Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 1450 - Denny's Fave Experiences?

Reply
 
LinkBack Thread Tools
Old 02-07-2012, 01:03 AM   #21
tgmartin000
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Denver, CO
Posts: 976
Liked 61 Times on 49 Posts
Likes Given: 17

Default

I liked it in Denny's rye, for sure.going to give it a go on a black ipa next time.

__________________
tgmartin000 is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 02:02 AM   #22
JimTheHick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Iowa city, Iowa
Posts: 560
Liked 18 Times on 16 Posts

Default

Great for rye pa. I also used it for 2 IPAs and found it delicious. Us-05 attenuated a bit too much for me, so I like the 1450 as mid 150s has resulted in FGs of 1.015.

__________________
JimTheHick is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 01:18 PM   #23
Spartan1979
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Spartan1979's Avatar
Recipes 
 
Join Date: Feb 2011
Location: O'Fallon, MO
Posts: 1,125
Liked 89 Times on 63 Posts
Likes Given: 82

Default

I recently used it in an Imperial Porter, and it stopped at 1.030 from only 1.080. 60% attenuation.

__________________
Spartan1979 is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 01:07 AM   #24
JimTheHick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Iowa city, Iowa
Posts: 560
Liked 18 Times on 16 Posts

Default

Quote:
Originally Posted by Spartan1979
I recently used it in an Imperial Porter, and it stopped at 1.030 from only 1.080. 60% attenuation.
That fits with the overall sentiment I've read regarding this strain- its not ideal for high gravity beers. Seems like its sweet spot is in making the 1.040-1.060 beers turn out real nice.
__________________
JimTheHick is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2012, 11:15 PM   #25
JimTheHick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Iowa city, Iowa
Posts: 560
Liked 18 Times on 16 Posts

Default

Quote:
Originally Posted by JimTheHick

That fits with the overall sentiment I've read regarding this strain- its not ideal for high gravity beers. Seems like its sweet spot is in making the 1.040-1.060 beers turn out real nice.
Self flame war is on. Just looked through my notes and one of the best beers I've made is just hitting its prime. It was a 1.087 double IPA with the 1450 yeast. Fg was 1.015 and it is SO tasty.

That JimTheHick doesn't know what he's talking about.
__________________
JimTheHick is offline
3
People Like This 
Reply With Quote Quick reply to this message
Old 02-14-2012, 08:14 PM   #26
Veedo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: U.P., Michigan
Posts: 456
Liked 14 Times on 11 Posts
Likes Given: 12

Default

Quote:
Originally Posted by JimTheHick View Post
Self flame war is on. Just looked through my notes and one of the best beers I've made is just hitting its prime. It was a 1.087 double IPA with the 1450 yeast. Fg was 1.015 and it is SO tasty.

That JimTheHick doesn't know what he's talking about.
thats about 82-83% apparent attenuation, and 9.4% ABV . was this the first generation of this yeast, or did you pitch a slurry from a previous batch?
__________________
Veedo is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 02:54 AM   #27
fastricky
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
fastricky's Avatar
Recipes 
 
Join Date: Feb 2009
Location: NYC
Posts: 834
Liked 6 Times on 6 Posts

Default

My experience has been you need to lower your sweet grains (caramel) as this strain accentuates those flavors, even while fully attenuating.

__________________
fastricky is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 04:13 AM   #28
tonyolympia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Olympia, Washington
Posts: 459
Liked 16 Times on 13 Posts

Default

Edit: I'm starting to ask the same questions over and over again. Time to brew the damn thing and just see what happens.

__________________
tonyolympia is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2012, 06:58 PM   #29
JimTheHick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Iowa city, Iowa
Posts: 560
Liked 18 Times on 16 Posts

Default

Quote:
Originally Posted by Veedo

thats about 82-83% apparent attenuation, and 9.4% ABV . was this the first generation of this yeast, or did you pitch a slurry from a previous batch?
1450 cake from a rye ipa (1.060ish) The rye beer was gen 1.
__________________
JimTheHick is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2012, 10:20 PM   #30
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AnOldUR's Avatar
Recipes 
 
Join Date: Mar 2007
Location: New Jersey
Posts: 6,021
Liked 525 Times on 384 Posts
Likes Given: 404

Default

Figured that if it’s good enough for Yooper it was worth a shot. Just moved an IPA that was fermented with Wy1450 to secondary for oaking . Wow! This stuff taste great right from the hydrometer tube. Here’s some pictures to dispel the flocculation and attenuation rumors. Started at 1.063 and dropped to 1.010 after 12 days. These pictures are after some cold crashing, but before moving to the secondary. Can't wait to get it kegged after a few weeks on the wood.

dennys-1.jpg.jpg   dennys-2.jpg.jpg  
__________________
Sent from my POS computer because I refuse to own a smartphone!
AnOldUR 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
Wyeast 3789PC - Experiences? AmandaK Fermentation & Yeast 1 03-13-2011 10:02 PM
Looking for Wyeast 1450 in CANADA giligson Fermentation & Yeast 6 02-10-2011 11:12 AM
experiences with wyeast 1007 (german ale) JBmadtown Fermentation & Yeast 3 08-02-2010 02:14 PM
Denny's 1450 at 68? swiggarsbrewery Fermentation & Yeast 4 06-01-2010 08:45 PM
Denny's Sub 62F magnj Fermentation & Yeast 2 01-13-2010 02:21 PM