9 replies to this topic

[beach]

Does anyone have any experience using this yeast in a high gravity beer (OG 1.101)? My next brew is a Kate the Great clone destined for a fresh bourbon (Stagg) bbl. The first time I tried this one OG was 1.1027 and it stuck at 1.040. I pitched a massive starter of WLP051 (per the recipe the LHBC decided on), tried temp rise & swirl followed by amylase enzyme & champ yeast to no avail. This time around I will get the OG right via AG (last try came up short and I used light DME to get to OG). Mash will be at 149 and I'll probably feed it amylase when I pitch and oxygenate. White labs notes it's a fast starter and can handle high gravity wort. Anything else I'm missing?Beach

[al_bob]

I was thinking it would great in a high gravity beer. i just used it in a pale ale of 1.068, and it finished at 1.006. Dried out a little more than I wanted but it made a great beer. Definitely be prepared for a massive fermentation. It starts very fast. I would love to try it in a real big beer. As a side note, I had a huge barley wine once, that stuck and I finished it off with 1.099 High Gravity yeast, and it chewed the hell out of the rest of it.

[cavman]

Does anyone have any experience using this yeast in a high gravity beer (OG 1.101)? My next brew is a Kate the Great clone destined for a fresh bourbon (Stagg) bbl. The first time I tried this one OG was 1.1027 and it stuck at 1.040. I pitched a massive starter of WLP051 (per the recipe the LHBC decided on), tried temp rise & swirl followed by amylase enzyme & champ yeast to no avail. This time around I will get the OG right via AG (last try came up short and I used light DME to get to OG). Mash will be at 149 and I'll probably feed it amylase when I pitch and oxygenate. White labs notes it's a fast starter and can handle high gravity wort. Anything else I'm missing?Beach

Try using a whole cake to ferment out a beer that big, and mashing low is an obvious answer I would say mash at 145. Yes that seems low but talking to a pro brewer yesterday he has no problem mashing that low on certain beers.

Edited by cavman, 13 May 2012 - 04:50 PM.

[Humperdink]

I"m really curious about this yeast in that it's supposed to be highly attenuative, neutral and flocculent. I can't think of any yeast that fits that bill. two of three yes, all three? no.

[cavman]

I"m really curious about this yeast in that it's supposed to be highly attenuative, neutral and flocculent. I can't think of any yeast that fits that bill. two of three yes, all three? no.

No kidding, it really is a super yeast if it meets all three.

[Joe]

I took some advise on the last big beer I did and oxygenated twice (along with the appropriate yeast pitch). Oxygenated once at pitching and again 12 hours later after fermentation had started. Explosive fermentation even with fermcap but the beer finished where it should have and turned out fantastic. Jamil and Palmer talked about this method quite a bit on the BN and I think it's a sure way of making sure your fermentation doesn't stick high.

[beach]

Try using a whole cake to ferment out a beer that big, and mashing low is an obvious answer I would say mash at 145. Yes that seems low but talking to a pro brewer yesterday he has no problem mashing that low on certain beers.

I have no problem mashing at 145. Hell, I go 120 min if you think it would help.

I"m really curious about this yeast in that it's supposed to be highly attenuative, neutral and flocculent. I can't think of any yeast that fits that bill. two of three yes, all three? no.

My thoughts too. I asked the folks at the LHBS (Adventures in HB'ing) and while they hadn't used it above 1.065 it was fast and very clean.

I took some advise on the last big beer I did and oxygenated twice (along with the appropriate yeast pitch). Oxygenated once at pitching and again 12 hours later after fermentation had started. Explosive fermentation even with fermcap but the beer finished where it should have and turned out fantastic. Jamil and Palmer talked about this method quite a bit on the BN and I think it's a sure way of making sure your fermentation doesn't stick high.

I have heard this and I'll be sure to give the wort an extra hit of O2 ~12 hrs after pitching.Thanks for the help,Beach

[al_bob]

No kidding, it really is a super yeast if it meets all three.

It does and it is pretty super. I have some in the fridge I'll be using again. I'll make sure to use some crystal or something next time as it attenuates around 80%...or higher.

[al_bob]

Oh, and 145 is not any problem especially depending on your malts. I've mashed in that range with great results.

[beach]

It does and it is pretty super. I have some in the fridge I'll be using again. I'll make sure to use some crystal or something next time as it attenuates around 80%...or higher.

6.7% crystal in the bill.

Oh, and 145 is not any problem especially depending on your malts. I've mashed in that range with great results.

I'll mash at 145* for at least 90 min. Most of the other batches that went in the bbl finished at 1.025-1.030 so if mine's a little drier all the better IMO.Thanks for the help,Beach