INISBC 003 Colorado IPA Yeast

[tgmartin000]

I just emailed them and asked about cell counts in their new packaging.

Here is their reply:

Inland Island Oct 6 (12 days ago)
to me

"Also, our new vials have the full 200 billion yeast cells that are suggested for a five gallon batch of beer. You should not need a starter."

That is excellent. When did they switch to the new packaging, do you know? I have a vial from 9/15, I'm really hoping it's the 200 bn cells.

 

[rupert130]

That is excellent. When did they switch to the new packaging, do you know? I have a vial from 9/15, I'm really hoping it's the 200 bn cells.

The new packaging has a flat bottom and looks like this:

View attachment 1445279794963.jpg

 

[TheHairyHop]

that looks cool. has anyone figured out a pitching rate/temp schedule that maximizes the fruit flavors?

 

[HausBrauerei_Harvey]

Just curious where you got the info on the cell counts? Inland Island sponsored a homebrew comp/festival I put on a few weeks back. We gave all the brewers involved a couple vials of their yeast, they were super generous about the sponsorship, it was great.

I've had good luck with their conan strain. I'll be brewing yooper's oatmeal stout with their english ale V strain, as well as an IPA with the northern cal ale, which I assume is the same as 001 next weekend. also got a vial of lacto I'll be using soon.

Barleyhaven told me the first time I saw their yeast that they had 200B cells. Also a direct comparison of a white labs vial showed about 2x the amount of slurry, so I figured it was correct!

 

[tgmartin000]

Perfect, thanks guys!

 

[tgmartin000]

So like this?

 

[rupert130]

that looks cool. has anyone figured out a pitching rate/temp schedule that maximizes the fruit flavors?

I fermented at 65°F and got fruity esters out of it. I'm sure if you push it to the top of the recommended range at 75°F, then you would get the max esters from it. You could also play with oxygenation and pitching rate.

 

[TheHairyHop]

I fermented at 65°F and got fruity esters out of it. I'm sure if you push it to the top of the recommended range at 75°F, then you would get the max esters from it. You could also play with oxygenation and pitching rate.

I pitched more than enough this time around and did 72 for three days, 80 for one, and then 65 for a week. I still don't think I got enough. It may come down to pitching rates and O2.

Did you under-pitch or under-oxygenate?

 

[rupert130]

I pitched more than enough this time around and did 72 for three days, 80 for one, and then 65 for a week. I still don't think I got enough. It may come down to pitching rates and O2.

Did you under-pitch or under-oxygenate?

I pitched at the standard ale rate from brewers friend .75 million cells/mL/°Plato I think. Aerated with the siphon sprayer attachment. Standard treatment I give most my ales...

I have heard overpitching leads to less ester production

 

[Brettomomyces]

So like this?

Hey Terry! I actually just used one of the vial's of that North Cali from INISBC that you were giving out at the wash park event. Same date too. I'm about 10 days into the ferment on a pale ale. 1.058 down to 1.014, 75% ADF which is right in their range of 73-77.

My experience with it so far is some light peachy esters, highlights the hops pretty well, but definitely puts some finish on the malt. I figured this was a chico strain but I don't think it is, the malt flavor was definitely not what I would expect from Chico and it's a little more estery. Was trying to find out what brewery this came from, any ideas?

 

[TheHairyHop]

Hey Terry! I actually just used one of the vial's of that North Cali from INISBC that you were giving out at the wash park event. Same date too. I'm about 10 days into the ferment on a pale ale. 1.058 down to 1.014, 75% ADF which is right in their range of 73-77.

My experience with it so far is some light peachy esters, highlights the hops pretty well, but definitely puts some finish on the malt. I figured this was a chico strain but I don't think it is, the malt flavor was definitely not what I would expect from Chico and it's a little more estery. Was trying to find out what brewery this came from, any ideas?

It's supposed to be Conan, from Heady Topper. Rumored to have been derived from an English strain.

 

[Brettomomyces]

It's supposed to be Conan, from Heady Topper. Rumored to have been derived from an English strain.

Ive heard that about the colorado IPA...I was thread jacking into the Northern Cali yeast they make

I'm going to use it on a double IPA soon, the pale I made is coming on week 3 and getting ready for dry hops.

