14 replies to this topic

[stellarbrew]

It's been a while since I used this yeast. I'm planning on using it for an ESB, and I wanted to see if anyone could offer any advice on things to consider with this yeast. I know it's a fairly low attenuator/ high flocculator, so I'm trying to gauge how much crystal malt I could put in my ESB, without the residual sweetness becoming excessive for an ESB. I've used 1/2 pound of C-20 along with 1/2 pound of C-60 in a 5-gallon batch when I was using WLP013 for my ESBs previously, and that seemed about right. But I was thinking it may be a bit much with the WLP002. What would guys say?

[ranagel99]

You should probably post your full recipe and specify your base malt.

[siouxbrewer]

I'd cut the amount in half for each, but those are my tastes. I prefer to keep things on the dry side. Don't forget to occasionally jiggle your fermenter for the first few days, it'll help keep that yeast in suspension.

[stellarbrew]

You should probably post your full recipe and specify your base malt.

I haven't yet formulated an exact recipe, but I was thinking I'd try to keep it simple. I'd probably just have whatever crystal malt I decide on, and then the rest of the grain bill would be Munton's Maris Otter pale malt to make an OG of around 1.057. I would hop exclusively with EKG to an IBU level of around 38, with moderate hop flavor and aroma and an emphasis on bittering.

[stellarbrew]

I'd cut the amount in half for each, but those are my tastes. I prefer to keep things on the dry side. Don't forget to occasionally jiggle your fermenter for the first few days, it'll help keep that yeast in suspension.

Good point about jiggling it to keep the yeast in suspension. I had forgotten that is suggested for high floccers.I'm leaning toward following your suggestion to cut the crystal in half, back to a half pound total. But I don't want it to be too lacking in caramel flavor, either. It's my impression that an ESB should maybe have a little bit more caramel character than, say, a Special Bitter. The right balance is what I'm looking for.

[ANUSTART]

I use 002 in my ESBs. The recipe is somewhere in the recipe forum, probably from March or April. I've noticed that it's pretty damned slow compared to my usual US-05. It also takes a while to clear with just cold conditioning, but when it does it gets amazingly crystal clear.

[drewseslu]

68 degrees works very well with that strain.

[stellarbrew]

I use 002 in my ESBs. The recipe is somewhere in the recipe forum, probably from March or April. I've noticed that it's pretty damned slow compared to my usual US-05. It also takes a while to clear with just cold conditioning, but when it does it gets amazingly crystal clear.

68 degrees works very well with that strain.

Good points guys, thanks.Odacrem, I'll definitely check out your recipe. It should give me a good idea of what works with the yeast.

[Jimmy James]

I have used 002 for ESB with good results. It gives a lot of fruity flavor. I use the same amount of xtal malts and it is not too much, I definitely wouldn't cut the xtal from your original recipe. I would go with an English Pale Malt base if you can get it.

[Howie]

I've noticed that it's pretty damned slow compared to my usual US-05. It also takes a while to clear with just cold conditioning, but when it does it gets amazingly crystal clear.

I have used 002 and 1968 (supposedly the same) and I have NOT found this to be the case AT ALL. It's usually done in 3 days and crystal clear shortly after with no cold conditioning. It sinks like an absolute rock. If your beers weren't clear, you might look at something else.The Wyeast site even warns how quickly this yeast drops, even before it's done fermenting.Should be perfect for an ESB. It's the Fuller's strain, so it's the classic example. It's also what "The Pope" recommends for his ESB.

[ANUSTART]

I have used 002 and 1968 (supposedly the same) and I have NOT found this to be the case AT ALL. It's usually done in 3 days and crystal clear shortly after with no cold conditioning. It sinks like an absolute rock. If your beers weren't clear, you might look at something else.The Wyeast site even warns how quickly this yeast drops, even before it's done fermenting.Should be perfect for an ESB. It's the Fuller's strain, so it's the classic example. It's also what "The Pope" recommends for his ESB.

What temp are your fermenting at to be done in 3 days? I've never had anything finish that quickly, regardless of yeast.

[Howie]

What temp are your fermenting at to be done in 3 days? I've never had anything finish that quickly, regardless of yeast.

Last time was low to mid 60s. Pitch a good starter and that yeast hits terminal gravity ASAP, particularly with low gravity beers. I still leave it for several more days, but the bulk of ferment is done in about 3.

[stellarbrew]

I have used 002 for ESB with good results. It gives a lot of fruity flavor. I use the same amount of xtal malts and it is not too much, I definitely wouldn't cut the xtal from your original recipe. I would go with an English Pale Malt base if you can get it.

Good to know, thanks. I plan on using English Maris Otter pale malt; IMO, there's no substitute for a good English pale malt when you are making an English bitter.

[stellarbrew]

Should be perfect for an ESB. It's the Fuller's strain, so it's the classic example. It's also what "The Pope" recommends for his ESB.

I was thinking it was the Fuller's strain, but I wasn't sure. Perfect. I'm not sure who "The Pope" refers to, but I'll be the last one to buck Papal advice on brewing.

[Howie]

I'm not sure who "The Pope" refers to, but I'll be the last one to buck Papal advice on brewing.

"The Pope" is Jamil Zainasheff