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Old 02-03-2011, 02:29 PM   #1
Jan 2011
Brooklyn, NY
Posts: 7

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?

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Old 02-03-2011, 02:42 PM   #2
Dec 2009
Posts: 1,956
Liked 111 Times on 82 Posts

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.

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Old 02-03-2011, 02:57 PM   #3
I'm no atheist scientist, but...
Oct 2009
Thiensville, Wisconsin
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Old 02-03-2011, 02:59 PM   #4
Apr 2009
West Suburbs of Chicago
Posts: 722
Liked 117 Times on 84 Posts

Or Notty.

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Old 02-03-2011, 03:39 PM   #5
Sep 2009
Posts: 52

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.

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