I will brew my first beer using WLP002. I read mixed reviews of overcabornated bottles and off flavors using this yeast, some conclude that the yeast doesn’t attenuate the sugars completely and then reattenuates in the bottle. Can anyone share any tips for bottle conditioning with this yeast?.
002 is an old stand by. My guess is the people that had trouble, bottled before the yeast was done. It is a lower attenuator generally, but that is because it can’t break down certain sugars. Those sugars will be the same in the bottle, so you have nothing to worry about.
When you go to bottle, take a hydrometer reading and come back a few days later for a second hydrometer reading. If they match, you can bottle.
My SOP for WLP002 is to rock the carboy once per day for the first 2-3 days of fermentation. 002 sinks like a stone pretty quickly thus the need for rousing. I’ve never had problems with attenuation since starting this practice. The flocculation issue aside, it’s a fantastic yeast.
Thanks for the advice, i will be so sure to take hydrometer readings before bottling and rock the carboy the first 2-3 days.
I read these complaints from this post: http://www.homebrewtalk.com/showthread.php?t=221817&page=40
Can’t wait using this yeast with a pumkin ale 8)
I bottle mild, bitter and an ESB with 002 and have not have the issues mentioned in the HBT thread. I’m also not a fast turnover brewer, either. Almost all of my British ales sit in the primary for 4 weeks or more.
What c02 volume do you recommend to bottle with this yeast?
It depends what style of beer you are talking about bottling.
Just to jump in, WLP002/WY1968 is one of my favorite British ale strains. I have never run into any issues with bottle-conditioning with this yeast.
Cool seems strange to find different opinions in other threads