WL yeast as of late?

[mbrierley]

Anyone else been having issues with WL yeast?  I've gotten a couple of duds, and then I repitch with wyeast or imperial yeast and boom it takes off.

[Ck27]

Nope, ive had a lot of wyeast duds though. I use WL and Imperial and Fermentis exclusively well I did try a couple packets of Nottingham.

Imperial Yeast is hard to get where I live but I have a contact at the company that's sorting that out.

[Oginme]

I really have no experience with White Labs, as the LHBS in my area mainly carry Wyeast.  Never had a dud with Wyeast, but I do carry a cooler in the car and an ice pack when I pick up yeast, and it does go straight into my refrigerator when I get home.  I really think that both companies ship good product, but there is no guarantee of the handling in between them and us.  If I were to start getting duds, I would bring the packs back to my LHBS and I pretty much know they would replace them or I would go elsewhere.

[Master]

I just made a Hefe with WLP 300 Yeast.

Made a 1.5L starter (BeerSmith said I needed 1.4) 1.036 OG from Pale DME

1.046 to 1.014 in 72 hours.  @ 62F 

[Ck27]

I just made a Hefe with WLP 300 Yeast.

Made a 1.5L starter (BeerSmith said I needed 1.4) 1.036 OG from Pale DME

1.046 to 1.014 in 72 hours.  @ 62F 

That's reasonably fast although liquids always slower than the dry stuff in my experience... US-05 has fermented in just a few hours I had krausen form once and drop in 10 hours... Beer reached final gravity no off flavors or smells.

[GigaFemto]

I just brewed an Irish Red Ale with WLP004 that was manufactured 3/31/17. I made a 1.25 liter starter and pitched at 65 F, letting the temperature rise to 67 F where it was held. It fermented from 1.054 to 1.012 in 60-70 hours. This is in line with my previous experience with this yeast over the last 2 years.

[Ck27]

I just brewed an Irish Red Ale with WLP004 that was manufactured 3/31/17. I made a 1.25 liter starter and pitched at 65 F, letting the temperature rise to 67 F where it was held. It fermented from 1.054 to 1.012 in 60-70 hours. This is in line with my previous experience with this yeast over the last 2 years.

That yeast was very close to expiring, shelf life is 6 months for liquid.

[GigaFemto]

Yes, I know the yeast was old, but I took that into account when I made the starter, and it did a great job.

[Ck27]

Yes, I know the yeast was old, but I took that into account when I made the starter, and it did a great job.

Nice I've had a pack of Wyeast American ale 2 in my fridge since July 28th or so when it was made. I really gotta use it lol.

I've also got a WL009 I think it is Australian Ale and s tube if Brettanomyces Lambicus