WLP022 Essex Ale Yeast

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WLP022 Essex Ale Yeast

Postby DaveGillespie » Wed May 25, 2016 14:39

Just ordered some of this from The Malt Miller. Never used it before so I'm thinking of doing a Bitter in the 4.5% range, likely just Pale Malt & Crystal. I have Admiral, Challenger, Progress & Pilgrim on hand so single hop with one of those likely.

A few on here seem to make regular use of this yeast - what's the best temperature range with it?

Last edited by DaveGillespie on Tue May 31, 2016 10:44, edited 1 time in total.
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Re: WLP029 Essex Ale Yeast

Postby robwalker » Wed May 25, 2016 14:46

Be careful to get the attenuation out. It finishes slowly, mine carried on in the bottle and ruined the batch...
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Re: WLP029 Essex Ale Yeast

Postby Kyle_T » Wed May 25, 2016 15:39

21.0°C for 4/5 days should have it at FG.

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Re: WLP029 Essex Ale Yeast

Postby zgoda » Thu May 26, 2016 11:06

robwalker wrote:Be careful to get the attenuation out. It finishes slowly, mine carried on in the bottle and ruined the batch...

Confirmed.
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Re: WLP029 Essex Ale Yeast

Postby Pakman » Thu May 26, 2016 11:31

robwalker wrote:Be careful to get the attenuation out. It finishes slowly, mine carried on in the bottle and ruined the batch...


This is one of the reasons I like to condition in a pressure barrel, after the FV, before bottling. No matter what the FG reading is, I keep it in the barrel until it stops producing CO2 indicated by just releasing the lid and listening.

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Re: WLP029 Essex Ale Yeast

Postby Kyle_T » Thu May 26, 2016 11:38

Pakman wrote:
robwalker wrote:Be careful to get the attenuation out. It finishes slowly, mine carried on in the bottle and ruined the batch...


This is one of the reasons I like to condition in a pressure barrel, after the FV, before bottling. No matter what the FG reading is, I keep it in the barrel until it stops producing CO2 indicated by just releasing the lid and listening.

Graham


I can't see why you'd get issues with attenuation on this yeast, being my house strain I have never had an issue, often it is the issue of stopping it fermenting.

Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons

First AG Brewed: 11.4.2013.
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Re: WLP029 Essex Ale Yeast

Postby Pakman » Thu May 26, 2016 12:09

Kyle_T wrote:I can't see why you'd get issues with attenuation on this yeast, being my house strain I have never had an issue, often it is the issue of stopping it fermenting.


Or bottling before it has done so, this is why my comment about letting it condition until it's finish producing CO2
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Re: WLP029 Essex Ale Yeast

Postby Kyle_T » Thu May 26, 2016 12:11

Pakman wrote:
Kyle_T wrote:I can't see why you'd get issues with attenuation on this yeast, being my house strain I have never had an issue, often it is the issue of stopping it fermenting.


Or bottling before it has done so, this is why my comment about letting it condition until it's finish producing CO2
Graham


That still doesn't explain the slow fermentation side of it, For a 1.035 ish beer it usually takes 3 days to reach FG and something like a 1.050/1.060 will usually be done in 4/5 days, a stab in the dark would be underpitching.

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Re: WLP029 Essex Ale Yeast

Postby robwalker » Thu May 26, 2016 13:16

That's a possibility Kyle as I pitched from the vial you sent me within a week. Not saying it will take a while, but just a warning from experience for OP.
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Re: WLP029 Essex Ale Yeast

Postby Dennis King » Thu May 26, 2016 13:22

When I have used this yeast, either as a live brewery yeast or the whitelabs version it's fermented out well.
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Re: WLP029 Essex Ale Yeast

Postby Kyle_T » Thu May 26, 2016 13:35

robwalker wrote:That's a possibility Kyle as I pitched from the vial you sent me within a week. Not saying it will take a while, but just a warning from experience for OP.


That could very well explain it. A lot of variables would apply to that.

Next Brew: AG#63.

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Re: WLP029 Essex Ale Yeast

Postby Aleman » Thu May 26, 2016 15:00

Kyle_T wrote:I can't see why you'd get issues with attenuation on this yeast, being my house strain I have never had an issue, often it is the issue of stopping it fermenting.

Technically, your house yeast is several hundred generations removed from what may be the Ridleys strain being sold as Essex Ale. I know Phil hasn't renewed the yeast for several years from his original source, and they were cropping it for several years after getting it from 'allegedly' Ridleys themselves.

Still I do agree with you, the most likely cause of poor attenuation with the variants of this strain is most likely to be under pitching. If you really want to see what it's capable of, pitch it in a dark beer :whistle:

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Re: WLP029 Essex Ale Yeast

Postby Kyle_T » Thu May 26, 2016 15:13

He renewed it not long after the Easter weekend move as his last lot didn't survive. I recall him having a new batch propagated from a single cell a few months before the move also.

