Wallygator
Well-Known Member
I used this in a red that I brewed. I got about 71% attenuation when I fermented at 63 deg. There was 1.5 pounds of crystal in it though. What do you guys/gals think about this yeast?
thanks
thanks
I used this in a red that I brewed. I got about 71% attenuation when I fermented at 63 deg. There was 1.5 pounds of crystal in it though. What do you guys/gals think about this yeast?
thanks
That's odd, thought it was supposed to have higher attenuation than that. Tasty and I were just talking about this yeast a couple minutes ago. I've been wanting to try it out.
I think this is the difference in attenuation. Attenuation would be in the mid 70s if you ommitted the crystal. I have had several beers that looked like attenuation came out low for the yeast strain, but if you check against the grain bill, they are heavy in the crystal/non-fermentable department.There was 1.5 pounds of crystal in it though.
I think this is the difference in attenuation. Attenuation would be in the mid 70s if you ommitted the crystal. I have had several beers that looked like attenuation came out low for the yeast strain, but if you check against the grain bill, they are heavy in the crystal/non-fermentable department.
What is your complete grain bill and mash schedule?
Fermentables:
Name amount units pppg lov %
American Black Barley 1.00 oz 1.027 500.0 0.6%
American Crystal 20L 0.50 lb 1.035 20.0 5.0%
American Crystal 40L 0.50 lb 1.034 40.0 5.0%
American Crystal 80L 0.50 lb 1.034 80.0 5.0%
American Munich (Light) 0.50 lb 1.033 10.0 5.0%
Light Malt Extract Syrup 8.00 lb 1.034 4.0 79.5%
Hops:
Name amount units Alpha Min IBU
Simcoe 0.25 oz 12.9 60.0 10.5
Tettnanger 0.50 oz 5.5 30.0 6.7
Simcoe 0.50 oz 12.9 15.0 10.1
Tettnanger 0.50 oz 5.5 15.0 4.3
Cascade 0.50 oz 7.2 15.0 5.6
Cascade 0.50 oz 7.2 0.0 0.0
Tettnanger 0.50 oz 4.5 0.0 0.0
steep grains @ 160 for 30 min in 2 gallons.
I wondering about your experience with fermenting temperatures. White Labs say 65-70 degrees. Right now I have it at around 66 degrees with the ambient in the fermentor set at 64. What temperatures have been used and what were the results?
The title of this thread says it all, so I figured it was a good place to tag on a question. Thanks.
I just used this for the first time in a strong ESB that i brewed a week ago. I used a 2 pint starter and was very happy with how quickly fermentation started. At this point (about 10 days later) there are no visible signs of fermentation, but I don't typically take gravity readings before the 2 week mark.
I was expecting to hit a gravity around 1.115, but the OG came out a bit low at 1.105. I've heard stories about ridiculously high attenuation with this stuff and am a bit worried about my beer coming out below 1.020. Any guesses as to whether that'll happen?
WLP007 Dry English Ale Yeast
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium-High
Fermentation temperature: 68° F
dropping your beer blow 1.020 would be an apparent attenuation of 79.5% which is at the max attenuation of 007.
Sure - but someone up above had 88% attenuation, and I *did* do quite a bit (mashing low, adding simple sugar) to spur high attenuation. Guess I'm just wondering if anyone has had it chomp through a beer that thoroughly when the OG is above 1.100.
Don't have the recipe in front of me, but it was fairly close to the grainbill from the "Gatos Locos" imperial stout:
60% Maris Otter
10% Munich
5% Carafa III or Roasted Barley
5% Crystal 60L
5% Crystal 120L or Special "B"
5% British Chocolate Malt
3% Flaked Oats
7% Turbinado Sugar (added to boil with 10 min left)
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