Yeast, substitute Options

[DoDaMan]

I wasnt planning on brewing this weekend, but I AM!! (IMG:style_emoticons/brewboard/cheers.gif)

Now I'm going to make a Nut Brown Ale and have a vile of WLP002 English Ale yeast. ( thats what they sent me ) Evidently I dont have time to make a starter, plus I dont like the way it looks. Looks like puke! All chunky no matter how much I shake it.

What other yeast could I use. I have some Windsor and Nottingham available. (dry)

[015reddog]

Either one would make beer. I think that the windsor would be closer to the English Ale yeast though. Just my opinion.

Cheers,
Dog

[dirt_mcgirt]

That's just how 002 looks, dont' worry about it. Also, not to late to make a starter. 24 hours is better than nothing. Even 12 will help a little.

[DoDaMan]

That's just how 002 looks, dont' worry about it. Also, not to late to make a starter. 24 hours is better than nothing. Even 12 will help a little.

What about 6 / 7 hours. Is it worth it?

[RommelMagic]

What about 6 / 7 hours. Is it worth it?

I'd have to say that if you want to go through the "trouble" making a starter, it wouldn't hurt. Oxygenate well and add some nutrients if you have some. Is this a 5 gallon batch?

[Pseudolus]

That's just how 002 looks, dont' worry about it. Also, not to late to make a starter. 24 hours is better than nothing. Even 12 will help a little.

Yup. 002 looks odd. Wait till you see the yeast cake after fermentation! I think there even is (or used to be?) a note on the WL website saying "don't worry about how 002 looks - it's just weird that way".

As for the short-term starter, make a small one - maybe a pint or so? That won't increase their #s much, but it will at least get the yeasties all revved up for their assault on your brown ale. It's like a Knute Rockne microbiological pep talk.

[malkore]

Just pitch the vial, aerate like a mofo, and expect a couple days lag time before any airlock activity.

[DoDaMan]

I'd have to say that if you want to go through the "trouble" making a starter, it wouldn't hurt. Oxygenate well and add some nutrients if you have some. Is this a 5 gallon batch?

Yeah it a 5G batch.

I have a 1/2G of wort cooling.

Should I just do a pint like Pseudolus suggests.

BTW.. thanks for all of the helps / fast replies!!

[RommelMagic]

Yeah it a 5G batch.

I have a 1/2G of wort cooling.

Should I just do a pint like Pseudolus suggests.

BTW.. thanks for all of the helps / fast replies!!

Yeah, I'd say go for it

[Rez]

I wouldn't make your starter larger than 1L if you don't have much time. I just don't like the idea of pitching more than 1L of anything into a 5g batch. And yes, 002 looks funky :/

[Pseudolus]

I think there even is (or used to be?) a note on the WL website saying "don't worry about how 002 looks - it's just weird that way".

Found it:

I am attempting to brew with WLP English Ale yeast. However, the yeast production in the vial appears different from other yeast strains that I have used many times before -- it almost looks coagulated. I am worried that during transport and storage my vial spoiled? I have just placed the yeast in a starter solution to see if I will get any results. My Question is: How can you tell if a WLP yeast product in the vial is viable?

You have described our English Ale yeast to the tee. WLP002 is highly flocculent yeast and "coagulates” together; it is totally normal. You can’t tell by looking at a vial of yeast whether it is viable or not. We know from studying our yeast that the yeast has a shelf life of four months from packaging. Even after that, there is still viable yeast, but the percentage of viable cells is not considered pitchable anymore. Most brewers will make a starter when close to or after the best before date.

http://www.whitelabs.com/beer/strains_wlp002.html