East Coast Syle IPA Advice

[pennahighlandbrew]

I hate to hijack this thread, but I've got a question on yeast choice for this style. I understand that most people recommend using Vermont or Conan, but a. I'm unable to procure these at my LHBS, and b. I primarily use dry yeast for a number of reasons.

From what I gather, an English ale yeast seems to be preferable here. Does anyone have any recommendations on a dry yeast selection that may be appropriate for this? Any advise would be greatly appreciated.

 

[elburrogrande]

I hate to hijack this thread, but I've got a question on yeast choice for this style. I understand that most people recommend using Vermont or Conan, but a. I'm unable to procure these at my LHBS, and b. I primarily use dry yeast for a number of reasons.

From what I gather, an English ale yeast seems to be preferable here. Does anyone have any recommendations on a dry yeast selection that may be appropriate for this? Any advise would be greatly appreciated.

Try the wlp007

 

[crusader1612]

Try the wlp007

If you only have access to Dry Yeast S04 is a good sub. a Little estery at times, but keep the temps in check and you should be good.

alternatively, you can try one of the british strains from Mangrove Jacks?
I was planning on trying Burton union (Now Liberty Bell) on the Hophands Clone soonish.

 

[Ben58]

WY 1318 is very good choice for this style.

 

[pennahighlandbrew]

If you only have access to Dry Yeast S04 is a good sub. a Little estery at times, but keep the temps in check and you should be good.



alternatively, you can try one of the british strains from Mangrove Jacks?

I was planning on trying Burton union (Now Liberty Bell) on the Hophands Clone soonish.

I was wondering about how US-04 would work out. I've had some good experience with that yeast, just never for an IPA. I really don't have the time/equipment to really bother with liquid yeast, but it's tough to find much information on dry yeast equivalents for this style.

 

[elburrogrande]

You won't get the flavors you are looking for from dry yeast. Just pitch liquid yeast without the starter. Ive done several batches like this due to time and they all attenuate down to 1.01-1.014

 

[crusader1612]

Just pitch liquid yeast without the starter.

This is really bad advice.
Healthy yeast is really quite important.

 

[elburrogrande]

This is really bad advice.
Healthy yeast is really quite important.

How is this bad advice? the advice is actually placed on most liquid yeast vials stating they are good for up to 5 gallons without starter. Are you familiar with brulosophy and their exbeeriments? Please check out Ray's experiment using a single vial vs yeast starter.

http://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/

Here is Ray's conclusion:

"I’m inclined to defer to the yeast labs here and suggest that perhaps they know a thing or two about how their product is going to perform. At the same time, the fact a beer made with a single vial of yeast pitched directly into wort was not reliably distinguishable from a beer fermented with a “proper” amount of cells propagated in a starter, well, that sort of bewilders me."

 

[TheHopfather]

^ Agreed. I've never had a "bad" batch from pitching just a smack pack into 5 gal before. If I'm in a hurry I'll use dry yeast or just pitch liquid without a starter, works fine. The biggest reason I make starters at all is to harvest some yeast to save from over building the starter.

 

[grassfeeder]

pitching direct is just fine as long as you're pitching appropriate number of cells. in these with the OG being over 1.060 you'd beed two vials or packs and hopefully using a yeast nutrient in the boil.

 

[crusader1612]

How is this bad advice? the advice is actually placed on most liquid yeast vials stating they are good for up to 5 gallons without starter. Are you familiar with brulosophy and their exbeeriments? Please check out Ray's experiment using a single vial vs yeast starter.



http://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/



Here is Ray's conclusion:



"I’m inclined to defer to the yeast labs here and suggest that perhaps they know a thing or two about how their product is going to perform. At the same time, the fact a beer made with a single vial of yeast pitched directly into wort was not reliably distinguishable from a beer fermented with a “proper” amount of cells propagated in a starter, well, that sort of bewilders me."

I've seen the ex beeriment and while you can be a little looser with starters.
But what is not mentioned is
1- vial freshness. For guys like the above who may not be as familiar with liquid yeast the viable cells in the vial go down.
So if the vial is 3 months old then it's not as viable as a fresh one.
If it's fresh then yes you maybe able to pitch a vial straight in

But as per the experiment he lag on the yeast is noticeable and can affect the beer in some circumstances.
So I always pitch the vial in a litre starters get it running quickly. Fermenting quickly and finishing quickly to minimise possible off flavours.

 

[Calaeb]

Just ordered ingredients for this and I'm super stoked to brew it! I live in South Korea and haven't been able to experience this style yet, but just reading about it, I knew I had to brew it! I'm wondering if anyone has soured this or anything similar. I'm looking to use Conan, WLP644 and Lactobacillus Brevis. Any thoughts on this?

Could always kettle sour, then boil and then continue as normal

 

[Uts]

val, what was your OG ? did i miss it?

i'm looking to try something like this in the near future, and the glasses of the finished product you posted look like straight up OJ. im diggin it.

This is my most recent batch. Pretty similar to the "north east IPA" recipe.

48% 2 row
24% Maris otter
16% oats (flaked)
6% Carapils
6% flaked wheat

1oz centennial fwh
1oz farmhouse blend @10min
1oz simcoe @10min
1oz azzaca @10min

Flameout / whirlpool @180* for 20min
1oz farmhouse @FO
1oz azacca @FO
1oz mosaic @FO
2oz simcoe @FO

Dry hop 1
1oz azacca @day 5
1oz simcoe @day 5
1oz mosaic @day 5

Dry hop 2
3 oz Azzaca @day 8
1 oz simcoe @day 8
1 oz mosaic @day 8

Kegged at day 14.

Yeast Omega Conan
Mash@152*

Hydro @day 13
View attachment 365848

 

[val214]

Og on that batch was 1.060.