WLP005 for a NE IPA

[Morrey]

I called my LHBS in hopes they would have WY1318 which I use in my favored NE IPA recipe I dialed in with Braufessor's suggestions. They only have WLP005 in stock so I could try that or resort to the dry yeast route (probably S-04) which is ok if necessary.

Anyone try WLP005 in a NE IPA?

 

[Manufacturedevolution]

I use it all of the time in my hoppy pale ales. Actually I've been using that yeast in most everything this year! I love it.

 

[couchsending]

So4 is essentially the yeast used by lots of the top producers of the style. You’ll need temp control to make good beer with it however. It would be a better option than 005

 

[ESBrewer]

If you go with 005 you need to do everything to minimize diacetyl. You probably want to rouse it a bit and start a good diacetyl rest early, maybe use some yeast nutritient to avoid low valine.

 

[Morrey]

So4 is essentially the yeast used by lots of the top producers of the style. You’ll need temp control to make good beer with it however. It would be a better option than 005

Yes, I set my temp controller for specific control. Do you have a suggestion of the best temp to set the controller for S-04 if I end up going with that strain?

I have S-04 on hand, so that will save me a trip and yeast costs if the results will not be decidedly better than with WLP005. Sounds like I may end up going with this.

 

[couchsending]

Yes, I set my temp controller for specific control. Do you have a suggestion of the best temp to set the controller for S-04 if I end up going with that strain?

I have S-04 on hand, so that will save me a trip and yeast costs if the results will not be decidedly better than with WLP005. Sounds like I may end up going with this.

62-64 range for first 3-4 days is critical. Don’t dry hop at High Krausen like everyone thinks you need to, especially with this strain. Wait until you are 1-1.5 Plato from FG.

 

[Morrey]

62-64 range for first 3-4 days is critical. Don’t dry hop at High Krausen like everyone thinks you need to, especially with this strain. Wait until you are 1-1.5 Plato from FG.

Since I typically do two dry hop charges with the first at high Krausen, this modification would impact my process. Would you suggest doing both hop additions together right near FG?

 

[couchsending]

I would suggest doing one after fermentation is done. What do you ferment in? You will get more defined Hop character with a second dry hop not in the presence of yeast.

 

[Morrey]

I would suggest doing one after fermentation is done. What do you ferment in? You will get more defined Hop character with a second dry hop not in the presence of yeast.

This is easy for me....Ss Uni tank conical with bottom dump valve.

 

[couchsending]

This is easy for me....Ss Uni tank conical with bottom dump valve.

Perfect... with S04 it floccs really easily just by dropping the temps to say 60. Should be able do dump a decent amount of yeast after a day or two at 60. When you add the DH addition grind the pellets up a bit and bubble some CO2 either through one of the top ports or the sample or racking valve. Grinding the pellets means less O2 trapped in the pellet and they won’t sink as fast. Keep temps between 60 and 63 for a few day, resuspend hops with Co2 through racking valve if you feel like it. Crash when desired aroma/flavor is achieved.

 

[Morrey]

Perfect... with S04 it floccs really easily just by dropping the temps to say 60. Should be able do dump a decent amount of yeast after a day or two at 60. When you add the DH addition grind the pellets up a bit and bubble some CO2 either through one of the top ports or the sample or racking valve. Grinding the pellets means less O2 trapped in the pellet and they won’t sink as fast. Keep temps between 60 and 63 for a few day, resuspend hops with Co2 through racking valve if you feel like it. Crash when desired aroma/flavor is achieved.

I appreciate your good tips and plan to follow this advice. I am also aware of O2 intrusion at the end of fermentation when oxygen is mostly consumed, so crushing pellets is an interesting and worthy tip to minimize this exposure as an added bonus. I have a devout LODO brewing buddy with whom I plan to share your information.

Looks like the carb stone port will be ideal to get diffused CO2 into the wort.

 

[duelerx]

62-64 range for first 3-4 days is critical. Don’t dry hop at High Krausen like everyone thinks you need to, especially with this strain. Wait until you are 1-1.5 Plato from FG.

Interesting observation, any reasons why double dry hop is not recommended for this strain?.

 

[couchsending]

Interesting observation, any reasons why double dry hop is not recommended for this strain?.

Never said you shouldn’t double dry hop but adding hops at High Krausen is a waste of hops, could have a potentially negative affect on fermentation, and is some Homebrew generated myth. Any professional brewery that is doing a double dry hop
Is adding the second dry hop after fermentation has finished, and as much yeast as possible has been pulled from the FV and temps are usually close to 60.

If you want to do a “biotransformation” hop addition it needs to be done after krausen falls. There is still plenty of yeast activity and piles still in suspension.