Anyone use this Wyeast PC strain? I've been playing with different strains in the past year to hopefully settle on a house strain. I like versatile, highly flocculant strains as we don't filter.
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Zero experience with that strain specifically, but I've been through the following strains, and mainly focusing on looking for dry soft, juicy hoppy beers.
Wyeast 1318
Wyeast 1968
Conan
Chico
And finally we've settled on wlp007. 007 was juicy like Conan and 1318 but dry like Chico, and floccs like 1968. It also harvest incredibly well and seems to be be really consistent about % solids of yeast in the slurry. What goals are you after with your house strain apart from flocc'ng out well?
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Originally posted by woohokie View PostZero experience with that strain specifically, but I've been through the following strains, and mainly focusing on looking for dry soft, juicy hoppy beers.
Wyeast 1318
Wyeast 1968
Conan
Chico
And finally we've settled on wlp007. 007 was juicy like Conan and 1318 but dry like Chico, and floccs like 1968. It also harvest incredibly well and seems to be be really consistent about % solids of yeast in the slurry. What goals are you after with your house strain apart from flocc'ng out well?
What was your experience with Conan? Where did you get it and did you find that you got a lot of peach flavors out of it?Last edited by d_striker; 03-09-2015, 08:47 PM.
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Sorry to be so late in getting back to you. London 3 is great for hoppy beers while keeping some body and not taking away all the malt. Great for more of the Vermont style IPAs/pale ales. We have used connan as well but it can be tricky to replicate the flavor pitch to pitch.
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Originally posted by d_striker View PostI suppose the biggest attribute I'm looking for is a yeast that leaves behind maximum hop aroma and flavor and/or transforms it into fruity flavors while being a strong attenuator, and very flocculant. Also looking for a strain that is very versatile as far as styles go.
What was your experience with Conan? Where did you get it and did you find that you got a lot of peach flavors out of it?
I'm still deciding and will likely run a few more brews with both wlp007 and Conan. We get ours from our local guys RVAYeastLabs. Highly recommend checking them out too.
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007 is a beast of a strain, great attenuation, flocculation, clean but kinda fruity flavor, I liked it for all English and American ales. With proper pitching and oxygenation it had no problem getting to 12%abv with 80%aa.
The only reason I'm no longer using it is my new brewery is just down the street from the previous one and I felt the need to do something different.Fighting ignorance and apathy since 2004.
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Originally posted by woohokie View PostI've been cooling in to 64f and setting the jackets to 67f on our 7bbl tanks. I hold it there till it hits 5P (which is usually within 2-3 days for most beers) or so and then let it free rise where it usually hits ~ 70-72f.
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Originally posted by drewseslu View Post007 is a beast of a strain, great attenuation, flocculation, clean but kinda fruity flavor, I liked it for all English and American ales. With proper pitching and oxygenation it had no problem getting to 12%abv with 80%aa.
The only reason I'm no longer using it is my new brewery is just down the street from the previous one and I felt the need to do something different.
I've used WLP007 for two batches now. I typically do a couple of average gravity styles when I get a pitchable quantity. Did an ESB and a Wheat. Fermented both at 69F.
First impressions and notes so far:
-Ferments VERY fast. Both 12P batches down to 5P in about 28hours from pitching. Terminal gravity at 48hours.
-Flocs out and crops like nothing I've ever seen before. I thought 1272 cropped nice and thick but 007 almost almost looks dry, thick, and powdery when cropping.
-At 69F it leaves a very big malt presence. Still ferments down to 2.5P like other yeast strains have done for the same recipe. Just much more noticeable malt finish.
I'm not so sure I like how big of a malt presence 007 leaves behind. I'm wondering if a decrease in ferm temp might get rid of it. I haven't tried it in an IPA yet. I typically take two crops after Gen 2 so an IPA is going to be next. Looking forward to see how it performs.
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Originally posted by d_striker View Post
I'm not so sure I like how big of a malt presence 007 leaves behind. I'm wondering if a decrease in ferm temp might get rid of it. I haven't tried it in an IPA yet. I typically take two crops after Gen 2 so an IPA is going to be next. Looking forward to see how it performs.Dave Cowie
Three Forks Bakery & Brewing Company
Nevada City, CA
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