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" ... a great yeast product"
By: Adam Summers, Ridgecrest, CA
Date: Dec. 18, 2007
Beer Brewed: Amber Ale
Comments: I ordered a different strain of White Labs yeast and got this as a surprise substitute from my supplier. I was pleasantly surprised. Using Briess light malt extract (3 kg in five gallons water), 1 oz. Willamette hop pellets, 1 pound 40-L crystal malt and 1 pound 80-L crystal malt, this yeast fermented a very satisfying, very malty amber ale with subdued hop character, acceptable head retention and great clarity (aided by Sparkalloid in the secondary). Flocculation wa! s very high - nearly two gallons of head space in the primary was almost not enough. Also, I had much more yeast migrate to the secondary fermenter than I am used to with a completed fermentation (yes, I checked the gravity), resulting in a bit of yeast bite. But with minor tweaks these issues should be easy to resolve, and I happily bottled about a pound of dilute slurry for use in future batches. Overall, a great yeast product.

FAQ for this yeast
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I plated 10ul from the 35ml pitchable vial of WLP008. I see two distinct colonies and was wondering if that was normal for this culture (dual strains, normal variation in metabolism)? I see mostly white colonies characteristic of yeast. I also see some small colonies interspersed. I don’t believe it to be bacterial contamination since both colony types grew at the same rate. Fermentation also appears/smells normal.

Thank you for your inquiry. It is not a dual strain, but you can see some differences when the colonies are small. Can be stress or volume size plated. 10ul is a lot of yeast to plate so there can be nutrient differences that each colony is getting. The best way is to grow a dilute solution to giant colony size; I think there would be some protocols on the web if you want to try that. When they are big you see better if there are actual morphological differences.