Anchor Lager Yeast?

[Slim M]

It occurred to me recently that I cannot ever recall using Wyeast 2112, WLP810, or any other Anchor type lager yeast. I decided to give it a shot and ordered some Imperial Cable Car L05 and then some question popped up In my mind like, where did Anchor source this strain from, what strain is it closest related to, and what other styles besides the obvious does this do well at? I’ve always pretty much used 34/70 types for my lagers with exception of the wlp1983 a few times recreating Charlie’s old recipes for fun.

 

[dmtaylor]

The Anchor lager strain seems it might be closely related to W-34/70:

https://beer.suregork.com/?p=4112

By the way... I have made tasty lagers with WLP810 fermented cool. It ain't a bad lager yeast for lagering.

 

[tracer bullet]

By the way... I have made tasty lagers with WLP810 fermented cool. It ain't a bad lager yeast for lagering.

Does it stay as fruity? That was always a thing I noticed when I brewed a "clone" vs the real thing - the real thing was far more fruity smelling. I keep upping the temps and I think it helps but am not sure if it's my imagination or not. And of course no more side by side comparisons.

 

[Slim M]

The Anchor lager strain seems it might be closely related to W-34/70:

View attachment 871458

https://beer.suregork.com/?p=4112

By the way... I have made tasty lagers with WLP810 fermented cool. It ain't a bad lager yeast for lagering.

The Anchor lager strain seems it might be closely related to W-34/70:

View attachment 871458

https://beer.suregork.com/?p=4112

By the way... I have made tasty lagers with WLP810 fermented cool. It ain't a bad lager yeast for lagering.

Thank you Sir. What temp are you calling cool? I’ve settled on starting at 58f for 7 days with my 34/70, diamond, Charlie’s Fist bump then dialing the temp up a degree or two a day until I hit 62-64f and hold a couple days. Basically 7 days at 58f then 7 days slowly ramping up then keg.

To me with these yeast and the above mentioned process I get clean well attenuated beers without much fuss. Ive used WLP1983 Charlie’s yeast a few times for fun on his Possum pre-prohibition lager recipe from Complete Joy of Homebrewing and the yeast performed great and the beer was as very good. Don’t sleep on Charlie’s yeast I would encourage everyone to try it at least once.

 

[dmtaylor]

Does it stay as fruity? That was always a thing I noticed when I brewed a "clone" vs the real thing - the real thing was far more fruity smelling. I keep upping the temps and I think it helps but am not sure if it's my imagination or not. And of course no more side by side comparisons.

It's a little fruity when young, evolves to become quite clean after a couple months of aging. So, like so many things in life... it depends. If you want fruity, then drink it very soon after packaging.

Thank you Sir. What temp are you calling cool?

I have fermented two beers "cool" with WLP810 -- one at 54 F, the other at 62 F. As I said above, both were a little fruity when young but soon after became quite clean. I would not hesitate to use any of these strains again for any lager. If I want it clean, I'll just let it age a while.

I've not used the Fist Bump yet but I'm sure it will be a fun one to experiment with when I get around to it.

Cheers!

 

[JohnDBrewer]

WL810 has always been my go to yeast for my California Common, but with the cost and no local sourcing been looking for a dry substitute. Tried Mangrove Jack m54 last batch, but didn't give it a fair shake, as the batch came in a little thin on the og side. I didn't have any dme to increase the og at the time. No issues with what I did taste, though.

 

[Slim M]

WL810 has always been my go to yeast for my California Common, but with the cost and no local sourcing been looking for a dry substitute. Tried Mangrove Jack m54 last batch, but didn't give it a fair shake, as the batch came in a little thin on the og side. I didn't have any dme to increase the og at the time. No issues with what I did taste, though.

I thought I might have heard one time that was the same as the dried discontinued Koln strain or basically Kolsch yeast. I might be wrong though.