it, as for as I can tell. . . Anyway, hope this help.

I must have skimmed over your “three washing” post, but that's a interesting coincidence. It also took me three washings before I was happy with the results. Ended up with about 6 fluid ounces of clean yeast.

The picture below is what remained after the final wash. I added more water to it just to see how it would settle out. The new liquid is on top, a thin layer of yeast and a lot of trub at the bottom. What I have in the refrigerator is all like that thin layer. The volume and make-up of the bottom layer has me baffled. I don’t get it when using the exact same technique with other yeasts. Why do these British strains produce this stuff and what is it?