He has it stored in the NYCC as it had mutated away from the original Riley's strain and is now formally recognised as Wibblers own yeast strain.

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Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons

First AG Brewed: 11.4.2013.
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Re: WLP029 Essex Ale Yeast

Postby Dennis King » Thu May 26, 2016 16:25

Aleman wrote:
Kyle_T wrote:I can't see why you'd get issues with attenuation on this yeast, being my house strain I have never had an issue, often it is the issue of stopping it fermenting.

Technically, your house yeast is several hundred generations removed from what may be the Ridleys strain being sold as Essex Ale. I know Phil hasn't renewed the yeast for several years from his original source, and they were cropping it for several years after getting it from 'allegedly' Ridleys themselves.

Still I do agree with you, the most likely cause of poor attenuation with the variants of this strain is most likely to be under pitching. If you really want to see what it's capable of, pitch it in a dark beer :whistle:


I know Phil got the yeast originally from Crouch Vale. Peter the head brewer there told the yeast had only ever been cropped and re-pitched in the several years he has worked there, never wash or rinsed. Several years back I asked Brewlabs if they could supply the Ridleys yeast, as is their way it came through just labelled "R"
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Re: WLP029 Essex Ale Yeast

Postby rpt » Thu May 26, 2016 19:35

I take it you are all talking about WLP022 Essex Ale Yeast? WLP029 is German Ale Yeast.

I've just started using WLP022. I love the way it automatically top crops into my blow off bottle. (I've written about it on Jim's).

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Re: WLP029 Essex Ale Yeast

Postby mark1964 » Thu May 26, 2016 20:43

ive been using essex ale since Kyle sent me some in the post a long while back. I have over a litre now. Its a superb yeast in dark beers and porters giving its own unique flavour to the beer. Its still going strong after all this time i love the stuff

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Re: WLP029 Essex Ale Yeast

Postby Aleman » Fri May 27, 2016 07:52

Kyle_T wrote:He renewed it not long after the Easter weekend move as his last lot didn't survive. I recall him having a new batch propagated from a single cell a few months before the move also.

But still the mutated Essex Ale strain, and not eh Whitelabs Essex Ale Strain

Kyle_T wrote:He has it stored in the NYCC as it had mutated away from the original Riley's strain and is now formally recognised as Wibblers own yeast strain.

That was kind of my point Kyle, the strain you are using as your house yeast is not Whitelabs Essex Ale, which, hopefully, is the original Ridleys strain, but is indeed the Wibblers Ale Yeast strain, and as such may behave differently to the 'original' source yeast.

Then again having said all that, there are a number of reasons why a 'given' yeast strain may perform differently between brewers, Pitching rates, temperatures, storage and mineral content or wort just some of them :)

please note:The use of punctuation, bold, underlining, italics, and different sized type, follows the convention used in writing, for many years, to place emphasis on the point being made, and to highlight the importance of that point in the opinion of the author. It is not the intention of the author to shout, if that was the case the author would adopt the, much more recent, convention of using all capital letters.
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Re: WLP022 Essex Ale Yeast

Postby DaveGillespie » Tue May 31, 2016 10:46

Argh, yes I mean WLP022 - edited the thread title. Was also mulling a Kolsch, hence the confusion with WLP029.

I leave in the FV for a minimum of 14 days as standard, so hopefully attenuation won't be a problem. I'll keep an eye on it anyway.
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Re: WLP022 Essex Ale Yeast

Postby HTH1975 » Tue May 31, 2016 13:21

Sounds like a great ale yeast - will have to try it

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Re: WLP022 Essex Ale Yeast

Postby pittsy » Tue May 31, 2016 15:39

DaveGillespie wrote:Argh, yes I mean WLP022 - edited the thread title. Was also mulling a Kolsch, hence the confusion with WLP029.

I leave in the FV for a minimum of 14 days as standard, so hopefully attenuation won't be a problem. I'll keep an eye on it anyway.

If you want less flavour from the yeast try 18c but as it's an English ale yeast 20c would be more ideal and after 4 to 5 days turn up the temp to 22c to finish off if in doubt .
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Re: WLP022 Essex Ale Yeast

Postby Kyle_T » Tue May 31, 2016 16:41

pittsy wrote:
DaveGillespie wrote:Argh, yes I mean WLP022 - edited the thread title. Was also mulling a Kolsch, hence the confusion with WLP029.

I leave in the FV for a minimum of 14 days as standard, so hopefully attenuation won't be a problem. I'll keep an eye on it anyway.

If you want less flavour from the yeast try 18c but as it's an English ale yeast 20c would be more ideal and after 4 to 5 days turn up the temp to 22c to finish off if in doubt .


If you use this yeast at 18°C you will get a slow fermentation and a lower attenuation. You are better of going for 20/21°C and if you want the fruity notes pitch at 23°C.

To clean it up lower to 16°C when nearing FG.

Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons

First AG Brewed: 11.4.2013.
https://theessexbrewer.wordpress.com
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