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Anyone use WLP002 English Ale yeast? I said I wouldn’t brew another biter until I could get my hands on some 1469 but I figured this is the Fuller’s yeast right? Might as well try it…

BIAB of the recipe below:

BeerSmith 2 Recipe Printout -
Recipe: Danny Boy’s Best Bitter
Brewer: Danny
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications

Boil Size: 6.67 gal
Post Boil Volume: 5.67 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.043 SG
Estimated Color: 9.2 SRM
Estimated IBU: 35.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 60 Minutes


Amt Name Type # %/IBU
6 lbs Simpson’s Golden Promise (2.7 SRM) Grain 1 80.0 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 6.7 %
0.23 oz Magnum [14.70 %] - Boil 60.0 min Hop 3 13.4 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 45.0 Hop 4 18.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
1 lbs Sugar, Table (Sucrose) [Boil for 10 min] Sugar 6 13.3 %
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 7 3.9 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 8 -

Mash Schedule: BIAB - Danny’s
Total Grain Weight: 7 lbs 8.0 oz

Name Description Step Temperat Step Time
Mash in Kettle Add 17.58 qt of water at 158.6 F 154.0 F 60 min
Sparge Add 12.00 qt of water at 193.6 F 168.0 F 10 min


7/23 - 10 mins in mash 5.6 154, ending mash 5.4 153, first runnings 5.6, preboil 5.6 @152, post boil pH 5.5
7/24 1/2-3/4" K
7/25 K dropped

The yeast vial ‘use by date’ is Sept 12, 2014. I made a 1L starter on Monday afternoon. Swirled it often and it cleared and settled Tuesday evening. That seemed a little fast. I had kind of expected I’d be pitching the whole starter but I cold crashed it late Tuesday. Decanted and pitched it to 63 degree 1.051 wort late Wednesday afternoon. Nice head of foamy krauesen Thursday morning maybe 3/4 inch thick.

I keep temperature 62-65 for the first few days in a swamp cooler. When I checked on it Friday afternoon to add a frozen water bottle the krauesen had fallen, there’s a nice compact white layer of yeast in the bottom, wort still looks like there’s a good bit of suspended yeast in it and there are a few clusters of bubbles on the surface like it’s just off gassing. I pulled it out of the swamp cooler to let the temperature rise. This morning it’s about 69 and just burping occasionally through the blow off hose.

I won’t lie. I’m a little concerned. My usual choices for a bitter are top croppers so I’m more accustomed to having the krauesen hang around for a while. What’s your experience with this yeast?

This yeast clumps up and settles out faster than any other yeast I have ever seen. It will help to swirl the fermenter often to try to keep it in suspension, otherwise it can underattenuate in the low to mid 60s percentage-wise. This won’t matter too much for a relatively small beer like yours though.

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