# Wyeast 1187 for an APA **URL:** \ **Category:** Ingredients\ **Created:** [October 22, 2015, 1:46pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394 "2015-10-22T13:46:41Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![fchenette](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/fchenette/32/6207_2.png) [@fchenette](https://forum.homebrewersassociation.org/u/fchenette)\ **Post date:** [October 23, 2015, 11:38pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/41 "2015-10-23T23:38:22Z")
> [@](#): > > > [@](#): > > > > "WLP033 Klassic Ale Yeast > > Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales." I want to get me some of this! [/quote] We need to start a write-in campaign to get White Labs to offer WLP033 at least as a seasonal.  Companies are in business to make money.  If there is enough demand, White Labs will propagate it. [/quote] Yeah, I’ll drop them a line. I’m a lover of English bitter, but I’m always dissapointed that I can’t seem to make them like they make them across the pond. I would love to even come close to some of the real ales that I  had when I was there. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [October 24, 2015, 12:50am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/42 "2015-10-24T00:50:48Z")
> [@](#): > > Yeah, I’ll drop them a line. > > I’m a lover of English bitter, but I’m always dissapointed that I can’t seem to make them like they make them across the pond. I would love to even come close to some of the real ales that I  had when I was there. If we can get enough people to request WLP033, White Labs will propagate it.  It has a ester profile when young that can best be described as lollipop.  I know that description sounds weird, but it is really good in a balanced SMaSH bitter made with high-quality English pale malt and EKG.  I maintained the BrewTek incarnation of WLP033 on slant for ten years because I could not keep beer made with it on tap at my house.  Even my BMC drinking family members loved it.  That SMaSH bitter and Pre-Pro Pils made with the Christian Schmidt strain were my most popular beers before I took an extended hiatus from the hobby due to brewer burnout. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [October 25, 2015, 3:10am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/43 "2015-10-25T03:10:35Z")
> [@erockrph](#): > > > [@chumley](#): > > > > Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast.  They were selling the same yeast under different numbers at the same time. > > > > I believe that  Sinebrychoff is another baltic porter made with this yeast.  I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing. > > Interesting. I just picked up some Sinebrychoff recently. I will have to give it a taste-test with that in mind. Maybe I can convince my palate that there is some diacetyl hidden in there armed with this info  😉 Maybe it’s the power of suggestion, but I’m picking up some definite ale-like characteristics from the Sinebrychoff in my glass right now. In particular, there’s this almond/stonefruit character that is distinctly British ale-like. There was a fair amount of sediment in the bottom of the bottle. I think I’ll try stepping it up to see if there’s any viable yeast in there. If there’s a thick meringue of krausen, then it may indeed be Ringwood. I’d be amused if after the multiple discussions about where to get true Ringwood cultures the answer turned out to be a Baltic Porter from Finland. ---
**Author:** ![stpug](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/stpug/32/6766_2.png) [@stpug](https://forum.homebrewersassociation.org/u/stpug)\ **Post date:** [October 25, 2015, 2:45pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/44 "2015-10-25T14:45:46Z")
> [@](#): > > It has a ester profile when young that can best be described as lollipop. I have picked up something in fresh Deschutes Red Chair that I could describe as “lollipop”. My initial thoughts on it’s description was candy and jolly ranchers (not green apple) - but lollipop might be a better description. AFAIK, I don’t think their strain has been pinpointed to a specific commercial strain, but has been suggested that it’s towards the 1187/1948 hemisphere of character (i.e. british with decent ester production). I think most of deschutes beers are filtered though ☹ WLP033 is not identified as a seasonal yeast yet does not seem to be carried by any brewing supply shops I contacted. What’s the deal there? Is it commercial use only or just random release only? ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [October 25, 2015, 4:57pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/45 "2015-10-25T16:57:25Z")
> [@](#): > > By the way, **I do not know how much pull you have with Wyeast** , but I would appreciate your putting a plug in for me.  I have been waiting for them to re-release Wyeast 2272, so that I do not have to purchase it from Siebel.  I do not believe that Wyeast has released 2272 since 2011. Probably about as much as you or anyone else.  They’ll release it if they get enough demand, I would think. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [October 25, 2015, 4:58pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/46 "2015-10-25T16:58:52Z")
