Originally posted by barleyfreak
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WLP007 issues/tips/buttery flavor
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Originally posted by Sauce View PostPilsner (lightest kilned base malt) and boil length are usually associated with DMS (cooked corn/vegetal), not Diacetyl
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Originally posted by jaybond View PostTry dry hopping on the first round during the end of fermentation, this will give the east time to chew through the oxygen buried in the hops when they break up.
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To follow up on my earlier post on my procedure. I am now trying to not dry hop this strain thru the DH port any longer. I still occasionally pick up diacetyl from adding so many pellets this way. I am changing to a hop cannon approach referenced on another thread. I have not had any diacetyl since going to this.
DaveDave Cowie
Three Forks Bakery & Brewing Company
Nevada City, CA
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Originally posted by Stray Dog View PostIf you dry hop during the end of fermentation, are you able to harvest yeast without hop particles in it? I've been curious about the proper way to harvest yeast if you plan on dry hopping before FG has been reached. (Sorry if this is slightly off topic.)
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Originally posted by briangaylor View PostGood 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
I've worked with a couple of English strains, it sounds to me like you aren't getting a high enough VDK rest temp, and not resting long enough. We ferment out around 66F, after 50% attenuation we let it free rise to 71F. We had a few issues starting out with hoppy beers forming diacetyl even after doing forced diacetyl testing. The more hops in the beer, the longer it takes for the yeast to re-uptake diacetyl it seems. We've found that the beer needs to rest for a minimum of 3 days after reaching final gravity. We'll perform diacetyl tests and have multiple people do a sensory screening. After no one can taste or smell it, we still wait one more day to make sure the yeast have done their work. Hops are a microbial inhibitor, and seem to make the yeast work slower the more they are present. We haven't had an issue using this method. Try to get 3 noses or pallets on a sample, we all have different sensitivities. I have co-workers who can't taste it in packaged beer where it seems very obvious to me.
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