Nothing but good old cold conditioning and my pale ale is clear as can be…proud papa .
looks tasty
It is-If I may humbly say so 
Looks good ! I have a set of those Sammy pints. A go to for non-Belgian ales for me.
How long did that take? My issue with cold crashing (alone) isn’t the results, just the amount of time needed. Several weeks, IME.
my cold crash in carboy was 34F for a week, then kegged and continued for another week at 34F. then brought it up to my keg frig at normal temps. after couple glasses its good to go.
fyi sandiego super yeast-high floc and that helps the process.
I haven’t tried that yet; may give it a shot one of these days. I’ve been using 1272 for a while for basically the same reasons - relatively neutral but highly flocculent.
My SOP is 2-3 days cold crashing, then 2-3 days in the keg with BioFine. I know it’s basically cheating, but this APA is 17 days old:
That’s pretty much my SOP lately, Sean. I really like the Biofine. Great looking APA btw. Nice lacing.
looks great-never tried BioFine and might come in handy with some of my other yeast/brews.
as far as sandiego,its become one of my favorites when im looking for pretty much all malt and hops character vs yeast . its wicked fast - in and out like a sailor at port.
I tried WY 1217 when it was out, IIRC the equivalent. I liked it alot. It fermented like hell for about 2 days and hit FG in less than a week. Flocced a little better than 1056. Accented the hops nicely. I hope Wyeast picks it up as a year round.
I always get much more diacetyl with san diego than american or cali. Although I am sensitive to it.
I only used 1217 once, being a PC release. It made a very clean beer for me, and I’m a diacetyl hater. Never used the WL.
hmm. hasn’t been my experience ever with it, and i too am a super sensitive diacetyl hater. i’ve found it to be extremely clean.
maybe i just need to give them more time. I have also used 1217 with similar results. Besides the diacetyl it is very clean and it does clear up. I had a pale ale score 42 with that yeast last year at dredhop. At the moment I have 10 gallons of IPA with 1056 in one and wlp090 in the other. 1056 has no detectable diacetyl to me while the wlp 090 is not over powering but definitely present.
Interesting. I thought a local brewpub used an English Ale yeast as their house strain because all their beers have a touch of diacetyl in them. I asked the brewer what they used and he said WLP090. It all makes sense to me now.
For me, it’s not there. I ferment at 63f for 3 days then up to 70 to finish. Not a trace.
Beautiful beers guys. I especially like the CO2 bubbles - almost like champagne. I always get too impatient.
Yeah, part of what I think would make 1217 or 090 attractive to a brewpub that makes a lot of American ales is the speed of fermentation - visible activity is basically done ~ 48 hours after it starts, FG in less than a week for average strength beers ( even AIPA). But if the brewpub pushed the envelope time wise to get beers on line, I could see diacetyl being more apparent. I left it in primary for 3 weeks like I often end up doing, with a ramp up @ ~ 70F for the last several days, dry hopped a week and tapped at a month. No diacetyl, and I’m not a fan of any.
" No diacetyl, and I’m not a fan." no diacetyl and that’s why you’re not a fan?
edit: oh i get it now…there wasnt any diacetyl and your not a fan of diacetyl. yeah thats been my experience also…quick, clean and no need to rush after fermentation because you pick up time anyway in the process so i just let it sit during temp ramp up and it cleans everything up. anything left get cleaned up in the cold crash and time at 34F IME.