Brulosopher
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I'd really like to hear about others' experience with this strain. I used if in a Mild and am not a fan... but it's only been a month.
This is almost EXACTLY my experience! Here's to hoping it mellows out over the next week.
I just made a Bitter with it and now I am wondering if I will have the same issues.
let us know, I am curious about others experiences. I fermented on the cooler side for this yeast 65. at least I think that is the lower of it's range.
Just to chime in...I've used this yeast before, and I find it very interesting we all had the same problems and similar end products... it's probably not the case of the yeast sucking as much as it's probably very particular...I had weird off flavors in my Brown ale too, clove roast sort of thing...my research suggest that this yeast has a Belgian background, might have something to do with it. Idk. Love my Belgians. One of those things...mileage may vary...
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I think if many people all have the same problem, the issues is the yeast. Perhaps something changed with it. The yeast used to be called Yorkshire Square yeast, now it's called N. Yorkshire.
Looking up possible beers to use the WLP037 I harvested from a Nut Brown ale I brewed recently and came across this thread.
So my Nut Brown was...
OG: 1.048
FG: 1.011
Apparent attenuation: 78%
It seems like it's going to be pretty good. Early sulphur and other off flavors have subsided. My fermentation profile was 18C (64F) until almost done (8 days, SG: 1.016) then raised to 21C (70F) for a few days. Then cold crashed. I'll try to remember to post how it turned out once I get it carbed up.
Well, I just may an ESB and an Oatmeal stout using this yeast and had some really good results. My best results have been by fermenting between 60-62f. Also, leave in primary for 2 weeks minimum. Rack to secondary and leave for no less than 2 weeks at less than 60f. Cold crash the heck out it. This yeast oddly enough does not floc easily. Consider using cold finnings such as gelatin or isinglas. My brown porter was fermented warmer than my suggested temp and the final result was not near as good.
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Well, I just may an ESB and an Oatmeal stout using this yeast and had some really good results. My best results have been by fermenting between 60-62f. Also, leave in primary for 2 weeks minimum. Rack to secondary and leave for no less than 2 weeks at less than 60f. Cold crash the heck out it. This yeast oddly enough does not floc easily. Consider using cold finnings such as gelatin or isinglas. My brown porter was fermented warmer than my suggested temp and the final result was not near as good.
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Too much work when I could just use the fantastic 002... and every beer I've had with 037 has been really bad. Glad it worked out for you!
Yes, I did not experience Belgian-type esters. 037 gave me "fruitiness" so to speak but not flavors like actual fruit (unless you really use your imagination). It is very English, it's not meant to be clean.
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