Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Best yeast option for my White IPA
Reply
 
LinkBack Thread Tools
Old 02-10-2013, 08:43 PM   #1
Kaz
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Amish Country, PA
Posts: 1,054
Liked 21 Times on 20 Posts
Likes Given: 6

Default Best yeast option for my White IPA

I'm planning on brewing a White IPA tomorrow (Monday). This will be a ramped up version of a normal witbier recipe, upping the gravity to about 1.066 and the IBU to around 60-70. My question lies in the yeast prep for this batch. I have 3 options available to me.

1. WLP 400 from a fresh vial...make a starter today and pitch in about 24 hours. According to MrMalty, my starter would be 2L and I don't really like to pitch a whole 2L starter but I don't have time to crash and decant.

2. Pitch re-hydrated US-05, not really to style but I can pick up a couple packs tomorrow and be done with it.

3. Rack the fresh wort onto a a WLP400 yeast cake that I just racked off of today. This was from a batch of regular 1.050 witbier that I just kegged.


I'm leaning towards racking on to the yeast cake, it doesn't smell funky, I'm going from a weaker witbier to a stronger hoppier witbier, so I don't flavor carry over will be a problem. Any suggestions...thoughts....TIA

__________________

Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier

Primary 1: German Scwarzbier
Primary 2:

On Deck: Belgian Brown Ale, Pale Ale, Stout

Kaz is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 09:08 PM   #2
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,208
Liked 1232 Times on 819 Posts
Likes Given: 561

Default

Pitching directly onto the cake will almost certainly be overpitching, which is especially problematic in yeast-forward beers like Wits. Why not wash the yeast from the previous batch and then use an actually proper amount?

__________________

"Be excellent to each other." -Benjamin Franklin

MalFet is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 09:13 PM   #3
Kaz
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Amish Country, PA
Posts: 1,054
Liked 21 Times on 20 Posts
Likes Given: 6

Default

I didn't think of the overpitching. I think I will give it at least a single washing and try to get about 110mL out of it. Thanks!

__________________

Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier

Primary 1: German Scwarzbier
Primary 2:

On Deck: Belgian Brown Ale, Pale Ale, Stout

Kaz is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 01:53 AM   #4
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,438
Liked 244 Times on 217 Posts
Likes Given: 2

Default

I thought a whit IPA was a standard IPA with wheat malt and possibly some citrus or spice addition. S-05 seems to be more to style than a wheat yeast.

I can't say I'm too familiar with white IPAs.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 11:25 PM   #5
maltoftheearth
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
maltoftheearth's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Carthage, North Carolina
Posts: 496
Liked 11 Times on 9 Posts
Likes Given: 20

Default

Curious as to how this turned out -- am considering brewing a white IPA next and am not sure which direction to go with the yeast.

__________________

Brewed in 2014: Rye IPA, Honey Sage Ale, Belgian Golden Strong, California Common, Bavarian Style Lager, Weizen, Coffee Stout, Gruit, Gale Ale, Isle of Skye Golden clone, Oktoberfest, Rauchbier, Alpha Male IPA & Chocolate Pepper Stout.

maltoftheearth 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
yeast option help! nbkoziar All Grain & Partial Mash Brewing 4 11-09-2012 12:33 AM
Dry saison yeast (or best option) and any recommended recipes Tiredboy Beginners Beer Brewing Forum 5 09-21-2012 07:57 PM
Long time in primary...yeast washing still an option? Jenks829 Fermentation & Yeast 1 02-16-2010 10:01 PM
Dry yeast option for Wyeast 2112 thrstyunderwater Beginners Beer Brewing Forum 1 10-06-2009 01:32 PM
Norther Brewer (yeast option changes) coeceo Recipes/Ingredients 1 06-05-2008 06:49 PM