- Oct 21, 2020
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Has anyone ever used imperial juice yeast in a pale ale or use it as a house strain. I’m loving it in my NEIPA and was curious about this since next brew day is a pale ale.
So you use this style yeast with beers other than NEIPA?It's the same strain as wy1318 - which I ranch and use extensively. When Juice first came out I did four 10 gallon neipas batches in a row over a few weeks with one carboy running A38 and the other 1318. Nobody ever found any difference between them, so I went with 1318...
Are you certain you are talking about A38-juice and not A24 - dryhop?I've used it a lot over the years for pales and NEIPA styles but have also used it in a robust porter. I tend to save the slurry and re-pitch for subsequent batches but have consistently found a marked increase in attenuation after the 3rd or 4th use. My guess is it mutates enough after that point to bring my attenuation up from 74-75% to 82% because no other factors were really altered. As such, the beer just tasted like hop water. I've gone back to the London III and found that I don't get that issue.
Positive it's been Juice.....this has happened to me 4 times now and it always seems to ramp up on the 4th pitch. Batches 1-3 usually come in around the 75% mark but the 4th always dries out more. You think I would've learned after the 3rd time, right? I also reached out to Imperial and they asked if I was overpitching but I've always re-pitched slurry based off of harvest date and viability percentage numbers that Beersmith spits out. Interestingly, every time this overattenuation happens, I pick up a noticeable "belgian-y" ester in the beer, almost like a saison. I used to get this years ago when I'd harvest yeast from cans of Heady Topper (before Conan was commercially available) and push it for a few generations as wellAre you certain you are talking about A38-juice and not A24 - dryhop?
Juice should actually result in less attenuation in future generation, not more. However a24 is a blend of two of their strains a04 a barbarian (Conan strain) and a20 - citrus (Saccharomyces cerevisiae var. diastaticus similar to wl644) which contains the STA-1 gene. If you push this blend ito future generations you would see an increase on attenuation because of different flocculation rates and a20 reproduces faster than a04, this would cause each sequential generation to lean more a20 dominate. By g4, there would be very little a04 in the pitch.
I know this because I’ve experienced it and ended up reaching out to imperial through email, which they explained this to me and gave me some pointers on how to minimize shift for future generations.
Juice and 1318 are aggressive and always try to climb out of the fermenter. 72 hours I’m usually at fgHas anybody ever had a crazy fast fermentation with this yeast? I brewed Tuesday morning finished around 2 the fermentation took off by five sanatizer was blowing out of my 1 gallon jug. It slowed significantly last night so I put a regular air lock on it. I just did a gravity reading and it went from 1.065 all the way to 1.016. That’s only like 36 hours. Anyone ever seen this? I’ll mention I made a starter and pitched it into about 5.2 gallons at 70 degrees after it took off I dropped it 1 degree to 69 then 4 hours later another 1 degree to 68.