Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Any experience w/ Wyeast 1332 Northwest Ale?
Reply
 
LinkBack Thread Tools
Old 03-18-2012, 05:46 PM   #1
strambo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Portland, Oregon
Posts: 598
Liked 50 Times on 41 Posts
Likes Given: 5

Default 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...

__________________
strambo is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2012, 05:13 AM   #2
TomRep
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Fleetwood, PA
Posts: 1,001
Liked 10 Times on 9 Posts
Likes Given: 1

Default

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

__________________

Abandoned Logic Brewing

TomRep is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2012, 02:58 PM   #3
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,480
Liked 96 Times on 80 Posts
Likes Given: 26

Default

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.

__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2012, 03:05 PM   #4
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

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).

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2012, 04:03 PM   #5
strambo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Portland, Oregon
Posts: 598
Liked 50 Times on 41 Posts
Likes Given: 5

Default

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!

__________________
strambo is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2012, 01:01 AM   #6
klnosaj
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
klnosaj's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Berkeley, CA
Posts: 441
Liked 8 Times on 8 Posts
Likes Given: 2

Default

Quote:
Originally Posted by osagedr View Post
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.
__________________
klnosaj is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2012, 01:25 AM   #7
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,480
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Quote:
Originally Posted by klnosaj View Post
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.
__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 08:36 PM   #8
charlesmartin
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Landrum, SC
Posts: 49
Default

Quote:
Originally Posted by osagedr View Post
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?
__________________
charlesmartin is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 09:47 PM   #9
bierhaus15
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: , New York
Posts: 1,513
Liked 74 Times on 54 Posts
Likes Given: 10

Default

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.

__________________
bierhaus15 is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 03:22 PM   #10
Doog_Si_Reeb
Beer is Good. And stuff!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Doog_Si_Reeb's Avatar
Recipes 
 
Join Date: Dec 2006
Location: Albuquerque, NM
Posts: 871
Liked 24 Times on 16 Posts
Likes Given: 19

Default

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.
__________________
Uff Da Picobrewery

Primary: BohPils3
Kegged: Vienna Lager, Mánagarmr Stout, Ratatoskr IIPA, Cider
Bottled: Yule Gruit
Doog_Si_Reeb is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
WYEAST 1332 Northwest Ale lower1310 Fermentation & Yeast 31 10-04-2014 06:20 AM
Wyeast 1332 Northwest jlpred55 Fermentation & Yeast 23 09-16-2012 05:32 AM
1332 Northwest Fun charlesmartin Fermentation & Yeast 4 06-22-2012 11:53 AM
Need Advice: Wyeast Northwest 1332 - Celebration Ale NorCalAngler Fermentation & Yeast 0 09-08-2010 04:46 PM
1332 Northwest Ale Yeast equivalent in White labs ernie00 Fermentation & Yeast 1 06-08-2010 10:02 PM



Newest Threads

LATEST SPONSOR DEALS