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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * November 12, 2003 * White Labs Sub for Wyeast 1028 < Previous Next >

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Jim Layton (67.31.234.127)
Posted on Monday, October 27, 2003 - 02:29 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have some White Labs yeast certificates to use. Any opinions on a good White Labs substitute for Wyeast 1028?
 

Robert R. Heinlein (152.163.252.67)
Posted on Monday, October 27, 2003 - 03:07 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wyeast #1028. I have certificates too but I would rather pay for my Wyeast as it has never let me down...
 

chumley (65.102.122.89)
Posted on Monday, October 27, 2003 - 04:00 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Though its not a substitute, I really like WLP023 Burton Ale yeast. It makes an outstanding bitter.
 

Vance Barnes (69.15.38.210)
Posted on Monday, October 27, 2003 - 04:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have in an XL file that is suposed to be the cross of WY to WL. Says WLP013 London Ale yeast. Not familiar with that one. Is it one of the Platinum series?
 

Mike A. (128.173.139.227)
Posted on Monday, October 27, 2003 - 07:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vance, would you care to share the contents of that file?

Thanks,
Mike A.
 

Jim Layton (67.31.255.247)
Posted on Tuesday, October 28, 2003 - 12:05 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, guys. In reading the White Labs descriptions, I've sort of narrowed my choices down to the WLP006, 007, and 013 strains. They all sound good but I've never used any of them. Any negative or positive experiences to report with these?

BTW, I'm planning an export stout, OG ~1.073, for this yeast. I'm looking for a yeast with an English character that fully attenuates.
 

John Jacox (24.28.41.26)
Posted on Tuesday, October 28, 2003 - 12:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd second Chumley's vote for the Burton Ale yeast. I just made three consecutive batches off of one yeast cake and it has become one of my favorites!
John
 

Vance Barnes (69.15.38.210)
Posted on Tuesday, October 28, 2003 - 03:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mike, I don't think you can attach a file here but I'll email it to you directly. Way to much to just post. Anyone else interested can e me directly to request it. Think it came from someone here or the hbd about a year ago.
 

PalerThanAle (65.168.73.62)
Posted on Tuesday, October 28, 2003 - 03:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm not certain on size limitations but you can attach files here. This is the syntax
\ attach {Text description} (without the spaces)

I for one would like to see it.

PTA
 

Mike Walker (209.86.25.207)
Posted on Tuesday, October 28, 2003 - 03:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's a site with a good table of equivalents.

http://www.geocities.com/chadclancy/BrewSheet/YeastSource.htm

You could copy this into Excel and update it if you were so inclined. If I wasn't so lazy I'd do it myself. There's a project for the next rainy day in AZ.
 

Mike A. (128.173.139.227)
Posted on Tuesday, October 28, 2003 - 05:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

application/vnd.ms-excelWyeast to White Labs Yeast Conversion.xls
wyeast_to_white_labs_yeast_conv.xls (31 k)
 

Paul Edwards (199.46.200.233)
Posted on Tuesday, October 28, 2003 - 06:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mike A,

Thanks for posting the file!

I wonder what the original source is?

I ask that because one of the entries:

3522 Belgian Ardennes Yeast = WLP510 Belgian Bastone Ale Yeast (PS/Jan-Feb)

doesn't seem right.

WLP510 Bastogne is the Orval primary strain that Don Van Valkenburg handcarried back from a visit to Orval.

I was under the impression that Wyeast 3522 Belgian Ardennes was the Achouffe strain.
 

Denny Conn (63.114.138.2)
Posted on Tuesday, October 28, 2003 - 06:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree with you, Paul, FWIW.
 

Bill Pierce (24.141.63.119)
Posted on Tuesday, October 28, 2003 - 10:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

There are a number of questionable calls in the spreadsheet in my opinion.

It suggests White Labs WLP002 as a substitute for both Wyeast 1968 and Wyeast 1318. I would agree about WLP002 and 1968 being equivalent (likely from Fullers), but I find Wyeast 1318 (allegedly from Youngs) to be a different strain, softer and fruitier and not quite as flocculent.

The spreadsheet suggests that Wyeast 1728 and White Labs WLP028 are equivalent. I wouldn't doubt that both are Scottish strains but 1728 finishes sweeter and slightly smokier than WLP028 and will also ferment at a lower temperature.

I would not call White Labs WLP029 equivalent to Wyeast 1007. WLP029 is much more like Wyeast 2565, which the spreadsheet also lists as its equivalent. Wyeast 1007 finishes more dry and neutral with less of a winy finish and is also a better low temperature fermenter, probably the lowest of all ale strains.
 

Ted Enright (68.74.178.159)
Posted on Wednesday, October 29, 2003 - 12:27 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for posting the conversion chart!! I agree with Bill, some of those just aren't the same!! But I do think that 1028 is probably the same as WLP 013.
 

GaryP6 (198.189.164.204)
Posted on Wednesday, October 29, 2003 - 01:00 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

B3 claims that WLP023 is the equivalent...

Description: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s bitters, pales. Excellent in porters and stouts.
Attenuation: 69-75%.
Flocculation: Medium.
Optimum Fermentation Temp: 68-73°F.
Wyeast Equivalent: 1028 London
 

Jim Layton (4.72.27.78)
Posted on Wednesday, October 29, 2003 - 02:07 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, guys. I went with the WLP013 London Ale yeast. It may not be the exact same thing as W1028 but I think it might make a good beer. I'm brewing this weekend so I'll know for sure in about 6 weeks.
 

Vance Barnes (69.15.38.210)
Posted on Wednesday, October 29, 2003 - 09:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Guys, I agree that there are strains that are listed as equivilents that don't seem to be. Kind of a good general reference though. Checked that file and the author is listed as Charles R. Sollars. Anybody know who that is? Got the file from somebody here about a year ago I think. Anyone have a better cross? or care to update that one and distribute it?

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