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Old 01-29-2012, 03:02 AM   #11
stbnj
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Apr 2011
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I really like this yeast. I used it in my pumpkin ale and my breakfast stout and both times I got compliments about the mouthfeel. It is currently working on Denny's Rye IPA. I recently ordered some White Labs Rebel Brewer Pub Ale yeast which I hear may be the same yeast, I am going to have to do a split batch and see what happens. I really like using "American" yeasts unless I am doing a Belgian and this is a nice option outside of 1056.

 
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Old 01-29-2012, 03:43 AM   #12
Nugent
 
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This is my go-to yeast for my Early Riser Rye Red Ale.

It's a low-gravity session beer that is hoppy for an Irish Red. The good attenuation and maltiness that the yeast contributes, along with other techniques, to a 3.7% ale that had a lot of body and dimension.

Big fan.

 
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Old 02-06-2012, 11:59 PM   #13
tonyolympia
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Mar 2011
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What mash temps do folks have success with when using 1450?

I'm planning to make a 1.060 amber ale, with 10% crystal malt. If I was fermenting with a more familiar strain, I'd mash at 154. Will that mash temp work with Denny's Favorite 50, or should I go a bit lower?

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Old 02-07-2012, 12:01 AM   #14
maffewl
 
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Quote:
Originally Posted by tonyolympia View Post
What mash temps do folks have success with when using 1450?

I'm planning to make a 1.060 amber ale, with 10% crystal malt. If I was fermenting with a more familiar strain, I'd mash at 154. Will that mash temp work with Denny's Favorite 50, or should I go a bit lower?
Love the strain!

And it will work great for this at 154.
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Old 02-07-2012, 12:15 AM   #15
tonyolympia
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Quote:
Originally Posted by maffewl

Love the strain!

And it will work great for this at 154.
Thanks, M!

 
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Old 02-07-2012, 12:27 AM   #16
maffewl
 
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Quote:
Originally Posted by tonyolympia View Post
Thanks, M!
No prob... I'd keep the ferm. temps around 62-64.
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Old 02-07-2012, 12:35 AM   #17
tonyolympia
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Quote:
Originally Posted by maffewl

No prob... I'd keep the ferm. temps around 62-64.
Without intervention (a big plus for wintertime brewing) temps have naturally been resting at 67-68 for me. What could I expect from 1450 at those temps?

 
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Old 02-07-2012, 12:42 AM   #18
maffewl
 
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I've personally never tried it at that high of a temp... but I know others that have and everything was just fine.
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Old 02-07-2012, 12:49 AM   #19
Veedo
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Jan 2011
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Just brewed a batch of northern brewers speckled heifer this weekend, and went with this yeast. Not sure on how it will turn out, but i plan to use the cake on dennys rye ipa, so it saves me from making a starter.

 
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Old 02-07-2012, 01:18 AM   #20
pm5k00
 
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I am currently fermenting my house pale ale with 1450. I usually use wlp 007, but I went through 5 generations of washed yeast and dumped it, and then my LHBS was out. I bought an expired smack pack for $1.00 and made a starter and it had a good krausen by hour 12. I have high hopes for this yeast and will report back when this batch is ready.

 
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