This is the first time I've tried this yeast and I loved it. I put it in my "Double Tap Undead Ale" Strong Ale and it worked like a champ. Optimum temperature for this is 68 - 73 degrees. I pitched at 66 and brought it up to 68 in a day maintaining that temperature for 24 hours. It took off like F-22 and within 6 hours had a huge head of krausen perfect for top cropping. After 48 hours I slowly raised it to 71.
It floccuated decently enough. WLP023 will produce big apple, pear, and honey aromas for you so if you don't want heavy fruit this may not be the yeast for you. I wanted to try something different to pair with the American and German hops and I think I got a winner.
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