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Old 07-20-2009, 11:17 PM   #1
MurderMittenBrewing
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I have flask full of reclaimed Wyeast 1056 from my red ale sitting in my fridge, but I'm not sure what to brew next. Any suggestions for beers that would work well with this yeast? Recipes are always appreciated. Thanks!
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Old 07-20-2009, 11:19 PM   #2
Beerrific
 
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IPA
APA
American Brown
IIPA
American Barleywine

Really, anything American or anything you want a very clean ale-yeast profile.

EDIT: There are numerous great recipes for each of those styles. If you can decide on one, I (and I am sure others) would be happy to point you towards our favorites.


 
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Old 07-20-2009, 11:20 PM   #3
SavageSteve
 
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Any American ale should do... Pale Ale, IPA, Brown.

-Steve
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Old 07-20-2009, 11:21 PM   #4
SavageSteve
 
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This could help, too: Wyeast Laboratories. American Aleā„¢ 1056

-Steve
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Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein
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Old 07-20-2009, 11:27 PM   #5
Trubadour
 
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yes, very basic (and good), all around american ale yeast -- a staple in probably half of my american ales
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Old 07-20-2009, 11:51 PM   #6
WorryWort
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+1 on the above. It's a great yeast. Stouts and Porters will work too....

You could even do an Oud Bruin, and add the bret later...... endless possibilities!
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Old 07-21-2009, 02:14 AM   #7
MurderMittenBrewing
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May 2009
Portland
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Thanks for the replies! Anyone have a suggestion for a nice pale ale? I'm an extract brewer... Thanks!
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Old 07-21-2009, 02:25 AM   #8
hbomb
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Check out the recipes catalogue, it's great.

 
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Old 07-21-2009, 02:39 AM   #9
BrewN00b
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If you had kept the yeast cake mostly whole and sanitary you would have the PERFECT excuse for a good ol' fashioned high gravity American Barleywine. Hmmm, imagine what you could do with a rich american 1.10 OG concoction.
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Old 07-21-2009, 02:57 AM   #10
jescholler
 
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Here's an interesting one...Scottish Ale

This is a very clean beer, and one way to keep it clean is to use a clean yeast. Ferment on the cool end to keep it that way. By the way, this isn't just Joe Noob that recommends this. I heard it on an episode of the Jamil show:
The Brewing Network.com - :
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