In Focus: San Diego Super Yeast

WLP090 San Diego Super Yeast
A super clean, super fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
Optimal Fermentation Temperature: 65-68F
Attenuation: 76-83% +
Flocculation: Medium-High
Alcohol Tolerance: High

Audio:

A homebrew store interviewed Chris White about the strain and posted the video on YouTube. 

Reviews:
Write your own review

" ... may go down to ... "
By: Brad Lumley
Date: Dec. 29, 2011
Beers brewed: IPA
Comments: Fermented a 1.066 OG IPA at exactly 65degF. This yeast took it down to 1.015 (a little higher than I expected). Flocculation is poor for me, even after a cold crash. Some pear fruity esters but relatively clean. Seems like it squashed the hop aroma just a bit. All said, it finished quickly and that was really the point. I'll definitely try it again but I may go down to around 62degF to see if I can get some of those esters out and still keep the fast fermentation.

" ... many thanks ... "
By: Naz
Date: Dec. 18, 2011
Beers brewed: American IPA
Comments: Oh thankyouthankyouthankyouthankyou for making San Diego part of the normal production line! California was our house strain until our LHBS recommended SDSY when it came out. After using it in our AIPA, it finished fermenting so quickly, floc'd out so clearly, and the flavors were so well balanced and deep that we decided to switch strains. PLEASE keep this strain around for a while! Great job!

" ... will graduate to this yeast ... "
By: Flocculate This!
Date: Dec. 2, 2011
Beers brewed: IPA
Comments: OG 1.055-1.06. A pretty standard IPA Wort. I didn't have any DME to make a starter & pitched the yeast directly after warming the vial for 4-5 hours as recommended & after cooling the wort (natch). Had about an 8 hour lag time. Compared to Cali WL the krausen didn't look as viscous. The yeast had 3 days of vigorous fermentation & then another 3-4 beyond that. After 10 days the yeast had brought the gravity down to final gravity. I went to bottle at 14 days. Samples at bottling were very clean. The yeast flocculates very well compared to California. No diacetyl at all -- kind of surprised due to the strong flocculation. The flocculation upgrade was a nice addition since I don't have temp control & can't cold crash so I imagine it would enhance my dry hopping (does). I think I will graduate to this yeast from cali for a lot of pales-to-DIPA's. Pretty rad yeast.

"Very clean fermenting ... "
By: Lee
Date: Nov. 30, 2011
Beers brewed: Barley Wine
Comments: 64 oz starter brought my 1.109 barley wine down to 1.019 in 12 days @70F. Good attenuation (as of now beer is still in secondary). Very clean fermenting, this yeast really let my Munich and honey malts shine through.

Will try again
By: Justin
Date: Nov. 10, 2011
Beers brewed: Strong Ale
Comments: Brewed a real big OG 1.091 Strong ale and pitched the yeast, during fermentation everything went great, real fast turn around time and everything. Nice aromas and such, but it pooped out at 1.030 :( I picked up another vial, Shall review again after the next brew.

" ... with better flocculation"
By: Mike L.
Date: Aug. 31, 2011
Beers brewed: American IPA
Comments: I brewed a great American IPA with this strain. Starting gravity of 1.062 and finished at 1.010. Starting fermentation at 65F and raising to 67F over 7 days followed by 7 days of dry hopping at 65F. Very clean and neutral flavor profile and seems to me to leave less yeast character than WLP001 if you can believe that! Great balance on malt and hop flavors and may emphasize the malt a bit more than WLP001. Flocculation was excellent, much better after the week of dry hopping than with WLP001. It wasn't any quicker to attenuate for me, but it was the first generation. Overall very similar to WLP001 with better flocculation. I would like to try it in other American styles.

"Lots of violent ... "
By: Duck
Date: Aug. 25, 2011
Beers brewed: High gravity ale
Brewery name: Duck's HB Workshop
Comments: Starting 1.090 Finishing 1.022. Very clean tasting. Took only 3 to 4 days to ferment out. Highly active fermentation. Lots of violent kräusening activity through blow off tube. Slightly low attenuation.