WLP001 Dry

[Protos]

It is a made up nonexistent location. That's the point. It's obvious, over-the-top BS. That is, a joke.

No it isn't a joke. And it wasn't obvious to anyone here. Even the Original Poster said " I missed that the first time."
Not many of BeerMaverick's readers are supposed to be experts on British shires for "the joke" to be "obvious" to them.

Sloppy (or maybe drunken) sciencing, that's what it's called, and not a joke.

 

[mac_1103]

Have to disagree. I got it the first time and I suspect that more than 90% of the audience did too. It is in fact quite celar that there is no such actual place as Jiggsaw, Puzzleshire. At least to native speakers of English. Maybe you aren't one and maybe they shouldn't have tried to joke about it in that forum, but I'm sorry, it really is obvious.

 

[BrewnWKopperKat]

From what I can web search, the BeerMaverick article has been around since late August 2020 (link to Internet Archives). The Anspach & Hobday article is dated Apr 2020 (but Internet Archives didn't capture it until some time in 2023).

But wait, there's more :

• A google.com search on "Last Piece Brewery in Jigsaw, Puzzleshire" should find a third article (link) on the topic.
• a bing.com search finds a recent related topic (link) over at beeradvocate.com

---

I suspect that web search won't solve the mystery of the source of BRY-97.

 

[Protos]

I'm not a native English speaker but here's not a hard case to distinguish between a pun, a joke and a blunder, especially when working with texts on history topics has been my job for several decades. When such a turn appears in a text that otherwise looks fully credible and source-grounded and also comes from a reputable source, it's never a joke, it's a blunder, in all 10 languages I have some command of.
I rather may speculate that might be some kind of a "placeholder" name they forgot to correct before the publication.
I actually value BM website high and expected much from this their writeup. I don't know if I look like overreacting, if I do, that's a professional habit. I wouldn't want to be those guys if they worked under my editorial supervision, which they luckily don't

 

[mac_1103]

I don't know if I look like overreacting

you do

 

[mac_1103]

I suspect that web search won't solve the mystery of the source of BRY-97.

And that's the joke. Sort of, anyway.

 

[Bobby_M]

For what it's worth, blind tasters preferred these samples in these quantities on a split batch of IPA:

10 WLP001 Liquid
5 WLP001 Dry
1 US-05

All pitch rates calculated per manufacturer recommendations. It's one data point but I won't be buying or selling the dry yeast any time soon. I'm a fan of Omega OYL-004 at 200B cells for about $9.

 

[day_trippr]

So, the implication is...the dry wlp001 is genetically inferior?
Verrry interesting...

Cheers!

 

[CascadesBrewer]

For what it's worth, blind tasters preferred these samples in these quantities on a split batch of IPA:

The difference between US-05 and WLP001 is interesting. Not really a close race.

So, the implication is...the dry wlp001 is genetically inferior?

I have seen plenty of evidence that drying yeast does have some impact. That could be in play here. I am also not sure of the statistical significance of 10 vs 5 in a 11 person trail.

 

[Protos]

you do

Actually, I wasn't asking you if I did.
I just said "I don't know if I...". A polite figure of speech, common for many languages of the world. Doesn't require a prompt answer

Now, let me humbly suggest to switch the focus of the thread back from the humble person of Protos to the yeast topic.

 

[Northern_Brewer]

So, the implication is...the dry wlp001 is genetically inferior?

Not genetically, but it's known that the stress of drying does affect yeast. It's the flip side of the observation that dried yeast are often felt to do better in their second generation, when effectively you have the same genetics, but in liquid form without the stress of drying.

 

[BrewnWKopperKat]

This is from mid-April 2023.

 

[day_trippr]

Might as well post the whole article...which wasn't complimentary about wlp001 dry...

Cheers!

 

[Bobby_M]

I know 11 tasters on one blind test is not really that big a deal but I do think that in this one isolated case, a preference of 2 to 1 is pretty significant. How about people preferring WLP001 liquid to US05 10:1?

I just know that if I'm making an IPA, I was already more prone to use a liquid chico strain vs US05 but I'm pretty sure that's going to be a conclusion for me until otherwise convinced.

 

[Northern_Brewer]

a preference of 2 to 1 is pretty significant.

From a stats POV - it literally isn't. Even if they were completely equal, you'd expect one or other of them to be preferred by 5 or fewer 30% of the time. And that's before you get into potential biases like the order in which they were tasted.

Look at it another way - only 2 people would have to change their mind for it to be 8:7, maybe they got dirty glasses or whatever.

Also a simply yes/no doesn't capture all the differences, you're forcing people into a binary decision whereas perhaps all the people who preferred liquid would score it 9 points out of 10, versus 8 points for dry, but the people who liked the dry really liked it, like 9 versus 6. If you scored that way, the dry would win. [I'm not saying that was the case, it's just an example of how the scoring system can affect things].

How about people preferring WLP001 liquid to US05 10:1?

Again, not significant, but 1 in 16 preferring US-05 is getting into significant territory, assuming you've controlled properly for effects like taste order.

Statistics is no fun....

 

[BrewnWKopperKat]

wasn't complimentary about wlp001 dry...

... or US-05 or M44 (and BRY-97 wasn't included).

Personally, I'm not "reading" too much into any single split batch side-by-side comparison.

---

Over time, it will be interesting to see sets of trials comparing combinations of

• liquid WLP001
• "nth generation re-pitch" from dry WLP001
• "pitch a starter" made from dry WLP001 (Note that a recent Experimental Brewing (episode 178?) has some discussion (and 'new to me' information) about pitching a starter made from dry yeast). Also LalBrew Diamond™ | Lallemand Brewing has a link to an article in their best practices series on making a starter with dry yeast.

