National Homebrew Club Ireland

Brewing Discussions => Yeast Board => Topic started by: Thewicklowhopscompany on January 26, 2019, 10:36:54 am

Title: Wicklow Hops Company Yeast Thread
Post by: Thewicklowhopscompany on January 26, 2019, 10:36:54 am
Hi there,
I have been chatting to a good few reps about getting people samples through the clubs. But basically if you have not heard we are launching a line of our commercial brewery yeast range in homebrewer sized pitches. It has been something we have been looking at for a while but we have been so busy with all the breweries we haven't got around to it until now.

I wanted to start this topic to get any feedback , questions or suggestions of what you wanted to see next.
Some notes- They will be single pitch so you will not have to build a starter, anything that gets too old in the homebrew shop that it is deemed to old will be swapped out by them.  We will also launch a range of smaller tubes for people that like building starters if that is what people want?

This is the core list for the moment, we will be adding some specials, more bacteria and hopefully some irish isolated yeasts soon.

Ale Strains:

1.   LAX- A clean versatile strain isolated from a famous west coast microbrewery. With little ester production, it allows New World Hops to take centre stage. Flocculation: Medium to medium-low Attenuation: 73-80 Temperature: 16-22 ABV 10-13%

2.   Sanders- The yeast that started the New England trend. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas. Flocculation: Medium Attenuation: 73-77 Temperature: 16-21  ABV 8-12%

3.   Bond- Clean, aggressive, attenuative, ABV tolerant and highly flocculant. This yeast is the go-to house yeast for many microbreweries. This English style yeast provides the backbone for everything from IPA's to stouts to barleywines.  Flocculation: High Attenuation:73-80 Temperature: 16-21 ABV 8-12%

4.   Pint of Plain- A yeast used by a famous Dublin brewery. Perfect for stouts, porter and amber ales. Flavour profile works extremely well with dark and roasted malts. Flocculation: Medium Attenuation: 71-76 Temperature:17-22  ABV 8-12%

5.   Pintman- Extremely flocculant and on the lower end of attenuation. This is an aggressive fermenter that drops bright after fermentation. Best used for malt-forward styles. Flocculation: Very High Attenuation: 69-74 Temperature: 18-21 ABV 7-10%

6.   Fruitbowl- A blend of yeasts picked for their ability to produce a complex fruit ester profile. This is a beautiful combination for your pale ales and IPA's. Flocculation: Medium Attenuation: 74-76 Temperature: 19-21 ABV10-12

7.   Juice Machine- A blend of yeasts that produces delicate citrus, apricot and grapefruit esters. Flocculation: Low- Medium Temperature 18-21 ABV ABV 10-12

8.   Brexit-  Produces a fruit punchbowl aroma. Beers tend to have silky smooth mouthfeel and juicy aroma and when this yeast is used. Flocculation: Medium to medium high Attenuation: 65-70 Temperature: 18-21 ABV 8-12

9.   Saturated-  provides you pale ales and IPA's with esters aromas of lemon, orange, pear, and juicy fruit gum. This strain is a true top cropper and is very sensitive to dissolved oxygen content and temperature. Temp 20-23 Attenuation 71-75  ABV 10-12

10.   The Wall- This yeast is an extremely fast mover. A similar low ester and attenuation profile like LAX, this yeast has a quicker fermentation time and better flocculation. Allowing you to produce solid clean beers in no time. Flocculation: Medium-High Attenuation: 73-80 Temperature:16-21 ABV10-12

German Wheat Beers

1.   Banana Split- Produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum.  The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish. Flocculation: Low Attenuation: 73-77 Temperature: 17-24 Abv 11-13

Kolsch and Lagers

1.   TBL- German Lager Yeast A solid lager strain which produces clean crisp beers with low ester production. Slight sulphur production. Flocculation: Medium-Low Attenuation: 73-77 Temperature:8-13 ABV 7-10

2.   Bier Bitte- A perfect Kolsch yeast sourced from Germany. Works nicely with the hops and malt to create a lovely lager like beer at higher ale temperatures. Flocculation: Medium to Medium-low Attenuation: 73-77 Temperature: 16-20  ABV6-11

3.   Czechmate- A more attenuative lager strain which produces a dry and crisp beer that works especially well with noble aroma hops.  Flocculation: Medium Attenuation:75-80 Temperature: 10-12 ABV6-10

4.   Helles Fire Club- Good flocculation and low diacetyl/sulphur production with lower attenuation. This is the perfect strain for malt forward lager styles. Flocculation: Medium Attenuation: 68-73 Temperature: 10-16 ABV6-11

Norwegian Farmhouse (Kveik)

Use double yeast nutrient, not ideal for gravities below 1.0050. Keep temperature high.

1.   Ragnar- This strain produces a dominant orange peel aroma that pairs well with citrusy hops.  Flocculation: Medium-High Attenuation:70-82 Temperature: 33-40 degrees ABV 11-13

2.   Bjorn- Kveik Great for IPA's and pale ales this yeast produces flavours of tangerine, pineapple and mango. A very high rate of fermentation and flocculation at higher temperatures.  Flocculation: High Attenuation:70-81 Temperature: 30-35 ABV 12-15

3.   Lagertha- Kveik cleaner than other Kveiks produces discrete tropical fruit notes with banana and honey coming through. Produces some light funky notes. Alcohol tolerant (14%) Flocculation: Medium-high Attenuation: 70-82 Temperature: 32-37 ABV 10-13

4.   Valkyrie- Another fruity Kveik, produces a nice guava aroma. This strain enhances bitterness, for this reason, it is recommended not to use any bittering hops. Great for NEIPA's. Flocculation: high Temp 31-37 ABV 11-14 Attenuation 70-80



Belgian Yeast Strains

1.   Belgian Haze- The perfect strain for Belgian beers it produces a nice balance of spice and phenols along with lower acidity. Pairs well with orange, lemon zest and coriander. Flocculation: Medium-Low Attenuation:72-77 Temperature: 17-22

2.    Bubblegum- A great and versatile Belgium strain. It is highly flocculant and produces bubblegum, toffee and spicy phenolic aroma. Flocculation: Medium-High Attenuation: 72-76 Temperature: 18-24

3.   In Bruges- This classic Belgium strain is perfect for Abbey Ales such as a Dubbel and Tripel. It produces moderate phenolics and esters such as plum and cherry. Make sure to give plenty of headspace as it is a true top cropping yeast. Flocculation: Medium Attenuation: 74-79 Temperature: 18-25

4.   Mad Monk- More phenol and ester production then Belgium Abbey especially at the higher temperature range. Perfect for high ABV Belgium ales, a slow starter so give it time. Flocculation: Low Attenuation: 74-79 Temperature: 20-26

Brettanomyces

Thank Funk its Friday: a blend of 9 different Brett blends to utilise the most amount of tropical funk possible. Attenuation 80-90. Flocculation Low. Temperature 18-22
Title: Re: WHC homebrewers yeast pitches
Post by: Jonnycheech on January 26, 2019, 10:46:39 am
Sounds amazing! What kind of pricing are you thinking about for a ready to pitch vial?
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on January 26, 2019, 10:59:19 am
Hey, how is the tilt going?
Just working out the specifics with HBC, Looking like 10 for the single pitches of ales/lagers. 6 for the kveiks, brett, bacteria etc and for the starter needed stuff if that goes ahead.

Title: Re: WHC homebrewers yeast pitches
Post by: fishjam45 (Colin) on January 26, 2019, 02:15:03 pm
Awesome looking selection of yeasts guys! Can't wait to try out some of them.

I've already used some of the yeasts available from these guys and have been very happy with the results - I'd happily recommend them.
Title: Re: WHC homebrewers yeast pitches
Post by: Jonnycheech on January 26, 2019, 03:23:56 pm
Quote from: Thewicklowhopscompany on January 26, 2019, 10:59:19 am
Hey, how is the tilt going?
Just working out the specifics with HBC, Looking like 10 for the single pitches of ales/lagers. 6 for the kveiks, brett, bacteria etc and for the starter needed stuff if that goes ahead.


Haven't brewed with it yet, but looking forward to checking it out!
Title: Re: WHC homebrewers yeast pitches
Post by: Qs on January 26, 2019, 03:35:31 pm
Massive selection, fair play.
Title: Re: WHC homebrewers yeast pitches
Post by: Tom on January 26, 2019, 06:30:03 pm
I love trying out different yeasts. This is class, can't wait to try some.
Title: Re: WHC homebrewers yeast pitches
Post by: helmet on January 26, 2019, 06:54:54 pm
A tenner for what is essentially a ready to use yeast starter? Brilliant stuff, count me in!
Title: Re: WHC homebrewers yeast pitches
Post by: delzep on January 26, 2019, 09:57:17 pm
What are the abv that you are listing referring to? Ranges seem a bit strange for each style
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on January 26, 2019, 11:33:44 pm
Quote from: delzep on January 26, 2019, 09:57:17 pm
What are the abv that you are listing referring to? Ranges seem a bit strange for each style


Just the ethanol tolerance of the yeast, it can vary and be hard to quantify and is an inexact science so just gave a range. Some yeasts are more ethanol tolerant than others.
Title: Re: WHC homebrewers yeast pitches
Post by: johnrm on January 27, 2019, 08:55:53 am


Quote from: Thewicklowhopscompany on January 26, 2019, 10:59:19 am
Hey, how is the tilt going?


Very easy to use.
Back end Google sheet is a messy affair.
A discussion for another thread.
Title: Re: WHC homebrewers yeast pitches
Post by: johnrm on January 29, 2019, 11:57:30 pm
Quote
Back end Google sheet is a messy affair.


I'm starting to figure the app but it's very clunky.
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on February 05, 2019, 10:56:47 pm
A few yeasts added to the homebrew company. More will be going up over next couple of weeks.
http://www.thehomebrewcompany.ie/yeast-whc-irish-liquid-yeast-c-62_299.html
Title: Re: WHC homebrewers yeast pitches
Post by: Water_Wolf on February 06, 2019, 11:08:07 am
Great! I like the variety of Kveik strains! I got a Bubblegum from the samples you gave out, so I'm going to try it out on a Belgian Dubbel in a few weeks.
Title: Re: WHC homebrewers yeast pitches
Post by: Hingo on February 06, 2019, 04:56:16 pm
Quote from: Thewicklowhopscompany on January 26, 2019, 10:36:54 am


2.    Bubblegum- A great and versatile Belgium strain. It is highly flocculant and produces bubblegum, toffee and spicy phenolic aroma. Flocculation: Medium-High Attenuation: 72-76 Temperature: 18-24




What's the ABV tolerance range for bubblegum? I've a quad recipe there looking like it'll be around 1.100s gravity (1.088 OG then 500g cane sugar and 250 molasses to add during high krausen) One of the lads made this beer, ended up 12% if I remember correctly.
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on February 07, 2019, 05:47:09 pm
Around 14% but I would defo make a good starter to build up some really high cell count for that recipe.

Cheers,
Philip
Title: Re: WHC homebrewers yeast pitches
Post by: Hingo on February 07, 2019, 05:49:30 pm
Excellent cheers!

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Title: Re: WHC homebrewers yeast pitches
Post by: JohnnyJohnJohns on February 23, 2019, 11:24:45 am
Hey, I was looking at picking up a Kveik, specifically Hornindal strain. Any you'd recommend from your range?
Title: Re: WHC homebrewers yeast pitches
Post by: molc on February 23, 2019, 11:28:45 am
Used the sample of the Wall I got at one of the meetups there this week and have to say very impressed so far. Took off in 1.060 wort within 12 hours and it's working away solidly. So convenient to just pitch and not think about a starter etc. Def will be buying some for fresh pitches in the future.
Title: Re: WHC homebrewers yeast pitches
Post by: Shanna on February 23, 2019, 11:54:16 am
Ditto what Colm said I used some of the sample of the pintman in an Irish stout of 1.052. Lovely flavour that it made from the roast and loved the convenience of just shaking the container and pitching it in. Will definitely use more of it in the future.

