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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through June 27, 2005 * This Month's Wyeast Strain (Premium Bitter) < Previous Next >

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damon
Member
Username: Nomad

Post Number: 117
Registered: 07-2004
Posted on Monday, June 13, 2005 - 07:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The current (for May/June) Platinum strain just came into my LHBS, so I bought a vial because the description looked good, specifically the bit for high gravity beers.

Does anyone have any experience with this strain? I can't tell if its an old regular or a truly new release.

"WLP026 - Premium Bitter Ale
From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.
Atten: 70-75% - Floc: Medium - Ferm. Temp: 67-70F"

Looking at the breweries in Staffordshire, I'm guessing the strain is not from Allied or Bass, but possibly Marston or Burton Bridge or...? Not that it matters, but the last two are available in my area for taste testing.

Thanks!
 

Jeffery Swearengin
Advanced Member
Username: Beertracker

Post Number: 753
Registered: 03-2002
Posted on Monday, June 13, 2005 - 08:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's a great English strain with serious attention. My brother used it last year on some English-styles that I really enjoyed and had some leftover, so I made an ESB and a RIS based upon his attenuation rates at 79.6%ADF. I did even better & averaged 81.9%ADF!
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

Chumley
Senior Member
Username: Chumley

Post Number: 3271
Registered: 02-2003
Posted on Monday, June 13, 2005 - 08:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

WLP023 Burton is reported to be the Marston yeast, so I am guessing this one is not it.
 

damon
Member
Username: Nomad

Post Number: 118
Registered: 07-2004
Posted on Monday, June 13, 2005 - 08:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jeff, 80%? Whoa! That's a bit higher than the published numbers - were they aided by lower mash temps? Regardless, good to note, I was thinking Old ale, then Barleywine or RIS with this strain.

Chumley, thanks for the info - never knew that, and I used the Burton last year. Nice yeast, smells great.
 

davidw
Senior Member
Username: Davidw

Post Number: 1173
Registered: 03-2001
Posted on Monday, June 13, 2005 - 09:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Exceeding the high end of the published attenuation range is pretty common in my brews. And for styles such as alt, desireable.

Cry havoc! And let slip the business of ferrets!!
 

Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 1389
Registered: 10-2002
Posted on Monday, June 13, 2005 - 09:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Relative attenuation is relative to a brew with a specific OG (I have no idea what the OG is but I would expect it to be be between 1.045 and 1.050 with 100% fermentables coming from malt). I had a barely wine go from 1.105 to 1.002 with Nottingham. Of course with 3 lbs of honey in a 5 gallon batch I would expect it to get close to 1.000.

-Doug
 

Jeffery Swearengin
Advanced Member
Username: Beertracker

Post Number: 754
Registered: 03-2002
Posted on Tuesday, June 14, 2005 - 03:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My mash temps were all in the normal (151°F) range. The RIS went from 1.100 to 1.015 in about 16 days. Regardless, it's a "fast & furious" fermentor. I thought WLP023-Burton was Bass yeast & the WLP026-Premium Bitter was from Marstons?
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

Chumley
Senior Member
Username: Chumley

Post Number: 3277
Registered: 02-2003
Posted on Tuesday, June 14, 2005 - 03:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beertracker, here is the source of my info on WLP023. If its on the internet, then it must be true.

http://www.bodensatz.com/yeastdb/index.php?YMode=Display&Manu=White&Code=WLP023
 

Jeffery Swearengin
Advanced Member
Username: Beertracker

Post Number: 756
Registered: 03-2002
Posted on Tuesday, June 14, 2005 - 04:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Maybe? Maybe not! They're both located in Staffordshire.
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers