More Beer and White Labs released this new collaboration yeast blend back in April. WLP200 is a blend of American and English yeast strains. The reviews are starting to come in…
Justin R says: “Used this on a split batch IPA/IPL, drove beer from 1.053 to 1.010 in 4 days. Even at only 4 days the beer is already very clear and flocculation is showing to be fantastic Taste from the hydrometer is showing it to be very good. Moved from 001 to 007 on my IPA’s in the last year but I have a feeling this will be my new go to, really is best of both worlds.”
Update – Some Info from NHC: An anonymous commenter posted this comment to yesterday’s post about WLP200: “Kara Taylor also talked about this blend in her talk at NHC. She indicated that you can make a starter with it and while the proportions of yeast will change over multiple generations, there is a pretty good chance that the performance of the yeast will stay the same. Obviously this is an odd anomaly, but it’s nice that it works that way.”
“A Guide to Blending Yeast Strains” was on my seminar wish list at NHC, but sadly.. I didn’t make it. I did, however, pull up the conference materials. Those materials have a very interesting table that shows the results of a three way trial (WLP001, WLP002 and WLP200).
The results make sense to me. Numbers for the blended WLP200 are somewhere in between the numbers for the individual strains. The end of that section indicates that WLP200 has similar attenuation to WLP001 and similar flocculation of WLP002. Truly.. the best of both worlds! Of course, credit for this info goes to Kara Taylor from White Labs.
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