Love Wyeast!! This yeast always makes a great starter!!

Love Wyeast!! This yeast always makes a great starter!!

I use this for a five gallon custom Coconut Porter that I brew for the Aloha Brewfest in Washington State each year. Out of 19 brewers these two kegs are the first to blow for the last 3 years. I roast the coconut in my oven until med brown and add 42 ounces to the secondary in hop bags that are weighted with pint glasses filled with marbles. I use a 7.9 gallon Speidel fermenter with a wide mouth (sold at Morebeer) that makes dry hopping a breeze. I leave it until I have a good coconut flavor (fermenter has a tap) that is usually between 7 to 9 days. I then rack to kegs. I ferment around 68 degrees. This yeast lets all of the flavors come through with no off flavors. I did try other yeasts but came back to this as a preference for this ale as it seems to let the coconut flavor come through better.

I use this for a five gallon custom Coconut Porter that I brew for the Aloha Brewfest in Washington State each year. Out of 19 brewers these two kegs are the first to blow for the last 3 years. I roast the coconut in my oven until med brown and add 42 ounces to the secondary in hop bags that are weighted with pint glasses filled with marbles. I use a 7.9 gallon Speidel fermenter with a wide mouth (sold at Morebeer) that makes dry hopping a breeze. I leave it until I have a good coconut flavor (fermenter has a tap) that is usually between 7 to 9 days. I then rack to kegs. I ferment around 68 degrees. This yeast lets all of the flavors come through with no off flavors. I did try other yeasts but came back to this as a preference for this ale as it seems to let the coconut flavor come through better.

Very stable yeast, used this strain in a production facility, 300-350 generations between washings, over 900 generations total. Wide temp range 65-75 no problem. Styles used from Fruited wheat beers to initial fermentation on Barley wines. Loves conical fermenters. Nice esters.

Very stable yeast used this strain in a production facility 300-350 generations between washings over 900 generations total. Wide temp range 65-75 no problem. Styles used from Fruited wheat beers to initial fermentation on Barley wines. Loves conical fermenters. Nice esters.

One of the first liquid strains I used when I started, this yeast is very nice in IPA. It ferments fast and drops clear in a few days, but needs to be temp. controlled below 66F or so to minimize the ester profile in American styles.If you're doing an English pale ale or ESB, let 'er rip 67-68F.

One of the first liquid strains I used when I started this yeast is very nice in IPA. It ferments fast and drops clear in a few days but needs to be temp. controlled below 66F or so to minimize the ester profile in American styles. If you're doing an English pale ale or ESB let 'er rip 67-68F.

Fermentation Temperature can greatly control esters. I've used this in ESB's, Pales, Stouts,Porters, Browns, and even a peach wheat (the esters of which complimented the peach fruit smell perfectly).

Fermentation Temperature can greatly control esters. I've used this in ESB's Pales Stouts Porters Browns and even a peach wheat (the esters of which complimented the peach fruit smell perfectly).