Wyeast 1450 - Denny's Fave Experiences? - Page 5 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 1450 - Denny's Fave Experiences?

Reply
 
Thread Tools
Old 03-13-2012, 11:27 AM   #41
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
 
AnOldUR's Avatar
Recipes 
 
Mar 2007
, New Jersey
Posts: 6,886
Liked 844 Times on 609 Posts


Quote:
Originally Posted by Yooper View Post
The pacman is great, but the Denny's brings out the malt much more without being underattenuated or sweet.
Although I'm looking forward to trying this recipe with the added maltyness, it has me worried about NHC. They tend to be sticklers when it comes to identifying a beer properly. In the past this was entered in 22C as a Wood-Aged American IPA. Same hops, but do you think that the added malt character that Denny's brings will move it toward being an English IPA for the base beer?



 
Reply With Quote
Old 03-24-2012, 08:34 PM   #42
SmallBatchBrew
Recipes 
 
Mar 2012
Riverside, CA
Posts: 11
Liked 1 Times on 1 Posts


Quote:
Originally Posted by AnOldUR View Post
Although I'm looking forward to trying this recipe with the added maltyness, it has me worried about NHC. They tend to be sticklers when it comes to identifying a beer properly. In the past this was entered in 22C as a Wood-Aged American IPA. Same hops, but do you think that the added malt character that Denny's brings will move it toward being an English IPA for the base beer?
Being an English IPA has more to do with the hop profile and bitterness than anything. If you had an IPA with a good amount of body, but 80 IBU and all Centennial hops it would definitely be American.


__________________
Matt Becker
NewBrewThursday.com
NBTBrewing.com
twitter.com/smallbatchbrew

 
Reply With Quote
Old 04-15-2012, 11:30 PM   #43
JimTheHick
Recipes 
 
Jul 2011
Iowa city, Iowa
Posts: 559
Liked 20 Times on 17 Posts


I made the RyeBanger with 1450 and it turned out awesome. Chinook and willamette really made a nice combo with my admittedly heavy load of crystal malt. Even with all that. Crystal there is very little head to this beer. Does rye do that? I've noticed it with commercial rye beers as well. Anyhoo, just wanted to post one of my best brews to date.

I hope the screenshot is legible for you all! I need beersmith.......or something to make recipes easier to share.
Click image for larger version

Name:	image-33713086.jpg
Views:	849
Size:	33.6 KB
ID:	57226  

 
Reply With Quote
Old 04-16-2012, 11:12 AM   #44
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
 
AnOldUR's Avatar
Recipes 
 
Mar 2007
, New Jersey
Posts: 6,886
Liked 844 Times on 609 Posts


I thought the Oaked IPA with Denny's turned out good . . . the judges, not so much. That's OK. Three more bottles for me.

Brewed a different batch yesterday with third generation of 1450. Called it Two Hopped IPA. Kind of a play on Bell's Two Hearted. It was Two Hopped with 1/3 Columbus and 2/3 Cascade to see if the rumors of that combination mimicking Centennial are true. Pitch the yeast at 9pm. Woke up around 2am and had to check. A good krausen had formed and airlocks were doing their thing. Looking forward to a tasty IPA.

 
Reply With Quote
Old 04-16-2012, 12:11 PM   #45
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,010
Liked 7602 Times on 5351 Posts


I just pitched some Denny's yeast into my Fat Sam recipe (it's a balanced amber).

The whole brewday was a disaster yesterday from an inoperable pump to a clogged CFC. I ended up doing my first no-chill batch.

Anyway, I thought the Denny's yeast might accentuate some of the victory/maris otter maltiness and I had high hopes for that recipe. Until I brewed it, that is. Oh well. It's certainly not the yeast's fault.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 04-16-2012, 01:37 PM   #46
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
 
AnOldUR's Avatar
Recipes 
 
Mar 2007
, New Jersey
Posts: 6,886
Liked 844 Times on 609 Posts


Quote:
Originally Posted by Yooper View Post
. . . an inoperable pump to a clogged CFC. I ended up doing my first no-chill batch.
I hate getting rid of my old stuff. Still have my first three gallon MLT in the basement thinking that some day I may want to do a quick PM. Haven't touched it in something like four years.

The moral of the story is that if I ever move to a CFC, I'll now have an excuse to hang onto my IC. Just incase! My wife would say that youre feeding my hoarder mentality (but shes worse than me.)

Took a look at your recipe and was sad to read what the motivation was for brewing it yesterday. Even with the brewday mishaps, Im sure that Mike will be looking over this batch to make sure it comes out perfect.

 
Reply With Quote
Old 04-18-2012, 08:43 PM   #47
Veedo
Recipes 
 
Jan 2011
U.P., Michigan
Posts: 462
Liked 22 Times on 17 Posts


how would you guys describe this yeast? do you think it adds a unique flavor/aroma to the beer? i used it in a cream ale and pitched the yeast cake into a dennys rye batch, and both beers have this very unique flavor and even an aroma that i am not sure i like. i am just looking for more comments on the flavor or aroma so i can pin down if its the yeast or some funk in my last brews.

 
Reply With Quote
Old 04-18-2012, 10:58 PM   #48
JimTheHick
Recipes 
 
Jul 2011
Iowa city, Iowa
Posts: 559
Liked 20 Times on 17 Posts


Quote:
Originally Posted by Veedo
how would you guys describe this yeast? do you think it adds a unique flavor/aroma to the beer? i used it in a cream ale and pitched the yeast cake into a dennys rye batch, and both beers have this very unique flavor and even an aroma that i am not sure i like. i am just looking for more comments on the flavor or aroma so i can pin down if its the yeast or some funk in my last brews.
What temp did you ferment? This yeast gives me nothing but pleasant tastes at 63F. But I never used it in something light as a cream ale. Denny's rye i made was great.

 
Reply With Quote
Old 04-18-2012, 11:05 PM   #49
Veedo
Recipes 
 
Jan 2011
U.P., Michigan
Posts: 462
Liked 22 Times on 17 Posts


Both were around 65 ferm temps

 
Reply With Quote
Old 09-25-2012, 06:33 PM   #50
Beer-lord
HBT_LIFETIMESUPPORTER.png
 
Beer-lord's Avatar
Recipes 
 
Jan 2012
Burbs of the Big Easy, La
Posts: 1,452
Liked 169 Times on 137 Posts


I'll resurrect this thread to mention my happiness with my first use of 1450. It's in a NB Tallgrass Oasis. Made a starter 32 hours before and pitched at 67 degrees and in 4 hours, it started and is still going strong 4 days later. I've read that some feel attenuation isn't best but I'm more into final flavor and feel so even if I don't get the attenuation I want, I'm happy with it.
I plan on washing this yeast and using very soon in 2 more, different type brews.


__________________
Wherever you go, there you are!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3789PC - Experiences? AmandaK Fermentation & Yeast 1 03-13-2011 10:02 PM
Looking for Wyeast 1450 in CANADA giligson Fermentation & Yeast 6 02-10-2011 12:12 PM
experiences with wyeast 1007 (german ale) JBmadtown Fermentation & Yeast 3 08-02-2010 02:14 PM
Denny's 1450 at 68? swiggarsbrewery Fermentation & Yeast 4 06-01-2010 08:45 PM
Denny's Sub 62F magnj Fermentation & Yeast 2 01-13-2010 03:21 PM


Forum Jump