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Grog
11-02-2004, 10:11 PM
Has anyone ever tried Wyeast 2112 in a high gravity wort?

I planning on brewing a wee heavy at around 1.085 to 1.092 and originally planned to use the Wyeast Scottish, but haven't been terribly thrilled with my results with this yeast. I have used the California Lager a couple of times and been pretty happy, but never at this gravity.

I do plan on making a great big starter, but before I jam 32# of grain in my poor little mash tun I want to see if anyone has any experience. My basement is 60° right now just the right temp for a Wee Heavy.
brewmonkey
11-03-2004, 07:33 AM
Give it a try but I think the California lager strain may struggle with that high of a gravity.
Dropzone
11-03-2004, 07:38 AM
Whatta making!? A 10 gallon batch? My 5 gallon porter had 15.3#s and my OG was 1.067. Can't imagine 32# for a 5 gallon batch....
fretlessman71
11-03-2004, 11:06 AM
Originally posted by brewmonkey
Give it a try but I think the California lager strain may struggle with that high of a gravity. Do you have a better yeast suggestion for this recipe, BM?
I'mRocketMan
11-03-2004, 11:51 AM
My version of the Wee Heavy had an OG of 1.080. I used the White Labs WLP028 Edinburgh Ale Yeast. It worked excellently!

Cheers! Rocket
BluesHarp
11-03-2004, 06:20 PM
My Wee Heavy - 1.087...Edinburgh Ale Yeast; thumbs up!!
Grog
11-03-2004, 10:36 PM
Originally posted by Dropzone
Whatta making!? A 10 gallon batch? My 5 gallon porter had 15.3#s and my OG was 1.067. Can't imagine 32# for a 5 gallon batch....


I usuaully aim for 7-ish gallons after boil and sacrifice a 1/2 gallon to the hop pellet gods and 6-1/2 goes into the fermenter. I am going to try a second run of two penny so I bumped the grain a bit so I could hit a decent OG (1.038 or so) on the little beer. I hope the t.p. ferments quick, my basement is completely dry.
brewmonkey
11-04-2004, 07:31 AM
Originally posted by fretlessman71
Do you have a better yeast suggestion for this recipe, BM?

I used WLP002 for my Wee Heavy's. I would use a high lovibond carmel malt in higher proportions and then mashedn to the high side (156F) and fermented at the bottom side of the yeast temp. They say 65 is the bottom for it but I had much luck at about 62F.

002 can handle higher gravity with ease and will drop bright quickly.
Grog
11-04-2004, 09:34 PM
65 is the bottom for it but I had much luck at about 62F.

Do you think 60F is pushing it for this yeast? The outline you describe is very similar too my grain bill, but my basement is a solid 60F.