WLP005

markp · Nov 9, 2010

I'm on to my second brew with this yeast.
I'm finding it very lazy and that it needs rousing daily.
I pitched a big, active starter in my brew this weekend. OG 1043 (yeast pitched Saturday evening) and I measured the gravity this morning at around 1031-1032.....SO4 would be about done by now :lol:

Anyone else have any experience with this yeast?
I'd be interested in any comments.

ATB

dennisking · Nov 9, 2010

I find the exact opposite. I`ve brewed with this yeast more than any other in recent years and very rarely need to rouse. Also found it seems to take off like a train, I never bother taking the gravity until a about a week when it`s normally done and dusted. what temp. are you fermenting at, is it to cold.

robsan77 · Nov 9, 2010

was there enough oxygen in the wort too?

borischarlton · Nov 9, 2010

The liquid yeasts act quite differently from each other and S-04. Before using them it really is worth have a read up on what exactly to expect from each strain. The is a stack of info on their site including customer reviews and a FAQ from which the following is taken:-

I have recently purchased your WLP005 British Ale yeast, which I used in a recipe for Gales Best, which is an ale that has an OG of 1042 and a final of 1009 and a 4.5% by volume alcohol content. I followed the instruction and made a starter with the wort before pitching the yeast. The first fermentation stage I left until the gravity had dropped to about 1030 then dropped into the second fermentation stage. This stage took well over 1 month for the ale to reach its final gravity in order to barrel.

The British Ale yeast is very Flocculent, most of it probably started to settle out when you transferred the beer. So after transfer, it took a long time to bring the gravity down. English Ale Yeast WLP002 is also very flocculent. We advise to keep it in the primary fermentor until fermentation is complete. You might have to shake it once in a while to rouse it back up from the bottom and make sure it finishes. That is one possibility; others are oxygen content and temperature of formation. If the fermentation temperature gets below 65, even at night, that can cause a long and sluggish fermentation. Low temperatures will also promote more flocculation.

unclepumble · Nov 9, 2010

a long shot but It could be your water profile affecting the attenuation, some yeast strains like high mineral content others not so.

I don't know a lot about this strain, but from the reviews on the white labs site it says it ferments like the clappers.

Have you tried a yeast nutrient with it, it should benefit it.

UP

markp · Nov 9, 2010

Firstly, thanks for the comments.....very useful.

My fermentation is relatively closely controlled temperature wise, certainly in the range of 20-23 degrees C and I feel that I aerate the wort well.....certainly worth a bit extra next time though :thumb:

I did quite a lot of reading on the strain and thought it would best suit my wants for lower gravity beers as the attenuation value quoted is greater than most, and this seemed quite important in hitting my desired FG.

Shane, food for thought I suppose.
I measure the alkalinty for each brew and dose with CRS and other salts using the forum calculator here.
Other than the alkalinity, the values entered are the averages from a water board report.

I've measured the gravity again tonight and we're down to about 1026....so heading in the right direction.
I've given it another gentle bottom-up rouse.

dennis - I just haven't seen explosive from this yeast at all :wha:
I livened up the starter that I had grown with the actual wort I made on the day (for Gold Coin) and that seemed to be going very well after just 30 mins or.....pitched after about an hour and expected a very vigourous take off to be honest.

Thanks again guys, appreciate your time