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Wyeast 1217-PC West Coast IPA source?

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Finally got around to tapping my pale ale tonight... I am a little disappointed with the final outcome, but it's more of a mash mistake (missed and couldn't hold target temp) than a yeast issue. It tastes a little thin, but again, that's a mash error. Plus, I have struggled with lower gravity beers in the past in preventing it from being too thin.

That being said, the beer tastes really clean, and there are no hints of diaceytl as some have mentioned.

Conclusion: I am really excited to use this yeast in a "real" beer and since this is something I plan to use as a "house" yeast for a while, I'm looking forward to a couple higher gravity/higher IBU brews (AB "clone," IPA/IIPA, pacific amber).
 
I tapped an IPA i made with this yeast and started drinking it yestarday. Beer is pretty young. Around a month or so. 75 IBU 3 malts 5 hops and around 13 oz of these hops if i remember correctly. It is 8.2%. I pitched the yeast from a previous batches slurry. I don't notice any flavours out of place and if i had the same beer made from safale 05 i would
Not be able to taste the difference. I am
Not that good at this art yet. And i purposely make it taste thin, less 'body', by adding a pound or so of white table sugar. Works well ...mug....

My beer tastes great
 
Used this yeast for the first time and love it. The BN CYBI Green Flash West Coast IPA from kettle to keg in 10 days, 1.066 to 1.010 with a 2L starter. Lovely dry finish but sweetness that cuts the bitterness nicely. Took off within 6 hours at 22℃ and upped by 1℃ each day up to 25℃. Dry hopped at 4 days, cold crash and gelatin at 7 days. Not sure my STC-1000 thermometer is accurate on the fermentation chamber and susoect it could be reading slightly high. Back to the yeast though it did the job. Didn't flocculate great though in the starter.

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BrewDawg79 said:
I scored a few packs of this yeast recently and would like to make a Stone IPA clone. Do you mind if I ask what your recipe was? Would you change anything if you had the opportunity to rebrew?
Click to expand...

This is my Stone IPA clone straight from Mitch Steele in his IPA book:

94% 2-row
6% Crystal 20L

OG 1.066, 1.013 FG, IBU's 90, 150 degree mash for 60 min

1.5 oz Chinook for 90 min
1 oz Centennial 10 min
1 oz Centennial 5 min
1.5 ozs Centennial DH
1.5 ozs Chinook DH

It is pretty darn indistinguishable.
 
Also, to follow up on my experience with this yeast. As I stated earlier, it performed really well with my IPA but less so with my DIPA. I got about 77% attenuation on my DIPA despite using a pound corn sugar and mashing very low. But I'm not completely blaming the yeast as I might have let it get too cold towards the end of fermentation. It was also a very hazy beer until I added gelatin. But again, I'm not completely blaming the yeast here because this beer had a huge amount of hops in it; I think that strongly contributed to the haze along with the fact I did not move it to secondary and cold crash as is my normal procedure. It has cleared up nicely after a week or so with the gelatin in the keg.

The DIPA recipe was the Stone Enjoy By clone that is floating around out there. It is right on point. After making this beer with this yeast and tasting it up against the real Enjoy By, I think there is a lot of credence to the assertion that WY1217 is the Stone yeast. I hope Wyeast eventually makes this a year round product as they did with Denny's Favorite.
 
gbarron said:
This is my Stone IPA clone straight from Mitch Steele in his IPA book:

94% 2-row
6% Crystal 20L

OG 1.066, 1.013 FG, IBU's 90, 150 degree mash for 60 min

1.5 oz Chinook for 90 min
1 oz Centennial 10 min
1 oz Centennial 5 min
1.5 ozs Centennial DH
1.5 ozs Chinook DH

It is pretty darn indistinguishable.
Click to expand...

Awesome. Thanks. I love this beer, so I will definitely be brewing this.

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Also brewing a stone IPA clone. Mashing now, 5.5gal batch 14lbs 2 row 1lb C15 excited to see how this yeast reacts.
:mug:
 
That's gonna be a high OG. Did u make a yeast starter? If you pitch enough of this yeast with that high of an OG your gonna have some seriously violent fermentation.
 
BrewDawg79 said:
Awesome. Thanks. I love this beer, so I will definitely be brewing this.

