Brut IPA

1056, WLP001, and US-05 are all genetically different. However, 1056 and WLP001 are extremely closely related, like sisters. US-05 meanwhile is off on its own little branch, according to the one chart that I believe, anyway:

http://beer.suregork.com/?p=4000

 

I took note from the chart that @dmtaylor linked above that it lists WY1056/WLP019/WLP051 together (i.e., they are the same strain).

I reviewed the White Labs website to find:

“WLP019 California IV Ale Yeast

Specialty strain from The Vault

Ale

Moderately clean strain with a low ester profile and less sulfur production than WLP051.”

And:

“WLP051 California V Ale Yeast

Ale

This strain has more similarities to an English strain than WLP001 California Ale Yeast®. It is a big ester producer, showcasing notes of cherry...”

It sure appears that White Labs does not think that WLP019 and WLP051 are the same strains.

Cheers!

 

That was NOT the intent. They are absolutely NOT the same strain. Suregork just didn't know which one fit those slots so he listed all three in each as the potential options for that slot.

Personally I think the one listed 1st in each of those listings is the correct one (so for the example above, WY1056 is the correct one, *probably*, in my opinion).

Cheers indeed.

 

Thank you for that clarification.

Cheers!

 

Not sugar. Enzymes. There might be some trace sugar but certainly not THAT much.

 

If the yeast is tired or dead, then hypothetically the hops could convert some complex dextrins to simpler ones AND they won't ferment out, thus increasing gravity. That's where I was going. But you're right -- certainly if there's any good viable yeast present, it would tend to head in the opposite direction.