> [@](#): > > Real Ringwood is a fine IPA yeast.  Wyeast 1187 is not real Ringwood.  I am personally not a fan of Wyeast 1968/WLP002.  In my humble opinion, it is the poser of British yeast strains.  It is the British yeast strain for those who do not like British beer. Which is why it’s the only British strain I like at all. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [October 26, 2015, 2:27pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/47 "2015-10-26T14:27:47Z")
> [@denny](#): > > Which is why it’s the only British strain I like at all. They were all British strains at one point, even 1450.  🙂 ---
**Author:** ![stpug](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/stpug/32/6766_2.png) [@stpug](https://forum.homebrewersassociation.org/u/stpug)\ **Post date:** [October 26, 2015, 5:41pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/48 "2015-10-26T17:41:21Z")
> [@](#): > > We need to start a write-in campaign to get White Labs to offer WLP033 at least as a seasonal.  Companies are in business to make money.  If there is enough demand, White Labs will propagate it. I spoke out of turn - sorry White Labs  :-[ ---
**Author:** ![skatz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/skatz/32/6982_2.png) [@skatz](https://forum.homebrewersassociation.org/u/skatz)\ **Post date:** [October 26, 2015, 5:49pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/49 "2015-10-26T17:49:49Z")
That would be pretty sweet. They could set it up so if your decide not to wait, you can apply the payment to a standard strain. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [October 26, 2015, 6:41pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/50 "2015-10-26T18:41:12Z")
It appears that whoever shared that information with stpug jumped the shark.  Kara has asked to have the information removed from the forum. ---
**Author:** ![69franx](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/69franx/32/10699_2.png) [@69franx](https://forum.homebrewersassociation.org/u/69franx)\ **Post date:** [October 26, 2015, 7:16pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/51 "2015-10-26T19:16:09Z")
You mean she doesn’t want dozens or hundreds of email requests all at once for one specific strain? ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [October 26, 2015, 8:12pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/52 "2015-10-26T20:12:06Z")
I have met Kara.  She is a sweetheart.  I can only imagine how difficult having this information lose in the wild will make life for her. ---
**Author:** ![stpug](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/stpug/32/6766_2.png) [@stpug](https://forum.homebrewersassociation.org/u/stpug)\ **Post date:** [October 27, 2015, 12:35am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/53 "2015-10-27T00:35:18Z")
After my total faux pas earlier, I decided to go the other direction and ask for more info from Wyeast on 1768 :D. It’s too bad because I swear I remember 1768 just going through a seasonal release in the last year or so (could’ve been longer ago). ---
**Author:** ![stpug](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/stpug/32/6766_2.png) [@stpug](https://forum.homebrewersassociation.org/u/stpug)\ **Post date:** [October 28, 2015, 2:49pm UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/54 "2015-10-28T14:49:54Z")
Good news on the horizon for “early 2016” from wyeast for 1768; hopefully that means the Jan-March release but we’ll wait and see. That should allow me to pump out plenty of lagers before then and be ready for a string of British-style ales. ---
**Author:** ![stpug](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/stpug/32/6766_2.png) [@stpug](https://forum.homebrewersassociation.org/u/stpug)\ **Post date:** [November 10, 2015, 4:36am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/55 "2015-11-10T04:36:03Z")
> [@](#): > > > [@narcout](#): > > > > Is there a readily available commercial beer that is bottle conditioned with the true ringwood strain and from which it can be cultured? > > The Pugsley-built craft breweries use sterile filtering.  The culture is multi-strain with two primary strains and usually several variants that can differ from brewery to brewery. I’m drinking a shipyard export right now and can clearly see a decent layer of sediment in the bottom of the bottom. If the beer is not pasteurized then this very well could be the true multi-strain Ringwood ale yeast, right? Edit: definitely has some diacetyl in it. ---
**Author:** ![fchenette](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/fchenette/32/6207_2.png) [@fchenette](https://forum.homebrewersassociation.org/u/fchenette)\ **Post date:** [December 6, 2015, 12:35am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/56 "2015-12-06T00:35:54Z")
> [@stpug](#): > > > [@](#): > > > > We need to start a write-in campaign to get White Labs to offer WLP033 at least as a seasonal.  Companies are in business to make money.  If there is enough demand, White Labs will propagate it. > > I spoke out of turn - sorry White Labs  :-[ It worked! If we get enough of us to order it they will make it. Check out the link: > **[Yeast and Fermentation | White Labs](https://www.whitelabs.com)** > > White Labs is an independent and certified laboratory. We advance fermentation and cultivate community. Learn more about our Yeast and fermentation products today! “If you build it, they will come.” ---
