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Old 06-12-2011, 04:40 PM   #1
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Default Wyeast 1450 - Denny's Fave Experiences?

Hi Everyone

I just brewed an amber ale yesterday and used 1450 for the first time, I was aiming for something mac and jack's-ish. I had a year old smack pack that I stepped up in a starter from 300ml to 600ml, then couldn't brew for a month, so put it in the fridge. A few days ago I decanted and added about 200ml of 1.040 wort to get it going, pitched last night and it took off within 12hrs! Fat 1.5" Krauzen. I'm never going to worry about old smackpacks or leaving starters in the fridge again...

What have been your experiences with this yeast? Is it estery at all or clean? Problems at higher temps? I'm fermenting at about 68-70 right now. Hopefully its not too hot, its at the high end for this yeast. I'm hoping it will have full mouthfeel, maybe slight esters, and reasonably well attenuated 1.060 to 1.013?

Cheers


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Old 06-12-2011, 04:46 PM   #2
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This is my go-to strain! It's not estery at all, but I've never fermented it above 67 degrees or so. It's really "clean" and allows the malt and hops both to shine, without being underattenuative. I really love it in all of my American style beers, and it was really great in my oatmeal stout as well.


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Old 06-12-2011, 04:47 PM   #3
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I think it's nice and clean even at higher temps. I don't get a lot of esters from it. There is a nice chunky mouthfeel to it though. I've used it 3 times, most recently with an oatmeal stout I have on tap. Give it a good month for that mouthfeel to kick in.
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Old 06-12-2011, 04:51 PM   #4
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I had two bad batches due to this yeast. They fermented fine (65-68F) with large starters but both batches refused to flocculate even with near freezing cold crashes and the malt profile was really weird tasting. It really muddled up the hop flavors quite a bit. I haven't used that yeast since.
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Old 06-12-2011, 05:04 PM   #5
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Didn't attenuate as much as I hoped (both batches stopped at .020) but they tasted good, very big mouthfeel but not sweet tasting. Was very clean too.
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Old 06-12-2011, 06:07 PM   #6
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It's a great yeast...which I don't use often enough.
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Old 06-12-2011, 10:20 PM   #7
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I too found it to not attenuate as well as my go to strain (Pacman #1764). It also doesn't flocculate well enough for me. I am sure that it works well, but not for my recipes. I have always been a fan of a fair amount (12-18%) of carastan, melanoidin, caramunich, brown malt, light chocolate etc. (obviously not in the same beer), I guess that is why Pacman works better for me. I think grain bill and to a lesser extent hop addition is a necessary factor when considering this particular yeast strain.
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Old 06-14-2011, 04:06 PM   #8
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Thanks for the feedback. Looks to be mixed opinions.

Im in no hurry so the flocculation issue doesn't concern me. We'll see how it goes.
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Old 06-14-2011, 06:34 PM   #9
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For the most part I like the flavor profile that this strain imparts. Pretty neutral and lets the malt take center stage. It is an average attenuator. The times I've used it, it tends to chug along for a long time before reaching final gravity. It is also not a great flocculator and needs some fining or extended cold aging to clear it up.
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Old 06-15-2011, 11:19 AM   #10
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+1 for most of what was said. I just finished 4 ferments w/ the Denny's Fav. It doesn't attenuate as much as other yeasts and leaves a mouth filling sweetness which was great for Denny's west coast style RyeIPA. I wouldn't use it for beers you're going for a more dry mouthfeel. It also doesn't flocculate well until about 5 weeks after fermentation, then it flocculates quite well and leaves a very clear beer. This is w/ crash cooling too.

I would have issues using this yeast in a commercial setting, but it was fun and tasty. Not going on my all time fav's list though.


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