WLP001 Dry

[Malticulous]

I've always had a sold cake with 001 and San Diago by one week. US-05 doesn't drop as well. I fermented them in the mid sixties.

 

[BrewnWKopperKat]

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?

If you can wait a couple of months, you may get better answers (or additional) answers.

For my next batches with WLP001 (dry), I will continue pitch at or above 67F, and ferment at 67F for a couple of days. Like a number other strains of yeast, as a precaution (diacetyl), I'll raise the wort temperature to around 70F for a number of days and maybe run a test for it.

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Mean while, I have a batch (standard strength brown ale) with BRY-97 that started within 12 hours! Slight over pitch at 69F which cooled down to 67F. Plenty of head space in the fermenter so no "blow-off" (yet).

 

[BrewnWKopperKat]

... for future readers (when only date is displayed), it's about six hours later in the day

me (8:00 am)	"Plenty of head space in the fermenter"
BRY-97 (8:15 am)	game on!
me (11:30 am)	(quietly cleaning up a blow-off).

 

[redrocker652002]

... for future readers (when only date is displayed), it's about six hours later in the day

me (8:00 am)	"Plenty of head space in the fermenter"
BRY-97 (8:15 am)	game on!
me (11:30 am)	(quietly cleaning up a blow-off).

BRY97 has been the only yeast thus far that has been active enough to plug my airlock with krausen and blow the seal off the bucket lid with an Oring on it. And yes, it made quite a nice mess inside the fridge/fermenter and on the floor in the living room where I keep it. LOL.