Originally Posted by relaxnrelapsen
jgourd: why did you change the yeast in the 2nd version of the recipe? I made an extract recipe for a Black IPA/CDA inspired by Deschutes Hop in the Dark. It was damn delicious but a little too malty. I always use WLP001 and I heard WLP007 has higher attenuation and may ferment out a bit more leaving me with a PREFERRED drier finish. Thinking of changing my recipe by switching out the yeast but afraid of fruity esters. not my favorite. WHat differences did you notice based on switching the yeast?
I like to try different yeasts to see the differences they impart. I tend to ferment this beer colder than one might think (somewhere in the 62-64F range) which tends to inhibit the esters. I suppose now that I've done this beer with WLP001, WLP007, Nottingham, Windsor, and US-05 that they are all good -- but I prefer WLP007. I go for dry yeast (mostly US-05) when I don't have the time to make a starter. Now I have tried to increase the chocolate malt in this beer (and reducing the debittered black) which makes it a bit interesting. It's initially hoppy, but over time (maybe 4 months) the hops fade and the malt and chocolate come shining through, thereby changing the beer into sort of a bitter stout (which I kind of like). I have never noticed any esters using WLP007 and fermenting at a low temperature (64F) with this beer. And yes, it does make for a drier beer. If you want a drier beer, you can also reduce the amount of crystal malt that you steep. Anyways, to help reduce esters, make sure that you pitch when the wort is already at 64F and not too much hotter. A lot of folks cool the beer to their water temps (maybe 75F) and then pitch before putting into a 64F fermentation chamber. If the yeast lag is short, you may get some fermentation in the 70s which may get you those esters you don't want. And if you notice that it doesn't get down to the final gravity you are looking for, you can gently rouse the yeast by stirring a bit to get it going again. I can sometimes get a few extra gravity points this way.