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Old 03-06-2013, 03:27 AM   #71
tgmartin000
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May 2011
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This yeast was killer in my black ipa. 1.084-1.018.

 
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Old 03-06-2013, 02:10 PM   #72
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My previous black IPA I used 05 and it was great. I just tried my latest black, exact same recipe but with 1450 and it's awesome. I wish I had some of the other batch to test side by side....both were winners but I think this one is smoother and lets the hops shine thru much more.
I keep this in my fridge as one of my 3 most used yeasts.
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Old 03-07-2013, 02:50 AM   #73
kerant
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Oct 2011
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Quote:
Originally Posted by Yooper View Post
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.
What type beers is this good in? Edit- besides American style beers.
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Old 03-07-2013, 04:25 PM   #74
Denny
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Quote:
Originally Posted by kerant View Post
What type beers is this good in? Edit- besides American style beers.
IMO, that's about it, but that's a lot of styles! I wouldn't use it for British or German styles and it's certainly not a Belgian yeast! Did you have any particular style in mind?
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Old 03-08-2013, 01:54 PM   #75
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1450 is the only yeast I use in my Am Brown. I also used it in an Imperial Stout and it's also fantastic. As far as styles....I would use this in anything that you want a full mouth feel. Anything your not looking for flocculation as it takes a long time to clear. Love the yeast and have never had any issues with attenuation. It is clean in flavor and really is a fantastic yeast when keeping it in appropriate style. Really a nice addition to the bank.
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Old 03-08-2013, 07:39 PM   #76
mcavers
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Agreed all round - a good, reliable yeast in terms of mouthfeel and low ester production. Great for American styles. I've also found flocculation to be pretty low, so keep that in mind. ALSO, I've found it to be a fairly slow yeast - even with pretty big pitches, it can still take 9 or 10 days to fully attenuate a wort around 1.050. At least that's at my ferm temps - 64-68...

 
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Old 07-25-2013, 12:24 PM   #77
doomXsaloon
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Hey, all...
I pitched a 1L starter of Denny's Favorite into 1.070 wort @ 68 degrees and aerated w/ O2, yesterday @ 5:30 pm. I mashed in high @ 158 (oops) then held @ 154.
I had airlock activity by at least 9:30 last night. Checking this morning, surprised by only a little activity...and it looks like--judging by the crust ring--that I hit high krausen already??
Just wondering if this all seems ok? First time using this yeast. Thanks!
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Old 07-25-2013, 02:50 PM   #78
Denny
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It doesn't sound like there's anything wrong. What temp are you fermenting at?
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Old 07-26-2013, 01:27 PM   #79
doomXsaloon
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Denny, Thanks for all your help in the PM...
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Old 07-26-2013, 03:46 PM   #80
Denny
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Quote:
Originally Posted by doomXsaloon View Post
Denny, Thanks for all your help in the PM...
de nada...glad I could help!
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