White Labs WLP059 Melbourne Ale yeast to be released

[Midnight Brew]

That is some beautiful Krausen you have going there P. I'll spin this yeast up in a few weeks soon as I have drained some kegs.

 

[Batz]

That is some beautiful Krausen you have going there P. I'll spin this yeast up in a few weeks soon as I have drained some kegs.

Amazing yeast, the only one I have ever had that has crawled out the top of the erlenmeyer flask.

 

[Curly79]

I add sugar to the boil and 059 seems happy 24 hours in

P

That looks amazing! Never seen a Krausen like that before.

 

[Bribie G]

That looks amazing! Never seen a Krausen like that before.

And I've found that at the end of fermentation it rises to the top of the brew and forms a solid raft of peanut butter.
It has to be son of son of son of Burton Union or whatever came over in barrels and bottles from the Old Dart earlier in the 19th Century.

 

[technobabble66]

My Rezza Bitter.
I must admit, I'm pretty impressed. Only 10 days in the bottle, so a little more to go carbonation wise.
Aroma is "beery" but with a light floral candy element - funnily enough an element I've been (unsuccessfully) trying to create in my Old Speckled Hen clone. Flavour similar, initial sweetness that fades rapidly to a mild dry finish.
No twang.
******* tasty.

Goes really well with curry puffs and the Women's T20 international.

44% Ale, 40% Pils, 1% Choc, 11% white sugar, 1% dark brown sugar.
15g PoR + 5g EKG @FWH
5g PoR + 10g EKG @ 20mins (cubed)
059 @19-20*C

Definitely shouldn't have entered this into the Vic Xmas Case Swap


EDIT: fwiw, I think the main contributor to the floral Candi/nectar element is the late EKG addition. Though i suspect the 059 has helped bring it out nicely, given its only 10g.
However, I could be wrong - maybe it's all yeast derived. In which case I'll definitely be brewing a lot more with 059! [emoji1]

 

[Danscraftbeer]

Mine wont clear . Questioning as to why. Maybe the flaked maize? Anyway it doesn't matter because its good. An interesting unique beer for me. My first attempt in this league. I followed the recipe as best as can but got higher efficiency and these are the variables.
Tooths 1917 White Horse Ale.
Anticipated OG = 1.048. Mine was 1.051
Anticipated FG = 1.008. Mine was 1.007
Anticipated EBC = 18. Mine is ~9 by my eye
Anticipated IBU = 42. Mine feels to me more like um 30? Did the age degradation on hop AA calcs and everything....
Anticipated ABV ~5.2%. Mine 5.8%.

I did cube this though and that's the significant variable to be fair. I added the sugar to the cubes before filling 95c wort. I took 15 minutes off the hop times.

In the end? Well I think its so different and interesting that Its a ripper really. Tangy and refreshing, sessionable but watch out its 5.8% etc. Cidery but in a good way. I've shunned the idea of cidery beer but make an exception for this one. New flavours to me the yeast, flaked corn and sugar. No hoppyness. Its not dry at all. More sweat and with body believe it or not. I froze some yeast for the first time but hope to see it as a regular go to yeast option.

Good yeast.

 

[pirateagenda]

mine has stalled at 1.011, est 1.008. Has been at 1.011 for 2 days (day 8 to 10) at 22C. should I wait it out or is it terminal? It tastes bloody good either way.

recipe had 19% sugar, which I added during the boil, but have read here that some are adding it to the fermenter.

 

[Stubbie]

Just a heads up: anyone seeking to purchase Bronzed Brews or 6 O'clock Brews, Lulu is currently offering a 10% discount + free shipping. Use coupon code BOOKSHIP17. Ends 20 Nov.

Now, to get hold of some WLP059...

 

[madpierre06]

Anybody round this way got some 059 they can spare?

 

[Batz]

Anybody round this way got some 059 they can spare?

Is this yeast going to be released again or was that just a one off?
I have a few vials of it here mate.

Batz

 

[madpierre06]

Is this yeast going to be released again or was that just a one off?
I have a few vials of it here mate.

Batz

It was a seasonal mate, one vial would be really appreciated thanks.

 

[laxation]

mine has stalled at 1.011, est 1.008. Has been at 1.011 for 2 days (day 8 to 10) at 22C. should I wait it out or is it terminal? It tastes bloody good either way.

recipe had 19% sugar, which I added during the boil, but have read here that some are adding it to the fermenter.

Same as what mine got to.

Unfortunately while I was away, the sticky tape came off the light in my fermenting fridge (it's always on due to some shelves being out) so the light has been on while it was fermenting. Tastes/smells a bit funny, but hoping it turns good once it's cold and carbonated.

If it is ready by Friday, I will try to bring some (with a carb cap) to the case swap to see what others think... Not sure if it's just that it is a different beer, or if there is something wrong with it.

In the meantime that fkn light is unscrewed. Really should have done that as the first option...

 

[Batz]

It was a seasonal mate, one vial would be really appreciated thanks.

No problem mate, sent you a PM. I'm away ATM.

 

[pirateagenda]

i harvested an extra 100m cells to what was required, planning to build a little farm of this so I don't run out

 

[BrockHops]

What have you Beer Smith guys done when building a brew with this yeast?
I couldn't find it in the listing.
Using it in an all grain English Porter

 

[captain crumpet]

What have you Beer Smith guys done when building a brew with this yeast?
I couldn't find it in the listing.
Using it in an all grain English Porter

Created a new yeast profile with the bare essentials from here https://www.whitelabs.com/yeast-bank/wlp059-melbourne-ale-yeast

 

[Bribie G]

Based on a couple of brews I've done so far and measured with hydrometer for FG, I've set attenuation to 83.0 in BrewMate.

