Anyone got anything concrete on this? What's it like, where did it come from. There's a lot of unhelpful chatter on HB forums.
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WLP090 San Diego Super Yeast
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Originally posted by bone yardAnyone got anything concrete on this? What's it like, where did it come from. There's a lot of unhelpful chatter on HB forums.
Seems to me that giving it a spin with a known favorite recipe is the best way (maybe even the only way) to get a good and really useful assessment of it.
Opinions and results are going to vary from user to user anyway.
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So far so good. This yeast flocs so hard you can hear it hit the bottom of the tank. For me, it has eaten through the bulk of the fermentables quite fast but peters out and leaves a slow small bubble finish. Kind of like a Saison strain, but still quite a bit faster than 1056. I am using it on the high end of its temp limit. The flavor profile is noticeably cleaner than the 1056 it comes recommended as a substitute for. Hops are more pronounced and crisper, malt aromatics come through very nicely. All in all I do like it, the biggest impact it has made is in filtration. My filter runs are much less intense, and the beers tasty clean, crisp, and bright. I will keep this updated as the generations pass.Joel Halbleib
Partner / Zymurgist
Hive and Barrel Meadery
6302 Old La Grange Rd
Crestwood, KY
www.hiveandbarrel.com
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Originally posted by BrewinLouSo far so good. This yeast flocs so hard you can hear it hit the bottom of the tank. For me, it has eaten through the bulk of the fermentables quite fast but peters out and leaves a slow small bubble finish. Kind of like a Saison strain, but still quite a bit faster than 1056. I am using it on the high end of its temp limit. The flavor profile is noticeably cleaner than the 1056 it comes recommended as a substitute for. Hops are more pronounced and crisper, malt aromatics come through very nicely. All in all I do like it, the biggest impact it has made is in filtration. My filter runs are much less intense, and the beers tasty clean, crisp, and bright. I will keep this updated as the generations pass.
I hear it's the whales vag.Cheers!
David R. Pierce
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Using 090 as our house strain... curious to see how it does after a few generations. Any info BrewingLou?
P.S.
Hello from East Kentucky.Mike Slone
Co-Founder, Head Brewer
23 Brewing Company
Instagram: @23brewingco - Facebook.com/23BrewingCompany
"Beer is the drink of men who think, who feel no fear nor fetter. Who do not drink to senseless sink, but drink to think the better" - Anonymous
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Took it out 23 gens, then it started flocing a little slower so we renewed our pitch. Most likely due to a chiller failure. But time will tell, resetting the clock to zero.Joel Halbleib
Partner / Zymurgist
Hive and Barrel Meadery
6302 Old La Grange Rd
Crestwood, KY
www.hiveandbarrel.com
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After quite a few years of use. I would recommend refreshing this yeast around gen 10-15 depending on how it is treated. Final Grav is a wonderful indicator it is getting tired. It starts to drift higher. CheersJoel Halbleib
Partner / Zymurgist
Hive and Barrel Meadery
6302 Old La Grange Rd
Crestwood, KY
www.hiveandbarrel.com
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I have used this yeast plenty of times. It floccs out pretty well (medium- high) and is very good for west coast IPAs, american ales or pretty much anything you would need a clean finish for. Very low esters and pretty nuetral flavor really lets specialty malt shine. The yeast accenuates hop character pretty well and has an attenuation of about 76-83%. SD Sper yeast is known for very vigorous fermentation. Provide the yeast is pitched at room temp it will usually start to disperse co2 within a matter of hours. High krausen usually will come at 1-2 days and completely drop before day 3-4. For those of you that bottle condition (which most breweries don't) it works very consistently for that. The alcohol tolerance is pretty high 10%-15% but will pretty much die off after that so it is probably a good idea to either transfer to secondary or brite tank after about 2 weeks if shooting for a higher gravity. I particularly like this strain because it cleans up after itself really well, is easy to harvest and last many generations. I have only experienced autolysis once with this strain after having a harvested batch stored, and refrigerated for 8 months without feeding it but after making a good starter it actually recovered very well. I washed it to get rid of the dead cells and repitched to another starter, then used it to ferment another batch with no off flavors at all.
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Originally posted by LuskusDelph View PostYou probably won't find this response helpful either, and please understand that I'm not trying to be 'flip' here...but why not just brew up a batch with it?
Seems to me that giving it a spin with a known favorite recipe is the best way (maybe even the only way) to get a good and really useful assessment of it.
Opinions and results are going to vary from user to user anyway.
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