Wlp568 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wlp568

Reply
 
Thread Tools
Old 07-27-2011, 01:17 AM   #1
bassbone
Recipes 
 
Mar 2008
Cincinnati
Posts: 132
Liked 2 Times on 2 Posts



I've never used the 565 strain, but i'm amazed by wlp568! In 7 days took my saison from 1.065 to 1.008 and its still going. Ambient was 88-90 degrees

Smells AAAMAZING, too!



 
Reply With Quote
Old 09-10-2012, 02:22 AM   #2
Brew-Jay
Recipes 
 
Aug 2012
Fulleron, CA
Posts: 290
Liked 52 Times on 35 Posts


How did it turn out? I'm 1 week into fermentation with WLP568. It was very active for the first few days at around 72^. It's been sitting in a water bath for the past few days at about 78^. No more bubbles in the airlock and no more kruesen. Should I let the temp rise do you think?


__________________
“In Vino Veritas, In Cervesio Felicitas” — Anonymous

 
Reply With Quote
Old 09-10-2012, 10:57 PM   #3
bassbone
Recipes 
 
Mar 2008
Cincinnati
Posts: 132
Liked 2 Times on 2 Posts


It can't hurt to raise it a bit, but at this point I'm not sure how much flavor or attenuation you will pick up. What is the gravity at?

This turned out pretty well, but since I've tried 3711 and found that I prefer the flavor profile and attenuation of 3711 over 568.

 
Reply With Quote
Old 09-12-2012, 01:15 AM   #4
Brew-Jay
Recipes 
 
Aug 2012
Fulleron, CA
Posts: 290
Liked 52 Times on 35 Posts


I haven't taken a gravity reading yet since brew day. I'll do that tonight. I think I'll take it out of the water bath and let it sit at ambient a few days before racking to secondary. I plan to dry hop for a week or so before bottling.
__________________
“In Vino Veritas, In Cervesio Felicitas” — Anonymous

 
Reply With Quote
Old 04-28-2016, 02:33 AM   #5
TastyAdventure
Recipes 
 
Sep 2013
Posts: 666
Liked 43 Times on 37 Posts


Does this strain benefit from a little aging? I just kegged after 3 weeks fermentation and it tastes very yeasty and "greenish". Hoping it improves. Should I let it age at room temp to let the yeast clean up? Or just leave it at 34 F in the keg?

 
Reply With Quote
Old 04-28-2016, 02:39 PM   #6
tagz
Recipes 
 
Jan 2008
Posts: 2,000
Liked 264 Times on 183 Posts


If it's yeasty,I would condition cold. Other off flavors, ones that yeast can clean up, benefit from room temp aging.

 
Reply With Quote
Old 05-07-2016, 07:17 PM   #7
TastyAdventure
Recipes 
 
Sep 2013
Posts: 666
Liked 43 Times on 37 Posts


Thanks for the advice! My sub par palette determined the off flavor was a little yeasty. 3 days at 34 F and this is one of the best beers I've brewed!



 
Reply With Quote
Reply
Thread Tools



Forum Jump