Beer Forum

WLP013 (London)
How cold with this ferment at? I have heard its a pretty shitty flocculator, but will it ferment at 62? I don't have enough temp control at this point to get a fermwrap on this guy... and ambient is going to be about 60-63, but steady. What do you guys think?

Ideal is 66-71, as per the White Labs site. Will it ferment at 62? Probably - but it will be slower and/or it might not finish. It's not a bad flocculator. If you want it to sparkle - then gelatin will do the trick.

I just did an EPA with this one (and finally remembered the Irish Moss in the boil). Ran off real slow into the carboys to avoid too much trub. I am amazed how clear it is after a week.


Mylo

i made a newcastle clone with this yeast and i got a slight metallic/penny after taste. fermented at 67-68 the whole time with a proper starter made before hand. no idea if that is normal but I felt like the flavor was yeast derived. i used nottingham on the one i have on tap now, tasted it as i was kegging, no pennies.

It will ferment at that temperature as long as you pitch the proper amount, the yeast is healthy, and the gravity is not to high. I have fermented about 4 batches with that yeast and never had a metallic taste with it. I actually like the strain better than most english varieties because it does not spit out very much diacetyl like 002. Metallic taste can be caused by several different things one of them being oxidation.

BrewerJ wrote:It will ferment at that temperature as long as you pitch the proper amount, the yeast is healthy, and the gravity is not to high. I have fermented about 4 batches with that yeast and never had a metallic taste with it. I actually like the strain better than most english varieties because it does not spit out very much diacetyl like 002. Metallic taste can be caused by several different things one of them being oxidation.

Well, I never used 002, but with that recommendation I never will.... 013 does produce a noticeable amount of diacytl - even at 68. I have to keep mine in the primary for at least three weeks - and even then I still detect it - but that's OK. I like a little bit in my EPAs. Butter and biscuits.


Mylo

Here is some data from white labs showing the levels of esters, diacetyl, and such. London 013 is lower than cal ale in diacetyl production and thats one of the reasons I like it. I think you main problem is no oxygen. If you stress the yeast out it doesn't matter on time or temperature they will spit out a bunch of off flavors such as buttered popcorn. Give that yeast some oxygen and watch how much cleaner your beer turns out.

MiniFerment data: London Ale 013
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.
As-is Diacetyl Total Diacetyl As-is 2,3-Pentanedione Total 2,3-Pentanedione Ethanol Acetaldehyde Ethyl Acetate Isoamyl Acetate 1-Propanol Isoamyl Alcohol
10.38ppb 40.81ppb 3.29ppb 10.67ppb 5.09%ABV 8.62ppm 25ppm 0.96ppm 25.01ppm 139.12ppm

Fermentation temperature: 68 °F
Attenuation: 81%
Hours to get to 50 percent attenuation: 28

MiniFerment data: Cal 001
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.
As-is Diacetyl Total Diacetyl As-is 2,3-Pentanedione Total 2,3-Pentanedione Ethanol Acetaldehyde Ethyl Acetate Isoamyl Acetate 1-Propanol Isoamyl Alcohol
27.18ppb 78.12ppb N/A 8.61ppb 4.825%ABV 14.005ppm 17.46ppm N/A 37.23ppm 90.185ppm

Final Gravity: 2.8 P
Hours it takes to get to 50 percent attenuation: 40

Hmm... I have two beers coming from this yeast (almost done now), I hope it doesn't push out any noticeable diacetyl. I aerated the old school method... hope its enough. Fermented at 66-67 though, hope that is also enough to hedge my bets on diacetyl.

Btw, I was able to split my fermwrap over two carboys, so the temp was solid (which is what I was initially worried about). I'm bumping fermentation up to 70-72ish now for a bit of a diacetyl rest. Have you guys noticed this helping w/ this yeast?

This yeast does not produce much diacetyl at all in my opinion. Thats why I like it and I think you will enjoy the results.