Here's Your Challenge - Page 3 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Here's Your Challenge

Reply
 
Thread Tools
Old 08-02-2013, 03:04 PM   #21

Quote:
Originally Posted by denny View Post
this^^^^
lol.


__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year
2015 Canadian Brewer of the Year

@evilgoatbrewing

 
Reply With Quote
Old 08-02-2013, 04:36 PM   #22
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,523
Liked 941 Times on 645 Posts


Quote:
Originally Posted by neosapien View Post
1728 scottish. huge temp range, huge alcohol tolerance range, and wildly different flavor contributions based on temps.
Couldn't have said it better myself.


__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 08-02-2013, 07:45 PM   #23

Quote:
Originally Posted by GuldTuborg View Post
Couldn't have said it better myself.
I have to admit 1728 is probably my favourite ale strain.
__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year
2015 Canadian Brewer of the Year

@evilgoatbrewing

 
Reply With Quote
Old 08-02-2013, 08:05 PM   #24
neosapien
Recipes 
 
Mar 2012
Dallas, TX
Posts: 712
Liked 143 Times on 102 Posts


Quote:
Originally Posted by osagedr View Post
I have to admit 1728 is probably my favourite ale strain.
Yeah, it has been my house ale strain for a solid year now. I suppose part of it is that I just know how to work it to get what I want out of it, but any strain that can go from dry to slightly smoked to fruity and full-bodied checks all my boxes. It's vastly underrated imho.

 
Reply With Quote
Old 08-02-2013, 08:08 PM   #25
JonM
HBT_SUPPORTER.png
 
JonM's Avatar
Recipes 
 
Aug 2010
Milwaukee
Posts: 7,517
Liked 2555 Times on 1515 Posts


I've recently started really digging 1272. Used it on my last 4 batches (APA, cream ale, stout, barleywine) and am about to use it in an IPA.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

 
Reply With Quote
Old 08-03-2013, 08:28 AM   #26
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,523
Liked 941 Times on 645 Posts


Quote:
Originally Posted by neosapien View Post
Yeah, it has been my house ale strain for a solid year now. I suppose part of it is that I just know how to work it to get what I want out of it, but any strain that can go from dry to slightly smoked to fruity and full-bodied checks all my boxes. It's vastly underrated imho.
It is very underrated and very versatile. It also tolerates low oxygen worts with ease. While that's perhaps not a necessity for most, it's very convenient for those w/o oxygen setups or anyone feeling a bit lazy.
__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 08-04-2013, 06:14 PM   #27
scutiger
HBT_LIFETIMESUPPORTER.png
 
scutiger's Avatar
Recipes 
 
Jul 2012
Greenville, South Carolina
Posts: 160
Liked 9 Times on 8 Posts


I'd go with 1272

 
Reply With Quote
Old 08-05-2013, 03:59 AM   #28
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,523
Liked 941 Times on 645 Posts


Quote:
Originally Posted by scutiger View Post
I'd go with 1272
That's a nice yeast, too. Sort of in between the classic American and English styles. While the finished product can be very good, I've never used it, so I can't comment on how easy it is to use.
__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 08-05-2013, 09:28 PM   #29
bierhaus15
Recipes 
 
Aug 2008
, New York
Posts: 1,562
Liked 129 Times on 80 Posts


If I was brewing all of these styles in a commercial setting where fermentation time and/or flocculation were all issues, I'd go with PACMAN. It's like a better version of wy1056.

 
Reply With Quote
Old 08-19-2013, 09:09 PM   #30

Quote:
Originally Posted by Yooper View Post
WYEAST 1056. Ferment cool for the cleanest flavor at 66-68, ferment warmer (up to 72 degrees) for some Englishy esters. Ferment coolest (62-64) for "peachy" esters.

Edit- I want to change my vote! I just remember that I've used Wyeast 1335 in English and American styles, and like it better! Ferment it cool for a "clean" crisp dry finish, ferment it warmer for English beers. It's an English strain, so it drops well and leaves a clear beer behind but it's not wildly fruity at all.
Just used 1335 in a robust porter yesterday.


__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year
2015 Canadian Brewer of the Year

@evilgoatbrewing

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First challenge Fist96 Beginners Beer Brewing Forum 12 02-04-2011 06:19 PM
I challenge YOU! HoppyDaze Recipes/Ingredients 10 09-10-2009 02:31 AM
Anyone up for a challenge? Jayfro21 Recipes/Ingredients 8 04-24-2008 07:59 PM
bit of a challenge anderj Recipes/Ingredients 14 02-07-2008 09:07 PM
Need a new challenge or something! Brewpastor General Beer Discussion 36 07-21-2007 12:05 AM


Forum Jump