wlp002

johnluc · May 30, 2012

Hi all, have now done about 20 ag brews and always used so4 or so5 all been great and no problems, have used wlp002 twice and both times they have stuck @ 1017-1020, i split 1 phial into six. 1st brew i used 1 of the splits and it stuck at 1020 the second brew i used 2 and that has stuck at 1017 after going like the clappers for 7 days.( both been in fermenter for 2 weeks ) any ideas as to why they have done this.
ps the 1st brew was a milk stout and it turned out very tasty,the 2nd brew is a TT landlord and have bottled it today the abv is 3.6 will this have any affect on the flavour or body of the beer.
johnluc

boozy_shoes · May 30, 2012

johnluc said:
Hi all, have now done about 20 ag brews and always used so4 or so5 all been great and no problems, have used wlp002 twice and both times they have stuck @ 1017-1020, i split 1 phial into six. 1st brew i used 1 of the splits and it stuck at 1020 the second brew i used 2 and that has stuck at 1017 after going like the clappers for 7 days.( both been in fermenter for 2 weeks ) any ideas as to why they have done this.
ps the 1st brew was a milk stout and it turned out very tasty,the 2nd brew is a TT landlord and have bottled it today the abv is 3.6 will this have any affect on the flavour or body of the beer.
johnluc

It looks like the yeast hasn't got a high attentuation rate (the yeast can't digest as many or as much of the sugars) so you will end up with a fuller bodied slightly sweeter ale than if you had used a higher attentuating strain. In a mid-brown english ale this should be fine though.

WLP002 English Ale Yeast
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68Â°F (18-20Â°C)

johnluc · May 30, 2012

thanks for that bs glad to hear that it should be ok, i think i'll stick with my So4 & So5 from now on.
johnluc :thumb:

boozy_shoes · May 30, 2012

No problem, but I wouldn't let this experience put you off the liquid yeasts. I've found the White Labs have provided the biggest jump in the improvement of my beers to date. When trying to make a more specialist style I find the liquid yeasts invaluable for replicating the style that I just couldn't do with the malt and hop profiles alone but for some I still use the So4 & s05 (sometimes purely for economy) and have them as back up incase of a failed yeast (but this hasn't happened yet).

carl_saint · Jun 21, 2012

You could use WLP005 or WLP006 both of which have a slightly higher attenuation of 74 and 80% respectively.

Muddydisco · Jun 21, 2012

I have done a WLP005 and it went straight at a slow steady pace as it should, straight down to 1.010. I think what has caught you out is the attentuation rate which is a good 10% lower than S-04. Persist with the liquids and do as you did spilt them, and get your money's worth from them, It's a whole new ball game choosing the right yeast strain for you brew, or brewing to the yeast strain