Shanna
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on February 24, 2019, 11:38:05 pm
Quote from: JohnnyJohnJohns on February 23, 2019, 11:24:45 am
Hey, I was looking at picking up a Kveik, specifically Hornindal strain. Any you'd recommend from your range?


Bjorn is Hornindal! My personal preference is the Valkeryie strain though!
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on February 24, 2019, 11:39:00 pm
Thanks everyone for the great feedback! I have a few more strains landing in the next couple of weeks. So keep an eye out.
Title: Re: WHC homebrewers yeast pitches
Post by: JohnnyJohnJohns on February 25, 2019, 06:48:37 pm
Quote from: Thewicklowhopscompany on February 24, 2019, 11:38:05 pm
Quote from: JohnnyJohnJohns on February 23, 2019, 11:24:45 am
Hey, I was looking at picking up a Kveik, specifically Hornindal strain. Any you'd recommend from your range?


Bjorn is Hornindal! My personal preference is the Valkeryie strain though!


If you don't mind me asking what is it about the Valkeryie that you prefer?

Great to have access to these locally!
Title: Re: WHC homebrewers yeast pitches
Post by: JohnnyJohnJohns on March 06, 2019, 01:46:16 pm
Got these two strains, not sure either will be ideal in an oatmeal stout but thought it would be worth finding out.
Title: Re: WHC homebrewers yeast pitches
Post by: greystashlawless on March 06, 2019, 03:42:15 pm
Have an Pale Malt/Mosaic SMaSH fermenting at the moment using Bjorn Kveik Yeast.

Fermenting @35c, 3 days in now and its nearly fermented out. I'll be bottling it this weekend i'd say. Lovely fruity smells coming from the fermentation chamber.
Title: Re: WHC homebrewers yeast pitches
Post by: BrewDorg on March 15, 2019, 04:04:47 pm
@WHC - Can you run through your Kveik strains and let us know the origin strain of each or whether it's a mixed culture? ie. Sigmund, Rivenes, Stranda, Hornindal, Saure, Ebbegarden etc

Would be handy to know which we're using as for example some can be dried, others can't, some should be top cropped, other should be bottom collected.

Cheers


Title: Re: WHC homebrewers yeast pitches
Post by: JohnnyJohnJohns on March 15, 2019, 09:09:34 pm
Found some detail on the strains here: https://www.thehomebrewforum.co.uk/threads/kveik.75453/page-27

The Bjorn in an oatmeal stout is lovely, quite dry and clean but with a slight hint of citrus, really nice. Perfect Paddy's Day pint and ready in just over a week!

The Valkeryie in the same brew seems a little dull by comparison and attenuated a little less, that combined with how it impacts bitterness makes it drinkable but not as delicious as the Bjorn in stout, there's a funny too sweet sharp bitterness effect. I'd probably avoid it for beers with a 60 minute hop addition.
Title: Re: WHC homebrewers yeast pitches
Post by: BrewDorg on March 15, 2019, 09:43:13 pm
Thanks for the link, I'll have to read through it all. Saw this so far:

Lagertha is a Stranda Kveik
Ragnar is a Sigmund/Voss Kveik
Bjorn is a Hornindal Kveik
Valkyrie is an Ebbegarden Kveik

Edit. Read through it, think that's all of them now 8)
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on March 16, 2019, 03:04:19 pm
Quote from: BrewDorg on March 15, 2019, 09:43:13 pm
Thanks for the link, I'll have to read through it all. Saw this so far:

Lagertha is a Stranda Kveik
Ragnar is a Sigmund/Voss Kveik
Bjorn is a Hornindal Kveik
Valkyrie is an Ebbegarden Kveik

Edit. Read through it, think that's all of them now 8)


You are absolutely correct!  Good detective work. Il be at Nationals next weekend and will have a few samples of yeast kviek and non kviek, if anyone wants some.
Title: Re: WHC homebrewers yeast pitches
Post by: molc on March 16, 2019, 07:31:31 pm
Oh that would be very interesting. Been tempted to try some of the kviek yeasts but haven't taken the plunge yet

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Title: Re: WHC homebrewers yeast pitches
Post by: Slev on April 11, 2019, 10:23:54 am
Hi WHC,

