My WLP011 beer...
#1
Posted 05 October 2014 - 09:50 AM
#2
Posted 05 October 2014 - 10:03 AM
Re: 1338 vs. 011. I agree that they're different yeasts. For years 1338 was my go to alt yeast, but about 112-14 years ago I started noticing that it wasn't performing well. I haven't used it since. I found that I actually preferred 1007 for alt anyway.
#3
Posted 05 October 2014 - 10:15 AM
but about 112-14 years ago
They had yeast that long ago?
#4
Posted 05 October 2014 - 10:16 AM
#5
Posted 05 October 2014 - 11:22 AM
They had yeast that long ago?
We harvested it from the mastodons.
#6
Posted 05 October 2014 - 01:37 PM
I bought the WLP011 early this year because I considered making a BdG with it and someone suggested that WLP011 could be a nice yeast for that style along with WLP072 (French Ale) which is only available occasionally. Then I got off the BdG kick and thought I would use the WLP011 in an Alt when nettels considered using it in a pseudo-alt with RedX. If I were planning an altbier from scratch, I would use 1007 probably.Re: 1338 vs. 011. I agree that they're different yeasts. For years 1338 was my go to alt yeast, but about 112-14 years ago I started noticing that it wasn't performing well. I haven't used it since. I found that I actually preferred 1007 for alt anyway.
#7
Posted 05 October 2014 - 01:50 PM
I bought the WLP011 early this year because I considered making a BdG with it and someone suggested that WLP011 could be a nice yeast for that style along with WLP072 (French Ale) which is only available occasionally. Then I got off the BdG kick and thought I would use the WLP011 in an Alt when nettels considered using it in a pseudo-alt with RedX. If I were planning an altbier from scratch, I would use 1007 probably.
Got it...I've heard of quite a few people using 011 for alt, but it never struck me as being as crisp as I like alt to be.
#8
Posted 05 October 2014 - 02:36 PM
The yeast is supposed to produce a malt-forward beer. With that in mind, I hopped the beer up pretty good (about 30 IBUs of Northern Brewer for 60 and then a little over an ounce of Hallertau for 30... 43 IBUs total) and I also mashed at 149°. The water was a balanced profile between chloride and sulfate and I will be patient with the yeast and make sure it finishes its important work before I put the beer down to rest. Everything I see says that Alt should finish dry and this yeast suggests that you have to take extra steps for that. 1007 is a low-floccer which (I believe) translates to medium-to-high attenuating which you want. On the red ale I plan to make with the RedX and WLP011, I will mash low again and there will be a good amount of late hopping going on there to keep everything in balance. I like my balance, you know.Got it...I've heard of quite a few people using 011 for alt, but it never struck me as being as crisp as I like alt to be.
#9
Posted 06 October 2014 - 04:01 AM
Got it...I've heard of quite a few people using 011 for alt, but it never struck me as being as crisp as I like alt to be.
I've never had any trouble getting it to finish at 1.008-1.010 if I start at 1.048 and step-mash at 149F and 158F. I've never tried using it to make a bigger Alt, but it might finish too malty to make a beer like that come across as an Alt. That might just seem like a Brown Ale.
#10
Posted 23 October 2014 - 08:43 AM
#11
Posted 10 November 2014 - 07:44 AM
Edited by KenLenard, 10 November 2014 - 07:45 AM.
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