New Brunswick Craft Brewers Association
Brewing => Yeast => Topic started by: Jake on March 06, 2012, 09:59:44 AM
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Anyone ever use Wyeast Denny's Favourite 50 (1450) or the American Ale Yeast 2 (1272)? If so, anything worth noting?
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Also, I just got some things from hopdawgs, and he gave me a pack of whitbread ale 1099 ... any experience here with this strain?
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I've used the 1272 smack pack back in Australia, side by side the 1056. Supposedly the 1272 flocculates more readily and thus gives a clearer beer. Personally I wouldn't say that I noticed much difference in clarity or flavor. I do like the idea of it but in practice I wouldn't go far out of my way to get a hold of it.
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Yea I've used the 1056 twice and it was pretty good. But I've read that the 1272 is better, and this seems to be the opinion on homebrewtalk (what I have read anyways). Produces clearer beer and a much more compact yeast cake. I watched a quick video that does a side by side comparison, and it was pretty good ... conclusion was that they liked the 1272 much more.
http://mikesbrewreview.com/american-ale-1056-vs-american-ale-ii-1272/
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Jake, I've never used WY1272 but I've used the 1056 about twenty times and I think it's the most versatile, consistent, low flocculating, high attenuating yeast that I've used. It's generally my goto IPA yeast (although I've used 1968 a few times recently) and I've even made a stout with the 1056 (Sierra Nevada Stout clone) and it came out pretty decent in my opinion.
As far as the reviews on the interwebs, you'll find every answer you can think of, including 1056 being the best/worst and 1272 being the best/worst.
If you have the 1272 in hand than try it. Hope you have your new stir plate with that order and give the yeasties a head start!
I'm sure it'll be great. Looking forward to hearing how the 1272 makes out :)
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Yeah I'm interested in this as well - would love to have 1272 in the library...
BTW I'm using the 1099 in my stout (well, one of them) at the MashOccur...
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Yeah I'm interested in this as well - would love to have 1272 in the library...
BTW I'm using the 1099 in my stout (well, one of them) at the MashOccur...
Which one is the 1099?
I think I'm going to do an ESB on the MashOccur with S04 and 1968 to see the difference.
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That's the whitebread (1099) - Jake has a package as well. I'm doing the same with my sweet stout, S-04 with one keg, 1099 with the other...
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I'm reading alot that the Whitbread 1099 is ALOT like the S04 ... which I'm not a huge fan of myself ... it seems to be one thing that most people tend to agree upon on HBT
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Wots wrong with S04? :D... I like things brewed with S04... scottish 70's in particular ;D.
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I've never had any problems with S-04 either.
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If it gets above 18C it tends to go overboard with ester production ... tastes like a banana milkshake. Then it'll redecorate your ceiling in a lovely baby-sick shade of yeast spatter.
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I decided to leave my ceiling spatter where it is, kindof gotten used to it...
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Yeah me too, my wedding photos next to the carboys are a testament to what I love in life... pictures of my wife spattered with yeast cake.
... filthy.
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Stop it Richard, you're turning us on ;)
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I find the SO4 a little too fruity ... not to my taste. I prefer something a little more dry. I've tried fermenting around 17-18 but I still wasn't a huge fan
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I find 16C is the magic number for S04, but it's far too easy to get above that. My favourite "English" yeast so far is the 1968 London ESB.
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I have done quite a few batches with S-04, and the comments above are what I found as well, with the exception of when it is fermented under pressure. With the use of a spunding valve, it pretty much negates the fruity esters even at 21 Celcius. However, it does become more bready
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I used S-04 on Monday, just pitched it dry. It started fermenting in about 8 hours, and itwas at about 19*C, until reading this. I can definitely smell the banana in my fermenting room. I opened the window for a bit to get the temp down a little, at least to what my thermostat reads (17.5*C, I'm cheap).
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Ive never had any 'banana' flavours... My room fermentation temp is 60F ish. I have had some of the bready smell/taste with SO4 which I am not big on.
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I have done quite a few batches with S-04, and the comments above are what I found as well, with the exception of when it is fermented under pressure. With the use of a spunding valve, it pretty much negates the fruity esters even at 21 Celcius. However, it does become more bready
+1
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Doesn't proper aeration help alleviate esters?
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Doesn't proper aeration help alleviate esters?
Low aeration leads to reproductive difficulties... Low pitching further exacerbates this.
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Low pitching further exacerbates this.
And who doesn't like to exacerbate? Exacerbation keeps you healthy... :lol:
I found the same thing...slight banana, almost clovey taste...very slight though, but enough that I wasn't a huge fan of the otherwise good ipa.
Like Kyle mentioned, spunding seems to eliminate the banana taste...
I have yet to make a batch of spunded brew that didn't taste fresh and delicious.