5 replies to this topic

[orudis]

Has anyone used this yeast yet? Will probably brew a dry stout with it pretty soon. From White Labs:

WLP038 Manchester Ale YeastTop-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.Attenuation: 70-74%Flocculation: Medium-HighOptimum Fermentation Temperature: 65-70FAlcohol Tolerance: Medium-High

[Jimmy James]

I haven't used that one yet but it's on my list to work into the rotation this year. Would like to hear how it works for you if you go with it. From the description it sounds like it may be similar to WLP007. I find 007 to be a lot less "fruity" than 002 even though they describe it as similar but with higher attenuation. 038 also sounds like it may be similar to the 022 strain (Essex Ale) but with higher attenuation. Either way, I have had good success with 007 (dry) and 022 so this could sort of combine the two. It sounds like it would be a good call for a dry stout.

Has anyone used this yeast yet? Will probably brew a dry stout with it pretty soon. From White Labs:

[zymot]

Sounds like it has alot in common (if not the same) with Wyeast 1318 London Ale III. 1318 is one of my go to yeasts. No LHBS carries Wyeast brand any more and I miss it.https://www.wyeastla...tail.cfm?ID=140From Wyeast

From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Origin: Flocculation: highAttenuation: 71-75%Temperature Range: 64-74° F (18-23° C)Alcohol Tolerance: approximately 10% ABV

Somewhere along the line I thought there was a connection between 1318 and Boddingtons, which is from Manchester. Might be the same strain.One thing I can warn you about. When Wyeast says top cropping, they do not exaggerate. Give yourself plenty of headroom in the primary, a blow-off tube is mandatory and check it often. I have had yeast slurry (not krauesen) pour out of the blow-off tube with the 1318. Harvesting is a breeze.If the descrption is of interest to you, give it a try. Before this, I know White Labs did not have anything close to Wyeast 1318. I know I will be giving it a brewing an English brown or pale ale or bitter soon.zymot

[siouxbrewer]

Picked up a vial of this along with the Yorkshire Square and my favorite Premium Bitter strain a month or so back. I figured they would get me through the winter rotation. Keep posted on the results. SB

[Howie]

Picked up a vial of this along with the Yorkshire Square

I might have to order a vial of that tomorrow if anyone's still got it in stock. I'd like to brew a couple of English beers with this and 1968 side by side. Next month, my all time favorite yeast comes out again - WLP006 Bedford British. Can't wait for that!!

[Fatman]

I brewed a bitter with it, harvested, and brewed a pumpkin ale that's currently in the secondary. Based on my bitter, it's very dry for a English Ale, though the airlock smelled quite malty during fermentation.