Looking back to my photo of the gallon jug primary fermentation, perhaps it wasn't protein blobs floating about. It's very similar looking to what's atop the bottles now.
Hey, only 44 more orders for the WLP075 Hansen Ale Blend to ship out. C'mon guys and gals, get your order in now so that I can get mine!
Only 6 more WLP075 Hansen Ale Blends to sell to ship. I think these should be ready to ship very soon.
$9 isn't unreasonable at all. My LHBS charges $9 for regular strains after taxes. Just make a larger starter and harvest off of it and use it many more times.
I may have been the final number. Hansen is a GO!
Pretty excited to use this as I'm a fan of 007 already...
I just received notification that the German Lager X I ordered from the Vault has shipped. Schwarzbier incoming.
That's an interesting question. If I were to guess I would assume that you could get characters of each and could influence the profile with fermentation temperature at least to an extent. The concept of adding a second and potentially more attenuative yeast strain to hit a lower finishing gravity has been reported to work fairly well. I have seen some others get good results with adding something like WLP001 or US-05 to a more expressive English strain when the starting gravity is high or a starter wasn't an option. However, depending on the profile of the brews you use the yeast mix with next, your blend will likely shift towards one or two of the now 4 strains present over time. The good news is sometimes you only need a small amount of the "character" yeast to taste an impact.So I ended up adding some WLP001 to the high gravity baltic porter that crapped out at 1.030 after realizing that WLP611 was near 65% attenuation (it's lower range). WLP001 has taken the beer down to 1.020. All is well... but now i've got a question.
I'd like to wash the yeast once I transfer to keg... the cake at the bottom of the carboy will contain both WLP611 & WLP001. Do you think its feasible that I can use the washed yeast in future high gravity beers with the intention of having WLP611 express itself at a 60 degree ferment (below what WLP001 likes), and then raise the temperature up into the 70's if/when I need a bit of extra attenuation to drop the FG?
i.e. if I keep temps below WLP001's fermentation range (68-73), should I expect WLP611 to be dominant?
Based on my high gravity baltic porter, I'd say people should avoid using 611 at OG's higher than 1.08 (unless you are OK with excessive sweetness).
So far it seems like the fermentation temps folks are using are at the lower end of the range for the blend. I used 68, got a good deal of fruity esters and banana. I haven't seen anyone go in more the 75-85 range this yeast is supposed to be able to tolerate. Maybe worth giving it a shot? White Labs noted more spice, and I would expect more phenolics at that temp. But I'm biased, because I want to sees hat happens at those temp myself. Haha
White labs is moving over to pure pitch, but blends are for now remaining in the vials. As each component of the blend needs to be grown in a separate vessel, the blends can't be packaged straight from the bioreactor (growing container) the way pure pitch packages are. However it is my understanding they are still grown in the same bioreactors before being blended for vial packaging.^ I am definitely very intersted in hearing how your Saison turns out fermenting in the 80s. I've still got 1 vial of 611 that i'm not sure how I plan to use.
German Lager X arrived in the mail on Monday. This Vault release came in Pure Pitch packs instead of the vials that the Nordic Blend was in.
I secured a couple more vials
I ordered 2 more vials from Barley Haven. Received them very well packaged, highly recommended.Where did you get additional vials of 611?
I too would like to get my hands on more.
Thanks. Glad to hear they came through on the order. Had never heard of that place prior to throwing the link up in the Vitus thread.I ordered 2 more vials from Barley Haven. Received them very well packaged, highly recommended.
I will be racking to secondary on my next day off and bottling a few. Normally I only primary, but I got a little backed up. I finally have a saison recipe that I like, so I am sitting on 15 gallons of saison with varying yeast strains in each bucket. Not a bad problem to have, I guess. I will let you know how it is tasting. I probably won't keg it for a couple of weeks though...@Matty_O_FoodsnBrews: how'd that saison turn out?
Also very interested in your results with higher temps. I secured a couple more vials and think I can stretch them out a bit as my research into the blend suggest a starter built up from a very small portion of the vial can be built up without losing any of the strains used.
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