QLD case swap next weekend, a couple of us are putting in Bronzed Brews with 059 if anyone wants to reculture. However you'll need a stir plate as theres SFA bottle sediment with this stuff.

 

[Randai]

Based on a couple of brews I've done so far and measured with hydrometer for FG, I've set attenuation to 83.0 in BrewMate.

QLD case swap next weekend, a couple of us are putting in Bronzed Brews with 059 if anyone wants to reculture. However you'll need a stir plate as theres SFA bottle sediment with this stuff.

Can echo sentiment after just finishing the bottling of this stuff. It really dropped out. I hope there is enough to bottle condition this in a decent time.
Guess I'll see.

 

[madpierre06]

Can echo sentiment after just finishing the bottling of this stuff. It really dropped out. I hope there is enough to bottle condition this in a decent time.
Guess I'll see.

Yeah, after having tried a drop of the 1917 XXX a bloke did, real keen to try these two beers you blokes have got. A lovely drop.

 

[Randai]

Yeah, after having tried a drop of the 1917 XXX a bloke did, real keen to try these two beers you blokes have got. A lovely drop.

Yeah it tasted alright today with the left overs that didn't go into the 30 bottles. Can't wait to see after its conditioned a bit.

 

[Carboy]

I was just given a vial from a good mate. Of those who have brewed with this yeast what is the recommendation for the best style of beer to brew, I'd like to brew something that complements these yeast and does it justice

Thank you in advance for any advice.

Cheers
Carboy

 

[Bribie G]

An old school XXX Aussie Ale from the post war era would be the go.. six o'clock swill at the Exchange / Tatts / Royal / Station Hotel where Grand Pops drank when he was an apprentice loco driver and all that stuff.

4.5% ABV

Sulphates in water
Australian Base Malt 69 degree mash.
800g of sugar
Cluster single addition to 20 IBU
(or POR for a more modern example)

Ferment at 18, cold crash for a week.
Add a tsp of Parisian Essence for a bit of colour if you wish.

Learn how to do two up.

 

[Batz]

I was just given a vial from a good mate. Of those who have brewed with this yeast what is the recommendation for the best style of beer to brew, I'd like to brew something that complements these yeast and does it justice

Thank you in advance for any advice.

Cheers
Carboy

Here's a good start. I did one very similar with great results.

https://www.whitelabs.com/resources/1917-tooth-s-pale-ale-recipe-wlp059-melbourne-ale-yeast

 

[Danscraftbeer]

Just giving this yeast another thumbs up. I used it for an all grain Hoppy Ale. This yeast does have a tang. Its a complimentary tang IMO. Very happy with this green beer so far it should be great by crissy!.
40lt. 83% Brew House Efficiency. Esky Mash.
MO 90%
Wheat 8.4%
Acidulated 1.7%
Mashed for high body. 62c 20min, Decoctions to 69c over 40min let sit for another um? 60 minutes or something...
Batch Sparged. Long boil with small first wort addition: 10g Mosaic hops = 7.4 IBU. Adding batch sparges reboiling etc.
60g Chinook flowers 15m
40g Mosaic pellets at flame out ~20m
Chill to 70c
300g Cascade flowers. Deep whirl break up the flowers to mix it all up well and let sit for 30m at ~70c.
Chill down to pitch temp and pitch that good yeast and pressure ferment ~5-15psi at ~18c to finish at ~24psi at ~ 21c.

and then ....

 

[Danscraftbeer]

OG = 1.054
FG = 1.014 (that is highest for me for pale ale but its good and may be more pleasing for regular people etc)
IBU = ~33.3 by my software and interpretations
EBC = ~ 10
ABV = 5.3%
Carbonation is around 2.0 at least in pressure ferment. I'd give it 2.2 as a green beer. Kegged at serving pressure (10-12 psi) is the polish over weeks etc.

Serve cold as beer should be in summer. ~4c. Or less if you can.

 

[Danscraftbeer]

Melbourne Yeast? Locality? This is something of significance. A yeast that is favourable to the locality, maybe? That's the way of beer evolution through the history yes? Yeast evolution etc.
I you are to be of BJCP evolution then this definitely has significance. At least on the evolution of beer.

 

[captain crumpet]

AusIPA with WLP059. It's bloody good.

 

[Bribie G]

The provenance for Melbourne No. 1 is described in Bronzed Brews. Whilst I've also used it in an all grain brew, it does very nicely fermenting a high sucrose wort which is what it was bred to do. It could ferment up to 50% cane sugar without "weakening" and be repitched and became a common strain throughout at least Eastern Australia.

I'd bet my boots that some of the current Megabrewery Ale yeasts such as Tooheys Old are still cousins, nephews etc in this yeast family. Would love to get my hands on some.

 

[Stubbie]

Anyone in Melb consider donating a WLP059 yeast sample, frozen or other wise? Happy to repay a generous favour with a good deed in return.

 

[tonz_a_fun]

Anyone in Melb consider donating a WLP059 yeast sample, frozen or other wise? Happy to repay a generous favour with a good deed in return.

Hi mate,

I have one unopened vial if you are interested. In south east.

Cheers

Damo