Comments on: Wyeast 1028 London Ale Yeast Review

By: beer_scientist

beer_scientist — Sat, 21 May 2011 00:13:34 +0000

I think the main one I’ve noted in my beers at the higher end of the temp scale is acetaldehyde. So, I have, on occasion noted an apple tone to the beer. Otherwise, I can’t recall any issues I’ve had. I do have to note that diacetyl is common with this strain, but I don’t consider the caramel/butter tone to be an off one. You can rest at 64 or so to clean it up if you want. The strain is also known to be minerally in nature, which works really well along side “Burtonizing” it. Hopefully, that clarifies a bit.

You are not being a pest at all, by the way. In fact, this is why these posts exists and need continual teasing out.

By: Steve

Steve — Sat, 21 May 2011 00:04:58 +0000

I must apologize for the back and forth–I feel like I’ve somehow not been clear. When I asked “Do you find that its ester production varies with temperature much?” I was attempting to learn whether you knew of any flavor variation in the yeast’s product within the specified range of 60-72. To further clarify, I have read that, for example, T-58 can give quite spicy esters starting around 68, whereas those notes are much more subdued at 60. And so I was wondering whether 1028 exhibited any similar range in ester production based on temperature.

Sorry to be such a pest. Just lacking in hard data is all.

By: michael reinhardt

michael reinhardt — Fri, 20 May 2011 01:27:54 +0000

Steve,

The colder will make it more sluggish and it will take a bit longer. Higher will give you a faster fermentation. I wouldn’t pitch too close to the 72 because the temp will raise several degrees with strong fermentation and you might get esters. Middle of the range is your best bet for a speedy fermentation and keep the esters down. Otherwise, you should see pretty consistent fermentation within that range of temps as long as you can keep the temps within it.

So, yes it seems to be pretty consistent within the named range with variation being primarily in fermentation speed.

By: Steve

Steve — Fri, 20 May 2011 01:20:53 +0000

michael, thanks; the info from that page was what brought me to select it to being with Specifically I was wondering about the 60-72 degree range. Is it a consistent performer throughout that range, or do you find variation within it?

By: michael reinhardt

michael reinhardt — Fri, 20 May 2011 00:38:50 +0000

Any question you have about the data? I’ll be happy to help on that account. I will add that I’ve not had any problems from this one as far as esters go.

By: michael reinhardt

michael reinhardt — Fri, 20 May 2011 00:37:33 +0000

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=4 Great resource.

By: Steve

Steve — Fri, 20 May 2011 00:24:30 +0000

Indeed, I was hoping you had any good data on 1028 in that regard The oatmeal porter we just cooked up will be the second one using 1028 for me, so I don’t have a lot of personal experience with its range yet.

By: beer_scientist

beer_scientist — Thu, 19 May 2011 02:05:35 +0000

Steve,

Thanks so much for leaving a comment. It makes me happy to know that more people are homebrewing (congrats on that alone). To answer your question, I would have to say it can depend on the strain of yeast as to how big the esters are. It also depends how significant that temperature has deviated from the recommended level. In fact, the manufacturer will normally give you the optimal ranges.

That being said, I have personally found that Esters do tend to increase a fairly significant amount when the temps go 4or 5 degrees beyond the recommendation. Of course, the beer will still taste good but could be considered to be “off” because the fruits aren’t appropriate.

Hope this helps.

Mike

By: Steve

Steve — Thu, 19 May 2011 00:44:45 +0000

Just getting into homebrewing in the last year or so, and I’m finally making my own recipes. Do you find that its ester production varies with temperature much? Wyeast doesn’t talk much about temperature ranges, and I’ve read that some yeasts (e.g., Safbrew T-58) vary quite widely depending on what temperature they ferment at.

By: beer_scientist

beer_scientist — Thu, 14 Jan 2010 06:41:54 +0000

Thanks Trev. I’m glad you found this review and liked it. It probably does get tired after a few generations. I suppose it depends on when and where you crop. Either way, I’m trying to use these a sort of database for yeast experiences. If you use it again stop by and let us know what it did for you.