Eddiebosox

Recipes 

So I am brewing a winter IPA from AHS soon and since I haven’t had a chance to get some yeast from my LHBS (I don’t trust getting it shipped) I’m left with the options in my fridge.

I have a standby Nottingham packet, a s-04 packet, and the third option is to wash my existing Wyeast 1084 from the Irish ale that’s fermenting now.

What is the best for a hoppy IPA? Keep in mind I’ve never washed yeast before. From what I’ve ready s-04 will be a little fruity and take away the hop flavor somewhat, the Nottingham is fairly neutral, and the 1084 would add a slight estery flavor.

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Primary
Tricerahops CLone

Bottled
Scottish 60 shilling
Black Butte Porter clone
British Bitter (split into two batches with Thames valley and Burton ale yeast)

Nateo

Recipes 

If you're brewing an American IPA, I'd say go with the S-04. Notty ferments pretty dry and is kinda boring, IMO. Some light yeast fruitiness will compliment fruity American hops.

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To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Eddiebosox

Recipes 

Funny, I've read the opposite. Namely that notty finishes dryer and helps highlight the hops more and s-04 adds a fruitiness that can get in the way.

I do admit that I kind of shy away from Notty since its so generic. I figure its the kind of yeast beginners use that's taped to the side of an extract can or its a "last resort" yeast for stuck fermentation's.

__________________
Primary
Tricerahops CLone

Bottled
Scottish 60 shilling
Black Butte Porter clone
British Bitter (split into two batches with Thames valley and Burton ale yeast)

Eddiebosox

Recipes 

maybe the better question would be: Is notty an acceptable substitute for s-05?

__________________
Primary
Tricerahops CLone

Bottled
Scottish 60 shilling
Black Butte Porter clone
British Bitter (split into two batches with Thames valley and Burton ale yeast)

Doog_Si_Reeb

Recipes 

I'll mix it up and give 2 thumbs up for the 1084. I made an IPA with it this summer and it was amazing! The subtle fruitiness from the 1084 mixed with the malt and the hops and gave it a great flavor and aroma. It seemed to mellow the bitterness but elevate the hoppiness. I like it so much I'm using 1084 in the Black IPA/American Dark Ale/CDA that I brewed yesterday. 1084 can be pretty attenuative, so keep an eye on your mash temp if you don't want it to dry out too much.

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Uff Da Picobrewery

Primary: Saison with WLP670,
Kegged: Celebration Ale Clone (with homegrown hops), Blackened IPA Lucky Hart Farmhouse Ale, Jarl Pils (Noble Pils Clone), Yuletide CarØl
Bottled: Yule Gruit, Unhallowed BGSA (10-10-10), Nymphetamine Barleywine (999)

PT Ray

Recipes 

If it's an American IPA I'd go with the Notty. An English IPA then the S-04