Suggestions for WLP001?
#1
Posted 20 July 2010 - 06:37 PM
#2
Posted 20 July 2010 - 06:43 PM
#3
Posted 20 July 2010 - 06:57 PM
#4
Posted 20 July 2010 - 06:59 PM
#5
Posted 20 July 2010 - 07:25 PM
#6
Posted 20 July 2010 - 07:46 PM
#7
Posted 20 July 2010 - 07:48 PM
Yeah, the more I think about it, the more I lean towards the cream ale. I think I'll go for it. Never brewed one, so that's a plus.Cream ale. Definitely cream ale.
#8
Posted 20 July 2010 - 08:56 PM
#9
Posted 20 July 2010 - 09:34 PM
#10
Posted 21 July 2010 - 04:43 AM
#11
Posted 21 July 2010 - 07:19 AM
That's an interesting thought as well. The main reason I'm leaning towards the cream ale is that I want to bring whatever I brew on a weekend fishing trip in September. There's a few BMC drinkers, so this will suit them better. I don't think they're going to be drinking the Pliny clone I'm also bringing. More for me.How about a Scottish 70/-?
#12
Posted 21 July 2010 - 08:31 AM
I disagree. I don't like WLP001 / WY1056 in a mild or very low gravity beer. I like to get more yeasty ale-like flavors in such low-malt beers, and I think 001 is too clean at low temperatures, and too funky (but not in a good Belgian funk way) at high ferment temperatures.Any ale. That yeast is so freaking versitile.Best Yeast Eva!*at no point in this post was I influenced by the fact that it is my breweries house yeast*MolBasser
#13
Posted 21 July 2010 - 09:34 AM
Along those lines, I would hate to see someone make a mild or a Scottish ale and use this yeast. For me, the style depends on the yeast and I think that the yeast brings a very large piece of the flavor profile with it. I wouldn't want to make an English Bitter without using one of the great English ale strains of yeast. Belgians are what they are because of the yeast, primarily. I like WLP001 or 1056 for just about any American ale style including the ones I listed in my last post but I think a Scottish or a mild would end up being different...not necessarily bad, but different than they would ordinarily be with 1728 (Scottish) or an English yeast for the mild.I disagree. I don't like WLP001 / WY1056 in a mild or very low gravity beer. I like to get more yeasty ale-like flavors in such low-malt beers, and I think 001 is too clean at low temperatures, and too funky (but not in a good Belgian funk way) at high ferment temperatures.
#14
Posted 21 July 2010 - 10:18 AM
#15
Posted 21 July 2010 - 12:24 PM
That's another one where 1007 or the White Labs equivalent (029 or 036?) would be good to use. I'm sure that the WLP001 would make a great beer, but I think it would be less Alt-like without the alt yeast.Alt
#16
Posted 21 July 2010 - 12:28 PM
Too clean I think.How about a Scottish 70/-?
#17
Posted 21 July 2010 - 12:32 PM
I just brewed a Scottish 70 using this yeast. I took Jamil's recommendation from his podcast and book (Brewing Classic Styles). He claimed that 001 yeast in the Scottish was his "secret" to winning in this category as many times as he did. I guess he claims that Chico yeast allows you to really taste the malt in this style, not necessarily the yeast esters.Too clean I think.
#18
Posted 21 July 2010 - 01:27 PM
I don't know what this specific recipe is like, but assuming it's like the one on BeerDuJour, I think it is probably aimed more at winning contests than brewing a true representation of the style. Jamil has said that, if you tried to brew an authentic Scottish Ale and enter it in a competition, you would probably get trounced by beers that were made with a lot of Crystal Malt. It's probably a delicious beer, though.I'm never sure what to do with WLP001, either. I just don't make many beers that weren't better with a more interesting yeast. Certainly I would keep it away from anything approaching authentically British. I still have nightmares about that characterless Sierra Nevada ESB, which I assume was made with WLP001Those are probably just the qualities that you want for a Cream Ale, though, and it is the classic Cream Ale yeast.I just brewed a Scottish 70 using this yeast. I took Jamil's recommendation from his podcast and book (Brewing Classic Styles). He claimed that 001 yeast in the Scottish was his "secret" to winning in this category as many times as he did. I guess he claims that Chico yeast allows you to really taste the malt in this style, not necessarily the yeast esters.
#19
Posted 21 July 2010 - 01:33 PM
#20
Posted 21 July 2010 - 01:35 PM
That's why I say it's too clean.I just brewed a Scottish 70 using this yeast. I took Jamil's recommendation from his podcast and book (Brewing Classic Styles). He claimed that 001 yeast in the Scottish was his "secret" to winning in this category as many times as he did. I guess he claims that Chico yeast allows you to really taste the malt in this style, not necessarily the yeast esters.
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