I can't use this strain on a big beer, apparently.
The first time I used WLP007 for a big beer was an Imp Stout. I added a OG 1.102 wort (yeast nutrient added at 10m till end of boil) onto a cake left from a Dark Mild, then oxygenated with pure O2.
Fermentation took off quickly, but fell off a cliff after a few days. After three weeks, gravity was at 1.040. Fermentation temp during this was ~65F, dropping down to 63F for short times.
I roused the yeast, hoping it had just flocc'ed too soon. Three weeks later, it was 1.038. Roused again; three weeks later: 1.037. Temp during all of this ranged from 65F to 67F.
Pitched a pack of Nottingham and wrapped a heating pad around the fermenter to keep temps at 68F-69F, and that finally finished the beer off at 1.022 after two weeks.
I assumed that was a fluke, so I tried WLP007 again. This time with a strong Scotch (OG 1.103), and after five weeks, my FG was 1.035. Temp was pretty consistently 67F-68F, which is right in the middle of the suggested temperature range.
Lesson learned: use Nottingham as my English yeast for big beers.
I've seen other people get good results, and White Lab's site claims WPL007 should be good up to 12% ABV. I can't get it to break ~9%, even with tons of fermentables left.
Is the temperature range suggested by White Labs a little on the low side for this yeast? Anyone have good results at ~70F?
The first time I used WLP007 for a big beer was an Imp Stout. I added a OG 1.102 wort (yeast nutrient added at 10m till end of boil) onto a cake left from a Dark Mild, then oxygenated with pure O2.
Fermentation took off quickly, but fell off a cliff after a few days. After three weeks, gravity was at 1.040. Fermentation temp during this was ~65F, dropping down to 63F for short times.
I roused the yeast, hoping it had just flocc'ed too soon. Three weeks later, it was 1.038. Roused again; three weeks later: 1.037. Temp during all of this ranged from 65F to 67F.
Pitched a pack of Nottingham and wrapped a heating pad around the fermenter to keep temps at 68F-69F, and that finally finished the beer off at 1.022 after two weeks.
I assumed that was a fluke, so I tried WLP007 again. This time with a strong Scotch (OG 1.103), and after five weeks, my FG was 1.035. Temp was pretty consistently 67F-68F, which is right in the middle of the suggested temperature range.
Lesson learned: use Nottingham as my English yeast for big beers.
I've seen other people get good results, and White Lab's site claims WPL007 should be good up to 12% ABV. I can't get it to break ~9%, even with tons of fermentables left.
Is the temperature range suggested by White Labs a little on the low side for this yeast? Anyone have good results at ~70F?