WLP 550

[mr hoppy]

Anyone used it?

Accidentally  let a brew with this rise to 32 degrees C  - and it still tastes ok - bit like coriander although I didn't put any in. Only thing is I put 63 IBU of hops in (again by accident I forgot I'd been tinkering with the hopping schedule I'd intended to put about 40 IBUs in) but it not really even that bitter - admittedly the beer's only a week old but I thought there might be a wee bit of bitterness.

Any thoughts?

[Sammy7p]

Haven't used wlp550 but I recently used Wlp575 and the temperature ran wild during the hot spell in the summer, the batch was a disaster with really strong alcohol flavours

Your batch may be OK though, from what I recall from the yeast book(white and zainasheff), it will depend on when the high temperature occurred in the fermentation. The flavour profile will develop during the early stages of fermentation when yeast have lots to feed on

[mr hoppy]

Hi Sammy, hope you're keeping well!

I know what you mean, I did what was supposed to be an Orval clone during the summer with T-58 and it's still in a carboy and still with this weird beyond banana almost dog food taste.

Fingers crossed - on the 2nd day of fermentation this was around 16 C, day 3 26 c, day 4 32 C then back down to 26 overnight and now around 22.

Not sure US-05 could cover that kind of range!

[MAF]

WLP550 is a great strain, from Achouffe. I use it lots, probably more than any other strain.
I wouldn't worry about the temp rise, should be fine. If you had pitched at 32C it'd be a totally different story though!

[mr hoppy]

Thanks MAF. Sounds like my kind of yeast!

Have you tried it with US / hipster hops?

I used Columbus, Centennial and Amarillo and (admittedly from the primary) I'm getting a lot of coriander from the yeast and not a lot of identifiable hop flavor.

[imark]

Very nice Belgian yeast. I ferment it up to 28C stepping up temp over time.
Regarding the hops and IBU- getting that right is difficult IMO. I find the flavours from most Belgian yeast tends not to play well with APA hop profiles.

[mr hoppy]

Yeah, I think it's in Mitch Steele's IPA book it sayS that more phenolic Belgian yeasts don't really work that well with C hops. It recommends Amarillo as a good fit for Belgian yeasts and says to avoid the likes of Simcoe.

It also warns against Columbus as being to resinous, but I gave it a go as a bittering hop as Achouffe use Tomohawk in Houblon Chouffe, which is supposed to be the same thing.

[mr hoppy]

Taste tested Houblon Chouffe clone against the real thing this evening. I used golden syrup, but even discounting the extra saltiness the real thing had a more subtley pilsner malty (and less coriander) taste. Think I need more temp control. Nice brew though.