WLP 008

I have not used it and don't know anyone who has used it. But after reading White Lab's description I would be inclined to use US-05/1056/001 over 008, especially with 13+ ounces of expensive hops involved. Better yet, shop around for Vermont Ale yeast. I found it online and this is the yeast-shipping season. What's a week delay in the grand scheme of brewing?

 

I'll throw SO4 or Nottingham into the ring too. Just did one with SO4 fermented at 64 and liked it a lot. Cloudy and juicy.

 

I have homebrewed one batch of a hazy IPA and I used S-04. I can report that this yeast produced a hazy IPA and just as importantly the resulting beer had a pleasant soft mouthfeel and the quality that folks describe with the word "juicy".

Cheers!

 

Do you have personal experience in producing a hazy IPA using Nottingham?

Cheers!

 

I have a NEIPA that is almost finished fermenting with wlp008. It is my first time using this yeast. The beer is very hazy and juicy when I checked for final gravity. I did not notice anything off about this yeast for this style of beer compared to other yeasts. I will say that fermentation was a little slower than other yeasts I have used in this style. So IMHO I like it and will use it again.

 

No off flavors at all.

 

S-04? Cloudy? Not because of the yeast!

It's possible I've used this strain in more batches than any other, and it never fails to flocculate and drop out into something resembling a layer of pea gravel as soon as primary fermentation is complete.

 

Yup, if you use S-04 to brew a so called 'NE' style IPA the resulting beer is turbid/murky/opaque. I used S-04 to brew my version of a Trillium Galaxy Fort Point Pale Ale and that beer was opaque.

FWIW my theory is that the opaqueness of this beer is due to a combination of protein and hop polyphenols of the ingredients used to brew a so called 'NE' IPA.

I just recently used S-04 to brew a 'regular' IPA (a Galaxy/Citra IPA) and that beer has a bit of haze but it is not murky/turbid. opaque.

I recently posted in another thread what I think are the necessary conditions to brew a so called 'NE' style IPA:

"OK, now is time for me the 'theorize' about what it takes to create a beer of the so called 'NE' IPA style. My theory is that three things are needed:

• A protein rich wort. I used 1.5 lbs. of wheat malt in my beer to 'enrich' the protein content but there are other sources of grains to achieve a protein rich wort.
• Lots (and I do mean lots) of hops for late hopping and dry hopping. I solely have experience with Galaxy hops but I have read where Citra and Mosaic 'work' here as well. Maybe Centennial would 'work' too?
• Specific English yeast strains. The two strains that I would suggest are Boddingtons (e.g., WY1318) and Whitbread (WY1098, WLP007, S-04). I have seen the Conan yeast strain mentioned but every can of Heady Topper that I have had was a bit hazy (i.e., not murky/turbid/opaque) so I personally would not suggest the Conan strain for a so called 'NE'IPA

Take my three bullets above with a grain of salt since I have no 'science' to corroborate it."

Cheers!

 

Never used it. I'm not familiar with the hate. What's the rap? Regardless, I'd probably try it so I could be the first person to recognize that all the haters were wrong and give birth to the latest trendy IPA. Or I'd dump it.

 

I also read somewhere that it was slow to clear, so if you are going for the orange juice look, maybe this will contribute. But I know you are too respectable a homebrewer to aim for cloudy beer. With three beers in the queue, I probably won't be trying this strain anytime soon, but I've always wondered about it.