Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Wyeast 1332 (Northwest Ale) - should be retired
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Old 05-16-2012, 10:27 PM   #1
DoctorDuvel
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Default Wyeast 1332 (Northwest Ale) - should be retired

I just want to express my recently acquired disdain for this yeast. I will never use it again. I used it in 2 different beers over the last 6 months - a blonde and an APA. It imparts a harsh tartness to the beer, and it gets worse as the beer ages.

I do have a new-found appreciation for 1056.


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Old 05-16-2012, 10:34 PM   #2
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Dude, I'll jump on that bandwagon with you! I hate the tartness of that stuff.


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Old 05-16-2012, 10:38 PM   #3
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Hear, hear!
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Old 05-16-2012, 11:35 PM   #4
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While it isn't my favorite strain, I do enjoy it in APA/IPA's where you want more character than just plain old 1056. I've used it 6 times now and I've never got much tartness from it, although I ferment cool around 62F. It ferments fast and clean with good maltiness, and it flocculates way better than any American strain.

I wouldn't mind seeing them drop it if they put (1882) in its place.
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Old 05-17-2012, 12:48 AM   #5
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Ah, well i used the recommended range which is considerably warmer. i imagine the results would be different if i fermented cooler...but now i want no hint of that yeast in my beer.

never used the 1882, looks quite nice
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Old 05-17-2012, 12:51 AM   #6
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I fermented 1332 at 62 and still hated it.
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Old 05-17-2012, 01:04 AM   #7
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lol

yeah, i have all these pale ales in bottles - what i've been doing is pouring into a glass, taking a sip or two, then dumping it...NO GOOD! 1332 can take a hike
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Old 05-17-2012, 02:28 AM   #8
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Wow, I haven't seen this much hate for a yeast since I last bashed on S-04. To each their own.

Funny enough, I've never had an issue with 1332 but I can't say the same for 1450. Haven't figured out how to make anything but cloudy and yeasty beer with that one.
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Old 05-17-2012, 03:02 AM   #9
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Quote:
Originally Posted by bierhaus15
Wow, I haven't seen this much hate for a yeast since I last bashed on S-04. To each their own.

Funny enough, I've never had an issue with 1332 but I can't say the same for 1450. Haven't figured out how to make anything but cloudy and yeasty beer with that one.
1450 is a Fantastic yeast! Although it does need time, gelatin, or a cold crash after fermentation is complete to get it totally clear. IMO its totally worth it
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Old 05-17-2012, 10:44 AM   #10
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I can't say that I've used 1332, but I think the exact same thing about the tartness of Notty, although it works well in a dry stout.


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