I’m not gonna mention the Wyeast # because I don’t want this to turn into another Rush discussion but are WLP001 and Wyeast California lager the same yeast? I brewed the other day with WLP001 and right now things look very very similar in terms of how the yeast is acting. Given that White Labs call theirs a California Ale and not a lager, I was thinking I’d see more aggressive fermentation and more krausen but right now, not much.
Anyway, just wondering if there is any appreciable difference between the two.
Thanks
That’s what I wanted to know, thanks.
I’m not really comparing krausen, I’m comparing lack of krausen which is what made me wonder. This is looking more like a lager than an ale right now. I know, I know RDWHAHB…
The OP was talking about WLP001 vs. WY2112, which are completely different as Denny mentioned. WLP001 and WY1056 are very similar and both originally reported to be from Sierra Nevada. WY2112 and WLP810 are reported to be very similar, but I haven’t used WLP810.
To my knowledge the WLP810 (San Fran Lager) and the equivalent, WY2112 (California Lager), should be the strain from Anchor brewing used in the Anchor Steam, although Fritz hates to call it a lager yeast! Wyeast American Ale II is reportedly the ale strain Anchor uses to make Liberty ale.
I guess I’ve never considered CA common yeast to be a “true” lager yeast. Tom, from the expert point of view, is it, or is it some weird halfway hybrid?
I don’t know. Assuming it is one or the other, can it ferment melibiose? If yes, lager yeast. If no, ale yeast. Fermentation temperature is a good but not great way to determine lager vs. ale yeast, but which sugars the strains will ferment is an accurate way to figure it out.
I’ll see if I can find some raffinose to send you, then you can test it. :) Raffinose can be broken down by the lager yeast completely, ale yeast can cut off a fructose but it leaves melibiose behind.
Wyeast American Ale II is reportedly the ale strain Anchor uses to make Liberty ale.