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I agree with this as far as the 1056 and 001 being cleaner than the US-05. I typically get an interesting pale stonefruit/tropical fruit ester from the US-05 at warmer temps. It works well with a fruitier/more citrusy hop character. I just used the s-04 in a split batch of bitter, the other...

I used the equivalent White Labs strain (WLP005) on a brown ale. It was a one week primary, one week secondary, and I did not perform a diacetyl rest. I had no problems with diacetyl and I enjoyed the yeast character. I think I got like 67% apparent attenuation which was lower than what I was...

Wyeast American Ale (1056 I assume) is highly flocculent? Not in my experience. Its low flocculation is the only issue I have with that yeast. The bottle conditioning yeast especially gets into suspension easily and creates astringent mouthfeel if not handled carefully.

I would like to do this, but I need the carboy for a DIPA that I want to brew on Friday so it'll be ready in time for competition. What to do, what to do....

It is at a proper FG (1.012, 75% AA), but even if it's at an acceptable FG, it is my understanding that yeast still have work to do (cleaning up diacetyl, etc.). I'm curious what others who have used this yeast have experienced with it.

I put a 1.050 hefeweizen in the fermenter 11 days ago fermented with Wyeast 3068. The first couple of days of fermentation were furious, and I used a blowoff tube, but lost a good bit of yeast that way. Ferment temp got up to about 74*F before falling over the next couple of days to ambient...

If one decides to use gelatin and bottle one's brew, would it be most beneficial to use the gelatin in secondary, or add it with the priming sugar to the bottling bucket? Surely someone has done the latter and can speak on its results. I would specifically like to compact the yeast sediment in...

According to Jamil's yeast page (http://www.mrmalty.com/yeast.htm#Wyeast_vs_WLP) Wyeast 1098 is equivilent to WLP007 (Whitbred). The Wyeast equivilent to WLP002 is Wyeast 1968.

So you only pitched one cell? That is not a ridiculous amount. It is quite an underpitch I would think. ;)

Is it possible to split 1 Wyeast pack between 2 starters and get the proper cell count at the end of the starter fermentation? I want to brew a Hefeweizen and Weizenbock on two consecutive days with the same yeast. If I were to do this, I would split the original yeast between a 2 liter...

Ah, I always aim for a 1.040 OG starter, which I'll hit with 3 oz of DME per liter.

I know a very experienced homebrewer that has done split batches with these yeasts and he told me that US-05 is more estery than its liquid counterparts.

8 oz. is a lot for a 1.85 L starter. I would have only used 5.6 oz.

I've had symptoms exactly like this in a couple of my beers. The first beer I ever did was a pale ale with WLP001 and it had (has) a plastic-y aroma and very astringent aspirin like bitterness. Both these occured because I pulled it off the yeast too soon (I only left it there 1 week after a 2...

I did this exact thing with an IPA about a week ago. One more week and I'll know if it has had any effect.

Ooops. You are right. I did mean to say ounces rather than grams.

Thanks for the responses. Patience is a virture, I guess. :/ I was just a little confused why my bottles with US-05 (higher gravity brew) carbed up so much more quickly than the others with the English yeasts.

The two beers that I have in bottles with these yeasts seem to be taking forever to bottle condition. I have an oatmeal stout that has been in bottles for two weeks with WLP002(3.75 oz corn sugar for 5+ gal.) and it has very few bubbles. I did a pale ale that was at the same temperature with...

I'm thinking about brewing an Imperial Stout that will start out at around 1.088. I've never brewed anything over 1.070. What things should I keep in mind? How long should I leave it in primary and/or secondary? How long will it take in bottle before it's ready to drink? I like the idea of...

I heard somewhere that the CO2 levels will be different for different sized bottles. I am doing a stardard bottling procedure (making a corn sugar primer, adding it to the beer, and then bottling) and I'm wondering if I will get the same CO2 development in my 12 oz, 16.9 oz, 22 oz, and 25.4 oz...