[Wort-H.O.G.]

Mark- +33 hrs. Very much all foam 4"




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[S. cerevisiae]

Edit: wlp090 is by far my favorite ale yeast. Love how it lets the malt and hops shine in pale ales and IPAs . Strong fast fermenter that is extremely clean and great attenuation. Flocs very well. Reminds me most of wlp007.

That assessment makes perfect sense.  WLP007 is Whitbread "B."  It looks like the WLP090 is the result of a San Diego brewery (Stone?) placing selective pressure.  A strain called Hook Norton is also alleged to have descended from Whitbread "B."   Hook Norton appears to be very popular with British brewers.

[S. cerevisiae]

Mark- +33 hrs. Very much all foam 4"

You posted the photo while I was composing my last post.  That head definitely looks like Whitbread "B."  Unless it falls into that super thin yeast head that BRY 96 produces some of the time, I going to assume that WLP090 a Whitbread "B" isolate.  About the only yeast identification tests that we have available to us at home are giant colony morphology and solidified Wallerstein Nutrient Broth (WLN).  WLN contains bromocresol green, which is a dye that yeast strains take up differently.   

[Wort-H.O.G.]

It will start falling 72-96hrs as it winds down. Similar characteristics to 007  and both do well in the 65-68F range. 090 is super clean without any esters and slightly higher attenuation.


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[ultravista]

Mark or Denny - do you decant or pitch the entire starter?

[Wort-H.O.G.]

Mark- as Normal, krausen has dropped to less than inch of all foam at +60 hrs.



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[brewinhard]

Wort hog, what are you fermenting in?  Big mouth bubbler?  Is there an airlock on that?

[Wort-H.O.G.]

Wort hog, what are you fermenting in?  Big mouth bubbler?  Is there an airlock on that?

Yes bmb- yes airlock


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