white labs WLP050

[chrisc69]

im wondering if anyone has used this yeast what are your experiences what recipe did u use any other notes you would like to add

what im planning on doing is a recipe iv stuck around and done alot of its 65% malted corn and 35% malted barley and any sugar that may be needed if any

im going to mash up a large amount and ferment with the WLP050 another with safale us-05 and another with plain old bakers yeast and will distill and age each one in separate containers and after 2 months or so ill figure out what one works best

will be looking at :
1 and most important flavor how much grain and corn flavor comes out
2 quantity which one makes the most balanced with the quality
3 time for the fermentation
4 how well the yeast clears out at the end of fermentation

ill be breeding my yeast so i don't have to pay ridicules amounts for the yeast strain

hear is the link to the white labs website
http://www.whitelabs.com/yeast/wlp050-t ... skey-yeast" onclick="window.open(this.href);return false;" rel="nofollow

[Jimbo]

I have not tried that one Chris, but looks like a great experiment. Ill keep a close eye on how things go here. You might want to add a fruity English Ale yeast to the list of test yeasts. IVe heard good things, and tried it on my last batch of wheated bourbon to bring out more fruit with a WLP023 Burton Ale yeast. Too early to tell really its aging at the moment, but the white dog tasted fine. I use that yeast in my darker beers, stouts, porters, and really like the flavor profile. Before this experiment I pretty much used US-05 across the board in all my whiskies and bourbons, with great results. Cheers.

[chrisc69]

I have not tried that one Chris, but looks like a great experiment. Ill keep a close eye on how things go here. You might want to add a fruity English Ale yeast to the list of test yeasts. IVe heard good things, and tried it on my last batch of wheated bourbon to bring out more fruit with a WLP023 Burton Ale yeast. Too early to tell really its aging at the moment, but the white dog tasted fine. I use that yeast in my darker beers, stouts, porters, and really like the flavor profile. Before this experiment I pretty much used US-05 across the board in all my whiskies and bourbons, with great results. Cheers.

thanks ill keep you updated and will try the English ale as i can get that one at the right price and have a friend that will buy it and ill just take a small amount from his yeast cake when he has finished making his beer