WLP200 Best of both worlds
Posted: Mon Nov 24, 2014 7:51 pm
This has been out a while and I know of no one that used it, I guess since it appears that only MoreBeer sells it. I've seen a few posts on HBT about it but nothing that I can find from someone who brewed a few batches with it. It looks interesting. I thought I posted about this previously but could find nothing. Now that it's getting cooler, I feel better about shipping yeast but since they are in Cali, I'd need to likely ship 2 day which costs more than the yeast does so I think I'll wait until someone else possibly sells this 'new' yeast.
Blending WLP001 and WLP002 Right in the Vial
We asked our friends at White Labs if the two strains could be blended right in the vial. They told us it was possible (and they even liked the idea!) so we began working on a final formula. Because English tends to dominate just a little, we lowered the percentage of English and raised the percentage of California in the final blend.
The Flavors and Fermentation Characteristics
What we found in our years of blending at the tap holds true - you can expect the malty flavors and aromas of English combined with the ability of California to highlight hops. The true bonus of blending the strains prior to fermentation was discovered in a test at White Labs. The California strain will ferment more sugar than English and that holds true in the blend so your beers will have a higher attenuation (less malt sugar left in beer). Conversely the blend had the same level of flocculation (ability to clump and drop out of solution) as English, natually leaving a clear beer after fermentation. The English yeast cells apparently also help drop the California yeast cells out of solution. The end result is a yeast blend that has the awesome flavors of the two best selling yeast of all time with the attentuation of California and the flocculation of English... The Best of Both Worlds.