IPA yeast?

Doing an IPA, wondering what wyeasts people like to use. Heard some use 1056 and some use 1028. Any other suggestions? Thanks.

I like the 1056 myself. makes for a nice clean beer.

Glibbidy said:

I like the 1056 myself. makes for a nice clean beer.

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Same here. When it comes to IPAs, I want the hops to shine and be balanced by the malt. Neutral is the best IMO...

I like 1056, or if I'm doing dry yeast, Nottingham.

1056 is the way to go.

ugh...and I just did a Pale ale with 1056 and threw out the trub thinking you couldn't re-use the yeast......now just reading about yeast cakes..

What about white labs california ale yeast?

BrooZer said:

What about white labs california ale yeast?

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That's essentially the same yeast as 1056.

Is there any place in canada where a guy can get WL's yeast over the net?

toadyus said:

ugh...and I just did a Pale ale with 1056 and threw out the trub thinking you couldn't re-use the yeast......now just reading about yeast cakes..

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Check out the how to clean and store yeast also.

Anyone use 1272 yeast for their American IPAs?

stavebomb said:

Anyone use 1272 yeast for their American IPAs?

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I'm doing one right now using White Labs 051 (the equivalent) one commenter on the white labs board says it doesn't attenuate well enough, but I'm not one to let a random internet stranger talk me out of something

I can let you know in a couple weeks how it goes.

toadyus said:

Is there any place in canada where a guy can get WL's yeast over the net?

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northern brewer ships to canadia.

stavebomb said:

Anyone use 1272 yeast for their American IPAs?

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man, you read my mind! i love that yeast for american style pales and IPA's. it's a really nice yeast in hoppier beers. it doesn't attenuate as well as 1056 or s-05, but if you mash a bit low to compensate, i've experienced very well attenuated beers using 1272. it's totally my go to for american style beers.