White labs yeast info

[Asphaltboy]

Anyone experienced with white labs yeast?

Just started using an English strain 002, and the first brew was text book attenuation with good yeast notes.

Second crop use, at the same temp ( 18'c ish ) has not gone down as far as expected - out by about 6' after 9 days.

Have roused it and will give it another couple of days before attempting to bottle.

Is this typical, or what are your thoughts.

cheers fella's

[Daft as a Brush]

I would have expected the second crop to be just as good, how long did you leave the first batch in the primary, maybe there were too many dead cells and not enough viable ones ? 18 degc is as shade lower than the lower end of the range, perhaps you'd be better raising the temperature to 20 deg c.

I think its worth using a secondary before bottling to allow the beer to clear, you end up with little more than a dusting of sediment at the bottom of the bottle that way anda cleaner tasting pint.

I have some 007 in the fridge and keep meaning to make up a 1/2 gallon starter and split it 6 ways but havent got round to it yet. Splitting Liquid Yeast Link

[P cuthbert]

How did you reclaim the yeast from the first batch?

I always syphon off about 95% of the beer, then drop the syphon to the bottom. Discard the first 1/4 of the yeast, catch the second half and discard the remainder.

This always seems to give me a viable colony for the next batch.

I do try to use a fresh yeast after about 4 batches to account for the possibility of genetic changes.

Pat

[Asphaltboy]

Used the dropping system after 36 hours to ensure most of the trub was taken off prior to the rest of the fermentation.

Allowed the beer to settle for 9 days and was impressed at how well the yeast had seperated to leave a very clear sample in the hydrometer jar.

Bottled the beer, leaving very little beer above the yeast, and poured the majority of the yeast into a screw top bottle and pitched it into another brew 4 hours later.

Pitched 20 litres with about .5l of thick slurry.

I hear what you say about using a secondary for settling then bottling, but feel after i have dropped the beer after 36 hours the majority that remains will be good active yeast.

[Asphaltboy]

Forgot to say that 18'c is about right for me, as 20'c and above i don't like the fruity esters produced.

I'm a hophead, and like the aroma of the finish hops.

Styrian golding being my favourites.