I am planing to do a reasonable straight forward pale ale this weekend (Sunday) and i am thinking of using your  Fruit Bowl Ale Yeast. I am aiming for about 21-22 litres in the fermenter with a gravity of 1.050. As i will only be receiving the yeast about 36 hours before i plan to brew, i dont have the time to work up a proper starter
My question(s) are: 
A. Do i need a starter for that volume and gravity with one if your packs?
B. Out of interest, what is the volume+ gravity cut off point where one pack is sufficient without the need for a starter (assuming a the pack is half way through its shelf life)



Slev
Title: Re: WHC homebrewers yeast pitches
Post by: irish_goat on April 23, 2019, 04:32:35 pm
Anyone used the Pintman yeast/know the whitelabs equivalent?

Thinking of using it for an altbier this weekend.
Title: Re: WHC homebrewers yeast pitches
Post by: BrewDorg on April 23, 2019, 05:28:20 pm
Used the Pintman in an Oatmeal stout recently, don't know the WL equivalent. Quick fermenter at 20 degrees, flocced out well too. Finished product gave low fruity esters that went well with the malt, didn't dominate. More apparent in the aroma than flavour. Found it similar to Notty actually
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on April 25, 2019, 06:35:09 am
pintman is wlp002
Title: Re: WHC homebrewers yeast pitches
Post by: irish_goat on April 25, 2019, 08:28:09 am
Cheers. Should work ok then so.
Title: Re: WHC homebrewers yeast pitches
Post by: JohnnyJohnJohns on May 18, 2019, 09:26:20 pm
Used bubblegum in a dubbel, just wondering how long you recommend to primary? I was thinking 3-5 weeks, any advice would be useful, will be bottle conditioning.
Title: Re: WHC homebrewers yeast pitches
Post by: Water_Wolf on May 19, 2019, 10:28:59 am
I made a dubbel recently with Bubblegum which has turned out well. I left it in primary (at 23 degrees) for three weeks before going directly to bottle. It took another a month in the bottle before the flavour had smoothed out to be drinkable.
Title: Re: WHC homebrewers yeast pitches
Post by: JohnnyJohnJohns on May 19, 2019, 02:54:24 pm
Thanks for that- I'll go 3 weeks provided FG is stable! It took off like a rocket on Friday morning after pitching Thursday evening and activity has slowed a lot so I'd hope 3 weeks is enough. Will leave condition over the summer and hopefully have a nice be for the autumn.
Title: Re: WHC homebrewers yeast pitches
Post by: craftyfecker on May 19, 2019, 08:48:35 pm
I made a Belgian blonde with Bubblegum. OG was at 1.058 and was at 1.010 when I checked the gravity 16 days later. I then cold crashed it to 10c for 4 weeks before bottling. It's a tasty sup now but the bottles still haven't carbonated fully (or maybe I made a mistake with priming sugar amount). I split the batch with Wyeast #3787 high gravity trappist ale yeast and the Bubblegum one seems to be the favourite.
Title: Re: WHC homebrewers yeast pitches
Post by: Pheeel on May 22, 2019, 11:26:35 pm
Made a no boil neipa with the bjorn yeast. It's mad suff and the yeast def contributed to it. I'll post once I have a proper pint of it!
Title: Re: WHC homebrewers yeast pitches
Post by: mac2k on June 05, 2019, 09:18:09 pm
Is there an Alt style yeast in the range. I've been using WPL036. Looking for something similar if you have it.
Title: Re: WHC homebrewers yeast pitches
Post by: mick02 on June 05, 2019, 10:53:29 pm
Folks,

Would it help if we had a WHC sticky on the forum? I could ask Philip if he would be willing to monitor the thread. It might help posts like these getting lost?

Show of hands???
Title: Re: WHC homebrewers yeast pitches
Post by: pob on June 06, 2019, 09:16:26 am
Title: Re: WHC homebrewers yeast pitches
Post by: fishjam45 (Colin) on June 06, 2019, 10:27:14 am
+1
Title: Re: WHC homebrewers yeast pitches
Post by: Thewicklowhopscompany on June 06, 2019, 06:48:18 pm
Yeah let's do it Mick, Thanks for the reminder. Il check it very often and try and get the answers out.

