1318 and 04 in a NEIPA

[olotti]

so I think I'm gonna brew next Saturday I have some 1318 I can make a starter for but I won't have enough time to step it up as I'm going for a 8% dipa so I figure I'll make a starter for a 5% beer then add a packet of rehydrated 04 on brew day to make up the difference. Anyone think they'll be issues combining these two? I figure their pretty similar strains and both should attenuate about the same for this style, I usually mash at 152-3 and aim for 1.012 Fg. I've made neipas with each of these yeasts and loved the results of both so that's why I'm thinking of combining the two. Thoughts?

 

[couchsending]

They’re quite different actually. S-04 can be kind of tart and 1318 can be kind of sweet. What temp are you fermenting at? I actually just made one of my better beers with roughly 30% 1318 and 70% S-04. No rhyme or reason to that ratio just one packet of S-04 and and a slightly older smack pack of 1318. The yeast used by a couple of the benchmarks in this style is very similar to or is S-04 so it’s a great yeast to use. The tartness can sort of add to or amplify the “juice-like” effect I think. I would try to keep ferm temps close to or under 66.

 

[olotti]

They’re quite different actually. S-04 can be kind of tart and 1318 can be kind of sweet. What temp are you fermenting at? I actually just made one of my better beers with roughly 30% 1318 and 70% S-04. No rhyme or reason to that ratio just one packet of S-04 and and a slightly older smack pack of 1318. The yeast used by the a couple of the benchmarks in this style is very similar to or is S-04 so it’s a great yeast to use. The tartness can sort of add to or amplify the “juice-like” effect I think.

I start fermentation at 63-64 then let it hit 68 tops then as Krause falls ill ramp up to 70-72 to finish out and hit diacetyl rest but peak ferment ambient temps I do all I can to maintain peaks of 66-68deg.

 

[Yooper]

I personally hate the flavor imparted by S04, and I love 1318.
If I had to use dry, I'd use Mangrove Jack's M44. I just used it in a Pliny clone, as all I had on hand was dry yeast. I use M44 in one 5.5 gallon batch, and S05 in the other. The S05 was kind tart/harsh but the M44 one was great. Much hoppier in the finish compared head to head.

 

[olotti]

I start fermentation at 63-63 then let it hit 68 tops then as it falls ill ramp up to 70-72 to finish out but peak ferment ambient temps I do all I can to maintain peaks of 66-68deg.

I personally hate the flavor imparted by S04, and I love 1318.
If I had to use dry, I'd use Mangrove Jack's M44. I just used it in a Pliny clone, as all I had on hand was dry yeast. I use M44 in one 5.5 gallon batch, and S05 in the other. The S05 was kind tart/harsh but the M44 one was great. Much hoppier in the finish compared head to head.

Lol ah Lorena my savior thanks for replying. How are things? Good I hope. I'll look into m44 as I can get it here so u think though half 1318, which is my fav yeast for this beer bar none but like I said I don't have the time to step it up to make the amount of yeast I need for an 8% dipa that the m44 will handle the rest ok I've never used m44 but heard good things.

 

[olotti]

They’re quite different actually. S-04 can be kind of tart and 1318 can be kind of sweet. What temp are you fermenting at? I actually just made one of my better beers with roughly 30% 1318 and 70% S-04. No rhyme or reason to that ratio just one packet of S-04 and and a slightly older smack pack of 1318. The yeast used by the a couple of the benchmarks in this style is very similar to or is S-04 so it’s a great yeast to use. The tartness can sort of add to or amplify the “juice-like” effect I think.

I love the juice aspect of new IPAs like I said I made a neipa a couple months back using a 30 Ibu hop shot and 6oz at fo then 6oz whirlpool with a dble dry hop and it came out fantastic with just 04 where I primarily use 1318 but I just don't think in a week of my starter I'll have the amount yeast of 1318 to attenuate this IPA so I want something close to help it and I figured 04 was the best bet as like I said I also made a neipa with just 04 and it turned out great.

 

[Yooper]

Lol ah Lorena my savior thanks for replying. How are things? Good I hope. I'll look into m44 as I can get it here so u think though half 1318, which is my fav yeast for this beer bar none but like I said I don't have the time to step it up to make the amount of yeast I need for an 8% dipa that the m44 will handle the rest ok I've never used m44 but heard good things.

That I don't know. I'd maybe consider splitting the batch, instead of mixing the yeast. You'd have enough 1318 for 1/2 the batch, and could use M44 for the other half- then taste them head to head and see what you think.