I've used WLP-001, 1056 and S-05; most recently a lot of S-05. I'm confident I get a very weird ester profile from S-05. I have food temp control in my fridge; typically ferment 62-64F. I have fermented using closed-vessel fermentation on the last 4 batches with S-05. I do not like the flavor S-05 introduces. What yeasts do you all prefer for hop forward beers?
Cleanest yeast for APA and IPA
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I've noticed (after hearing others say it) that s05 gets weird "peach" esters when it's fermented below 65 degrees. I'm usually a fan of fermenting ales at 62-64 degrees, but not with S05 anymore.
I like WLP001 at 65-68 degrees for hoppy beers, and I'm finding that I really like pacman yeast below 65 degrees for those same beers. I don't have any pacman right now so I'm using the 001 a lot, and I really like it.
It's strange, but I also like Wyeast 1335, a British strain, at cool temperatures for hops forward American ales. It seems to help make the hops stand out, and give a dry finish.
I like WLP001 at 65-68 degrees for hoppy beers, and I'm finding that I really like pacman yeast below 65 degrees for those same beers. I don't have any pacman right now so I'm using the 001 a lot, and I really like it.
It's strange, but I also like Wyeast 1335, a British strain, at cool temperatures for hops forward American ales. It seems to help make the hops stand out, and give a dry finish.
ShinyBuddha
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I go for the 001 myself when making those styles. Typically ferment @ 68. Nice clean profile.
chezzesteak
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Yooper said:
Plus 1 on pacman...I will do 60 on apa and IPA with pacman
I always thought S05, 1056 and WLP001 were the same strain. Is this not the case?
I've always found all 3 pretty to be darned clean fermenting in the high 60's.
I've always found all 3 pretty to be darned clean fermenting in the high 60's.
Pacman is year round. You have to get if from one of the big shops like NB, Rebel etc.
Love Pacman. Like Yooper, I go between 60-61. It works beautifully and is clean tasting and a reliable fermenter.
Used 1728 in an IIPA and liked it. However, I can't speak to its affect on the "hoppiness" of the beer.
That's the Brit II, right. I think the mineral-y profile from some of the cleaner Brit strains is great for IPA, APA, it lets the hops pop, IMO. Not strange, the Brits mastered IPA and pale ale, and I think some of their yeasts are great in American versions of those styles, maybe moreso because our beers are hoppier.
My favorite for a very clean beer is 05. I like the tart apricot thing I get from it below 64-65 degrees, but many don't. If you ferment 05 around 66-68 degrees, it's a very clean strain. Like Yooper, I usually ferment low, 58-63 depending on strain, but if I want to get a very clean profile from 05, I go for ~66, maybe up to ~68 degrees.
thepartsmancometh
Well-Known Member
progmac said:
I just bottled an APA with 1272. Tasted great at the bottling; I'm looking forward to trying it out in a few weeks!
That's another great one. It's not as clean as 05, but it makes a great, hoppy American ale.
bighorn_brew
Well-Known Member
I've had good luck at about 60 degrees and wyeast german ale 1007. In fact the yeast seems to thrive right about that temp for me without alot of yeast flavor. Pretty neutral!
Boerderij_Kabouter
Well-Known Member
I prefer Wyeast 1272 (Am II). I think the flavor is great, it is a beast at ripping through fermentation, is consistent, and floculates better than any of the other clean yeast I have used. Clear beer, clean flavor, fast. All good stuff for ingredient forward beers. I love that stuff.
OP
OP
pickles
Well-Known Member
What temp do you like to ferment at with 1272?
I think it's great anywhere in the from 60-68, but I usually keep it between 60 and 65, depending on the brew.
bierhaus15
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If it has not be suggested already, 1332 Northwest makes very nice APA/IPA's. When fermented around 60-64F it ferments fast, clean, and flocculates better than any of the American strains. Some people complain about tartness, but that it due to insufficient pitch or too high of a ferment temp.
Boerderij_Kabouter
Well-Known Member
Nord has it right. I usually target 66º.
I'm test driving WLP090 super yeast on 21 gallons of wort. When I made the starter, 3 steps, I found it flocced out without refridgeration in abaout one hour. It's still chewing away right now, but I'll let you know. Prior to this batch WLP 001 I found quite neutral and dry, letting the hops stand out.
MrManifesto
Well-Known Member
lemme put in my vote for wlp007. clean fermenting, high attenuation, flocs out like a champ.
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