Beer Forum

Hey,

Does anyone have any experience with WLP300? This is the first time I've used this yeast strain and getting a unusual fermentation. Fermentation started out very strong the morning after pitching that was accompanied my a strong sulfur blow off. Also, I've already reached 69% attenuation after just two days! Is this normal??? I used a 500 mL starter for about 8 hours just to get the yeast started, pitched at 68 F and trying to keep fermentation temps between 64-68 (however reached 72 during max. activity).

On other forums I've heard mixed results about the sulfur smell being normal for this strain and that it should dissipate after the primary fermentation, but haven't seen anything about such a rapid fermentation (twice as fast as I've seen with other weizen strains).

any insight would be appreciated,

Dan

I've only used it once. Direct pitch, no starter.

I didn't have sulfur but I did have fermentation start within 12 hours and it took off like a raped ape. Lasted a couple days and krausen settled back down after 4 days I think. The wort will warm up a bit when the yeast is working. It will settle down. Just let it ride it out and do its thing.

This is the Weihenstephan 68 strain and what you are seeing is completely normal for it. I used to joke that one should pitch it and run because it will chase you out of the brewery. Back when I had a 15 gal cylindroconical with a flat lid which was pretty thick stainless and weighed a bunch. This yeast would pick that thing up and move it several inches.

To be honest I don't remember sulfur smells from it. The brewery would smell like a banana boat (OK - I've never smelled a banana boat but you get the idea) though.

ajdelange wrote: The brewery would smell like a banana boat

How does that smell compare to the smell of a banana hammock?

Depends on how often you bathe your ferret

http://www.drsfostersmith.com/product/p ... agpspn=pla

Well played sir.