Your Experience With Wlp800

[stef]

I have used this yeast twice now, and both times it has finished higher than i expected.

My most recent brew was a lager (mostly pils with a bit of crystal) with some adjunct (about .8kg of rice and about .4ish of white sugar). It seems to have finished (been 2.5 weeks at 12 degrees and 1 week at ambient room temp) and its at about 1.019. I thought it would have finished lower, given that i mashed low (64ish) and had reasonably high levels of adjunct. I was hoping for a dry beer (its supposed to be bland as it will be a base for experiments) but i'm worried it will be a bit cloying now.

I'm wondering if general consensus is that this yeast finishes high, or if this brew has stalled?

Cheers

 

[Lord Raja Goomba I]

According to the website it has 80% attenuation and high flocculation. I'd hazard an educated guess that it's stalled.

Goomba

 

[BjornJ]

hi ,
any off flavours or hints of a stressed yeast?

I did a pilsner with WLP830 and got horrible, synthetic banana flavors.
After posting a question on here I buy the explanation I got saying I probably did not use enough yeast and probably did not aerate enough for the low temperature I fermented at.
My did not finish that high, but I have understood that a high finishing gravity could be another indication of underpitching/not enough oxygen early on.

Just another thing to consider at least,


Bjorn

 

[Nick JD]

That yeast takes for EVA.

It's Wyeast 2001 I think. Yup, for EVA.

It probably hasn't stalled, it's just "fermentation challenged" and needs remedial classes.

Bung in some S23 @12C and be done with it!

I have a blend of S23 and 2001 for this very reason. It's the best lager yeast blend ... in the world. Like a busy, frantic prostitute with OCD, it's clean and quick.

 

[felten]

How much yeast did you use? and what was the OG? Pitching temp?

lagers require a shit ton of yeast, especially if you're pitching cold.

 

[stef]

Thanks for all of the replies.

Doesnt taste off or have any flavours that might suggest that the yeast were stressed, but i'd say thats what it was... I agree- the bloody yeast takes forever. Last time i used it i went away for 3.5 weeks and left it to do its thing...

Og was 1.043, was pitched cold and i used a starter, though i dont think it was big enough- hence my problem. I have pitched some fresh yeast, unfortunately i only had a dry pack of yeast (some cascade bohemian stuff...)

oh well, see how we go. Only cost a few bucks for the batch anyway...

 

[Nick JD]

I pitched a smack pack of 2001 into a 22C (18L) wort of Boh Pils and the fecker didn't kick off before it cooled to 11C ... about 4 days later it was sitting on the bottom like a stoner asleep in the back of his Kombie.

I brought it back up to 20C and back down hoping to give it a kick in the pants, and I got some whispy foam on the surface and a couple of SG points. This is a week after pitching, so I'm worried about its ability to stave off foreign critters at this stage.

In goes the S23 - next day I have a vigorous fermenter destined to be beer within a week!

Strange thing is ... it didn't taste like it was fermented with S23. Almost like the 2001 saw it was going to lose it's feed and the stoner put on a suit and got busy.

Now it's my go-to yeast for lagers.

Blending two strains to get the best of both rocks.