Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast for amber ale and imperial stout?
Reply
 
Thread Tools
Old 02-03-2011, 02:29 PM   #1
jclimacus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Brooklyn, NY
Posts: 7
Default Yeast for amber ale and imperial stout?

Hi All,

I'm planning an amber ale for next weekend (roughly 1.065) and would like to use the same yeast for an imperial stout after it's finished. Many recipes I've seen suggest Wyeast 1056 is the most suitable. I'm intrigued, however, by using 1332 Northwest Ale for the amber, since I would like something to accentuate the malt character. I have no experience with 1332, and am wondering how it might behave with an imperial stout. Wyeast's description states it has a noticeably lower attenuation range than 1056, so that is a concern of mine. Obviously I can use two different yeasts, but I have been eager to try my hand at harvesting a slurry for a while now--and also save a little bit of money. Any ideas?


jclimacus is offline
 
Reply With Quote
Old 02-03-2011, 02:42 PM   #2
bknifefight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: PA
Posts: 1,942
Liked 104 Times on 79 Posts
Likes Given: 55

Default

I am doing the exact same process. I have an amber ale (1.056) going now and a RIS (~1.100) is getting dumped onto the yeast cake when it finishes and I am using WLP001.

I assume your imperial stout will be BIG so attenuation is an issue. I would go for the 1056 just because of that. I have never used 1332 but it seems you won't need any extra help getting a malt character in a big stout.


bknifefight is offline
 
Reply With Quote
Old 02-03-2011, 02:57 PM   #3
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 7,545
Liked 368 Times on 299 Posts
Likes Given: 499

Default

us-05.

baby.
motobrewer is offline
 
Reply With Quote
Old 02-03-2011, 02:59 PM   #4
Brewenstein
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2009
Location: West Suburbs of Chicago
Posts: 451
Liked 33 Times on 25 Posts
Likes Given: 11

Default

Or Notty.
Brewenstein is offline
 
Reply With Quote
Old 02-03-2011, 03:39 PM   #5
brodie113
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: atlanta
Posts: 52
Default

Go for it with the 1332. Since you'll be harvesting you should be able to compensate with numbers to push the attenuation up. Plus, you'll probably be making a starter for the amber (right?) the harvested yeast should be nice & healthy.


brodie113 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooper's dry yeast for an imperial stout desertbronze Fermentation & Yeast 3 01-26-2011 12:13 AM
Re-pitching yeast into a Chocolate Oatmeal Imperial Stout JLW Fermentation & Yeast 6 01-23-2011 06:54 PM
How much yeast for Imperial Stout? ganorris0818 Fermentation & Yeast 5 10-16-2010 05:44 AM
AHS Imperial Stout - which yeast? doctorRobert Fermentation & Yeast 14 09-14-2010 08:08 PM
Yeast for Russian Imperial Stout? Hopheader Fermentation & Yeast 9 04-29-2010 11:51 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS