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Old 08-02-2013, 03:04 PM   #21
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this^^^^
lol.
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Old 08-02-2013, 04:36 PM   #22
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1728 scottish. huge temp range, huge alcohol tolerance range, and wildly different flavor contributions based on temps.
Couldn't have said it better myself.
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Old 08-02-2013, 07:45 PM   #23
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Couldn't have said it better myself.
I have to admit 1728 is probably my favourite ale strain.
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Old 08-02-2013, 08:05 PM   #24
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I have to admit 1728 is probably my favourite ale strain.
Yeah, it has been my house ale strain for a solid year now. I suppose part of it is that I just know how to work it to get what I want out of it, but any strain that can go from dry to slightly smoked to fruity and full-bodied checks all my boxes. It's vastly underrated imho.
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Old 08-02-2013, 08:08 PM   #25
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I've recently started really digging 1272. Used it on my last 4 batches (APA, cream ale, stout, barleywine) and am about to use it in an IPA.

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Old 08-03-2013, 08:28 AM   #26
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Originally Posted by neosapien View Post
Yeah, it has been my house ale strain for a solid year now. I suppose part of it is that I just know how to work it to get what I want out of it, but any strain that can go from dry to slightly smoked to fruity and full-bodied checks all my boxes. It's vastly underrated imho.
It is very underrated and very versatile. It also tolerates low oxygen worts with ease. While that's perhaps not a necessity for most, it's very convenient for those w/o oxygen setups or anyone feeling a bit lazy.
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Old 08-04-2013, 06:14 PM   #27
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I'd go with 1272

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Old 08-05-2013, 03:59 AM   #28
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I'd go with 1272
That's a nice yeast, too. Sort of in between the classic American and English styles. While the finished product can be very good, I've never used it, so I can't comment on how easy it is to use.
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Old 08-05-2013, 09:28 PM   #29
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If I was brewing all of these styles in a commercial setting where fermentation time and/or flocculation were all issues, I'd go with PACMAN. It's like a better version of wy1056.

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Old 08-19-2013, 09:09 PM   #30
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WYEAST 1056. Ferment cool for the cleanest flavor at 66-68, ferment warmer (up to 72 degrees) for some Englishy esters. Ferment coolest (62-64) for "peachy" esters.

Edit- I want to change my vote! I just remember that I've used Wyeast 1335 in English and American styles, and like it better! Ferment it cool for a "clean" crisp dry finish, ferment it warmer for English beers. It's an English strain, so it drops well and leaves a clear beer behind but it's not wildly fruity at all.
Just used 1335 in a robust porter yesterday.
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