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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through February 15, 2005 * New White Labs strain < Previous Next >

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davidw
Advanced Member
Username: Davidw

Post Number: 851
Registered: 03-2001
Posted on Monday, February 07, 2005 - 05:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I see that in March White Labs will be releasing WLP041 Pacific Ale. First thing that popped into my head was: Pacman strain!

Here's what their website discloses:

A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002- English Ale yeast. Good yeast for English style ales including mild, bitter, IPA, porter and English style stout.

Attenuation: 65-70; Flocculation: Medium; Optimum Ferm. Temp: 65-68

The only thing that threw me was the 'good yeast for English ales' part. Although considering Rogue produces Brutal Bitter, I2PA, Shakespear Stout, etc, perhaps this is the elusive Pacman?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 2193
Registered: 01-2002
Posted on Monday, February 07, 2005 - 05:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Could it be the yeast used by Pelican Pub and Brewery in Pacific City, OR? They and their beers have won a number of awards. I was there in 1997 a couple of years after they opened, and their beers were already excellent.
 

Steve Ruch
Junior Member
Username: Rookie

Post Number: 99
Registered: 03-2003
Posted on Monday, February 07, 2005 - 08:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the heads up. Sounds like a yeast worth checking out.
 

Guy C
Member
Username: Ipaguy

Post Number: 168
Registered: 09-2003
Posted on Monday, February 07, 2005 - 09:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just saw a new one called WLP010 on the site, 10th Anniversary Blend.

<<White Labs started in 1995 with 5 strains available for homebrewers- WLP001, WLP002, WLP004, WLP300 & WLP810. We wanted a blend with all of these strains, but WLP300 doesn't fit so we crafted a unique blend that truly test brewers imaginations. The blend contains unique proportions of WLP001, WLP002, WLP004 & WLP810. For a limited time only!
Attenuation: 75-80; Flocculation: Medium; Optimum Ferm. Temp: 65-70>>
 

Guy C
Member
Username: Ipaguy

Post Number: 169
Registered: 09-2003
Posted on Monday, February 07, 2005 - 09:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Also another blend: WLP060 American Ale.
 

Dave Witt
Advanced Member
Username: Davew

Post Number: 657
Registered: 03-2003
Posted on Tuesday, February 08, 2005 - 02:49 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It would be cool if it turned out to be that CL-50 yeast that Denny uses in his Rye IPA.
 

davidw
Advanced Member
Username: Davidw

Post Number: 858
Registered: 03-2001
Posted on Tuesday, February 08, 2005 - 02:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That would be cool!
 

Geoff Buschur
Advanced Member
Username: Avmech

Post Number: 569
Registered: 06-2004
Posted on Tuesday, February 08, 2005 - 03:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Attenuation: 65-70"

I know there are several factors that influence attenuation, but Denny reports ~80 - 84% attenuation with CL-50 @ 154F mash temp. Pacman ended up going a little further when John made Two Tier. I think we would be seeing a little higher attenuation rating if this were either of those yeasts.
 

Dan Grady
Junior Member
Username: Bierboy

Post Number: 84
Registered: 03-2003
Posted on Tuesday, February 08, 2005 - 04:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I wonder how it compares to this from Wyeast.

"1332 Northwest Ale Yeast. One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation - high; apparent attenuation 67-71%. (65-75 F, 18-24 C)"
 

Chumley
Senior Member
Username: Chumley

Post Number: 2741
Registered: 02-2003
Posted on Tuesday, February 08, 2005 - 04:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That's my guess too, Dan. This is WLP's version of the Redhook yeast.
 

davidw
Advanced Member
Username: Davidw

Post Number: 859
Registered: 03-2001
Posted on Tuesday, February 08, 2005 - 04:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You're makin' me sad.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1432
Registered: 03-2003
Posted on Tuesday, February 08, 2005 - 05:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Can you say butterscotch? Should be obvious if it's Redhook's yeast.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4186
Registered: 01-2001
Posted on Tuesday, February 08, 2005 - 07:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Fruity" amd "malty" are not adjectives I'd apply to Pacman. Idon't know what the White yeast is, but they don't make it sound like Pacman to me. And Geoff makes a good point about the attenuation.

FWIW, a majority of the beers from the Pelican use 1056. I'm really certain that any other strain they use isn't proprietary. I'll be seeing Darron, the head brewer, this weekend. I'll see if I can get any info from him.
LIfe begins at 60...1.060, that is.
 

davidw
Advanced Member
Username: Davidw

Post Number: 863
Registered: 03-2001
Posted on Tuesday, February 08, 2005 - 07:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't taste 'fruity' or 'malty' in any Rogue beers either. All I taste is HOPS!!

I think you PNW brewers are addicted to IBU's.

 

Denny Conn
Senior Member
Username: Denny

Post Number: 4187
Registered: 01-2001
Posted on Tuesday, February 08, 2005 - 07:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What about Dead Guy? There's a malty, underhopped beer!
LIfe begins at 60...1.060, that is.
 

Chris Testerman
Member
Username: Chris1kanobi

Post Number: 132
Registered: 02-2003
Posted on Wednesday, February 09, 2005 - 04:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A few weeks ago I was given a unmarked vile of White Labs yeast to test. My LHBS was sent several unmarked viles to test and give feedback to White Labs, but the owner did not have time to berw, so he gave it to me to try. The only information that I was given was that it was a blend of different yeast strains. I do not know if it is one of the yeasts that was just released, but I would guess that it is. I was told not to make a starter and to give my thoughts when the beer was finished. I brewed a 1.055 OG, IPA and started the fermentation at 64 degrees. Then I moved it to 55 degrees after 48 hours. It was not a very active fermentation, and the yeast stayed on the bottom, the entire time. After 7 days I racked it and had a taste of the 1.012 beer. First of all it was very clear, it has some residule sweetness and good malty flavor. The one thing that really stood out was there was no yeast flavor. Just super clean, more so than California Ale yeast fermented at 55 degrees. My first thought was Pacman yeast, but I am really not sure if Pacman is a blend, and this yeast is so crisp and clean, very lager like, but there was no sulpher or butter flavors or aromas, like a typical lager after one week. I should find out today what strain I was able to test. I really hope that it will be available as a homebrewing strain, and if not I have 5 viles and a 500ml flask full of it saved.
 

Hophead
Senior Member
Username: Hophead

Post Number: 1173
Registered: 03-2002
Posted on Wednesday, February 09, 2005 - 04:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sounds like the WLP010, with the sf lager yeast (WLP810) taking over when you cooled it down. I have all of these in vials, but am interested in trying the blend anyway.... Great report!