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General Category => Yeast and Fermentation => Topic started by: rjharper on August 12, 2011, 05:45:10 AM

Title: California Ale screw up
Post by: rjharper on August 12, 2011, 05:45:10 AM
So WLP001 California is my jack of all trades, and as I set out to make the yeast starter for my Sierra Nevada APA clone, I realize I've grabbed WLP051 California V the last time I was in the LHBS.  What makes it worse is WLP001 is the Sierra Nevada strain, so it would have been perfect! @#$#@@%@%@%@@#%&(^&!!

All ranting aside, anybody have experience switching these two out?  I've read that WLP051 can get really fruity (orange) if its over pitched or goes above 70F, so temp control is gong to be key here.  Any other input?

Thanks.
Ross
Title: Re: California Ale screw up
Post by: jiggs26.2 on August 12, 2011, 06:41:38 AM
As long as you are making a small batch(5 gal. or what ever) and are willing to see out it turns out I would try it.  I am all for trying new things.  Who knows you may like it.
Title: Re: California Ale screw up
Post by: hopfenundmalz on August 12, 2011, 12:19:03 PM
Do you like Anchor Liberty?  WLP-051/Wyeast 1272 are said to be the Anchor Ale yeast.

I think it is a fine yeast for APA and American IPA.
Title: Re: California Ale screw up
Post by: Kit B on August 12, 2011, 07:03:07 PM
It's good.
Why would you ferment over 70*???
Don't do that.
Title: Re: California Ale screw up
Post by: rjharper on August 12, 2011, 07:34:30 PM
It's good.
Why would you ferment over 70*???
Don't do that.

I wouldn't, at least not intentionally.

The reviews on White Lab's site indicate it get very fruity / estery / orangey over 70F.  What I was trying to get at, was that WLP001's optimum range is 68-73F whereas WLP051 is 66-70F.  I usually target a 65F ale yeast zone, but it might creep up at the height of fermentation.  WLP001 is a little more temp tolerant, that's all.
Title: Re: California Ale screw up
Post by: Kit B on August 12, 2011, 07:57:34 PM
I've used it at more like 64*.
I liked it.
Title: Follow up - Re: California Ale screw up
Post by: rjharper on August 19, 2011, 03:49:35 PM
I brewed last Sunday, chilled, pitched my starter and had held it at 65-67 ever since.  Airlock activity is good, but the krausen is almost non-existent.  I'm not too worried, I took a gravity reading after 4 days and its gone from 1.052 down to 1.020 so fermentation is active, I've just never experienced such a poor krausen.  Normally its a couple of inches or out the blow off tube, not a thin blotchy layer of yeast.

Anyone else experienced this?
Title: Re: California Ale screw up
Post by: majorvices on August 19, 2011, 04:40:54 PM
Hard to say since I have never used the yeast but I can't say I have ever equalled size of krausen to something to be worried about.


All ranting aside, anybody have experience switching these two out?  I've read that WLP051 can get really fruity (orange) if its over pitched or goes above 70F, so temp control is gong to be key here.  Any other input?


FWIW temp control is key in all beers.
Title: Re: Follow up - Re: California Ale screw up
Post by: a10t2 on August 19, 2011, 05:25:41 PM
Anyone else experienced this?

Nope. I've used that yeast a couple dozen times and I generally have krausen pushing out the airlock, fermenting 5.5 gal in a 7 gal bucket.
Title: Re: California Ale screw up
Post by: skyler on August 20, 2011, 08:53:00 PM
I have noticed WLP051 to be a little slow. My preference for American-style ales is Pacman when I can get it or ECY010 when I can get that or WLP001/Wyeast 1056/US-05 otherwise (especialy since I can get WLP001 slurry for free from a few different brewpubs).