WLP066 London Fog
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Finished at 1.016, so got 73.4% attenuation with the 066. May have gone lower but I crashed it because I want it to be carbed in time for Super Bowl. Looks and smells great.
VolsteadBrewer86
Brew Good Things
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As far as fermentation goes, londfog seems to dry out the beer more. I have no way to do a side by side of the two. May be a cool experiment to do.
Just wanted to report in: I've been fermenting mine at the cold end of things, 63F per the outside of the carboy. It's been going for 8 days now and still chugging along. Anyone experience a long ferment like this? I'm thinking I probably should ramp it up a bit.
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Here is a shot of mine (excuse the poor photography skills). I am really happy with how the 066 performed. It took off quickly and finished a lot lower than I expected but the beer still came out creamy with a full mouthfeel. I am also getting some nice fruity esters. I wouldn't hesitate to use this yeast again.
Joeneugs
Well-Known Member
1318 throws much more peach and juicy sweetness. 066 definitely seems a bit drier, but the mouthfeel is similarly silky and smooth. The haze factor is pretty strong too. I like it, but next time will mash at a higher temp.
Joeneugs
Well-Known Member
Loving those pic's! Looks delicious! 
Joeneugs
Well-Known Member
bellebouche
Member
I think this observation is worth sharing.
Two samples of the same starter wort used to step up the WLP066 London Fog strain from the same fermentation.
On the left, I used about 12ml harvested fermenter leftovers after the prior NEIPA beer had been cold-crashed.
On the right, the bottle dregs from one of the beers produced by that same fermentation.
Key difference being... a lot more hop matter in the fermenter sample. No other significant variables... same wort, time, temp, agitation, volumes, similar seeding, age, sample rate etc.
My initial guess is the flocculation mechanism is delayed/inhibited by the presence of the hop compounds introduced during active fermentation? Lends credence to the London Fog tag and what people are seeing in NEIPA style recipes. If anyone has more insight/experience I'm keen to find out more.
I've used the (leftmost!) starter that I grew in a small volume of a low density pale ale today. I won't put any hops in during active fermentation and intend to crash and rack into a keg before dry hopping. (I'm stepping up for a bigger NEIPA style beer with this small test volume)
Two samples of the same starter wort used to step up the WLP066 London Fog strain from the same fermentation.
On the left, I used about 12ml harvested fermenter leftovers after the prior NEIPA beer had been cold-crashed.
On the right, the bottle dregs from one of the beers produced by that same fermentation.
Key difference being... a lot more hop matter in the fermenter sample. No other significant variables... same wort, time, temp, agitation, volumes, similar seeding, age, sample rate etc.
My initial guess is the flocculation mechanism is delayed/inhibited by the presence of the hop compounds introduced during active fermentation? Lends credence to the London Fog tag and what people are seeing in NEIPA style recipes. If anyone has more insight/experience I'm keen to find out more.
I've used the (leftmost!) starter that I grew in a small volume of a low density pale ale today. I won't put any hops in during active fermentation and intend to crash and rack into a keg before dry hopping. (I'm stepping up for a bigger NEIPA style beer with this small test volume)
Quick follow up: After this post, I moved the beer to ~70F ambient. Kegged the beer today, 14 days after brew-day. OG: 1.056, FG: 1.012, 5.77% ABV, and 78.5% apparent attenuation. Nice bright fruity beer. Heavy hops with Citra, Mosaic, and Centennial.
Just an update that the beer I brewed with this yeast took 3rd out of 41 entries in the 'Specialty IPA' category at the 'War of the Worts' competition last night. I'd say it's a winner as far as NEIPA yeasts go 
Oh yeah, kingmatt's post reminded me...so my NEIPA using London Fog took 1st in NEIPA's and 2nd in Best of Show at the Hudson Valley Homebrew Comp in NY last month. Scored a 42!
For me, attenuation was 73.4% and fermented at 68. Made a starter, so had active fermentation within 6 hours of pitching and it took only 4 days to go from OG of 1.063 down to final gravity of 1.016. With Galaxy, Ella and Idaho 7 hops in whirlpool and dry hopped picking out yeast flavors/aromas was not possible.
PissyFingers
Well-Known Member
MakeDankBeer
Well-Known Member
Has anyone fermented this in the low 60s?
Last time I pitched in the low 60s and let it free rise to the mid 60s and was happy with the results.
I brewed another NEIPA Sunday and am going to ramp it up to the low to mid 70s to see what kind of esters it puts out.
I'll report back with how it turns out.
MakeDankBeer
Well-Known Member
ended up fermenting this mostly in low 60s for 4 days then warmed it up to 65-70 for 3 then kegged. Came out good, I think next time ill shoot for 65-70 see if I can pull some more juicy flavors out.
bellebouche
Member
I've used this yeast a handful of times this spring and I'm coming back to share a little info to support the hypothesis about the behaviour in the presence of high quantities of hops.
A couple of pictures that should echo my initial finding when I tried to propagate the yeast.
First sample. A Cask ale, 4.3%, Maris Otter... no dry hopping.
