Anyone Fimilar with these

[vance71975]

As the title suggests, i was wondering if anyone has working experience with these two yeasts?

White Labs Super High Gravity Ale Yeast

White Labs Irish Ale Yeast

[Mikegobrew]

I've used the Irish 1084 strand from Wyeast several times, but never the WLP version.

[vance71975]

Here is some info on the yeasts that i found online if someone can just translate all the numbers and what they mean that would ROCK!


WLP099 Super High Gravity Ale Yeast

Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.

Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Very High
Fermentation temperature: 68° F
Attenuation: 90%
Hours to get to 50 percent attenuation: 32 hours



WLP004 Irish Ale Yeast

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium-High

[Beer Martin]

www.howtobrew.com should answer all your questions.

Then go to either www.promash.com or www.beersmith.com and get the trial software to play around with. Coupled with your newfound knowledge from John Palmer's How to Brew, you should be able to figure out some of these formulas pretty easily.
________
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[beerking]

www.howtobrew.com should answer all your questions.

Then go to either www.promash.com or www.beersmith.com and get the trial software to play around with. Coupled with your newfound knowledge from John Palmer's How to Brew, you should be able to figure out some of these formulas pretty easily.

? What does that have to do with the yeasts he asked about? :confused:

[beerking]

As the title suggests, i was wondering if anyone has working experience with these two yeasts?

White Labs Super High Gravity Ale Yeast

White Labs Irish Ale Yeast

I used the Super High Grav on my Saison that was not attenuating as much as I wanted. That beer recently took 1st in the 1st round of the National Homebrew Comp.

[Beer Martin]

? What does that have to do with the yeasts he asked about? :confused:

Not much, but I've seen he has posted a lot of questions. I thought I'd point him to a solid source of information. I'm pretty sure Palmer has some of the yeast calculations in there on attenuation.
________
Marijuana (http://www.youtube.com/watch?v=vWdazX4KGzw)

[markaberrant]

Maybe not the right place for this comment, but Vance's questions have been all over the place, so it's hard to keep up!

Attenuation is a lot more complicated than just yeast strain.

Pitching rates, oxygen, yeast health, pitching temp, fermentation temp, wort composition, etc all play major roles in attenuation.

You can't just buy the Super High Gravity yeast and expect it to produce 25% abv, nor can you pitch a champagne yeast into a wee heavy wort and expect it to ferment dry.

[markaberrant]

As for the 2 yeasts specified, the Super High Gravity has a very specific purpose (meant for incremental feeding of very high gravity beers), and the Irish Ale typically doesn't have great attenuation and produces diacetyl (neither of which are appealing to me).

[vance71975]

Maybe not the right place for this comment, but Vance's questions have been all over the place, so it's hard to keep up!




Lol ya sorry about that, i suffer from ADHD so my mind tends to move at 90 miles per second all the time, so i tend to be all over the place, trying to get all the questions out before i forget them!