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Old 10-05-2012, 01:04 PM   #1
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Default Using Wyeast 1272 in Moose Drool (Brown Ale)

Would using Wyeast 1272 instead of Wyeast 1332 Northwest yeast drastically change the profile of this beer? I like Moose Drool, but I would like a cleaner finish.


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Old 10-05-2012, 01:52 PM   #2
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1272 is a pretty clean strain with a notable nuttiness to it. 1332 is a bit fruity, maybe a bit bread-y as well, it's an English strain, so it has English characteristics. Both are great yeasts and will make a good brown ale. If you're going for clean, use the 1272 and ferment cool. You could also go with the classic 1056/us-05, which is a really clean yeast.


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it's not a barley wine. it's an ale.
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Old 10-05-2012, 05:24 PM   #3
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Thanks for the info! I'll give it a shot with the 1272.
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Old 10-05-2012, 05:27 PM   #4
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Thanks for the info! I'll give it a shot with the 1272.
Should turn out well. That yeast has yet to let me down. The nuttiness will accentuate the malt flavors, which will be perfect in a brown ale. Outta curiosity, are you doing Northern Brewers famed Caribou Slobber?
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-05-2012, 05:30 PM   #5
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Should turn out well. That yeast has yet to let me down. The nuttiness will accentuate the malt flavors, which will be perfect in a brown ale. Outta curiosity, are you doing Northern Brewers famed Caribou Slobber?
I am, which I have brewed before, and it was just a little bit too fruity for me. It may have been my fault with the fermentation temps though.
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Old 10-05-2012, 05:38 PM   #6
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I am, which I have brewed before, and it was just a little bit too fruity for me. It may have been my fault with the fermentation temps though.
It's a good kit for sure! High temps'll definitely give you a fruit-y brew, but IME, 1272 is a lot less finicky than the 1332. Both will get fruit-y if too warm, but the 1272 is much cleaner overall. When I'm not being lazy and using dry all the time, it's pretty much my 'go-to' for American ales.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-27-2012, 03:13 AM   #7
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I don't get it. I just bought a sixer of Moose Drool, and I don't find it outstanding in any way. Granted the last time I had a Newcastle, I said it would be my last. Okay, it doesn't suck, but I think it finishes too sweet, and it's really light in the mouth feel. At least for my liking. I will brew the clone of course, and use the ESB 1968 yeast as the malt is very forward. By using a long boil, I can keep the maltiness up, and not have to have a real sweet finish by changing the recipe slightly. Just my .02.

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Old 10-29-2012, 03:59 PM   #8
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I don't think there's anything to get. Moose Drool is just a brown ale, a low gravity, malt forward session beer. I agree, MD is a tad sweet for my liking too, but many browns are. If you like a dryer, slightly more chewy brown, try brewing a clone of Surly Bender (I think NB has a kit). It's a dry, crisp brown that uses oats to enhance the mouthfeel. Another option would be to do the Caribou Slobber and mash a bit lower (or add a bit of dextrose if doing extract).


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can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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