White Labs Yeast

[ejcrist]

I'm thinking about using WLP002 and WLP028 for my next two batches of cider. Anyone have any experiences using these yeasts? If so, how'd they do? I have two batches fermenting now with Nottingham and S-04 which seem to be doing well but I wanted to experiment with some of the liquid yeasts and these two have good reports from what I've heard. I'd appreciate any opinions.

 

[ejcrist]

I guess there's not many people using these two yeasts. In case anyone is interested, I made 1.5L starters on a stir plate yesterday for these two and pitched at room temperature (~ 75F), then waited for signs of fermentation before moving to a chest freezer w/controller set to an average of 65F. The first signs of fermentation occurred after about 2 hours so the starter worked it's magic well and the lag time was the shortest of any yeast I've ever used. Then I checked the plastic bucket fermenters when I got up about 9 hours later and the WLP028 had bubbled over and the 002 was pushing on the loose fitted lid. While I can't comment on the end product taste yet I can say these two ale yeasts are definitely the most robust I've ever worked with. So far I'm really impressed. I'll keep everyone posted as things progress.

 

[landwaster]

I wrote up a post on this last year which you can find here: https://www.homebrewtalk.com/showthread.php?t=503461

I did tests last year with 4 different white labs yeast and unpasteurized fresh cider juice, fermenting to complete dryness. I found that the ale yeasts all tasted about the same without a lot of apple character, but the White Labs WL775 Cider Yeast I felt actually retained something of the original juice.

 

[menerdari]

I have WL775 in the fridge waiting its turn.
I have a batch I just racked to secondary that I used Wyeast 4766, so far it is looking pretty good.
I did use wlp002 in a porter that turned out real good but not in a cider.

 

[ejcrist]

Thanks for the info gents - good to know. So far the two batches I launched Friday are churning along fine. Of course I'm not at the tasting point yet but I will say these two yeasts took over in the shortest time, and the most aggressive than any other yeast I've ever pitched for cider, wine, or mead. I don't know if that's a good thing or not but there's little to no chance for any wild yeast in there, not that that was a concern anyway since I'm using store-bought pasteurized juice. But if you were using fresh-pressed and wanted a short lag time these two would definitely fit the bill.