Greetings!  We hope that this e-mail finds you enjoying the cooler weather by brewing a few batches!

White Labs is currently very busy with an expansion in San Diego, and upgrading our new website. We hope that you like the changes to the site and we appreciate your feedback as we continue to make improvements to the site to serve you better.

The White Labs Customer Club has become an extremely popular service and we have had to make some changes in order to continue this program. The most notable change is the increase in the number of vials needed for redemption. I have attached a new form for your reference.

If you have any questions or comments about the club, our new website or any other issues (new strains, new POS etc...), please e-mail.

We truly appreciate your passion for Homebrewing and your support of White Labs.

Cheers!

JoAnne Carilli-Stevenson

Sales & Marketing Manager

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September-October Platinum Strains

WLP017- Whitbread Ale Yeast

Traditional mixed yeast culture.  British style character, slightly fruity, with a hint of sulfur production.  This yeast can be used for many different beer styles.  The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts.   North American style ales will also benefit from fermentation with WLP017.  The beer will clear easily.

Attenuation: 67-73%

Flocculation: High

Optimum Fermentation Temperature: 66-70°F

Alcohol Tolerance:  Medium

WLP850- Copenhagen Lager Yeast

Clean, crisp north European lager yeast.  Not as malty as the southern European lager yeast strains.  Great for European style pilsners, European style dark lagers, Vienna, and American style lagers. 

Attenuation: 72-78%

Flocculation: Medium

Optimum Fermentation Temperature: 50-58°F

Alcohol Tolerance:  Medium

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White Labs Fall FAQ’s

Q: I fermented my WLP001- California Ale higher then the recommended temperature? How will this affect my beer?

A: There will be higher levels of esters and fusel alcohols but since you were able to lower the temperature fairly quickly this may not have too much effect on the final beer. WLP001 is one of the more tolerate strains to higher temperatures.

Q: I have had a recurring problem with my all-grain brews lately. My beer gets off to a great start and gets to high krausen no problem but it then seems to stall and the head never drops back in and flocculates like it should.

A: It is probably a combination of things and under aeration would be one of them. By shaking you can only get-2ppm dissolved oxygen, and the desired amount is 10ppm. So you are going to see a fermentation that takes a bit longer to complete and may finish a point or two higher than if you had 10ppm. Without the very vigorous fermentation, you may have more CO2 in solution as well, which will keep the head from breaking up. You can stir the fermentation every day to try to break that up, there will not be enough oxygen introduced to do any harm. You can always rack the beer from under the krausen if it is at terminal gravity.

Q: How low in temperature can you ferment lager beers?

A: We recommend higher temperatures in order to ensure better fermentations. You can go lower to the mid 40s (F), but you have to be more careful. If you see it slow down too much, raise the temperature before it stops completely. Also, most yeast strains are less susceptible to problems when they are at the height of fermentation. As a result, this is the best time to drop the temperature, if you so choose.

Q: How much should I oxygenate high gravity beers?

A: As a general rule of thumb, should always oxygenate more with high gravity beers. Twice as much with beers over 1070 OG is a good rule of thumb.

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Brew Your Own Magazine's Clone Recipe of the Month

TableRock Nut Brown Ale

(5 gallon/19 liter, extract with grains)

OG = 1.054 FG = 1.015 IBUs = 18 Alcohol 5.3% by volume

Ingredients

6 lbs. (2.7 kg) Briess light extract syrup

1 lb. (0.45 kg) dextrin malt

0.5 lb. (0.23 kg) Carastan malt

6 oz. (168 g) brown malt

4 oz. (112 g) crystal malt (120 °L)

2 oz. (56 g) black patent malt

2 oz. (56 g) chocolate malt

5.8 AAU Willamette hops (bittering hop)

(1.0 oz. (28 g) of 5.8% alpha acid)

1 tsp. Irish moss

White Labs WLP001 (California Ale)

O.75 cup of corn sugar (for priming)

Step by Step

Steep the six crushed grains in 3 gallons (11.4 liters) of water at 150 ºF (66 °C) for 30 minutes. Remove the grains from the wort, add malt syrup and

bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 60 minutes. When done boiling, add wort to 2 gallons (7.6 liters) cool water in a

sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 liters). Cool the wort to 80 ºF (27 °C), heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70 ºF (20-21 °C) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!

All-grain option:

Replace syrup with 9lbs. (4 kg.) pale malt; mash your grains at 158 ºF (70 °C) for 60 minutes. Lower the Willamette hops to 0.75 oz. to account for full-wort boil.

For more recipes, visit www.byo.com

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Celebrate the Apple Harvest with this issue’s Beercook.com Recipe

Beer Battered Apple Fritters

12 ounces amber ale
1 1/2 cups white all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons melted butter
1/4 cup peanut oil
1/4 cup grapeseed oil
2 cups canola oil
8 large apples, peeled, cored and cut into 1/3-inch thick rings (Granny Smith, Macoun and Rome Beauty will hold their shape)
Platter lined with 2 layers of paper towel or clean brown paper
Powdered sugar and ground cinnamon

1. In a large bowl, whisk together ale, flours, sugar, vanilla and melted butter. Set aside. Prepare apples by peeling, coring and slicing into thick rings.

2. Blend the oils. Pour oil to a depth of 2 inches into a deep Dutch oven, or deep, large cast-iron frying pan. Place pan over medium-high heat and bring to 360°F.

3. Blot apple rings on paper towel, then dip in batter to coat evenly. Dip and fry apple rings in small batches. Turn once to cook evenly. Skim oil and add more as needed, being sure to bring to 350°F after each addition.

4. Remove fritters from oil and drain 2-3 minutes on platter lined with paper. Dust with ground cinnamon and powdered sugar and serve warm.

Safety tip: Keep a large baking sheet and a fire extinguisher nearby. Use the baking sheet to smother a small fire and the fire extinguisher if needed. For safety’s sake, don’t drink and fry at the same time - savor your beer after the frying is finished.

NOW THIS IS A FAMILY WE WOULD ALL LIKE TO BE PART OF….

This issue’s Customer Club story:

“Since I started homebrewing, I’ve learned that on both sides of my family, many of my grandparents and great-grandparents were avid homebrewers, including during prohibition. In one case, my great-grandmother’s doctor prescribed homebrew for her post-partum depression! She used to hide the beer from police and her husband in the family’s well.” Vanessa, Iowa