WLP 570 Belgian Golden Ale

[Sent From My iPhone]

Anyone use this yeast? I brewed a Golden Strong about a month ago that spent 3 weeks at 68-72 degrees before finishing at 1.012. It's been crashing at 33 degrees for nearly a week and only the top 3rd is clearing. I know this is supposed to be a slow flocker, any idea how long this should take to drop reasonably clear? I'm thinking maybe I should just rack it to a keg onto gelatin to speed it up.

[uncle_bad_touches]

570 is the most difficult yeast to get clear that I have ever used. The only thing I've found that works is gelatin and patience. Lots of patience.

[derfburg]

Thats my next brew, any other hints you have for me.

[Oktober]

I've done two Belgian Golden Strongs now with this yeast. It took 2.5 - 3 weeks to get the beer attenuated down (ramped up the temp from 67 to mid 70's). Then I basically lagered it for 4 weeks at 33 degrees. Both have come out crystal clear - - plus the cold conditioning certainly helps such a big beer.

Great belgian aroma and flavor. If you do ramp up the temp during fermentation, don't let it get up too warm.

Best of luck with it...

-Okt

[uncle_bad_touches]

This yeast is particularly susceptible to underpitching, so you want to make a nice big starter. However the consequence of underpitching is that your fermentation chug away for a couple days and then slow down to a crawl. If you are patient and keep it warm (70) it will finish, but maybe not for 3 weeks or so. Pitch the right amount of yeast and it will be done in a week. I have found that regardless of the pitch amount the end result does come out pretty similar (i.e. 92-94% attenuation in strong goldens).

[Sent From My iPhone]

[brewinhard]

How does it compare to WY's version?