WLP067 Coastal Haze - experiences and fermentation time

[brewpharm Hill]

First time giving this yeast a go. Pitched last saturday at 60F and free rose to 66 them bumped 2 degrees per day until at 71 ... this thing is still bubbling! Bubbling quite slowly, but still noticeable activity.

Has anyone else experienced longer fermentation times with this yeast? I'm guessing its the sacch trois strain doing it.

 

[kenmcchord]

Funny, I came here to search out WLP066 London Fog Ale yeast and pretty much the same question. I like your temp bumps better than what I did. I pitched around 66° then held it there for almost 8 days before bumping up to 70°. It's day 11 and there's no activity from the blow off tube (using a cold crash guardian for the crash that's coming). Been no activity since Friday, so I pulled a sample and it's weighing in at 1.023, well above the expected FG of 1.008. I kicked up the temp to 72 and I've got activity now, wondering if I should have had a bigger initial starter (OG came in higher than expected at 1.084).

Anyway, sorry to hijack your post, good luck and hope smarter people than me chime in here.

 

[brewpharm Hill]

Plan on taking gravity readings tonight and in a few days

 

[brewpharm Hill]

Gravity sample was 1.019 yesterday evening. OG was 1.069 and pitched a 1 L starter ...mashed at 156. I'm assuming the high mash temp is what is causing the slow fermentation as the diastaticus is still munching at the longer chains. But damn i pitched the yeast 11 days ago.

Anyone else has experiences similar with wlp067 ?

 

[BongoYodeler]

Resurrecting an older thread here to add more data points, since I can't find a ton of info on how this yeast behaves.

I brewed a neipa two days ago and pitched this yeast, first time using it. The yeast packet "use by" date was June 5th 2025 which, I believe, indicates it was manufactured on or around December 5th 2024. I had ordered the yeast online, and it took 48 hours to arrive. When it reached me the packet was room temperature, but had not expanded. Using the Beersmith3 starter calculator it indicated I'd need ~351.7B cells, and that making a 2-step starter, (1L + 2L), should yield ~500B cells. I made the recommended two-step starter, (decanting between steps), cold crashed for 40 hours, decanted most of the liquid, and pitched the yeast at the end of my brew day.
I noticed blowoff activity within 5 hours of yeast pitch.The next morning, and for the remainder of the day, there was vigorous blowoff activity. This morning when I checked it the blowoff activity had stopped. The temperature from yeast pitch until this morning was kept in the range of 68.2°f - 69.7°f per Rapt Pill. OG was 1.078 and the current SG is 1.027, per the Pill. I increased the heat and will let it rise to closer to 72°f which is the upper range of this yeast per WL.
I've read elsewhere that this yeast starts quickly then really slows down quite a while before reaching FG. That appears to be what's happening here. I'll continue to monitor fermentation, and I'll update here with any pertinent information.

*Edit 4/25: Obviously the beer hadn't fermented out in one day since SG continued to drop, so I started sniffing around. Literally. My ipa process is to ferment in a Speidel 30L fermenter with NorCal Brewing's oxygen free transfer kit.
I use fermentation CO2 to purge two kegs, a dry hop keg with an attached hop bong, and the second keg is the serving keg. I noticed, by sniffing the serving keg lid, it smelled like fermenting beer. So I disconnected it from the chain and attached my CO2 tank and gave it a shot of CO2. I used soapy water to look for leaks, but didn't see any, so I put it back in the chain. Immediately started getting blowoff activity again. Guessing I had not properly sealed the keg lid. It's now been 4 days since yeast pitch and I ramped up the temperature to 71° after a couple days. The SG is still dropping, slowly, and blowoff has slowed to a bubble every 7 or 8 seconds. SG currently at 1.018 (Beersmith estimated FG would be 1.019), so it's close to finished. I'll give it a few more days and then transfer to the dh keg.