WLP001 vs WyEast 1056 vs US-05

[JoKing]

Here is my opinion on the matter.

Wyeast 1056 = US-05... they behave the same in every way. I've been doing little observations over the last few years. It might be worth a split batch to finalise these opinions, however they both need fining in the fermenter to aid in flocculation, they are both producers of "vanilla" type esters at 22 degrees plus... also they both ferment quite happily at the 15 degree mark.

WLP001 on the other hand drops bright at 5 degrees and less... it also flocs on its own at room temp (over time). At warmer temps, the ester is "fruity" compared to "vanillary". The palate this yeast creates is fuller compared to the other 2 - the mouthfeel as a result has more "presence"...

In my opinion - out of the 3 strains, WLP001 is superior. Dont get me wrong though: they are all very good strains, however if I were to choose 1 out of the lot... I'd pick 001.

Let the debate rage.

[denimglen]

I'd assumed that it was just craftbrewer buying 200g bulk packs of fermentis and repackaging.

Hence them also doing, K-97, T-58, W34/70.

[Ally Mcg]

My 10c as a yeast novice.

I've used a lot of American Ale by CB and I'd be rapt if it was 1056 instead of S05 which I've always thought it was.

And either way, its a dried yeast that I've washed and recycled to the 2nd or maybe 3rd gen and never had any issues.

Never used any liquids and I don't see the point for my PA's given the success I've had with S05/American Ale from Cb.
Don't know if this has aided the discussion any, but thought I'd share

[MrC]

Sounds like a few people have had success with reusing dried yeast. That's proof enough for me. Although for the cost of dried yeast I don't think I'll bother, just another opportunity for me to screw up my beer :-)

John Palmer recommends not creating a starter from dried yeast (in Brewing Classic Styles), maybe I'm confusing that with not reusing dried yeast. I guess if it works for you and you like it, keep doing it. I would!

[denimglen]

As far as I can see there's no problem reusing dried yeast, post-ferment yeast is post-ferment yeast from what I can tell.

I think the reason they don't recommend reusing dry yeast is because its a a buck or so a pack over there, no point risking an infected batch, or the dramas of washing etc when you can just spend a dollar and pitch a new pack.

It's interesting to note that Jamil says that the best ferments he gets is from 2nd and 3rd gen yeasts, he even went as far to say that if you wanted to win a comp try and plan your yeast generations around it.

[MrC]

Now you tell me! How convenient denim, the comp is only a month or so away, how long have you known that?
LOL;-)

[Barry]

Dead right Glen. The whole deal about re-using dry is all about that it's only a coupla bucks to get a new sachet so what's the point.

There is no need to make a starter with dried yeast - for the same reason there is no need to oxygenate your wort. There are enough healthy viable cells in a properly rehydrated package so that you don't need to.

I recently used the smack pack I got from Shane on the Steam tour, first batch of APA took 2 weeks to drop to 1.016 terminal - SLOW. I just pitched the latest batch this morning after kicking it up in some wort overnight; I'm glad I left the container in the sink as it blew it's stack. Pitched at 6:40 this morning, got home to rather active fermentation at 5:45 tonight.

I always get a better result out of 2nd and up to 5th generation re-pitches of S04 and S05, something I put down to sheer pitching volume - I always kick it up with some wort overnight and by the time it's pitched it's gagging for it.

I'm looking forward to a more complete fermentation out of this second pitch of 1272, the firsts batch despite finishing high is fucking awesome.

ps, James I still have a PET of 1272 saved from that first batch for you, just have to organise transport :)