This is from a freshly tapped cask that hadn't settled well... but it did eventually fall bright (it was isinglass fined)
Second sample. A Cloudwater style DDH pale, 6-row winter pale malt (Amistar) & Munich. Lots of whirpool hops (Columbus, Dana, Comet) , 3g/l Simcoe on day 2 and 5g/l Vic secret on day 6.
I've found the yeast moderately attenuating in some early experiments so in the DDH beer I added a little Dextrose to help dry the finished article out a little.
A couple of pictures that should echo my initial finding when I tried to propagate the yeast.
First sample. A Cask ale, 4.3%, Maris Otter... no dry hopping.
This is from a freshly tapped cask that hadn't settled well... but it did eventually fall bright (it was isinglass fined)
Second sample. A Cloudwater style DDH pale, 6-row winter pale malt (Amistar) & Munich. Lots of whirpool hops (Columbus, Dana, Comet) , 3g/l Simcoe on day 2 and 5g/l Vic secret on day 6.
I've found the yeast moderately attenuating in some early experiments so in the DDH beer I added a little Dextrose to help dry the finished article out a little.
TurnipGreen
Well-Known Member
I used 066 in a wheatwine over the holidays. I’m finally getting ready to dry hopping and packaging next week. I’m glad to read it’ll take the dry hop well.
The sample were really good. I liked the mouthfeel and the british-type esters. That mouthfeel might be too from the heavy wheat in the recipe. I really like some of the British yeasts in American styles. (Not all, but this and 006 are on my list) I mashed a little higher, 155, ‘cause last time I did this recipe it was a bit thin and dry.
This was my first time using London fog. I’ll report back when it’s all done in about a month or so.
The sample were really good. I liked the mouthfeel and the british-type esters. That mouthfeel might be too from the heavy wheat in the recipe. I really like some of the British yeasts in American styles. (Not all, but this and 006 are on my list) I mashed a little higher, 155, ‘cause last time I did this recipe it was a bit thin and dry.
This was my first time using London fog. I’ll report back when it’s all done in about a month or so.
cooper
Well-Known Member
Just picked up some of this today. Looking forward to seeing how it turns out!
cooper
Well-Known Member
My NEIPA did exactly the same thing. Mashed at 156F for 60 mins. Mash pH was 5.15 which is a little lower than I wanted. Mixture of Pilsner/Golden Promise with some malted wheat and flaked adjuncts. Fermentation started around 63F and let it rise after a week up to 68F and the FG came in a 1.008. Taste is great but I’m doing some added keg conditioning before I give it an evaluation.
thehaze
Well-Known Member
A question to bellebouche: May I ask, where did you buy those 2 glasses? I too live in Europe and I am interested in a simple ( not too much writing ) Teku style glass.
Northern_Brewer
British - apparently some US company stole my name
Interesting seeing WLP066 showing up in commercial brews - Cloudwater have tried it in a Citra Chinook version of their DIPA and a 5.5% Centennial Mosaic pale out at the moment.
thehaze
Well-Known Member
WLP066 id being used by a brewery from Romania ( I live there ) for their IPAs and it works well. Definitely " softer " than a much cleaner strain.
So I recently brewed a NEIPA utilising WLP-066 London fog ... Its currently on tap in my kegerator. Utilised Nelson Sauvin, Citra, Mosaic and Azacca as my hops ... 400g total in a 21litre brew. OG was 1.061-1.062 and FG of 1.007-1.008 so around 88% attenuation ... 18C ferment raising to 22C by day 4-5 ... Tastes a little dryer then expected but freaking delicious all the same. Would utilise this yeast again in a heartbeat
Sorry for the revival but since I received a dead packet of 1318 I was looking for a replacement as all around english style yeast/juicy neipa.
Does anyone have more data on the difference between the two or the wlp066 is just slighty drier ?
@bellebouche
I thought this was more or less common evidence that the yeast ability to floculate was hindered by hop compound, early dry hop charge looking for briotransformation led to haze
The beer on the avatar is done with s04 which has a great floculation, but by adding 8gr/L @ day +1 for the first hop charge, I had a haze that never cleared.
If you want more scientific answer, I think you could check scottjanish blog or there might be some papers on the subject looking in google.
p.s: Jolis verres, festival du poitou c'est a Poitiers ?
Does anyone have more data on the difference between the two or the wlp066 is just slighty drier ?
@bellebouche
I thought this was more or less common evidence that the yeast ability to floculate was hindered by hop compound, early dry hop charge looking for briotransformation led to haze
The beer on the avatar is done with s04 which has a great floculation, but by adding 8gr/L @ day +1 for the first hop charge, I had a haze that never cleared.
If you want more scientific answer, I think you could check scottjanish blog or there might be some papers on the subject looking in google.
p.s: Jolis verres, festival du poitou c'est a Poitiers ?
TurnipGreen
Well-Known Member
Turned out gross. I’m not a 100% that it was entirely the yeast or the slightly higher mash temperature, but if you’ve ever tasted a wheat bear with that wheaty-silky mouthed feel. I don’t like that mouthfeel or the flavor of the wheat when you get that. I won’t be using this yeast with anything even stored near wheat.
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