TimBrewz
Well-Known Member
I recently got the ball rolling on a new batch of yeast: WLP 060 which is a blend of WLP 001(chico) 051( anchor ale) and 810 (anchor steam lager). I made a basic blonde ale (1.047, 21 IBU) last week. It is down to 1.009 already without a starter. Fermented at 65-68f Tastes really clean and has a little lager taste that is nice. I am thinking it will be a great yeast for American ales.
I have been doing a series of beers starting with low gravity brews, then doing increasingly higher gravity beers with the slurry of yeast to explore new strains. It just occurred to me that fermentation conditions which affect all pure strains of yeast and cause the yeast to adapt and evolve (house strains) might be exponentially more difficult to predict and control with this blend of ale and lager yeasts.
Would fermenting this yeast in the lager temp range cause more reproduction of the lager yeast? Could the ratio of each yeast strain change due to temperature, oxygenation, pH, etc?
I ask this because I am thinking of making this yeast a house yeast for a while. I like its unique lager character while having enough familiar American ale character to let hops pop. So, is WLP 060 more likely to change character over time due to fermentation practices?
I have been doing a series of beers starting with low gravity brews, then doing increasingly higher gravity beers with the slurry of yeast to explore new strains. It just occurred to me that fermentation conditions which affect all pure strains of yeast and cause the yeast to adapt and evolve (house strains) might be exponentially more difficult to predict and control with this blend of ale and lager yeasts.
Would fermenting this yeast in the lager temp range cause more reproduction of the lager yeast? Could the ratio of each yeast strain change due to temperature, oxygenation, pH, etc?
I ask this because I am thinking of making this yeast a house yeast for a while. I like its unique lager character while having enough familiar American ale character to let hops pop. So, is WLP 060 more likely to change character over time due to fermentation practices?