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Click to expand...

I got around to brewing this. Just finished primary and hydro sample smelled and tasted amazing. Very similar to Stone IPA in my opinion. This yeast is awesome. I'll be definitely saving the slurry for future batches.
 
I'm pretty happy with it. Made several batches with it. Banked the yeast. I just tried WLP001 for the first time. Looking forward to comparing. Found fermentation was vigorous with both.


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TimelessCynic said:
That's gonna be a high OG. Did u make a yeast starter? If you pitch enough of this yeast with that high of an OG your gonna have some seriously violent fermentation.
Click to expand...

Yea made a big starter 2L, fermentation was pretty strong. Just dry hopped with 2oz of centennial this beer smells great really excited to see how it is when it's done. All my kegs are full so I think I may have to bottle this but we'll have to see in a few days. Will update with tasting notes. :mug:
 
nimboden said:
Yea made a big starter 2L, fermentation was pretty strong. Just dry hopped with 2oz of centennial this beer smells great really excited to see how it is when it's done. All my kegs are full so I think I may have to bottle this but we'll have to see in a few days. Will update with tasting notes. :mug:
Click to expand...


Nice. Centennial is one of my go to dry hops. What grain did you use?







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30 minutes to go in the boil of my 1st attempt at an AB "clone" using this yeast - yes, I know it's not English and it will attenuate more than WLP007 or 002, but that's not the goal of this brew.

I am excited!
 
I used this seasonal yeast, Wyeast 1217 West Coast Ale, in the brew I did on Jan 4, 2014. It put it in a red ale. OG = 1.071, FG = 1.018, IBU = 79.7, SRM = 14.8. Mashed at 152. I did a starter consisting of 1 1/2 cups LDME to 7 cups water. Cooled to 70 and pitched my expanded and warmed packages of yeast. I did 2 starters, one for each 5er. This was done the day before and had 24 hours on the stir plate. Fermentation went well. Temp was maintained at 68 degrees during fermentation. On 1/7/14 the bubbling in the airlock had slowed. On 1/11/14 I racked to a secondary fermentation vessel and dryhopped the beer. I kegged it on 1/17/14. Went out of town for 10 days with the beer under 10 psi of CO2. When I came back I immediately tapped it. This is a excellent beer. The flavor is outstanding and the yeast performed really well. Everyone who has tried this beer loves it and says the yeast is a great attribute. This beer incorporates Eldorado hops for the bittering with amarillo and mosiac also added to the boil. It is dryhopped with a ounce each, per 5er, of centennial and citra. I will leave the grain bill and the amounts up to you all to contemplate. I recommend this yeast and hope that Wyeast will move it from a seasonal to a regular on the shelf.
 
Hey Garrett.

Did anyone hate the beer? The only reason i ask is because of the dry hop citra addition. I made an IPA with this yeast and dry hopped with a little citra. People liked it. I did not due to the flavour from the citra. I would call the flavor spicy B.O. But I believe others call it catty or cat piss.


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TimelessCynic said:
Nice. Centennial is one of my go to dry hops. What grain did you use?
Click to expand...

Grain bill was 14lbs & 1lbs C15.

Just tapped this beer and I love it. Almost indiscernible to a real Stone Ruination, this is one of the best beers I've made and I got a few BOS medals.... Great yeast glad I banked it. Keep everything simple and treat this yeast and you will be happy. :mug:
 
After hearing about the possible Stone yeast I tried a clone of Stone's 15th Anniversary Ale, an Imperial Black IPA. I have to say this yeast made a great Black IPA giving the beer a big tan aroma head, very malty, wow. One of my best beers to date. Scored a 43 from a national BJCP judge last week.

So pleased I wrote Wyeast and asked to make this year round. I have one more smack pack I may try to salvage this strain and make one more batch and harvest the yeast to use later this year.
 
I have not heard a single negative report on the beer or the dry hopping with Citra. I used fresh pellets for the dry hopping. Big grapefruit flavor. Everyone has different tastes, for sure.
 
I just racked a hoppy wheat I used 1217 on. I thought it performed very well. 1047-1012 in 4 days. I pitched a 1l starter from a smack pack dated early October. Beer appeared very clean out of primary. 5 got kegged, 5 to secondary for dry hopping. I will update with carbed tasting notes tonight.
 
