Author Topic: California Ale screw up  (Read 1300 times)

Offline rjharper

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California Ale screw up
« on: August 11, 2011, 10:45:10 PM »
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
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Offline jiggs26.2

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Re: California Ale screw up
« Reply #1 on: August 11, 2011, 11:41:38 PM »
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.
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Offline hopfenundmalz

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Re: California Ale screw up
« Reply #2 on: August 12, 2011, 05:19:03 AM »
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.
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Offline Kit B

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Re: California Ale screw up
« Reply #3 on: August 12, 2011, 12:03:07 PM »
It's good.
Why would you ferment over 70*???
Don't do that.
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Offline rjharper

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Re: California Ale screw up
« Reply #4 on: August 12, 2011, 12:34:30 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.
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Offline Kit B

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Re: California Ale screw up
« Reply #5 on: August 12, 2011, 12:57:34 PM »
I've used it at more like 64*.
I liked it.
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Offline rjharper

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Follow up - Re: California Ale screw up
« Reply #6 on: August 19, 2011, 08:49:35 AM »
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?
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Offline majorvices

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Re: California Ale screw up
« Reply #7 on: August 19, 2011, 09:40:54 AM »
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.
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Re: Follow up - Re: California Ale screw up
« Reply #8 on: August 19, 2011, 10:25:41 AM »
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.
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Offline skyler

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Re: California Ale screw up
« Reply #9 on: August 20, 2011, 01:53:00 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).