I've got a White Labs vial of California Ale Yeast V - WLP0151 which I am starting today. I intend to make a starter and try to get it going and brew Sunday or Monday.
The yeast's 'best before' is a year old, however, I hope this can be started. Am I being realistic in thinking I can use this yeast ?
I bought this yeast as I wanted a fruity ale and this is a characteristic of this yeast.
Thinking of using a grist containing a high per centage of wheat malt to create a bit of fruity tartness.
Would appreciate any feedback on this yeast from those who have brewed with it ?
Send me your thoughts please!
Cheers
California Ale Yeast V - WLP051
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tribs
Never used this yeast but I have used a wyeast smackpack nearly a year old. It took a few days to swell, but it was fine. If you make a starter you should have no probs.
Incidentally I'm doing a starter today for a brew on Sunday. My first in a little while. The yeast is re-used from the smackpack above originally used in November. Its Wyeast 1028 London ale. Its a pretty decent strain. Nice fruitiness and doesn't ferment too dry. It makes a cracking porter. I am using it for an all Challenger summer ale and then next week I will pitch Timothy Taylors Landlord onto the cake
Incidentally I'm doing a starter today for a brew on Sunday. My first in a little while. The yeast is re-used from the smackpack above originally used in November. Its Wyeast 1028 London ale. Its a pretty decent strain. Nice fruitiness and doesn't ferment too dry. It makes a cracking porter. I am using it for an all Challenger summer ale and then next week I will pitch Timothy Taylors Landlord onto the cake
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full malty
QUOTE (full malty @ May 19 2006, 01:37 PM) I've got a White Labs vial of California Ale Yeast V - WLP0151 which I am starting today. I intend to make a starter and try to get it going and brew Sunday or Monday.
The yeast's 'best before' is a year old, however, I hope this can be started. Am I being realistic in thinking I can use this yeast ?
I bought this yeast as I wanted a fruity ale and this is a characteristic of this yeast.
Thinking of using a grist containing a high per centage of wheat malt to create a bit of fruity tartness.
Would appreciate any feedback on this yeast from those who have brewed with it ?
Send me your thoughts please!
Cheers
Not started so I'm not brewing today.
I've got a Chimay yeast (Belgian Abbey, 1214) in glycerine in the freezer, and I might try to revive.
The yeast's 'best before' is a year old, however, I hope this can be started. Am I being realistic in thinking I can use this yeast ?
I bought this yeast as I wanted a fruity ale and this is a characteristic of this yeast.
Thinking of using a grist containing a high per centage of wheat malt to create a bit of fruity tartness.
Would appreciate any feedback on this yeast from those who have brewed with it ?
Send me your thoughts please!
Cheers
Not started so I'm not brewing today.
I've got a Chimay yeast (Belgian Abbey, 1214) in glycerine in the freezer, and I might try to revive.