Good Afternoon All,
We use WLP007 - Dry English Ale yeast as our primary house yeast. We are having great results with most of our beers but our IPA keeps getting a slightly buttery/diacatyl taste. We are not sure why this is - our last batch was fermented at 65* and let to ramp up to nearly 70 towards the end. The recipe base is mostly pilsner and has a lot of whirlpool and dry hops. We dont really get this from other beers - although there are many variables between them.
Our DIPA doesnt have the buttery taste but uses brewers malt and golden promise as a base - a lot of late hops and a dry hop.
Our Pale has had it sometimes - which uses a brewers malt base and lots of late hops but no dry hop.
Anyone have some best practices for using this English yeast to produce very traditionally clean american styles? Special water chem? Ferm schedules? Anything else?
Thanks!
Brian
We use WLP007 - Dry English Ale yeast as our primary house yeast. We are having great results with most of our beers but our IPA keeps getting a slightly buttery/diacatyl taste. We are not sure why this is - our last batch was fermented at 65* and let to ramp up to nearly 70 towards the end. The recipe base is mostly pilsner and has a lot of whirlpool and dry hops. We dont really get this from other beers - although there are many variables between them.
Our DIPA doesnt have the buttery taste but uses brewers malt and golden promise as a base - a lot of late hops and a dry hop.
Our Pale has had it sometimes - which uses a brewers malt base and lots of late hops but no dry hop.
Anyone have some best practices for using this English yeast to produce very traditionally clean american styles? Special water chem? Ferm schedules? Anything else?
Thanks!
Brian
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