bigjoe
Well-Known Member
I was going to put this under product reviews, but didn't really see a place for it.
As the subject states I like WLP002 English Ale Yeast.
http://www.whitelabs.com/beer/strains_wlp002.html
It flocculates like crazy. A bit less attenuative than WLP001 Cal Ale yeast, but I like emphasis on the sweetness, even with a hoppy beer. Cal Ale is decent, but too me takes a while to clean it self up more so than Eng Ale
The first beer I brewed with it was an Amer Brown. I liked it and thought it might be a good yeast to try in an APA, and an Amber. Again I like the sweetness it leaves behind. The malt plays off the hops nicely. I just brewed a brown again today.
The Amber I brewed last weekend is crystal clear already, and has a fairly clean taste already. It amazes me everytime how clear it drops.
One thing to note for anyone who has not used it. Its looks different in the vial, starter, and fermenter. It almost has a curd like look in the vial. In the starter and ferementer it tends to clump together and almost looks like wet paper floating around after being roused. By the way I rouse this yeast multiple times each day to make sure it attenuates well. I read to do that somewhere. I'm not sure its needed but its worked so far, so I'm not going to stop now.
As the subject states I like WLP002 English Ale Yeast.
http://www.whitelabs.com/beer/strains_wlp002.html
It flocculates like crazy. A bit less attenuative than WLP001 Cal Ale yeast, but I like emphasis on the sweetness, even with a hoppy beer. Cal Ale is decent, but too me takes a while to clean it self up more so than Eng Ale
The first beer I brewed with it was an Amer Brown. I liked it and thought it might be a good yeast to try in an APA, and an Amber. Again I like the sweetness it leaves behind. The malt plays off the hops nicely. I just brewed a brown again today.
The Amber I brewed last weekend is crystal clear already, and has a fairly clean taste already. It amazes me everytime how clear it drops.
One thing to note for anyone who has not used it. Its looks different in the vial, starter, and fermenter. It almost has a curd like look in the vial. In the starter and ferementer it tends to clump together and almost looks like wet paper floating around after being roused. By the way I rouse this yeast multiple times each day to make sure it attenuates well. I read to do that somewhere. I'm not sure its needed but its worked so far, so I'm not going to stop now.