Looking for some tips on this yeast. Read a bunch about how it can be sluggish, doesn’t like to attenuate, and needs more O2 than normal. Saw something online where someone aerated it again 12 hours after pitching and it ended up fermenting really quickly. Just wondering if that second aeration is necessary or if just an extended aeration when first pitching would be sufficient. Actually trying to make somewhat of a “clean” beer with this yeast. Since we now know it’s basically a POF- British Ale yeast.
I haven't used it yet but similar to what you are saying, my notes say it needs extra oxygen and agitation during fermentation to keep it going. Personally I would also consider adding plenty of simple sugar for it to chew on. In a Belgian style this could be handled with the dark candi syrups. In a clean British ale.... just turbinado or regular table sugar would suffice.
Just a heads up, it’s wyeast 1762, not 1262. I have used this yeast to brew two beers. brewed a 1.055 blonde. Didn’t aerate any more than usual and achieved a fg of 1.008. I brewed a quad with it as well and aerated it twice, once at pitching and again about 10 hours later. Went from 1.090 to 1.010. Edit: used white sugar in the blonde and dark candi syrup in the quad.
I have never used WLP540 but I once brewed a Dubbel using WY1762 (the Wyeast equivalent according to Mr. Malty) and that batch fermented just fine with no ‘extra’ oxygenation. I did visit the White Labs website and read for WLP540: “Please Note: This strain benefits from extra oxygenation.” My suggestion is that if you choose to use WLP540 follow the advice and provide “extra oxygenation”. Or alternatively use WY1762 and brew as you normally do. FWIW my favorite Trappist yeast strain is WY3787 (fermented warm: 72-73 degrees F). I use that strain a lot to brew my Dubbel, Triple, Belgian Pale Ale, and Quad beers. Cheers!
Assuming you mean 1762, I have used it a bunch of times. I have never aerated it a second time, and haven't had any issues with slow or incomplete attenuation. I do thoroughly aerate with pure O2 before fermentation.
I’ve “tried” most of em... haven’t tried this one. Just fascinated that it’s a non phenolic British ale yeast that is used to make “Belgian” beers.
