Wyeast 1469 - West Yorkshire Ale Yeast

[kaymak]

Hey Guys,

Anyone used this yeast, its one of their new activator packs,

Im thinking of doing a malty brown ale with it and was wondering if it would suit, it says it gives a nice chewy malt flavour??

My recipe is along the lines of

89% Marris Otter
5% Crystal 145ebs
5% Extra dark cryatsl 400ebc
1% Chocolate malt

Fuggles 60min
Ekg 20mon

Aiming for about 1.055 garvity and 25-30 ibu

[mysterio]

Looks like it can't fail, I really like the darker crystals. I would chuck in some more EKGs at 0 mins but that's just me.

[lancsSteve]

That's the Tim Taylors yeast hey (and same as white labs WLP037 Yorkshire Square Ale Yeast) - with a limited availability oct-dec 2010. Can't find it anywhere apart from H&G who will rinse you for nigh-on a tenner + P&P for it

I'd at least build up a decent starter and maybe split it and save some to build up again and make Landlord as well/in the future it's that's such a great beer!

I *believe* it's a proper yorkshire square yeast and should therefore need lots of rousing and aerating in primary to keep it active and in suspension (which is what yorkshire squares do) so pretty different from other yeast strains, but I'd look into that more on how/how often etc.T there's info in Graham Wheeler's BYOBRAAH and Home Brewing on such yeasts, though haven't used one myself - prob. worth searching on here and other forums for threads on either/both strains wy1469/wlp037 e.g. viewtopic.php?f=12&t=27019&start=0 )

[RdeV]

Yeah, cracking strain and I use it quite a lot. Its a fabulous top cropper, so certainly keep that in mind for multiple batches from one initial pitching, but I have had no problems reusing slurry either.
To be honest, I don't rouse it much at all, if ever, and have never had any problems with early flocculation or stalling, I know that contrasts with what lancsSteve says (sorry Steve!), but that's been my experience- I was expecting it to be more recalcitrant though. It can be a 'set and forget', a good stir within the first 24 hours is about all I do, but certainly do keep temperature strictly controlled in the first few days or else a few unwelcome flavours will show up.
1469 does make excellent drier ales, that brown ale recipe I would mash fairly low as it will probably have quite a bit of residual sweetness from the 10% crystal. FWIW, for my simple TTL- style house ale, I'll often just use 3% Caraaroma and GP mashed at 64C in Burtonised water, 2g/L of FO Styrian, suit yourself for bittering and flavour but you can't go past the usual Fuggles and EKG, 20 and 10 IBU respectively, ferment at 17. Challenger makes for an interesting bittering alternative, if you get the marmalade from it then the stonefruit from the yeast complement quite nicely.
Certainly try to capture some for re- use is my advice as it may not be available again soon, I've got a heap on slants to ensure it is available for the next few years.

[WishboneBrewery]

So you say this yeast finished quite dry?
I'd be tempted to mash higher, I've got this yeast in the fridge and plan on doing a TTL-esque bitter and a Coniston Bluebird-all-challenger type brew.

[lancsSteve]

To be honest, I don't rouse it much at all, if ever, and have never had any problems with early flocculation or stalling, I know that contrasts with what lancsSteve says (sorry Steve!), but that's been my experience-

No need to say sorry - I'm posting guesses and 'look into this more' advice not experiences which is what I don't have so good to have you chiming in! I know it wasn't popular in USA so was reduced in availability and wondered if that indicated a 'difficult' yeast though noted no info on wyeast or white labs sites about special requirements such as aeration.

Could be interesting to try one fermenter set-and-forget and one with regular rousing and see if it affects it - e.g. take some into a demijohn and swirl it up frequently then report back...

[RdeV]

No worries Steve, perhaps some of those Americans just don't know when they're on to a good thing! I know it has been kind to me though without too much fuss and bother, other folks I know have used it have done the full stone square fermenter style management with several rousings/ beatings and it still met all expectations, so I guess it means versatile and adaptable, not recalcitrant like Ringwood et al.
pdtnc, no, its not quite the specifically drier profile yeast, as it can do very nice full- bodied and sweeter ales, but it does manage the drier end exceptionally. 64C is about as low as I'd go with a minimal spec malt recipe like mine above, hyperattenuation (eg 1.006 to 08) and thin- ness can plague batches mashed lower.

[beer taster]

Can't find it anywhere apart from H&G who will rinse you for nigh-on a tenner + P&P for it

It's a little cheaper at Brew UK

[lancsSteve]

]It's a little cheaper at Brew UK

CHEERS - that's more like it (i.e. normal price not 50% markup...)

Ordered - along with the berlinner weisse private collection too which I want to use for making a gose - thanks for the heads up!

[bosium]

Hmm, I also orderd this yeast but I just bent over and took it from H&G for a tenner. Thought I might use it to make my next few English-style ales

[mysterio]

I also orderd this yeast but I just bent over and took it from H&G for a tenner.

I like John & Patsy too but not that much

[bosium]

I actually bought the Wyeast 2782 Staro-Prague (Staropramen) yeast from them as well, also 10-odd, so it was more of DP really, they really had their way with me.

It was offset slightly by redeeming a coupon for a free White Labs vial that I received as part of my prize from the CBA comp - I got the Antwerp Ale strain (De Koninck). I'm going to try make my nemesis beer with it - Belgian Blonde. I've had four unsuccessful attempts so far. Apparently it's exceptionally clean when fermented cold so I might use it on the repitch to make a hoppy APA.

[mgwilliam]

Just made a TTL clone AG batch with this yeast - very well behaved (1 stir after 24hrs) and tastes great so far - I am now worried that it will disappear from the market (the 1469 yeast that is).

RdeV mentioned "capturing" and having "heaps on slants to ensure it is available for the next few years" - can anyone point me in the right direction on how to do this? I know about skimming, but the yeast will only live a few weeks in the fridge, right? Any pointers for the newbie would be gratefully received.... Thanks

[RdeV]

Just made a TTL clone AG batch with this yeast - very well behaved (1 stir after 24hrs) and tastes great so far - I am now worried that it will disappear from the market (the 1469 yeast that is).

RdeV mentioned "capturing" and having "heaps on slants to ensure it is available for the next few years" - can anyone point me in the right direction on how to do this? I know about skimming, but the yeast will only live a few weeks in the fridge, right? Any pointers for the newbie would be gratefully received.... Thanks

Hope it works out mg, IMO its a great yeast!
Some resources:
AHB Harvesting and Freezing
AHB Yeast Slanting
As an aside, I like to add wort to the slant to re- animate it rather than try and get it back out trying desperately to not have it slip over the edge of the small flask, roll over the bench then bounce across the floor into the cat food or under the fridge...
There's plenty more resources out there though, search is your friend.

[Dr. Dextrin]

Just done my first brew with this yeast - a Black Sheep Ale clone (my own recipe). The result's not quite what I'd expected from the comments on JBK as it's a bit thin on flavour compared to the same beer fermented with Nottingham. Possibly I need a higher fermentation temperature (?) - this one was done at 18C.

However, the beer is very smooth and silky. I think it'd make a good Black Sheep Bitter, or maybe a Theakston's Bitter as that's quite a creamy taste when served fresh. Not so sure it's right when you need more of a malty hit, though, but I'll give it another try with a higher temperature.