Wlp023

[Metalpure]

Those of you who used wlp023 burton ale yeast, what are your views on this strain? What's your experience in terms of performance, fermentation, taste etc... what have you brewed and how did it turn out with wlp023?

Cheers

 

[Queequeg]

Very long lag phase, followed by very vigorous fermentation and blow off. Krause takes a long time to fall, takes a while for flavor profile to clear up. Once it does clean up you get a nice apple and pear ester profile. I have used it in an English IPA and currently have it fermenting a old ale.

 

[Metalpure]

Very long lag phase, followed by very vigorous fermentation and blow off. Krause takes a long time to fall, takes a while for flavor profile to clear up. Once it does clean up you get a nice apple and pear ester profile. I have used it in an English IPA and currently have it fermenting a old ale.

Interesting. I had almost no lag phase, within 7 hours very active fermentation. I hope it does not come off of my fermenter as I do not have a blow off tube. I have 3 gal head space above 4gal of 1.066 stout.

Do you control temperature while fermenting? I keep it at the lowest recommended.

 

[Queequeg]

I have a 25L batch fermenting in a 33L container and it did blow off. You should be ok with your headspace to fill ratio.

I fermented at 19.5°C for 4 days then ramped to 21.5°C

 

[jlinz]

Love it. Ferment a pale ale at 64. Really nice esters. I definitely get pear, but I also get cherry.

 

[Metalpure]

Love it. Ferment a pale ale at 64. Really nice esters. I definitely get pear, but I also get cherry.

64 ? That low? For how long?

 

[jlinz]

64 ? That low? For how long?

Yeah, that was the ambient temp in the fermentation chamber, so maybe a couple of degrees higher. I left it in the fermenter for approximately a week and two in a secondary and then bottled. Now I would likely do without the secondary and leave it in the primary for 2-3 weeks. The recipe is right under my avatar.

 

[Metalpure]

Yeah, that was the ambient temp in the fermentation chamber, so maybe a couple of degrees higher. I left it in the fermenter for approximately a week and two in a secondary and then bottled. Now I would likely do without the secondary and leave it in the primary for 2-3 weeks. The recipe is right under my avatar.

I have never had a problem leaving for two weeks in primary. In fact that's how I do it with all my beers, from pale ales to stouts. If longer conditioning is required then secondary it is.