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Old 09-20-2007, 08:16 PM   #1
jayhoz
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I will have a Wyeast 1272 (American Ale II) yeast cake in about 2 weeks time. I would like to rack my next brew on top of this. Any suggestions for a good AG "winter" beer? I was thinking of a stout. I guess with this yeast it would be an "American Stout"?

 
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Old 09-20-2007, 08:22 PM   #2
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I've found that dark beers like stouts and porters are very flexible when it comes to yeast, especially neutral strains like 1272. I've had the most success on these styles using Safeale US-05. So, to answer your Q, a stout would be just perfect...as long as the prior beer wasn't something really crazy, like a super-hoppy IPA or anything, because that will translate through the cake...
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Old 09-20-2007, 08:24 PM   #3
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Quote:
Originally Posted by Evan!
I've found that dark beers like stouts and porters are very flexible when it comes to yeast, especially neutral strains like 1272. I've had the most success on these styles using Safeale US-05. So, to answer your Q, a stout would be just perfect...as long as the prior beer wasn't something really crazy, like a super-hoppy IPA or anything, because that will translate through the cake...
Crap......my previous brew is guess what......a super hoppy IPA.

 
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Old 09-21-2007, 12:20 AM   #4
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Another hoppy IPA or an APA would be best, I think.
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Old 09-21-2007, 12:49 AM   #5
jayhoz
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What about washing the yeast? Will that prevent the hoppyness from coming through on the second brew?

 
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Old 09-21-2007, 01:05 AM   #6
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Quote:
Originally Posted by jayhoz
What about washing the yeast? Will that prevent the hoppyness from coming through on the second brew?
That's a good question. I have a wyeast 1388 Belgian strong ale that I used on an American Amber ale and I highly hopped the beer. Since then I've washed it and awaiting a Belgian Dark strong Ale that I'm gonna make in the future. Any comments?

 
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Old 09-21-2007, 01:09 AM   #7
Ó Flannagáin
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Quote:
Originally Posted by the_Roqk
That's a good question. I have a wyeast 1388 Belgian strong ale that I used on an American Amber ale and I highly hopped the beer. Since then I've washed it and awaiting a Belgian Dark strong Ale that I'm gonna make in the future. Any comments?
Interesting yeast choice for an american amber. How did that end up??

 
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Old 09-21-2007, 01:56 AM   #8
jayhoz
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Or what about reversing the order. Can I do a simple Stout and then pitch my hoppy IPA on the yeast cake?

 
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Old 09-21-2007, 05:08 AM   #9
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Quote:
Originally Posted by jayhoz
Or what about reversing the order. Can I do a simple Stout and then pitch my hoppy IPA on the yeast cake?
I think if you did that your IPA wouldn't be so pale...
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Old 09-21-2007, 06:08 AM   #10
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Try a Russian Imperial Stout, the hoppiness from your previous batch shouldn't pose an issue.
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