**Author:** ![klickitat\_jim](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/klickitat_jim/32/6601_2.png) [@klickitat\_jim](https://forum.homebrewersassociation.org/u/klickitat_jim)\ **Post date:** [December 6, 2015, 12:40am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/57 "2015-12-06T00:40:19Z")
Thats really a cool idea. I hope it works and that Wyeast follows ---
**Author:** ![alestateyall](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/alestateyall/32/21186_2.png) [@alestateyall](https://forum.homebrewersassociation.org/u/alestateyall)\ **Post date:** [December 6, 2015, 1:02am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/58 "2015-12-06T01:02:38Z")
> [@](#): > > > [@](#): > > > > Yeah, I’ll drop them a line. > > > > I’m a lover of English bitter, but I’m always dissapointed that I can’t seem to make them like they make them across the pond. I would love to even come close to some of the real ales that I  had when I was there. > > If we can get enough people to request WLP033, White Labs will propagate it.  It has a ester profile when young that can best be described as lollipop.  I know that description sounds weird, but it is really good in a balanced SMaSH bitter made with high-quality English pale malt and EKG.  I maintained the BrewTek incarnation of WLP033 on slant for ten years because I could not keep beer made with it on tap at my house.  Even my BMC drinking family members loved it.  That SMaSH bitter and Pre-Pro Pils made with the Christian Schmidt strain were my most popular beers before I took an extended hiatus from the hobby due to brewer burnout. Mark, I am an English beer noob. If I want to try another yeast besides WLP002 that is always available from either WYeast or White Labs which do you recommend? PS. I made a bitter with 94% English Pale, 4% English Crystal 60, and 1% Chocolate. You recommended this on a different thread. It turned out very good. I used WLP002. I would love to try another English strain to compare, but, don’t know where to start. ---
**Author:** ![alestateyall](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/alestateyall/32/21186_2.png) [@alestateyall](https://forum.homebrewersassociation.org/u/alestateyall)\ **Post date:** [December 6, 2015, 1:06am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/59 "2015-12-06T01:06:29Z")
Mark’s comments about WLP002 are interesting. My LHBS posted on a local forum that for the immediate future they are only going to be ordering wlp001 and wlp002 because those are the only strains that sell well. Apparently a lot of the other strains pass the expiration date without selling and have to be discounted. The LHBS will include special requested strains when they make their order. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [December 6, 2015, 2:02am UTC](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394/60 "2015-12-06T02:02:29Z")
> [@alestateyall](#): > > Mark, I am an English beer noob. If I want to try another yeast besides WLP002 that is always available from either WYeast or White Labs which do you recommend? > > PS. I made a bitter with 94% English Pale, 4% English Crystal 60, and 1% Chocolate. You recommended this on a different thread. It turned out very good. I used WLP002. I would love to try another English strain to compare, but, don’t know where to start. The Ridley’s strain (WLP022) is next in rotation.  It is about as British as one is going get with White Lab’s standard rotation strains.  WLP022 is significantly more attenuative than WLP002, so you may want try WLP005 first. By the way, I acquired a British strain from UC Davis last year that I used to make a Cluster IPA before moving on to other new strains that I needed to evaluate.  That IPA was amazing for being an all Cluster beer.  I attributed the complex flavor that it possessed to the malt and hop bills.  I decided to propagate a starter from the culture while performing much needed bank maintenance.  I brewed an amber ale with Avangard Pilsner, MFB caramunich, and Crystal as the hop (not exactly a British-style beer).  To my surprise, the beer had all of the good attributes of the the Cluster ale.  Using Crystal instead of Cluster allowed the sensory profile produced by this strain to shine through the malt and hops.  Holy smokes, this culture is the most strongly flavored British ale yeast that I have used to date.  The ester profile is tutti frutti lollipop.  It also has a unique way of emphasizing malt.  This strain is almost too much for me.  It’s almost like what would occur if a British strain mated with a Belgian strain. Anyway, I sent a request Dr. Boundy-Mills to see if UC Davis had any additional information for the strain.  To my surprise, the scientist who deposited the strain was Jean-Xavier Guinard.  If that name rings a bell, it is because Jean-Xavier wrote the book entitled “Lambic” for the Classic Beer Styles Series.  Jean-Xavier could not remember where he acquired the strain because he was using it for his Ph.D. research.  He was studying agglutination properties of baker’s yeast, and chose this brewing strain because it was highly flocculent (agglutination is a more specific way of describing flocculation as it pertains to cells).  Baker’s yeast and ale yeast are the same yeast species; namely, Saccharomyces cerevisiae.  The only difference is the application for which a particular strain has been selected. [Previous page](https://forum.homebrewersassociation.org/t/wyeast-1187-for-an-apa/21394.md?page=2)