Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Pumpkin Ale yeast

Reply
 
LinkBack Thread Tools
Old 10-02-2012, 06:59 PM   #11
BudzAndSudz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Boulder, Co
Posts: 446
Liked 32 Times on 31 Posts
Likes Given: 85

Default

I do like the thought of the "toasty flavors" that the yorkshire claims to create. Yumm! The attenuation is advertised as considerably lower than my the WLP013 that I usually use, but perhaps if I double pitch a vial of the Yorkshire and a vial of the WLP085 blend I'll get the attenuation and flocculation I desire with a very pleasing flavor profile.

__________________
BudzAndSudz is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 03:44 AM   #12
imisri
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: College Park, Maryland
Posts: 18
Liked 1 Times on 1 Posts

Default

would doing a starter be a good idea for WLP011? I've never made starters since I heard that liquid yeast packs don't usually need them but I've been getting conflicting information lately.

__________________
imisri is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 05:09 AM   #13
JDFlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Seattle, WA
Posts: 430
Liked 26 Times on 23 Posts
Likes Given: 17

Default

Quote:
Originally Posted by Sshamash View Post
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???
Keep in mind that less flocculant strains will leave behind more malt character. 1056 flocculates medium to low so you might have a winner. Plus it has a pretty low ester profile when controlled which would really allow your malt and spices to shine.
__________________
JDFlow is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 12:42 PM   #14
BudzAndSudz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Boulder, Co
Posts: 446
Liked 32 Times on 31 Posts
Likes Given: 85

Default

Quote:
Originally Posted by imisri View Post
would doing a starter be a good idea for WLP011? I've never made starters since I heard that liquid yeast packs don't usually need them but I've been getting conflicting information lately.
Complicated question. You should be shooting for 6 million cells/ml of wort, assuming your OG is below 1.060. If it's above that, you should double it. Also depends on fermentation temps, pitch temps, beer style etc.
__________________
BudzAndSudz 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 for use in a Pumpkin Beer. tlazaroff Fermentation & Yeast 2 10-16-2011 01:42 PM
Yeast for Pumpkin Ale? DarthGoose Fermentation & Yeast 8 09-18-2011 03:55 PM
yeast washing pumpkin ale??? THEDIETZ Fermentation & Yeast 8 10-27-2010 12:31 PM
Jolly Pumpkin 'yeast' Synovia Fermentation & Yeast 4 09-04-2009 10:30 PM
pumpkin ale - which yeast? Mainebrew Fermentation & Yeast 7 09-01-2009 01:11 AM