I am 20 minutes into my mash that this is going to be pitched into. Anyone have any results from this yeast yet?
Have used it twice in a pale ale and a blonde ale. Worked well. Feel like its similar to 001. Maybe a little of the peach fruitiness they mentioned but overall pretty clean. I did ferment in the low-mid 60s. According to the website it seems like it is ok much warmer than that. Not sure I'm brave enough to try at those temps though.
I thought the label said 70°-78°.According to White Labs, recommended temperature range for this yeast is 68-78*.
So my WLP299 APA is complete, but I'm afraid I still cannot give a real fair assessment. I'm 0-2 when using this yeast. Because I made the last minute decision to use the yeast, I did not get an adequate starter made and I pitched a decanted mason jar of 6 month old cleaned yeast. The fermentation was sluggish to start so initially I got a lot of diacetyl in the final product. It has mellowed out significantly and is almost gone now.
I fermented at a target temp of 70* and it got as high as 72* well within its range (68*-78*). The beer is really good as it matured. The yeast does produce a peach like flavor; however, it is too dominant for my taste and I kept the temp on the lower end. The peach/fruity flavors should be even more dominant as it approaches the top end of the range. It attenuated well; my OG was 1.060 and FG 1.008. For me it feels like it is taking away from the hop profile. Personally, I will stick with WLP001 for my APA/IPAs.
I got the 68-78 range from the AHS site as well. I couldn't find anything on white labs. I left mine at 70 as well, it spiked to 72 at peak activity but generally kept at 69-70. You should still get plenty of the fruity flavors at that temp. Its a fine yeast, I just prefer the WLP001. I still may give it another shot down the road.
I brewed a Magic Hat clone with apricots instead of the artificial flavoring using the Persica yeast. It attenuated down to 1.000 with no off flavors, just a crispness with some fruit esters and a slight note of specifically apricot (0.5lb apricots). I used a refractometer initially and was surprised with the reading, so I double checked with my hydrometer. Overmashing is my fault with regard to the extreme attenuation. I like the yeast. I think it lends really well to the America Pale/Amber/Brown styles.
This yeast also flocculates really well. A month after brewing my carboy was clear enough to read through it (no lagering, cold crash, or fining)
I'll let you know...when I went to check fermentation temps this morning, this thing was CHUGGING away violently and brought itself up to 75*. Hotter than I ferment any of my ales. Gradually brought it down to 68*.
According to White Labs, recommended temperature range for this yeast is 68-78*. I'd say this batch will have some esters! Should go nice with the galaxy hops and simple grain bill though!
I finally tapped this keg... This yeast definitely has a very apparent peach/stone fruit flavor, as others have mentioned reminds me a lot of Magic Hat #9. Did this as a BIAB and had lower efficiency than I planned, went from 1.044 to 1.012, cleared pretty quickly. I like it, but I think as Kuckoo said I could see it taking away from hop profile.
I have a Galaxy Pale (that turned more into an IPA due to over-eager hopping) that just finished with this, and I love it. I think the hop flavor gets muddied/confused a little with the peach flavors, but I also don't have a trained palate. The yeast gave a quick fermentation and cleared up very nicely, very quickly. I'd be interested to do a rye or wheat with this as well.
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