White Labs Cream Ale Yeast Blend #080

[Isaac Brewton]

I am currently using White Labs Cream Ale Yeast Blend #080 to brew a cream ale (Jamil's recipe, slightly modified). There isn't much information out there as it's a fairly new strain. This is the second batch I have brewed with it attempting to keep the fermentation temperature low to evoke more of the lager characteristics.

The first was an APA (Jamil recipe), which I fermented at under 60 degrees F for four days before raising the temperature to 68 degrees F for three more days. Upon transfering to secondary, the measured gravity was a bit higher than I would have expected from a straight up American ale yeast, based on my low mash temp (1.012 from 1.052 OG).

Other than that, all I know is all the sulfur pouring out of the airlock has my room smelling like egg farts for days during the initial fermentation. I harvested the yeast and made a starter of it for last week's cream ale. It took about 10 hours to take off but is now chugging away nicely.

Does anyone have experience with this yeast to share? In particular, has anyone fermented on the cold side- below 65 degrees F, below 60 degrees F? Much appreciated.

[BDawg]

I've never used that yeast, but it doesn't surprise me. The colder the yeast works, the more lager-like it becomes. This includes sulphur (egg-fart) emmisions.

Sounds like it's right on track to me. Let us know how the beer ends up.
It may be a very interesting yeast to keep on hand if it ferments clean and can handle temps in the low 60's or high 50's as a possible Steam beer yeast too.

[Field]

I'm going to try it in a Cream Ale tomorrow, they recommend 65-70 degrees but it will be fermenting in a 62 degree room