I will have a Wyeast 1272 (American Ale II) yeast cake in about 2 weeks time. I would like to rack my next brew on top of this. Any suggestions for a good AG "winter" beer? I was thinking of a stout. I guess with this yeast it would be an "American Stout"?
Wyeast 1272 Yeast Cake; what to rack on top?
- Thread starter jayhoz
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Evan!
Well-Known Member
I've found that dark beers like stouts and porters are very flexible when it comes to yeast, especially neutral strains like 1272. I've had the most success on these styles using Safeale US-05. So, to answer your Q, a stout would be just perfect...as long as the prior beer wasn't something really crazy, like a super-hoppy IPA or anything, because that will translate through the cake...
Evets
Well-Known Member
Another hoppy IPA or an APA would be best, I think.
the_Roqk
Well-Known Member
jayhoz said:
That's a good question. I have a wyeast 1388 Belgian strong ale that I used on an American Amber ale and I highly hopped the beer. Since then I've washed it and awaiting a Belgian Dark strong Ale that I'm gonna make in the future. Any comments?
à Flannagáin
Well-Known Member
the_Roqk said:
Interesting yeast choice for an american amber. How did that end up??
HarvInSTL
Well-Known Member
Try a Russian Imperial Stout, the hoppiness from your previous batch shouldn't pose an issue.
the_Roqk
Well-Known Member
seefresh said:
Very good actually. I used it because it gave a fruity aroma with a dry finish, and it fermented out good. It flocculates low and has a high alcohol tolerance. I try and get the yeast that I can use over again for different recipes.
à Flannagáin
Well-Known Member
the_Roqk said:
I have the WYeast Belgian Abbey II in a fermenter righ tnow. I'll be washing tha tyeast tonight. Was going to do a trippel with it, I just got it off a dark strong ale (rochefort clone). Who knows though, I like the sound of experiementing. It's some of the best smelling yeast ever.
