angry at WLP500

[Piratwolf]

. I'm so glad that I didn't pitch it directly into the wort.

Amen!!! I used to just toss it in, but IME starters make a better product and fewer worries!

 

[Horace]

I have no experience with WLP500, but I have used cultured chimay yeast numurous times...and it can be touchy....here is what I found out

#1 make a BIG starter

#2 pitch cool and control the temp for the first 2-3 days

#3 ramp that baby up, I actually like to get close to 80 degrees at the end of fermentation

Personally, I think the gradual ramping of temperature is what helps account for the huge attenuations that this yeast is capabale of.

This is my experience as well. I'll pitch in the mid sixties and raise the temp to 78 over the course of a week. Makes a tasty brew. . .

 

[MrManifesto]

i've got a strong belgian pale going right now with wlp500. made a 1200ml starter and mashed at 154. i started off day 1 at 68 degrees, day two at 70 and day three at 72 and i'm now turning off the ferm chamber to let it finish up. went from 1.075 to 1.018 in three days, so for me, it's worked. i'm guessing the good starter size and pure 02 aeration is the key with this one (as with most)

 

[MrManifesto]

oh and absolutely tons of rich red fruit flavor with a spice backbone. this is the first time i've used this yeast and it's delicious.

 

[smalliewader]

I used this strain for the first time a few months ago. 2 cups wateer & 1/2 cup DME starter. No real activity in the starter at all other than visually seeing the yeast multiply on the bottom. Pitched it 64 and let it take itself to 68-69. In 3 weeks it took my Trippel to .008 from .075. Pretty impressive yeast. At bottling, 4 weeks from the day of brewing, there was no hot alcohol taste at all. I can't wait until Fall to crack the first bottle.

If it matters, I mashed low, 149* for 90 minutes.

I saw someone had a Mad Elf clone recipe...which one and how did it turn out? I want to make that in the Spring with some of this 500 yeast.

 

[Aschecte]

I used this strain for the first time a few months ago. 2 cups wateer & 1/2 cup DME starter. No real activity in the starter at all other than visually seeing the yeast multiply on the bottom. Pitched it 64 and let it take itself to 68-69. In 3 weeks it took my Trippel to .008 from .075. Pretty impressive yeast. At bottling, 4 weeks from the day of brewing, there was no hot alcohol taste at all. I can't wait until Fall to crack the first bottle.

If it matters, I mashed low, 149* for 90 minutes.

I saw someone had a Mad Elf clone recipe...which one and how did it turn out? I want to make that in the Spring with some of this 500 yeast.

Hey I wasn't the guy with the mad elf clone but if you search the recipe database and look under belgian ales find the recipe for drinkin surfers Trappist ale. This beer is great and ages wonderfully. It's about 1 srm lighter but the flavor in a blind tasting was spot on.

 

[smalliewader]

Cool, I'll look that up.

EDIT: found it....but there's no way this recipe is close to Mad Elf. There's no cherry or honey in it. Am I missing something?

 

[Aschecte]

Cool, I'll look that up.

EDIT: found it....but there's no way this recipe is close to Mad Elf. There's no cherry or honey in it. Am I missing something?

The special B adds a plum cherry rasiny flavor but your right there is no honey but you could add it which would be nice. All I can say is after 8 or so months of aging this is very close in flavor to mad elf.

 

[bianco152]

Does anyone have any experience fermenting this yeast over 75? I have a belgian IPA going that i pitched a vial of 500 and one of 550. First night it sat in a tub around 66F, airlock activity started and then stopped. the following day I took it out of the tub and brought it downstairs. temp has climbed to 80 in a day...not sure if I should bring it back down or let it do what it will. Any suggestions?

 

[bianco152]

Moved and gave it a brief ice bath. Back down to 72. May try to move it slowly back up to 80 after fermentation slows

 

[Aschecte]

Does anyone have any experience fermenting this yeast over 75? I have a belgian IPA going that i pitched a vial of 500 and one of 550. First night it sat in a tub around 66F, airlock activity started and then stopped. the following day I took it out of the tub and brought it downstairs. temp has climbed to 80 in a day...not sure if I should bring it back down or let it do what it will. Any suggestions?

Wlp500 is the chimay strain. In brew like a monk the monks commonly bring it up to 80 degrees but they do so slowly over the course of a week. Bringing it up that quick over 24 hours might throw a lot more bananna flavor and aroma without much of the clove. For more of a mild and clove like aroma brew in the low to mid 60's.

 

[bianco152]

I'm not too worried about it...here's the recipe I used...

Hopville . "Imperial Rye Amber" American Amber Ale Recipe

First runnings off the mash were tasty...looking forward to this one

 

[smalliewader]

I believe most suggest low 60's for first few days then slowly ramp up as high as 80 for maximum flavor.