WYEAST 1332 Northwest Ale - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > WYEAST 1332 Northwest Ale

Reply
 
Thread Tools
Old 01-06-2011, 05:41 AM   #1
lower1310
Recipes 
 
Jul 2008
Seattle
Posts: 38


I searched through the board and didn't find much information on this yeast. I have an IPA brewing, it has been in the primary for 12 days and still has a good Krausen. Fermentation temperature is around 64 degrees. I was just wondering if anybody had any experience with this yeast, is it typical? Does this yeast take it's time reaching final gravity. I just took an SG reading and it was at 1.024 down from OG at 1.060. It still has decent activity and I expect it to continue to ferment, but any guesses on how long?

 
Reply With Quote
Old 01-06-2011, 06:47 AM   #2
damdaman
Recipes 
 
Dec 2009
Portland, OR
Posts: 551
Liked 24 Times on 21 Posts


I fermented by first batch with this yeast recently. Took it from 1.044 to 1.011 in 4 days, about what I would expect. The krausen never dropped, so that might be a common trait, but it did attenuate to 74% in 4 days. 12 days is a long time to still be going for a 1.060 OG beer in my opinion.

Did you use a starter?

 
Reply With Quote
Old 02-24-2011, 09:15 PM   #3
HawksBrewer
Recipes 
 
Feb 2011
Chicago, IL
Posts: 3,509
Liked 1056 Times on 972 Posts


I know this post is almost 2 months old, but I used Northwest Ale yeast recently for an APA and it had activity for at least 10-11 days at 68 degs. After 17 days in primary I kegged it at a FG of 1.010 (SG was approx. 1.050).

 
Reply With Quote
Old 03-25-2011, 09:32 PM   #4
azbrews
Recipes 
 
Mar 2011
Tempe, Arizona
Posts: 21

I'm using the same yeast right now in an Aussie ale and the yeast is taking its sweet time. I think the krausen just doesn’t drop with this yeast.

 
Reply With Quote
Old 09-28-2011, 02:01 AM   #5
small_apt
Recipes 
 
Aug 2011
New York City, New York
Posts: 6

I'm having a similar experience with the kraeusen staying on top. Its bet ~10 days and a decent portion is still floating on top. Any ideas how to get it down come bottling time?

 
Reply With Quote
Old 09-28-2011, 01:04 PM   #6
MrAverage
Recipes 
 
Feb 2010
Shrewsbury MA
Posts: 126
Liked 7 Times on 5 Posts


Quote:
Originally Posted by small_apt View Post
I'm having a similar experience with the kraeusen staying on top. Its bet ~10 days and a decent portion is still floating on top. Any ideas how to get it down come bottling time?
Skim it off with a sanitized spoon - if you're fermenting in a bucket. If you're using a carboy, siphon vaery carefully and leave the kraeusen behind.

 
Reply With Quote
Old 09-28-2011, 01:10 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,204
Liked 7712 Times on 5418 Posts


Quote:
Originally Posted by small_apt View Post
I'm having a similar experience with the kraeusen staying on top. Its bet ~10 days and a decent portion is still floating on top. Any ideas how to get it down come bottling time?
If the beer is finished, and at FG for at least three days, then you can rack from under the krausen.

When I've used this strain, I raised the temperature up to 70 at the tail end of fermentation, and the krausen did drop within a few days after being finished.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 09-28-2011, 01:25 PM   #8
MrAverage
Recipes 
 
Feb 2010
Shrewsbury MA
Posts: 126
Liked 7 Times on 5 Posts


Just wanted to add that Wyeast 1332 yeast is actually an English Ale strain from Gales Brewery by way of Hales Brewery in Seattle. As such, you may want to adopt the English way of dealing with top cropping yeasts - either skim it during fermentation (also a good way to collect yeast for future brews) or use a blow off system that allows the yeast to leave the ferementor (i.e the "Burton Union' system)

 
Reply With Quote
Old 09-28-2011, 01:48 PM   #9
beowulf
HBT_SUPPORTER.png
 
beowulf's Avatar
Recipes 
 
Aug 2009
Omaha, NE
Posts: 398
Liked 21 Times on 15 Posts


I've had the same experience with this yeast. It does usually take a long time to drop, but it will eventually.

Yooper - that's an interesting note about raising the temp a little at the end. I just racked on a partial 1332 yeastcake and the temp got a bit higher this time (maybe 70-71) overnight before I brought it back to 67 and thought it was peculiar that the kraeusen dropped in 4 days this time. Normally it takes 2-3 weeks to drop, but in the past I always kept it at 66-68. Not sure if it's the temp or the huge amount of yeast from the cake. I might try it again and see what happens.
__________________
I could murder a pint! -Lovejoy

 
Reply With Quote
Old 09-28-2011, 06:30 PM   #10
terrapinj
Recipes 
 
Dec 2010
Santa Monica, CA
Posts: 2,416
Liked 170 Times on 126 Posts


i fermented an amber at around 70°+ with this strain and the krausen still never completely dropped after 4 weeks in primary, i think it's just a trait of this strain

great strain, no significant unwanted esters even when temps got above 70°

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 1332 Northwest jlpred55 Fermentation & Yeast 31 08-18-2016 03:36 PM
Wyeast 1332 AlphaWolf-Brewery Fermentation & Yeast 4 11-21-2010 04:05 PM
Wyeast 1332 NW Ale danio Fermentation & Yeast 1 10-03-2010 05:56 AM
Need Advice: Wyeast Northwest 1332 - Celebration Ale NorCalAngler Fermentation & Yeast 0 09-08-2010 03:46 PM
1332 Northwest Ale Yeast equivalent in White labs ernie00 Fermentation & Yeast 1 06-08-2010 09:02 PM


Forum Jump