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Old 04-10-2006, 10:28 PM   #1
RichBrewer
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This is the first time I've used this yeast and I've never used one like it before. I set it at room temp for about seven hours before pitching. The yeast in the bottom of the vile was like silly putty. I had th shake it very hard to break it up and even then it was in chunks. The expiration date is in July so I don't think that is a problem. Is this normal?
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Old 04-10-2006, 10:52 PM   #2
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I use that yeast often. Yea, it's a clumpy strain. I switched from the British ale yeast (WLP005) to the wlp002 and it does create a nice clear beer as advertised.


 
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Old 04-10-2006, 11:34 PM   #3
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I've been using WLP002 a lot lately. 007 used to be my favorite because it's drier, but I think I like 002 better now. It's extremely flocculant - you'll have big chunks floating on top of the krausen and bobbing around in the beer. It's even chunky after it settles out - I've reused the same yeast about 4 times now.

 
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Old 04-11-2006, 01:17 AM   #4
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It has started bubbling after 4 hours so I think it is OK. Does this yeast being so flocculant ever cause the fermentation to get stuck? I'm learning something new with this one.
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Old 04-15-2006, 04:53 AM   #5
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When I brewed this batch I let some yeast from the vile drip into the hydrometer flask. It fermented on the kitchen counter for 4 days. I poured it into another flask and I about fell over. 4 days and it was down to 1.014 (from 1.062) and it is clear as a bell! 4 days!
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Old 04-15-2006, 07:17 AM   #6
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I've noticed that WLP 002 is very clumpy. Chunks of yeast in the vial. I was contemplating asking the same thing before but never got around to it. I figured it was a characteristic of the yeast since I've used it a few times and noticed it every time.
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Old 04-15-2006, 08:29 AM   #7
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Quote:
Originally Posted by RichBrewer
It has started bubbling after 4 hours so I think it is OK. Does this yeast being so flocculant ever cause the fermentation to get stuck? I'm learning something new with this one.
Sometimes, yes. You might have to rouse them a bit.
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Old 04-17-2006, 12:04 AM   #8
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will this yeast take a while to take off, I pitched mine 1.5 days ago and still nothing, i just posted this in the gen ? area...

 
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Old 04-17-2006, 12:19 AM   #9
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I think the giant chunks flying around are just a characteristic of highly flocculent yeast. I did a scottish 80/- a month or two ago and used some wyeast 1728 which is highly flocculent. I had chunks the size of quarters boiling around it the carboy when it was really active. It really looked wild. It was like cottage cheese swirling around in there. Up to that point, I had only used low-medium flocculent yeast and I was a little concerned till I did some reading on it. I shoulda just relaxed and had a homebrew.
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Old 04-21-2006, 06:47 PM   #10
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I'm giving up.
My ESB is stuck at 1.020 and nothing I've tried has worked. I'm going to cold condition then keg it up. My next brew, a brown ale, will be fermented with harvested yeast from this batch. I figure the hugh yeast volume will eliminate stuck fermentation from highly floculent WLP002. If it gets stuck again I'm afraid I will be finished with White Labs. I've only had 2 stuck fermentations. They were both White Labs and they were both fermented at the warmest temprature I've ever used (68 degrees).
I've used Wyeast a lot and I've never had a problem.
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