Wlp002

[Pauldoc1031]

I'm brewing with wlp002 for the first time to make a holiday spice ale. I've read it can produce a lot of diacetyl. Anyone have a good fermentation schedule for this strain that includes a diacetyl rest. Also the best temperature for a moderately clean fermentation. I was thinking of starting at 65 for a couple days and then increasing by a degree everyday until 73 degrees is reached.

 

[lilbova3]

I'm getting ready to use 002 for the first time too in a stout. I would think your schedule would be fine. I was thinking the same thing. I've heard it floccs really well so it wouldn't be able to clean up after itself.

I also read giving the fermenter a little swirl might help to keep the yeast roused so it can clean up at the higher temps.

 

[brick_haus]

Just curious, why are you using 002 if you do not want the flavor that it imparts?

 

[Gnomebrewer]

I've never had diacetyl from WLP002. Your fermentation schedule looks good. Definitely rouse the yeast a few times towards the end of fermentation - especially if you're bottling - otherwise they tend to go dormant for a while then start up again later in the bottle.

 

[Pauldoc1031]

Just curious, why are you using 002 if you do not want the flavor that it imparts?

I do want some. I've heard of excessive diacetyl if not done right

 

[Hammy71]

I've never had anything close to diacetyl in any brew I've made with 002. The funky tart taste that comes from British yeast, (which I've grown to detest)....tons of it.

 

[lilbova3]

Pitched yesterday morning and took awhile to see some signs of fermentation. Took about 18 hours or so. Not a massive krausen. I bought two fast pitches, that had a use by date for December '16, and made a starter with one and just pitched the other straight in. A little worried the yeast might not be as viable as I hoped which could be apart of the sluggishness? OG was 1.061 so two packets should be plenty but I am adding maple syrup today which will bump the OG. It's sitting in a swamp cooler and the temp being displayed on the sticky fermometer is 64* - so I'm assuming with heat from fermentation I'm around 68*-69*. Hope there's enough yeast in there to eat up everything!

 

[Pauldoc1031]

Did you oxygenated your wort enough?

 

[lilbova3]

Did you oxygenated your wort enough?

I only do the shake method and did it for one minute prior to pitching and then one minute after. I know it's not ideal but I just haven't bought the equipment to oxygenate.

 

[lilbova3]

When I got home it was chugging away so I think we're good to go.