 

[Bobby_M]

... or US-05 or M44 (and BRY-97 wasn't included).

Personally, I'm not "reading" too much into any single split batch side-by-side comparison.

---

Over time, it will be interesting to see sets of trials comparing combinations of

• liquid WLP001
• "nth generation re-pitch" from dry WLP001
• "pitch a starter" made from dry WLP001 (Note that a recent Experimental Brewing (episode 178?) has some discussion (and 'new to me' information) about pitching a starter made from dry yeast). Also LalBrew Diamond™ | Lallemand Brewing has a link to an article in their best practices series on making a starter with dry yeast.

Maybe not, but are you rushing out to buy a $10 pack of dry yeast?

 

[BrewnWKopperKat]

Maybe not, but are you rushing out to buy a $10 pack of dry yeast?

Last spring, I picked a couple of WLP001 dry (including one free) from Williams (also got a couple of packages Apex San Diego). A recent order from ritebrew included a couple of packages of BRY-97 (ritebrew). So the yeast is in place.

Over the last couple of months, I refined a couple of recipes. So the recipes are in place.

I'll probably do a couple "split fermentation" batches over the next two or three months.

---

eta: if for a recipe, I find that WLP001 dry at $10.00 / pack produces a better result than BRY-97 at $5.00, I'll buy WPL001 dry.

 

[CascadesBrewer]

On a related note, I just listened to a webinar from Escarpment Labs on their dry strain "House Ale." The info was that it was English in origin with a flavor profile more similar to a Chico strain, with a little higher attenuation rate. They have it listed for $10 from their site. They mentioned Great Fermentations as a US vendor of their yeasts, but they don't yet have this strain listed. The webinar should be available on their YouTube channel in a day or so.

Personally, I am not that excited about $10 packs of dry yeast, but I guess some of the Lallemand strains are already in the $7 to $8 range at stores around me.

https://escarpmentlabs.com/collections/active-dry-yeast-1/products/eyl-dry-el-d1-11

 

[BrewnWKopperKat]

cross-linking some related recent topics

• Done with liquid yeast
• White Labs WLP001 Dry Yeast Coming Soon
• WLP001 Dry
• Anyone try the new DRY wlp066?

 

[Steveruch]

On a related note, I just listened to a webinar from Escarpment Labs on their dry strain "House Ale." The info was that it was English in origin with a flavor profile more similar to a Chico strain, with a little higher attenuation rate. They have it listed for $10 from their site. They mentioned Great Fermentations as a US vendor of their yeasts, but they don't yet have this strain listed. The webinar should be available on their YouTube channel in a day or so.

Personally, I am not that excited about $10 packs of dry yeast, but I guess some of the Lallemand strains are already in the $7 to $8 range at stores around me.

$7-8? Time to shop around.

 

[CascadesBrewer]

$7-8? Time to shop around.

Exactly! Kill off all the local homebrew shops by jumping to the cheapest prices you can find on the Internet! I am fine with spending a few extra of my dollars to support my friends' shops that support my local homebrewing community with locations for meetings, hosting competitions, prize donations, etc.

 

[mac_1103]

Kill off all the local homebrew shops by jumping to the cheapest prices you can find on the Internet! I am fine with spending a few extra of my dollars to support my friends' shops that support my local homebrewing community with locations for meetings, hosting competitions, prize donations, etc.

Congratulations on having a LHBS that does all of those things. My LHBS just sells stuff. Their prices are mostly quite competitive, but they are distinctly non-competitive on some things and certain yeast strains are among those things. I support them plenty, but I don't go out of my way to buy overpriced items from them.

 

[Steveruch]

Exactly! Kill off all the local homebrew shops by jumping to the cheapest prices you can find on the Internet! I am fine with spending a few extra of my dollars to support my friends' shops that support my local homebrewing community with locations for meetings, hosting competitions, prize donations, etc.

We don't all have local homebrew shops. And not all of us have tons of money to spare for a hobby and have to get the best deals we can.

 

[Malticulous]

I brewed a dry stout with it two weeks ago. That was 15 gallons split with Cali and US-05. Now I'm brewing 15 gallons pale ale that I'm going to repitch WLP001 in two fermenters and dry San Diego in the other.

 

[Conehead]

I buy a brick of US-05 and vacuum seal it in individual packages. Comes to around $2.55 for 11 gram sachets.

 

[Yooper]

S05 has always been one of my least favorite of the chico-strains, with WLP001 my #1. When I’ve had to use dry yeast, BRY-97 was the one I chose first for my American pale ales and IPAs but I found that I liked S04 at cooler temperatures (low 60s) over S05.

Since Ritebrew only sells Omega and Wyeast, I’m currently using Wyeast 1275 at low temperatures for many of my IPAs/APAs and I have some Omega 004 for my next. I like those nearly as much as the WLP001 (but not quite) for my tastes. I doubt I’d choose a dry yeast that I would like less than S05 when those yeast strains are easily available to me.

 

[redrocker652002]

Sorry to revive an old thread, but has anybody brewed with the WLP001 dry yet? I am getting ready to give it a go and just curious what I should expect, or is it better to take a ride to my local Morebeer for some BRY97?

 

[Malticulous]

I've used it in a few split batches. I prefer it over US-05 but Apex San Diego is still my favorite Chico strain.

 

[BrewnWKopperKat]

I have a batch bottle conditioning (SNPA-ish Pale Ale) and a batch ready to bottle (Brown Ale). Currently, I'm pitching a little warmer (69F), letting the wort finish cooling to about 67F, then holding around 67F.

I've used it in a few split batches.

What was your fermentation profile / timeline?

Over in the parallel topic (link), there were some recent concerns about diacetyl based on a data point from White Labs brewing labs. Any observations on that?