wlp002 conclusions

[robsan77]

I've just done a 40l brew split in 2 both fermented with 002. Well pitched with healthy yeast they fermented fast from 1045. I legged one after 4 days at 1012 (a) and the other I left for a week where it stabalised at 1010 (b)

A. Has held onto its caramel tones and bramlin cross hop flavour but as I under bittered it is a bit sweet.

B. Has not got anywhere near the caramel or hop flavour but due to the bittering is well balanced.

I've noticed this before so hence the experiment. From now on I will be kegging my 002 beers early.

 

[robsan77]

It's also worth pointing out that this is fermenting at 20c. I'd imagine a cooler fermentation for a little longer would be good.

 

[periolus]

Kegging after 4 days won't have allowed the yeast to clean up compounds like diacetyl (okay in some styles) and acetaldehyde (taste and smell of freshly sliced green apples), which isn't good and gives big headaches!

The caramel tones you pick up in batch A is likely to be diacetyl - is it a butterscotch caramel flavour? Genuine caramel from malt bill will not be affected that strongly by differing fermentation time with the same yeast.

As a rule, I always allow at least 10 days to ensure diacetyl has been mopped up.

 

[robsan77]

A little diacetyl is fine here but no its toffee caramel from the malts. No acetyl aldehyde either. It was a second generation yeast and I pitched a biggish amount.
I would generally agree with you but my recent experience with this yeast shows me its more beneficial to take it off early. I wouldn't use this yeast for a blonde ale mind.

 

[periolus]

That's interesting to know - I am probably going to be using WLP002 a lot, so will experiment with it too ; ) I'll let you know how I get on!

 

[graysalchemy]

Lower temps will induce a more malty beer with less diacetyl. :thumb:

 

[robsan77]

Yes, in future ill ferment at 18 for a few days longer.
The one I pulled off early was brewed a week ago yesterday and is delicious. I've never had a beer taste so good so quickly. And crystal clear.

 

[wilsoa1111]

interesting stuff, i wouldnt be convinced thats its not a bit due to the higher f.g in A butwhatever the reason sounds like u have found a good method, sometimes i think the yeasties can get a bit carried away and decimate some nice flavours.
if it is due to the f.g that may change as the yeast clears it up... had some very different beers from the same batch this way in my starting brews

 

[jimp2003]

Thats an interesting experiment - I would have expected the first batch to continue to ferment in the keg down to the 1.010 of the second batch eventually unless you cold crashed it or used finings to drop out a lot of the yeast in suspension.