Wyeast 1318

[billybushcook]

Racked my first brew done with the 1318 the other day.
Same Pale Ale recipe as most of my others except for the yeast.
It has been down for the usual fortnight, been dormant for several days.

I could see through the clear tubing that the beer was still very cloudy, much more so than when I normally use S-04.
One of the reasons I chose this yeast was because wyeast list it as a high Floculator & relatively high Attenuator.

It is now in cold conditioning so hopefully it will clear up.

To those who have used it before.
Q. is this a yeast which needs more time to floc out?
or could it just be that I'm pitching more?

Mick.