London Ale III WY1318

Just fermented a batch with it at 1.070 last month. I fermented it around 64*F and it needed a blow off for the first couple of days and was all finished up in 9 days.

 

Used it on my last (2) APA/IPAs (1.061 & 1.057). Huge krausen and lots of blowoff. Done in 7 days but didn't keg until Day 12. Started at 65° and increased 1° each day to 70° and stayed there 3 days until lowering back down to 65° to dry hop.

 

Used it on my last batch and experience was almost exact same as @mbbransc . Plan to use it plenty more too!!

 

Used it a couple of times. Both were done in 7- 10 days. 67 for first 3 days then up to 70 by the end.

 

I've now done 4 NE-style IPAs/DIPAs in the 1.060-1.070 OG range with it. Generally speaking, I agree with all previous posters. It ferments quickly and vigorously through a wide temperature range. 3 of my 4 batches started off like gangbusters and seemed to finish quickly w/in 7 days. My last one took ~2 days before it was fermenting like crazy...which I attributed to a bit colder cellar temps (~60F) than the previous 3 batches (~63-65F temp range)...also might have underpitched this last batch as well.

FWIW, my 1st batch I only pitched one smackpack of WY1318 and it was going like crazy within 12h at a cellar temp of ~65F. My 2nd batch I pitched 2 packs and didn't notice any difference in ferment start or finish. Last 2 batches have been with starters (time to save some money on yeast and theoretically improve the beer!)

 

I use it for IPAs now and am usually done within 7 days.

 

Anyone been able to make a nice and clear IPA with this strain, or aren't you guys very skilled Brewers??

 

My newest IPA is rather clear using London III. Has an apple juice color to it (thinking a little oxidation and C40 contributions). But I can see my fingers through it. My photos all look a little hazy though.

 

I made a session IPA with this yeast only 1040 OG. I dry hopped on day four and moved to 70 degrees from 60 ambient. On day four the gravity was down to 1013, but he airlock is still consistently chugging away on day 9. I kinda assumed that the big krausen has lead to some off gassing. It cant possibly still be fermenting can it?

 

A couple of gravity readings would answer this better than anyone's guesses.

 

Must keep oxygen away from hoppy goodness!

I do agree with you in theory though.

Cheers

 

I'd say wait for the krausen to fall. I had a very similar experience with this yeast a few years ago. I brewed a beer 1.040ish IPA, krausen lingered (as it always does with this yeast) when the gravity was around 1.013. I cold crashed to drop it thinking it was done, then dry hopped at ambient temp. Well, the krausen reformed and it dropped another 2 points to 1.011. I do turn my IPAs around in 7-10 days with 1318 but I think it's important to let the krausen drop itself. Nowadays I just dry hop on top of it.

 

Here's a Bitter I brewed with 1318

 

A friend of mine has made some 1318 IPA's that weren't very hazy but his hopping rate is definitely lower than mine.

Any heavily hopped beer with 1318 in my experience is extremely hazy...and never clears... And I love it.

 

Just bottle a IPA after 10 days with London III...still looking very hazy

 

needed a blow off and didnt even know it! that sucker fermented quickly. I would bump up the temp. to at least 65 if you havent seen results yet.

 

One thing about 1318 is its a top cropper, so the Krausen tends to stick around quite a while, even after fermentation has completed.

 

My latest congress st clone w/L3. I think the key to keeping it hazy is some wheat/oat malt in the grist and heavy dry hopping at the end of ferment and then in the secondary. For me -- 12 or so oz between the two. Cheers.