WLP037 Yorkshire Square... hmm

[jalmeida]

Well, I just may an ESB and an Oatmeal stout using this yeast and had some really good results. My best results have been by fermenting between 60-62f. Also, leave in primary for 2 weeks minimum. Rack to secondary and leave for no less than 2 weeks at less than 60f. Cold crash the heck out it. This yeast oddly enough does not floc easily. Consider using cold finnings such as gelatin or isinglas. My brown porter was fermented warmer than my suggested temp and the final result was not near as good.


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[Brulosopher]

Well, I just may an ESB and an Oatmeal stout using this yeast and had some really good results. My best results have been by fermenting between 60-62f. Also, leave in primary for 2 weeks minimum. Rack to secondary and leave for no less than 2 weeks at less than 60f. Cold crash the heck out it. This yeast oddly enough does not floc easily. Consider using cold finnings such as gelatin or isinglas. My brown porter was fermented warmer than my suggested temp and the final result was not near as good.


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Too much work when I could just use the fantastic 002... and every beer I've had with 037 has been really bad. Glad it worked out for you!

 

[fearwig]

I used it on a dry stout this winter, fermented 61-63, and got good attenuation and pleasant, mild esters, upper end of style. If I did it again, it would be better, as I bottle conditioned and this yeast really does not floc out well, which made the bottom of e.g. a bomber pretty muddy.

 

[fearwig]

Well, I just may an ESB and an Oatmeal stout using this yeast and had some really good results. My best results have been by fermenting between 60-62f. Also, leave in primary for 2 weeks minimum. Rack to secondary and leave for no less than 2 weeks at less than 60f. Cold crash the heck out it. This yeast oddly enough does not floc easily. Consider using cold finnings such as gelatin or isinglas. My brown porter was fermented warmer than my suggested temp and the final result was not near as good.


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I didn't even read this before posting mine, but it sounds like low temp is the key to controlling the esters. I'll try this yeast again soon, maybe some kind of brown ale that would compliment the esters (hazelnut, even, like rogue but fruitier?).

I did not secondary but a long cold crash with gelatin would do the trick if you keg it.

 

[jalmeida]

Too much work when I could just use the fantastic 002... and every beer I've had with 037 has been really bad. Glad it worked out for you!

Well, if you ferment under those conditions the beer will have a very unique British flavor prominent with beer like Samuel Smith's. I have not found a single home brew yeast that tastes like this one. And mine does not have the Belgian smell or flavor everybody experiences when fermenting at the typical 70f range. But to each their own.


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[fearwig]

Yes, I did not experience Belgian-type esters. 037 gave me "fruitiness" so to speak but not flavors like actual fruit (unless you really use your imagination). It is very English, it's not meant to be clean.

 

[jalmeida]

Yes, I did not experience Belgian-type esters. 037 gave me "fruitiness" so to speak but not flavors like actual fruit (unless you really use your imagination). It is very English, it's not meant to be clean.

I noticed the fruity flavors more on my ESB, but I fermented that one a little higher than ideal or than ideal for this yeast. But it still fermented colder than most ales. But, the more noticeable fruit flavor may be overpowered on the stout. I did ferment that one right at 60f. Hard to say.


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