002 English Ale Acting Crazy!

[Rambleon]

(Pardon the messy closet)
I brewed up a black butte porter clone yesterday and used wlp002. I was hesitant to use it because my experience with the Wyeast equivalent has been less than desirable. After pitching a 2 liter starter of 002 last night, however, I woke up to this. A far cry from what I was expecting. Hoping it exceeds it's attenuation specs a little...


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[BigFloyd]

At what temp do you have it? What was your pitch temp?

 

[Rambleon]

At what temp do you have it? What was your pitch temp?

Pitch temp was 65. We had a surprise warm and sunny day here in Seattle so it's unfortunately at 70 now.


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[BigFloyd]

Pitch temp was 65. We had a surprise warm and sunny day here in Seattle so it's unfortunately at 70 now.


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If that's your ambient air temp, that would explain the overly-vigorous fermentation. I'm afraid that along with that spectacular show of yeasty appetite you may get some pretty notable esters at that temp with 002.

 

[Calichusetts]

This is my winter yeast...at sub-60 temps, its very clean and controlled.

 

[JonBrew]

I brewed a Strong English Ale on Saturday (OG 1092) and pitched my WL002 (2L starter). Unfortunately i cant control temprature and it has been up at 23-24 degrees C all the while - that 3-4 C over the recommended temp. Fermentation took off after a matter of hours, VERY high krausen and it seems to be pretty much stopping.

I'm pretty worried about esters now - hope my beer isnt ruined! I intend to infuse with Black Cherries age over a significant period though so hopefully that will help.

Post back and let me know how yours turns out - I'll do the same!

 

[Rambleon]

I brewed a Strong English Ale on Saturday (OG 1092) and pitched my WL002 (2L starter). Unfortunately i cant control temprature and it has been up at 23-24 degrees C all the while - that 3-4 C over the recommended temp. Fermentation took off after a matter of hours, VERY high krausen and it seems to be pretty much stopping.



I'm pretty worried about esters now - hope my beer isnt ruined! I intend to infuse with Black Cherries age over a significant period though so hopefully that will help.



Post back and let me know how yours turns out - I'll do the same!

Will do! I hear it attenuated quickly so It'll be in the keg soon enough.


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[JonBrew]

Ok so last night i had a peep through the air lock hole and all the krausen had gone so I decided to open it up and take a gravity reading. To my amazement, the gravity read at 1022. That's down from a SG of 1092 48 hours previous.

I had made my recipe up using brewer's friend which suggested my final gravity would be 1031 with the WL 002 yeast. So either I extracted more sugar from my mash or yeast attenuated a good bit more than expected - my guess is the later.

Because of the high fermentation temp i was worried about esters etc but none are notable (at least at this stage). In fact the beer tastes and smells pretty promising at this stage! I've added my cherries and I'll tast after 8 weeks or so.

Fingers crossed but all looks good at this stage!

 

[Likefully]

I'm pretty worried about esters now - hope my beer isnt ruined! I intend to infuse with Black Cherries age over a significant period though so hopefully that will help.

Does a good bit of (ambient) conditioning followed by cold conditioning not sort out esters?

 

[dinnerstick]

Does a good bit of (ambient) conditioning followed by cold conditioning not sort out esters?

nope! won't change them, but of course the beer will improve in that time.

 

[Rambleon]

Just tasted my hydro sample and it's really good. A lot drier than I would have expected. In the nose I get a lot of toffee and dark fruits. I assume at least some of that is from the ferment temps. Not unpleasant at all. This yeast took it from 1.062 to 1.012 in three days. I'm really pleased with it. Don't think I'll be going back to the wyeast equivalent again.


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