I pitched my Generation 4 WLP001 into my American Ale yesterday, around 1:00 pm, and this morning, the blow-off was bubbling like a monster! So gratifying to see your yeast working away. I really like WLP001, for this reason. Four generations in, and it's still a beast.
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
I'm impressed with 001, too. I had a vial that was 2 months out of date, threw it into a starter and then pitched on an amber ale. 12 hours later, the airlock was foaming and the krausen was unreal. Never had a dry yeast do that.
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Update: Just found the fermenter lid on the floor! Looks like the airlock got blocked. Fortunately, I had the lbc sitting in a car oil pan, so the SWMBO wasn't mad. Do you guys who've been doing this a while still get geeked about this sort of thing?
Beer is proof God loves us and wants us to be happy-Benjamin Franklin
Nighthawk, during the first phases of active fermentation, I pretty much "check on the baby" a couple of times a day. As it gets closer to bottling day, and things have calmed down, I only check the temperature anymore. But it's always something of a thrill and a moment of satisfaction to see aggressive fermentation.
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
I don't use an airlock anymore. I use a blowoff tube from start to finish. I strain my hops out as I pour into the buckets I use to carry my beer downstairs. So I have less matter in my wort to clog anything up. If you do use an airlock it is a good idea to cut that bottom part off of it that is shaped sort of like a cone and has vents in it.
That's pretty much the same sitch I've got when using my bucket fermenter. I have tried using an airlock a few times and every time, it floods so I have to clean up a mess and put in a new airlock. I didn't have a hose wide enough to fit the end of the airlock to convert it to a blowoff tube but I do now, so I'll just be doing that every time I ferment w/ the bucket. The LBK is hit or miss but I know all I have to do is not overtighten the lid and it will vent well enough to prevent most blowouts.
That workhorse yeast looks like it's living up to its name, Roger!
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nighthawk wrote:Fortunately, I had the lbc sitting in a car oil pan, so the SWMBO wasn't mad.
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I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
I don't use an airlock for my fivers, either, unless and until I rack to a secondary, which wouldn't be until 2 weeks in, anyway, and everything is pretty calm.
I probably should use them for the 2.5 batches, but there seems to be more headroom, and I usually use dry yeast, which doesn't seem to create as much krausen. So far, I haven't had a clogged airlock or a blow-out on the small carboys.
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
I love WLP001 too. It makes such a nice brew. I use the bubbler & keep an eye on it till blow-off tube is needed. I have a home office/brewery/man-cave basement so I keep an eye on everything. Check out the Mangrove Jack Workhorse Dry Yeast this summer. It's an animal. It ferments clean in the 80's. Blew the top off a Mr Beer keg & hit the ceiling.
So even at 80, you don't get any esters or off flavors with that yeast? I've heard it's best in the 68-74 range and above that, you start to notice some changes. But 80 would be awesome down south.
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Beer-lord wrote:So even at 80, you don't get any esters or off flavors with that yeast? I've heard it's best in the 68-74 range and above that, you start to notice some changes. But 80 would be awesome down south.
Yes - This yeast worked great. I was above 80 & I was away for 1 night & she blew. The beer was still great no off flavors. Give it a shot on an IPA.
