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Old 01-08-2013, 08:33 PM   #11
y2jrock60
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The batch using WLP041 became tainted and never mellowed out. I decided to dump ~2 gallons into a corny keg that had a little black IPA left in it. I was hoping the dark beer would take away some of the stringent flavor, but it didn't work at all. I ended up dumping it. The batch with the Ringwood Ale yeast turned out amazing though.

I did decided to give WLP041 another go. I'm not sure if my first go around with the yeast was due to bad yeast or just contamination. I made an American brown ale where I split the batch into two fermenters using San Diego Super Ale yeast and WLP041 again. I actually preferred the WLP041 for this beer. It came out a little sweeter and pronounced some of the dark malt more, overall it had more character. It did take a little longer to ferment ~13 days. I think WLP041 would make a choice in beers that you want to obtain a sweeter flavor and pronounce the malt more.



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Old 01-09-2013, 01:54 AM   #12
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Originally Posted by y2jrock60 View Post
The batch using WLP041 became tainted and never mellowed out. I decided to dump ~2 gallons into a corny keg that had a little black IPA left in it. I was hoping the dark beer would take away some of the stringent flavor, but it didn't work at all. I ended up dumping it. The batch with the Ringwood Ale yeast turned out amazing though.

I did decided to give WLP041 another go. I'm not sure if my first go around with the yeast was due to bad yeast or just contamination. I made an American brown ale where I split the batch into two fermenters using San Diego Super Ale yeast and WLP041 again. I actually preferred the WLP041 for this beer. It came out a little sweeter and pronounced some of the dark malt more, overall it had more character. It did take a little longer to ferment ~13 days. I think WLP041 would make a choice in beers that you want to obtain a sweeter flavor and pronounce the malt more.
Glad to hear you had success the second time around. From what I've read, those who are successful with it really enjoy it. What temp did you ferment at the second time? I'll be using it in my upcoming India Brown Ale and am trying to gather as much info as possible. Oh and also did you mash lower than normal to offset the 041's lower attenuation? Cheers!


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Old 01-09-2013, 11:12 PM   #13
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I fermented around 67-68°F for ~13 days if I recall correctly. It took a little longer than most ale yeasts I usually use. I didn't notice any off flavors not associated with the yeast profile. There was a slight sweetness that came through, but not a fruitiness described in the yeasts profile. I mashed at 153°F, I didn't compensate the mash temperature because I split the batch into two fermenters using two separate yeasts, which I do for most my beers. The WLP041 batch was suppose to finish @ 1.019, but actually dropped to 1.015.

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Old 01-10-2013, 12:40 AM   #14
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I noticed the same thing with 1968....

Twin recipes, one using WLP090, the other with 1968. Fermented in the low to mid 60s (actual wort temp) - Free rise to mid to late 60s after 2 weeks.

After 4 weeks in the primary (including the dryhop), and 2 weeks in the bottles:

WLP090 was perfection. Clarity like no other, vibrant color, supreme taste

Wyeast 1968 was murky, cloudy, ugly brown, harsh alcohol

After another week or two in the bottles:

WLP090 was even better. Smoother without loss of hop character/nose.

Wyeast 1968 was a tiny bit clearer, still a darker brownish color for a pale IPA, and the alcohol was little less hot.

I imagine it had to do with off pitching rates/volumes for the 1968, or an abundance of corn sugar. The temps. that I abided by should have not affected it in this way.

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Old 01-10-2013, 01:05 AM   #15
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After reading everyone's replies, which I greatly appreciate, the problem seems to be related to the yeast and fermentation. While doing research I found that if a large quantity of the yeast remains in suspension too long this can result in the production of fusels. This seems to be the case since the beer finished low @ 1.010, when it was suppose to finish around 1.018. There was a large deposit of leaf hops sitting at the top of the fermenter when I pitched the yeast. I'm thinking that they absorbed some of the yeast and even blanketed some of it from floccutating. The hops are still floating on top of the beer as we speak, probably about an 1½" layer of them. Do you think that could be the likely culprit?
An inch and a half of hops floating on top of your ferment MAY have provided an insulating layer that would not normally be there. This may have led to a higher than expected internal temperature of the fermentation and may have slowed the rate that CO2 could escape? Just thinking..... May have had nothing to do with things...


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