WLP099 - Super High Gravity

Anyone who has used this yeast care to share stories about how high they’ve gone with it and what beers they’ve used it in?

I haven’t used it, but I have several friends who have. All of them have had it ferment insanely much. One guy had an OG of 1111, it fermented until 998 (!). Another had OG over 1120, ended close to 1000. And so it goes. Kind of an infamous yeast on the Swedish home brewing scene.

Originally posted by VsXsV
I haven’t used it, but I have several friends who have. All of them have had it ferment insanely much. One guy had an OG of 1111, it fermented until 998 (!). Another had OG over 1120, ended close to 1000. And so it goes. Kind of an infamous yeast on the Swedish home brewing scene.

Quite boozy honestly, keep the fermenting temperature pretty low (below 20 C definitely). And give it lots of time to age.

Originally posted by VsXsV
Quite boozy honestly, keep the fermenting temperature pretty low (below 20 C definitely). And give it lots of time to age.

I used it for a 120min clone. I found it best when pitching another yeast like 001 first, then adding the 099 while continuing to "feed" the fermentation with more sugars (I was adding 1 lb of corn sugar a day after a couple days. This is when I pitched the 099). Never used it as the "only" yeast, always a a closer to complete the attenuation to the desired level.

Originally posted by Homer321
I used it for a 120min clone. I found it best when pitching another yeast like 001 first, then adding the 099 while continuing to "feed" the fermentation with more sugars (I was adding 1 lb of corn sugar a day after a couple days. This is when I pitched the 099). Never used it as the "only" yeast, always a a closer to complete the attenuation to the desired level.

Originally posted by Homer321
I used it for a 120min clone. I found it best when pitching another yeast like 001 first, then adding the 099 while continuing to "feed" the fermentation with more sugars (I was adding 1 lb of corn sugar a day after a couple days. This is when I pitched the 099). Never used it as the "only" yeast, always a a closer to complete the attenuation to the desired level.

Originally posted by spacecoyote

Originally posted by Homer321
I used it for a 120min clone. I found it best when pitching another yeast like 001 first, then adding the 099 while continuing to "feed" the fermentation with more sugars (I was adding 1 lb of corn sugar a day after a couple days. This is when I pitched the 099). Never used it as the "only" yeast, always a a closer to complete the attenuation to the desired level.

I’ve used it much in the same manner. As a primary strain it tends to get tired/stall out when it’s forced to do all the work, but it excels as a secondary strain.

As a primary strain it makes great imperial stout and Belgian Dark-strongs, when finishing ~11.8%abv. Much above that, when starting from scratch, it will likely conk out.

Originally posted by HornyDevil

Originally posted by spacecoyote

Originally posted by Homer321
I used it for a 120min clone. I found it best when pitching another yeast like 001 first, then adding the 099 while continuing to "feed" the fermentation with more sugars (I was adding 1 lb of corn sugar a day after a couple days. This is when I pitched the 099). Never used it as the "only" yeast, always a a closer to complete the attenuation to the desired level.

I’ve used it much in the same manner. As a primary strain it tends to get tired/stall out when it’s forced to do all the work, but it excels as a secondary strain.

As a primary strain it makes great imperial stout and Belgian Dark-strongs, when finishing ~11.8%abv. Much above that, when starting from scratch, it will likely conk out.

Have you personally had it stall as a primary strain? If so, care to share the details of the beer(s) in which it stalled?

Originally posted by HornyDevil

Originally posted by VsXsV
I haven’t used it, but I have several friends who have. All of them have had it ferment insanely much. One guy had an OG of 1111, it fermented until 998 (!). Another had OG over 1120, ended close to 1000. And so it goes. Kind of an infamous yeast on the Swedish home brewing scene.

Cool. I have a quad braggot that is in the fermenter with it that should turn out 18%+ from an OG of 1.166. Seems as if it should handle that pretty easily.