We don't have a Altbier yeast yet but will put it on my list! At the moment my main focus homebrewer wise is the new kviek strains including a lager one, lager yeasts in general, the low ABV yeast and some pichable Lacto. 


Philip

Title: Wicklow Hops Company Yeast Thread
Post by: mick02 on June 06, 2019, 09:38:43 pm
All,

This thread will serve as a placeholder to ask Wicklow Hops Company questions about their yeast and also a place for them to showcase their latest wares. If you've any questions for Philip and his team feel free to post them here.
Title: Re: WHC homebrewers yeast pitches
Post by: mick02 on June 06, 2019, 09:43:34 pm
Quote from: Thewicklowhopscompany on June 06, 2019, 06:48:18 pm
Yeah let's do it Mick, Thanks for the reminder. Il check it very often and try and get the answers out.

We don't have a Altbier yeast yet but will put it on my list! At the moment my main focus homebrewer wise is the new kviek strains including a lager one, lager yeasts in general, the low ABV yeast and some pichable Lacto. 


Philip

Sticky thread set up here - https://www.nationalhomebrewclub.ie/forum/yeast-board/wicklow-hops-company-yeast-thread/
Title: Re: Wicklow Hops Company Yeast Thread
Post by: Thewicklowhopscompany on July 02, 2019, 06:11:56 pm
Hi,
Set up a new website if anyone is interested in having a look.

www.whclab.com (http://www.whclab.com)
Title: Re: Wicklow Hops Company Yeast Thread
Post by: molc on July 02, 2019, 07:41:57 pm
Lovely!

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Title: Re: Wicklow Hops Company Yeast Thread
Post by: mick02 on July 03, 2019, 12:47:50 pm
All, Philip from WHC has kindly offered up a 5% discount for all NHC Members when purchasing directly from their website (www.whclab.com)

Discount Details are in the Members area.

Mick
Title: Re: Wicklow Hops Company Yeast Thread
Post by: molc on July 03, 2019, 01:24:04 pm
Lovely x 2 :D

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Title: Re: Wicklow Hops Company Yeast Thread
Post by: craftyfecker on July 05, 2019, 03:48:40 pm
I have a question for @Thewicklowhopscompany with regards the Kveik strains.
I have read that some of the strains have and can contain bacteria. I have no problem with this apart from the fear of contamination of equipment. Most of the stuff I have is stainless anyway but I am more concerned about plastic quick disconnects and beer line in my kegerator. I have only used the Valkyrie kveik so far and have segregated all equipment until I am fully sure but plan to try out the rest over the coming months. So, should any of the Kveik strains supplied by WHC be treated like Brett and therefor use separate plastic from "clean" strains? Since most of them appear to be some sort of Saccharomyces i'm probably grand but would be best to hear from the lab!

Title: Re: Wicklow Hops Company Yeast Thread
Post by: Jonnycheech on July 05, 2019, 08:28:43 pm
Any hints on what the Fruit Bowl strain is?

Also some of your yeasts are a mix of strains. Can you give more information on how you determine the mix?
Title: Re: Wicklow Hops Company Yeast Thread
Post by: TheSumOfAllBeers on July 06, 2019, 12:46:14 pm
I will let Philip be the final authority here, but I think all the WHC kveik products are single isolated strains.
Title: Re: Wicklow Hops Company Yeast Thread
Post by: Thewicklowhopscompany on July 07, 2019, 10:21:05 am
They are all isolated non diastatic sacc strains with the bacteria removed.
So I wouldn't be worried about cross contamination.
Fruit bowl is a blend of London three and Vermont.
Title: Re: Wicklow Hops Company Yeast Thread
Post by: JohnnyJohnJohns on September 26, 2019, 05:33:08 pm
Any chance you'd share what station TBL is? Not much online about it.
Title: Re: Wicklow Hops Company Yeast Thread
Post by: krockett on September 27, 2019, 07:27:40 am
Quote from: JohnnyJohnJohns on September 26, 2019, 05:33:08 pm
Any chance you'd share what station TBL is? Not much online about it.


I was just about to ask the same!