Beer Forum

I was wondering if anyone had experience with WLP 810.

I used for the first time for a baltic porter recipe. The OG was 1.085. It was Jamil's Zek Porter recipe. I had bad mash efficiency so I added 1 lbs cane sugar and .5 lbs Extra light DME to the three gallon batch to bring the OG from around 1.062 to 1.085. I fermented it at 55 F for two weeks and then 65 F for two more after bulk of fermentation was complete.

White Labs gives the highest apparent attenuation to be 70% for WLP810. Well mine was 85% with a FG of 1.013. I know the sugar helped but I was really surprised with how high the ADF was.

I don't mind because the beer taste good now and not overly sweet at all.

I've made a bunch of beers with WLP810 and love that yeast. It is my go-to yeast for pretty much any beer on the malty side of things. For hop balanced stuff I'll usually pick something else.

I find it performs well at a wide range of temperatures and is not as fruity as tradition would have you believe.

I used it once, but never again.

I came downstairs and fermentation was going, but the damn yeast redecorated the bathroom and were singing show tunes too. That's the last time I use SF yeast.

this was a split six gallon batch so I had plenty of head space. It did have a very vigorous fermentation. I was just really surprised with how far the gravity dropped.

I don't recall any greater than normal gravity drop, in fact I generally run it in a split batch with 5 gallons of US-05 or 1056 or whatever and 5 gallons of WLP810. They usually finish at the same final gravity for me, but the perception of maltiness seems enhanced by WLP810 and the hops are subdued. With Cal Ale type yeast, this is reversed - malt is subdued and hops are more forward.

I am very pleased with the work WLP810 did on my Baltic Porter wort. Great malt profile on this beer.

mfischer2 wrote:I used it once, but never again.

I came downstairs and fermentation was going, but the damn yeast redecorated the bathroom and were singing show tunes too. That's the last time I use SF yeast.

Yeah, me too. My SF yeast were so lazy! Talk about bad attenuation. I should have known - their eyes were bloodshot, they had flowers in their hair, smelled of pachully, and they kept asking me if I knew how to get to Haight/Ashbury. Damn hippie yeast... Maybe I had an old vial?


Mylo

Just like most yeasts it is good for some styles. It does have that malty taste and does not attenuation that good. I just up my mash temp to help it out. I have been using this yeast on my biere de garde's and my California common's. I did try it with my Pilsner recipe a few weeks ago It fermented it at 50F. It is still lagering but so far taste good and clean we will see...