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Old 01-06-2011, 04:41 AM   #1
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Default WYEAST 1332 Northwest Ale

I searched through the board and didn't find much information on this yeast. I have an IPA brewing, it has been in the primary for 12 days and still has a good Krausen. Fermentation temperature is around 64 degrees. I was just wondering if anybody had any experience with this yeast, is it typical? Does this yeast take it's time reaching final gravity. I just took an SG reading and it was at 1.024 down from OG at 1.060. It still has decent activity and I expect it to continue to ferment, but any guesses on how long?

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Old 01-06-2011, 05:47 AM   #2
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I fermented by first batch with this yeast recently. Took it from 1.044 to 1.011 in 4 days, about what I would expect. The krausen never dropped, so that might be a common trait, but it did attenuate to 74% in 4 days. 12 days is a long time to still be going for a 1.060 OG beer in my opinion.

Did you use a starter?

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Old 02-24-2011, 08:15 PM   #3
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I know this post is almost 2 months old, but I used Northwest Ale yeast recently for an APA and it had activity for at least 10-11 days at 68 degs. After 17 days in primary I kegged it at a FG of 1.010 (SG was approx. 1.050).

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Old 03-25-2011, 09:32 PM   #4
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I'm using the same yeast right now in an Aussie ale and the yeast is taking its sweet time. I think the krausen just doesn’t drop with this yeast.

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Old 09-28-2011, 02:01 AM   #5
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I'm having a similar experience with the kraeusen staying on top. Its bet ~10 days and a decent portion is still floating on top. Any ideas how to get it down come bottling time?

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Old 09-28-2011, 01:04 PM   #6
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Quote:
Originally Posted by small_apt View Post
I'm having a similar experience with the kraeusen staying on top. Its bet ~10 days and a decent portion is still floating on top. Any ideas how to get it down come bottling time?
Skim it off with a sanitized spoon - if you're fermenting in a bucket. If you're using a carboy, siphon vaery carefully and leave the kraeusen behind.
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Old 09-28-2011, 01:10 PM   #7
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Quote:
Originally Posted by small_apt View Post
I'm having a similar experience with the kraeusen staying on top. Its bet ~10 days and a decent portion is still floating on top. Any ideas how to get it down come bottling time?
If the beer is finished, and at FG for at least three days, then you can rack from under the krausen.

When I've used this strain, I raised the temperature up to 70 at the tail end of fermentation, and the krausen did drop within a few days after being finished.
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Old 09-28-2011, 01:25 PM   #8
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Just wanted to add that Wyeast 1332 yeast is actually an English Ale strain from Gales Brewery by way of Hales Brewery in Seattle. As such, you may want to adopt the English way of dealing with top cropping yeasts - either skim it during fermentation (also a good way to collect yeast for future brews) or use a blow off system that allows the yeast to leave the ferementor (i.e the "Burton Union' system)

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Old 09-28-2011, 01:48 PM   #9
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I've had the same experience with this yeast. It does usually take a long time to drop, but it will eventually.

Yooper - that's an interesting note about raising the temp a little at the end. I just racked on a partial 1332 yeastcake and the temp got a bit higher this time (maybe 70-71) overnight before I brought it back to 67 and thought it was peculiar that the kraeusen dropped in 4 days this time. Normally it takes 2-3 weeks to drop, but in the past I always kept it at 66-68. Not sure if it's the temp or the huge amount of yeast from the cake. I might try it again and see what happens.

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Old 09-28-2011, 06:30 PM   #10
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i fermented an amber at around 70°+ with this strain and the krausen still never completely dropped after 4 weeks in primary, i think it's just a trait of this strain

great strain, no significant unwanted esters even when temps got above 70°

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