Liquid Yeast

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Liquid Yeast

Postby gordonbl » Thu Jun 05, 2008 12:48 pm

In reading Charlie Papazian's book, he claims there is an improvement in
a beer made from liquid yeast over a beer made from dried yeast.

I'm told Gene has most all of the yeast offered by White Labs. I'm interested in the yeast that would make a clone of the english pub ales.
Below is a list from leeners web site of the yeast that I find interesting.

WLP002 English Ale
A classic ESB strain. This yeast is best suited for
English style milds, bitters, porters, and stouts.
Leaves a beer very clear, with some sweetness.
Attenuation: 63-70; Flocculation: Very High;
Temperature: 65-68°F

WLP005 British Ale
This yeast is a little more attenuative than WLP002.
Like most English strains, this yeast produces malty
beers. Excellent for all English style ales including
bitter, pale ale, porter, and brown ale.
Attenuation: 67-74; Flocculation: High;
Temperature: 65-70

WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast.
Similar to WLP002 in flavor profile, but 10% more
attenuative. Eliminates residual sweetness, with 80%
attenuation even in 10% ABV beers.
Attenuation: 70-80; Flocculation: High;
Temperature: 65-7°F

WLP011 European Ale
Malty, Northern European ale yeast. Low ester production,
giving a clean profile. Little to no sulfur production.
Low attenuation helps to contribute to the malty character.
Attenuation: 65-70; Flocculation: Medium;
Temperature: 65-70°F

WLP013 London Ale
Dry, malty ale yeast. Complex, oakey ester character to
your beer. Hop bitterness comes through well. Well
suited for classic British pales, bitters, and stouts.
Attenuation: 67-75; Flocculation: Medium;
Temperature: 66-71°F

A few questions.
What is attenuation?
What is flocculation?
Being a beginner, the beer I make is from liquid extract and DME with a little steeped crystal malt. Generaly 5 or 6 pounds combination of extract and DME.
Could I use any of the above list or would some be better for my application?

Any input and oppinions will be appreciated!
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Postby aleguy » Thu Jun 05, 2008 1:11 pm

Attenuation is the degree to which fermentable sugars are converted to alcohol. flocculation is the tendency of the yeast to settle out after fermentation is complete.
Personally I think you'd be better off going with a Wyeast strain rather than a White labs variety. I'm told by the Yeastmeister that white labs yeast strains are notoriously inconsistent.
If you really need a liquid yeast culture quick, you might try making a yeast starter from dry yeast. Just boil a cup of DME in two cups of water for ten minutes. Cool it by putting your pan in an ice-water bath, usually about ten to fifteen minutes. Then put it in a gallon jug with a packet of Nottingham's dry English ale yeast from Marcello's. Put an airlock on it and proceed with your brew day. when your beer is ready (boiled and cooled, actually called gyle at that point I think) just shake up your starter, which should have a full head of foam on top by then, and pitch it into your fermenter.
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Postby Mob_Barley » Thu Jun 05, 2008 8:17 pm

I'd use the WLP002 English ale yeast. It attenuates on the high end around 70%, leaving some residual sweetness, and has enough ester production to produce some nice fruity flavors and aromas in the beer. Of course, there are quite a few "English pub ale" styles, so this is for a standard/bitter english pale ale. If you can, use a good English pale ale malt, or extract made from English malts, I think it would make a subtle difference but be more true to style and thus more authentic. But, this is just my two cents. Good luck and let us know how it turns out.
"Reality is an illusion caused by a lack of good beer."
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