Sshamash

Recipes 

Hi all,
I'm making a malty pumpkin ale next week and wanted to know your opinions on what yeast to use. I've had good experiences with wyeast 1056 American ale but I'm worried that that one might be a bit too dry for the style I'm going for. I also want most of the malt flavor to come directly from the specialty grains I'm using. Any suggestions???

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Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

khugs21

Recipes 

I usually use 1056 or a chico equivalent with almost all of my pumpkin beers at about 68f with good results.

GingerBeer515

Recipes 

I've worked a lot with both wyeast American Ale II and Irish ale. They have a fruity characteristic. The Irish Ale is the fruitier of the two. They both throw some banana flavor for me, but I ferment at about 72 degrees. A little colder and it would probably be lessened. I used American II for my pumpkin ale, but as it is still in the fermenter, I could not tell you how that worked out. Good luck!

imisri

Recipes 

I'm debating between using 1056 or WLP011. Apparently the WLP is supposed to accentuate malt flavors and I'm making mine especially malty. Will the 1056 detract from the malt character. I've only used 1056 on more bitter ales and porters.

lumpher

Recipes 

if you want to use dry yeast, us-05 is a good choice

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

BudzAndSudz

Recipes 

I have a fantastic Pumpkin Ale recipe that uses WLP013. I basically use that because that's what the original recipe calls for, but I'm wondering if there's a better option out there. I really did love the beer though, so I'm worried about trying anything different.....

OCBrewin

Recipes 

Denny Conn's Wyeast 1450 is PERFECT for the pumpkin brews. From their description: "It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.. "

I have one in my keezer now that is fantastic!

BudzAndSudz

Recipes 

I was actually looking at that one but have some doubts.

First, my recipe is an imperial pumpkin ale, with an OG of nearly 1.090, so accentuating the malts and sweetness sounds almost overwhelming and might make the beer cloyingly sweet.

Second (and this is honestly kind of dumb) I don't really like beers with low-flocculation. Speaking aesthetically I like clear beers, and since pumpkin beers are (IMO) better fresh, this one will have basically no chance to ever clear. Fining agents aren't going to work either because I don't want the spices to settle out, but I'm not fully sure if that'll happen or if I'm just making it up. I guess this one is really a non-issue, just a weird neurosis kind of thing.

What are your thoughts on that?

TyTanium

Recipes 

I used WY1469 Yorkshire in mine and am loving it. Really nice top-cropper and beautifully clear. Delicious. 1.084 to 1.020.

BudzAndSudz

Recipes 

Have you tasted it yet?