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Old 02-07-2012, 01:03 AM   #21
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I liked it in Denny's rye, for sure.going to give it a go on a black ipa next time.

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Old 02-07-2012, 02:02 AM   #22
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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.

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Old 02-07-2012, 01:18 PM   #23
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I recently used it in an Imperial Porter, and it stopped at 1.030 from only 1.080. 60% attenuation.

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Old 02-08-2012, 01:07 AM   #24
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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.
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Old 02-13-2012, 11:15 PM   #25
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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.
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Old 02-14-2012, 08:14 PM   #26
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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?
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Old 02-15-2012, 02:54 AM   #27
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My experience has been you need to lower your sweet grains (caramel) as this strain accentuates those flavors, even while fully attenuating.

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Old 02-15-2012, 04:13 AM   #28
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Edit: I'm starting to ask the same questions over and over again. Time to brew the damn thing and just see what happens.

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Old 02-15-2012, 06:58 PM   #29
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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.
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Old 02-19-2012, 10:20 PM   #30
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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  
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