[Christopher]

Hey all,
First post in the forums, although I've been creepily skulking at the fringes for years soaking up everyone's advice.

I've recently started using WLP007, Dry English yeast, as everyone has raved about it and I love British styles of beer, so I figured it would give me the best of all worlds. My issue is I'm detecting some slight buttery characteristics (diacetyl) in some of the beers I've been brewing. My standard fermentation is about 4 days of vigorous primary at about 68F, then a temp raise over 3 days to 75F, with a rest for 5-7 days before transferring to kegs, crashing, and carbing. With temps this high and a yeast this aggressive, I had assumed it would ferment a great deal cleaner than it is. Am I just cutting it off to early? Is this strain known for throwing excessive diacetyl and then not cleaning itself up because it is too highly flocculant?

Maybe I'm being overly critical, because I'm barely getting the buttery flavor, and otherwise the beer tastes fantastic. Any advice, tips, suggestions?

Thanks in advance!

[Bob357]

I generally ferment it at about 67 or 68 without a problem. Never found a need for D-rest, but leave in primary for 3 weeks.

[Ale Farmer]

I first used 007 this summer for 3 brews, and while I didn't get any diacetyl (that I can tell), it punched out early because, I assume, it is highly flocculant--and so I ended up with a higher FG than expected. My guess is that your diacetyl may be due to this aspect. After reading around about 007--though too late to help me, I learned that I should have shaken the fermenter a bit every so often after the initial fermentation. Still, the brown ale and two porters that I made have come out just fine.

[a10t2]

Are you monitoring beer temperature? 68°F air temperature would be on the warm side.

[skyler]

That is much warmer than I take that strain. I doubt you're getting diacetyl, but I wouldn't be surprised by some unwanted yeast-driven flavors.


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