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-   -   Any experience w/ Wyeast 1332 Northwest Ale? (http://www.homebrewtalk.com/f163/any-experience-w-wyeast-1332-northwest-ale-314102/)

strambo 03-18-2012 04:46 PM

Any experience w/ Wyeast 1332 Northwest Ale?
 
The best wheat beer I've had is "Quick Wit" from Fort George in Astoria, OR. I don't really like the banana-clove esters usually, but this beer just had a hint of them and it was perfect.

Anyway, the head brewer stopped by our table and I told him how much I liked it and asked what yeast strain. Maybe my memory is off, I swear he said something along the lines of "NW ALE" and "Wyeast 1337" I couldn't find a "1337" so it must be the 1332. He also said to ferment at 70 deg.

So, does this strain give off mild banana clove at 70 deg? It isn't a Belgian strain...

TomRep 03-19-2012 04:13 AM

It is not a Belgian strain and it has no hints of banana that I can detect. Northwest ale is a kinda unique yeast. Works good in IPA's and Pale ales from what I have found so far. Hope this helps!
tom

osagedr 03-19-2012 01:58 PM

Just pitched this into an APA last night--2.5 gallons at 60 degrees and 2.5 gallons at 70 degrees. The 70 degree batch was bubbling through the blowoff within a few hours of pitching. By this morning the 60 degree batch was going strong as well, both with nice krausens. Never used the strain before.

NordeastBrewer77 03-19-2012 02:05 PM

1332 is an English strain, used by Hales Brewery in Seattle. it originated at Gales Brewery in the UK. in my experience, it acts pretty much like a clean, British strain. i've never noticed banana/clove from that strain, more like light fruit (pear-ish, maybe).

strambo 03-19-2012 03:03 PM

Ok thanks. The beer did have a faint banana clove flavor and their website says it uses their " house" yeast strain so I am a bit confused. I think I'll just brew a wit with it fermented at 70 and see. If it ferments clean, I usually like that better anyway!

klnosaj 04-01-2012 12:01 AM

Quote:

Originally Posted by osagedr (Post 3907155)
Just pitched this into an APA last night--2.5 gallons at 60 degrees and 2.5 gallons at 70 degrees. The 70 degree batch was bubbling through the blowoff within a few hours of pitching. By this morning the 60 degree batch was going strong as well, both with nice krausens. Never used the strain before.

I'm going to use this strain this week for an APA with northwestern 2-row malt with which I haven't previously worked. Is there a big difference in flavor between 65F and 70F? Will it ferment as low as 60F? Any other recommendations are appreciated. I'm going for that mild fruit tang that's so nice in a lot of Deschuttes beers.

osagedr 04-01-2012 12:25 AM

Quote:

Originally Posted by klnosaj (Post 3950452)
I'm going to use this strain this week for an APA with northwestern 2-row malt with which I haven't previously worked. Is there a big difference in flavor between 65F and 70F? Will it ferment as low as 60F? Any other recommendations are appreciated. I'm going for that mild fruit tang that's so nice in a lot of Deschuttes beers.

Still in the primaries so I can't comment on flavour yet, but yes, mine went VERY hard at 61 degrees with a nice blowoff. I will be interested to see if/how the flavour differs warm vs. cool.

charlesmartin 06-14-2012 07:36 PM

Quote:

Originally Posted by osagedr (Post 3950520)
Still in the primaries so I can't comment on flavour yet, but yes, mine went VERY hard at 61 degrees with a nice blowoff. I will be interested to see if/how the flavour differs warm vs. cool.

any flavor/aroma news on the 1332 APAs fermented at different temps?

bierhaus15 06-14-2012 08:47 PM

I really like this yeast for APA/IPA's. It ferments very clean and lightly malty at 60-64F. At higher temps it can become quite fruity and some people have mentioned it produces tartness. I have only fermented this yeast on the low end and it has always done a great job w/out any tartness. Also, it flocculates very well and will give you a crystal clear beer without finings or long aging, unlike the cali yeast. I do use a secondary with it for dry hopping and usually a it drops a lot of yeast.

Doog_Si_Reeb 06-15-2012 02:22 PM

Quote:

Originally Posted by bierhaus15
I really like this yeast for APA/IPA's. It ferments very clean and lightly malty at 60-64F. At higher temps it can become quite fruity and some people have mentioned it produces tartness. I have only fermented this yeast on the low end and it has always done a great job w/out any tartness. Also, it flocculates very well and will give you a crystal clear beer without finings or long aging, unlike the cali yeast. I do use a secondary with it for dry hopping and usually a it drops a lot of yeast.

That's good info. I'm going to brew an IPA tomorrow and use the 1332 strain. I've got my 1.4 L starter on the stir plate today. I was trying to figure out what temp to ferment at. I don't want the tartness so I think I'll stick to 64. I'm also going to dry hop so its good to hear that it will flocculate well in secondary.


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