Wyeast London Ale III

[hopshead]

I love the London Ale 3. It is a TRUE top cropping yeast. I have been top cropping this yeast from one pitch for over 4 months now, about 10 batches. In my experience, this yeast is fairly clean as far as the "english" origin yeasts go, but that may be due to a higher cell count pitched in successive batches considering I was pitching what I harvested from the top crop. I have made several very hoppy american pale ales with the yeast and I love the flavor from these beers using this yeast.

Also, it is my experience that the actual active fermentation from this yeast is FAST, like 3 days, but the krausen will last forever because of the true top cropping nature of the yeast. Literally, this yeast lives on top of the beer. A day or so cold conditioning will crash it to the bottom. I keg, so I can't comment on how well it will carbonate the beer if you bottle.

In short this a great yeast, my new favorite, and it will be my house yeast.

[Jbug]

Cool thanks for the info... I would love to try the repitching but I brew once a month. any tips on how I could keep some yeast going over a month? Do I just make a little wort like for a starter let it go for a few days, decant and repeat?

[hopshead]

In the yeast book authored by Chris white and Jamil, storing the yeast under the beer is ok if you plan to reuse it soon (within 2 weeks tops) which is what I do. To go a month, I think I would try this:

boil some water for 15 min. or so to kill the nastyies,
chill it to room temp and then put some water in a sanitized vessel (flask, glass or plastic jug),
then *top crop and drop the yeast in the water.

I am pretty sure storing in water will somewhat prolong the life. But store that yeast no longer than a month. Also, I think that the beer I harvested the yeast from should have been brewed with some yeast nutrient, servo or something, and with top cropped stuff, make a starter with nutrient as well. Good luck and post back with your results.

*use a sanitized measuring cup for collecting the top crop.

[Jbug]

Ok so I'll be storing the yeast in water and start propagation when it's time to brew.. Sounds good... And yes I'm typically using a yeast nutrient and energy ferm

Josh