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"One of my favorite yeasts"
By:  Doak Procter
Date: April 14, 2008
Beers brewed: IPA; American Brown; American Amber
Comments: One of my favorite yeasts. While it is fruitier than WLP001, it does not get strongly fruity, even when kept at the upper end of the optimal range. It always starts reliably. I find that it does need some rousing to completely attenuate, but racking and a day or two takes care of that, without additional effort. My beers fermented with WLP051 condition very well, and even the moderately-high gravity beers (1.055-1.065) continue improving over several months or even a year.

" ... the beer consistently tastes great"
By:  Mark Stitze
Date: April 4, 2008
Beers brewed: IPA, Pale, Brown
Comments: I've used this strain for several beers and have enjoyed the clean flavors produced. The only issue is the rotten egg smell I get when this yeast ferments my wort. The wife really hates it! But, the beer consistently tastes great. I've harvested it from several primary fermentations and stored it in the fridge for up to 3 months. It still wakes up and takes of within hours of pitching. Good stuff.

" ... I am pleased so far"
By:  jtrpcic
Date: March 25, 2008
Beers brewed: American Wheat
Comments: My batch started to bubble at 8 hours and actually stopped at ~ 48 hours. I was a little worried but today at ~ 68 hours I took a reading and it showed 69% attenuation. So I am pleased so far. Will need time before end result can be tasted

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FAQ for this yeast
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I was wondering if 051 is a slow fermenter or not. I brewed an IPA on the 5th and today is the 13th and it is very slowly fermenting and is currently at 7.5 Plato. I'd like to get it down to 3.5 Plato. The temp is at 69 and has been between 66 and 70 the whole time. I roused the yeast on the 11th and it seemed to work. Any ideas on what I should do?

Thank you for your inquiry. The WLP051 is a bit slower than other strains, which is one reason for its clean profile. It is also more temperature sensitive, so it might have slowed down more due to the temperature. I would rouse again, and raise the temperature to 72, there's no need to keep it low now because it is not fermenting quickly. If you can transfer the beer, do so, as this is the best way to rouse, but that is not always possible.