Extremely clean flavor. No detectable esters or off flavors. The wheat in this really comes through. Can't wait to use this with some MO or Golden Promise. Has some haze as this is the first pour off the keg and its 50% wheat.

1393467861069.jpg
 
I also sent Wyeast an email regarding 1217 and asking that it be made a year round offering. Michael Dawson replied that he is getting a lot of good feedback on the yeast and is pushing to make it year round. At the very least, it will return as a seasonal private collection strain for sure.

A few other notes. Wyeast states the temp range on this yeast to be 62-74 degrees F. Last time I used this yeast in a DIPA, I kept it on the low end of the fermentation range and I was disappointed in the attenuation (1.081 to 1.018, or 77%, which I know is decent but I wanted it lower) but very pleased with the flavor profile. Going on the assumption that this is the Stone house yeast, I looked back in the IPA book by Mitch Steele. For the Stone clone recipes, he recommends using the Stone yeast and fermenting at 72 degrees until terminal gravity is reached, then lowering the temp to 62.

I recently made the DIPA recipe again (the Enjoy By clone floating around out there) and revived some 1217 yeast I had washed from a previous batch. This time I am keeping the fermentation temp around 72 until I am satisfied it is done - aiming for 1.014 as the final gravity. That is a higher temp than I usually ferment my American style ales, but we'll see what happens with it. It has been thumping away vigorously for the past few days but fermentation is slowing the the temperature dropping. I may warm it up a bit tonight.
 
Well, using the higher temp definitely worked. The yeast took the beer from 1.083 to 1.008 in four days. Whoops! I'm now taking it down to 60°F and will transfer to secondary in a few days.


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Has anyone else been having clarity issues with this yeast? The past two beers I've made with 1217 have turned out cloudy and won't clear no matter how long I leave them in the fridge. Both were IPAs, base malt only grain bills (MO/2-Row), and dry hopped. I always throw irish moss into the boil and I did not gelatin/cold crash these as this yeast is advertised as a good flocculator. Anyone else having this issue?
 
I wish i could be of help. I mentally explored the concept of making a clear IPA but then decided against it as adding fining agents would strip the hop oils out of solution. My hot and cold break is good. I cold crash. I use whirlfloc. My WLP001 was more cloudy than my 1217's were. Can't say i like the cloudiness but flavor is king.


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I have not seen actual evidence to support the theory that finings decrease hop flavors/aroma/bitterness, but I know people who go by anecdotal evidence.

I've now made three beers with this yeast. The IPA is perfectly clear, but I did put it in a secondary fermenter before dry hopping and then I cold crashed it before kegging. I didn't add any additional finings other than Super HBMoss in the kettle as is my usual procedure.

The first DIPA I made was very hazy. I did not put it in a secondary prior to dry hopping, but I did cold crash it prior to kegging. The haze was bugging me so I put gelatin in the keg eventually and that seemed to help. But it was always a bit cloudy. The second DIPA I just racked to secondary last night, put in the dry hops, and put it straight into the fridge for a cold crash. It was a little hazy going into secondary and I will update in a week or so when I keg it.
 
The clearest beer I have made so far is a big ipa with this yeast. Kettle to keg in 10 days with dry hopping, gelatin and cold crash. I'm brewing another batch (SN Torpedo) with this yeast and hope for the same clarity. I'll report back in 2 weeks with those results.

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I'm making a 1.082 OG with this yeast now. Made a big starter from a lot of banked yeast. The temperature strip on the side says 25/26 C 77/79 F. I've never had the yeast run this hot. I wonder how its esters will manifest.


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I brewed a small 3 gallon smash (as a starter that I can drink) with this 1217 and then brewed a BIG DIPA this last weekend and pitched onto the yeast cake. Fermenting away nicely. 1.090 OG with 1lb of hops and more will go into dry hop also.
 
cjalderman said:
Has anyone else been having clarity issues with this yeast? The past two beers I've made with 1217 have turned out cloudy and won't clear no matter how long I leave them in the fridge. Both were IPAs, base malt only grain bills (MO/2-Row), and dry hopped. I always throw irish moss into the boil and I did not gelatin/cold crash these as this yeast is advertised as a good flocculator. Anyone else having this issue?
Click to expand...





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