jfrank85
Well-Known Member
It can produce some interesting fruit fruit flavors when stressed
Gonna have to try that, I pitched a bit heavy and got nothing special but dryness.
It can produce some interesting fruit fruit flavors when stressed
Stressed or not i just wanted to say that this beer came out AMAZING. I will be using this yeast a LOT more. love it.
I'm struggling what to use this yeast for. Maybe it is because I have several good Belgian style yeasts going, and I wasn't impressed with my first brew at a tripel with it. Drinking it now and maybe it is coming around - still very young.
Wondering how it would do in a clone of Arrogant Bastard. I know it will not be the same beer and will be fruitier, but would welcome any input as to whether this would be a disaster, or could potentially produce a decent beer.
90% pale Malt
10% CaraAroma
Chinook hops
I've asked this samequestion in the 'Can you Brew It recipe for Stone Arrogant Bastard' thread too.
My latest batch with it I mashed at 152°F and had 91% attenuation. Pretty much in line with your data.
I just bottled a tripel, and was not impressed with the sample I took. Maybe will improve with carbonation.
Also not as attenuative as I had expected. Only took a 1.060 down to 1.006. Mashed low and lots of sugar. A similar beer a few weeks earlier with another yeasr (not 3711), went down to 1.002.
I'm not complaining, I just expected it to go lower from everything I had heard.
If beer improves in the bottle, I'll amend this post.
1. Mashed at 153. Attenuation 89%.
2. Mashed at 152. Attenuation 90%.
3. Mashed at 153. Attenuation 85%.
4. Mashed at 153. Attenuation 81%.
5. Mashed at 154. Attenuation 84%.
6. Mashed at 153. Attenuation 86%.
7. Mashed at 155. Attenuation 83%.
Sounds in line with this yeast's behavior. Your beer attenuated 90%. Don't know that you can expect more out of this yeast.
From a post of mine, 2 pages ago in this thread, my attenuation across 7 beers brewed with this yeast:
Where did you get the information that it is the same as WLP644?
The reason it took a long time to start is because you pitched a small amount. 24 hours is OK.
Hi all,
I'm currently fermenting a double IPA with a 644 repitch as the sole yeast. I've fermented this high, getting it up to ~31ºC/88ºF, and I was hoping to get knocked over by the tropical fruit aromas. However, I'm mainly getting the sour notes.
the initial IPA I made sat on the yeast for a good while waiting for it to achieve FG, and developed the pellicle I've read about this wild sacch throwing out.
Is the long primary from the first beer (now a golden sour!) likely to be the cause of the souring currently being exhibited in this double IPA, or are people seeing the tropical fruit bomb aromas coming from a period spent in keg, or conditioning in bottle?
I'm incredibly intrigued by this yeast!
cheers!
the yeast isn't going to do much at all in the bottle. are you oxygenating? what's your pitch rate?Hi all,
I'm currently fermenting a double IPA with a 644 repitch as the sole yeast. I've fermented this high, getting it up to ~31ºC/88ºF, and I was hoping to get knocked over by the tropical fruit aromas. However, I'm mainly getting the sour notes.
the initial IPA I made sat on the yeast for a good while waiting for it to achieve FG, and developed the pellicle I've read about this wild sacch throwing out.
Is the long primary from the first beer (now a golden sour!) likely to be the cause of the souring currently being exhibited in this double IPA, or are people seeing the tropical fruit bomb aromas coming from a period spent in keg, or conditioning in bottle?
I'm incredibly intrigued by this yeast!
cheers!
the yeast isn't going to do much at all in the bottle. are you oxygenating? what's your pitch rate?
Under pitching and no oxygenation got me the fruit flavors. It wasn't explosive as some people have reported, but it was there
hmm, thanks.
The beer I'm brewing is 8.5% - I'm wondering whether under-pitching with 1 vial would give it enough oomph to ferment that all the way up, and whether it'd be safer pitching two - what do you reckon?
I'm getting some contradictory information on fermentation temp on this strain. A lot of people on this thread say to ferment at standard ale temps, other in the mid-70's while the manufacturer says up to 85 is fine. Can this yeast really take temps of up to 85? I know saison yeasts are fine at that temp (and higher even, been there done that, made decent beer) so I'm not ruling it out.
Don't have a good temp control system so I brewed saisons for months last year and got pretty sick of them and would like to try something else, hopefully this yeast...
I fermented with this strain a few times at 80f ambient with no temp control so would assume that it got at least to 85f during peak fermentation. One of the best ipas I've ever made.
what size starter are people making? I just recieved a vial and was shocked at the tiny amount in the vial, it says i can pitch into 5 gallons.
it is indeed a very small amount, i believe it's somewhere in the 2-3 billion range.what size starter are people making? I just recieved a vial and was shocked at the tiny amount in the vial
yeah, that's their standard line. i suspect they meant that as a secondary yeast, back when they thought/pretended to think it was a brett.it says i can pitch into 5 gallons.
Thoughts on this?
WLP002/WLP644 as a co-pitch / blend in primary.
I'm trying to figure out how much of a part the 644 would play in this? given I would probably begin by pitching into a low gravity beer to build up a big enough cake.
something similar to the Funktown yeast by Yeast bay.
Here were the options I'm looking at-
1/ Co-pitch WLP002/WLP644 as is in a 1.048 beer
2/ Co-pitch WLP002 / 500ml start of WLP644 into 1.048 beer
3/ Co-pitch 500ml starter WLP002 / 2 litre starter of WLP644 in to 1.052 beer ( slightly bigger blonde ale.
I'm leaning towards 2 or 3 at this stage.
In New Zealand - I only have accesto Whitelabs or at a pinch WYeast....Omega and Imperial yeasts both have a blend like this.
it is indeed a very small amount, i believe it's somewhere in the 2-3 billion range.
not only do you need a starter, but you need to step it up. a single step isn't going to give you enough growth. i would do a first small step, like 250ml, then step that up again.
but i don't have experience growing up this yeast. i've repitched it each time, getting my initial large pitch from another homebrewer.
a number of people have complained that 644 doesn't attenuate well. i wonder how many of them are underpitching.
yeah, that's their standard line. i suspect they meant that as a secondary yeast, back when they thought/pretended to think it was a brett.
you emailed who, about what?I emailed them 4 days ago and they never responded. I sent a follow up email this evening
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