Yeast recommendation

Share your experiences of using brewing yeast.
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laithclark
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Yeast recommendation

Post by laithclark » Wed Jul 05, 2017 9:23 pm

For the past year I have used Yeast 1469 for my Yorkshire style ales and WLP028 for hoppy Pale Ales or more balanced ales.

Whilst I like the WLP028 I am seeking to try an alternative to it to expand my yeast knowledge. I am keeping the 1469.
I am planning some more hop forward ales and have some Mangrove Jack West Coast for this.

Your thoughts are welcome!
I am a stay at home Dad turned professional brewer. I run a very small cuckoo brewery in the Cotswolds which specialises in Gluten Free beers.

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dbambrick996
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Re: Yeast recommendation

Post by dbambrick996 » Thu Jul 06, 2017 2:07 pm

I like us05 dried or wlp001 on my pales and IPA as they are very clean. also yeast bay Vermont ale yeast is very good in hop forward beers, the yeast adds citrus notes.

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vacant
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Re: Yeast recommendation

Post by vacant » Thu Jul 06, 2017 3:41 pm

My yeast bank is down to 1469 and WLP008 East Coast Ale Yeast (I wonder if it is similar/identical to Vermont?).
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dbambrick996
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Re: Yeast recommendation

Post by dbambrick996 » Fri Jul 07, 2017 10:25 pm

Vermont is similar to Conan.

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Sadfield
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Re: Yeast recommendation

Post by Sadfield » Fri Jul 07, 2017 10:53 pm

Wy1272 American Ale II is a useful yeast, not as dry as most Chico American yeasts, gives something different if you modulate the fermentation temp.

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laithclark
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Re: Yeast recommendation

Post by laithclark » Mon Jul 10, 2017 1:05 pm

vacant wrote:My yeast bank is down to 1469 and WLP008 East Coast Ale Yeast (I wonder if it is similar/identical to Vermont?).
What sort of finish does the 008 leave in a beer, what styles have you tried it with?
I am a stay at home Dad turned professional brewer. I run a very small cuckoo brewery in the Cotswolds which specialises in Gluten Free beers.

Check out the beers we produce: www.bigriverbrew.co

laithclark
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Re: Yeast recommendation

Post by laithclark » Mon Jul 10, 2017 1:06 pm

Sadfield wrote:Wy1272 American Ale II is a useful yeast, not as dry as most Chico American yeasts, gives something different if you modulate the fermentation temp.

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What sort of temperatures have you fermented WY1272 at out of interest? Is it more balanced than Chico or still very clean and hoppy?
I am a stay at home Dad turned professional brewer. I run a very small cuckoo brewery in the Cotswolds which specialises in Gluten Free beers.

Check out the beers we produce: www.bigriverbrew.co

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Sadfield
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Re: Yeast recommendation

Post by Sadfield » Mon Jul 10, 2017 4:58 pm

laithclark wrote:
Sadfield wrote:Wy1272 American Ale II is a useful yeast, not as dry as most Chico American yeasts, gives something different if you modulate the fermentation temp.

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What sort of temperatures have you fermented WY1272 at out of interest? Is it more balanced than Chico or still very clean and hoppy?
I've used it from 18C to its max 22C on around 8 brews, mostly at the higher end around 21C. I love fruity hops. I think the yeast that isn't fruity itself in the way British yeasts get fruity at higher temperatures, it accentuates the hop fruitiness. Interestingly I went from using this yeast to WLP028 as I had it in for a historical brew for a Ron Pattinson talk, and used it on a few more brews. One of which was a West Coast Mosaic DIPA, and like how it doesn't mute hops for a British yeast although the high residual sugars it leaves need accounting for. Anyway, back to WY1272, this very American and I believe it is the strain from Anchor Liberty, but attenuates ever so slightly less. If you had a scale from 1 to 10 with Chico being 1 and WLP028 being 10, I'd place WY1272 at around 2 or 2.5 depending on how warm you ferment it.

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