Thoughts on WLP009 "Australian Ale"? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Thoughts on WLP009 "Australian Ale"?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 10-16-2012, 03:38 AM   #1
BudzAndSudz
Recipes 
 
Oct 2011
Boulder, Co
Posts: 446
Liked 33 Times on 32 Posts



So I've been trying to find a nice yeast for my Imperial Pumpkin Ale, but this thread isn't really about that....

I found a vial of WLP009 buried and lost in the back of the fridge at my LHBS. Since it's the March seasonal yeast and fully expired they gave it to me for free. My starter for it has just taken OFF, so it's fully viable and I'm trying to decide what to do with it. The description on White Labs' website says "bready" and malty, which sounds absolutely nothing like Cooper's Ale, which is of course the classic commercial style that people associate with Australian ale.

Has anyone used this and care to share some thoughts? Bready and malty sounds perfect for my pumpkin ale, but I'd like to hear some first-hand thoughts before I go just diving all the way into this beast.



 
Reply With Quote
Old 10-16-2012, 03:55 PM   #2
jtejedor
Recipes 
 
Sep 2010
Las Vegas
Posts: 632
Liked 11 Times on 10 Posts


I have used it before for relatively clean ales. Fermented at higher temperatures it leaves some fruitiness but yeah it does leave a nice bit of a malt background. I have only used it like twice and I also have a vial waiting to make an imperial red.



 
Reply With Quote
Old 10-16-2012, 03:58 PM   #3
BudzAndSudz
Recipes 
 
Oct 2011
Boulder, Co
Posts: 446
Liked 33 Times on 32 Posts


So it IS basically like a standard english strain, but a bit drier?

 
Reply With Quote
Old 10-16-2012, 06:08 PM   #4
jtejedor
Recipes 
 
Sep 2010
Las Vegas
Posts: 632
Liked 11 Times on 10 Posts


I think its cleaner then most english strains. Plus I don't get that nutty maltiness you get from many english strains. More of a bready maltiness as described. Although I guess you could compare it to WLP007 just not quite as dry.

 
Reply With Quote
Old 10-16-2012, 07:16 PM   #5
bierhaus15
Recipes 
 
Aug 2008
, New York
Posts: 1,562
Liked 127 Times on 79 Posts


I've used this yeast a handful of times and it is basically a neutral flavored, English type yeast. It does have a rather bready-malty flavor/aroma and can get a bit fruity at warmer temps. When fermented cool, it is very clean. As the other poster mentioned, it is not an overly dry yeast.

It makes a pretty spot on Sparkling Ale clone. Should be fine for a pumpkin, but if you want more yeast richness, there are better strains. It makes a very nice American wheat.

 
Reply With Quote
Old 10-16-2012, 08:08 PM   #6
BudzAndSudz
Recipes 
 
Oct 2011
Boulder, Co
Posts: 446
Liked 33 Times on 32 Posts


Well it's an imperial pumpkin ale with an OG of nearly 1.090, so the richness is implied. I think a super malty English strain would leave my beer around 1.030 FG and it would be far too cloying. Conversely I think an FG of 1.010 from a super dry yeast might be a bit much as well. Not really set in stone on that, those are just thoughts...

What would be your ultimate recommendation for a pumpkin ale like that? I used WLP013 last year and it was fantastic, but I wasn't super happy about the complete lack of flocculation.

 
Reply With Quote
Old 10-16-2012, 08:18 PM   #7
Whattawort
Recipes 
 
Aug 2012
East Bumfark, Yonder
Posts: 912
Liked 101 Times on 85 Posts


Just throwing it out there, but WLP029 immediately comes to mind when I'm looking for something that plays nice with malt and cleans up nicely. It's ideal for German alts/kolsch, but I've used it several times in beers that don't fit those styles and it worked out splendidly. Gonna have to make a BIG starter for anything over 1.070 though. I personally prefer this over traditional english yeasts...but I'm a little weird so there's that.
__________________
Bottled - Swamp Water Mead
Kegged - Ryerish Red
Fermenting - Plinius Maior

For a quart of Ale is a dish for a king.
― William Shakespeare

 
Reply With Quote
Old 10-16-2012, 08:35 PM   #8
BudzAndSudz
Recipes 
 
Oct 2011
Boulder, Co
Posts: 446
Liked 33 Times on 32 Posts


That has basically similar flocculation properties as WLP013..... It's a fantastic yeast when I used it for Kolsch, but it's the same issue.

I was also thinking WLP028 Edinburgh Scottish Ale or WLP085 English Ale Blend would be pretty good in this.

 
Reply With Quote
Old 10-17-2012, 07:54 AM   #9
kenlock
Recipes 
 
Sep 2009
Mordialloc, Australia, Australia
Posts: 79
Liked 5 Times on 5 Posts


Coopers use their house yeast for their full range of beers. This includes their Strong Vintage Ale @ 7.5%. So it should handle an Imperial Pumpkin Ale. Fermentation temperature should reflect the amount of fruitiness you desire.

 
Reply With Quote
Old 10-17-2012, 11:33 AM   #10
BudzAndSudz
Recipes 
 
Oct 2011
Boulder, Co
Posts: 446
Liked 33 Times on 32 Posts


Hahaha you guys are making me second guess this.

"Should be fine for a pumpkin," "it should handle an Imperial Pumpkin Ale"..... I was hoping to hear "Hot damn, that's gonna be the hidden secret of the best pumpkin beer of all time!" Not really looking to just "handle" it, I'm trying to make a GREAT beer....



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thoughts on this Terrapin "Moo-Hoo" Chocolate Milk Stout clone recipe? garyg363 Recipes/Ingredients 4 07-25-2011 11:20 AM
"Interesting" saison yeast behavior... any thoughts? bloodorange Recipes/Ingredients 6 07-10-2011 07:52 PM
Thoughts on this purchase - "soda" dispenser lady_brewer Bottling/Kegging 4 03-23-2010 12:31 AM
Thoughts on Brewer's Best "Bold Series" American Nut Brown 1stTimer Extract Brewing 15 03-11-2010 06:29 PM
IPA with WLP009 (Australian Ale Yeast) kaj030201 Recipes/Ingredients 2 01-23-2009 01:49 PM


Forum Jump