 

[tgmartin000]

It's supposed to be Conan, from Heady Topper. Rumored to have been derived from an English strain.

It's the Colorado ipa that is the Conan, not the northern California.

 

[tgmartin000]

Hey Terry! I actually just used one of the vial's of that North Cali from INISBC that you were giving out at the wash park event. Same date too. I'm about 10 days into the ferment on a pale ale. 1.058 down to 1.014, 75% ADF which is right in their range of 73-77.

My experience with it so far is some light peachy esters, highlights the hops pretty well, but definitely puts some finish on the malt. I figured this was a chico strain but I don't think it is, the malt flavor was definitely not what I would expect from Chico and it's a little more estery. Was trying to find out what brewery this came from, any ideas?

Sweet! Thanks again for coming, I was just at inland island yesterday to pick up some lacto.

I brewed an ipa about 4 weeks ago with the northern cal yeast, it went from 1.065-1.013. I'm tapping the keg later today. I had also assumed it was the Chico strain. ....this ipa had lots of Columbus, Apollo, and Simcoe, looking forward to it. ...

 

[Brettomomyces]

Sweet! Thanks again for coming, I was just at inland island yesterday to pick up some lacto.

I brewed an ipa about 4 weeks ago with the northern cal yeast, it went from 1.065-1.013. I'm tapping the keg later today. I had also assumed it was the Chico strain. ....this ipa had lots of Columbus, Apollo, and Simcoe, looking forward to it. ...

Well they list their attenuation range on the site as being a little lower than chico, but it looks like yours went pretty dry. It's a pretty well rounded flavor profile in general, you'll have to let me know how yours turns out. I'm moving the pale into kegs next weekend and dry hopping then.

 

[tgmartin000]

Well they list their attenuation range on the site as being a little lower than chico, but it looks like yours went pretty dry. It's a pretty well rounded flavor profile in general, you'll have to let me know how yours turns out. I'm moving the pale into kegs next weekend and dry hopping then.

So I double checked, and this beer actually fermented down to 1.010, from 1.065, for something like 84% attenuation!

It had a half pound of sugar, and I mashed at 150. The beer is fantastic, albeit a tad thin. Next time I'll drop the sugar and mash a little higher, but as far as the NorCal yeast goes, I'm a fan. LIke you said, it's a rounded flavor profile, it doesn't really accentuate either the hops or the malt, and it's super clean as well. This yeast also ferments incredibly fast to start, it took off like a rocket, but once you hit 70% AA it takes a while to finish up those last few gravity points.

I also did a terrible job on temp control. My ferment chamber was full, and the ferment temps went from 62 to 67 overnight, back down to 62, back up to 68....so it was a bit of a rollercoaster.

I just brewed a batch of sour beer at Factotum last week, and we used Inland Island's lacto brevis. We held the wort at 90-100 degrees, and their head brewer just told me a few days ago that the carboys actually had a blow-out....with lacto. I've never heard of that before. So here's to Inland Island!

Here's the NorCal IPA recipe, if anyone is interested. I think this is one of the best IPA's I've made:

10 lb 2-row
3 lb Maris Otter
1 lb carapils
8 oz munich
8 oz corn sugar
mash @ 150
1 oz Apollo - 60 min
0.5 oz chinook - 30 min
1 oz each apollo, cascade, centennial - 0 min - steep for 5 minutes
cool to 160, then add:
1 oz each amarillo, columbus, simcoe - steep for 30 minutes
1.5 oz chinook dry hop
1 oz each apollo, cascade, columbus dry hop
Inland Island Northern California Ale yeast.

I dry hopped on day 5, let them sit for 7 days, then crash cooled for 2 days and kegged! Fantastic beer. Next time I'll replace the corn sugar with malt to get a little more body.

Since this thread is about the Colorado IPA yeast, I should mention I used it for my annual wet hop ale. I don't have much experience with the conan yeast, but this beer was also very tasty. It went from 1.069 to 1.010 with that yeast. Really, I think at this point I can recommend any of their yeast.

 

[HausBrauerei_Harvey]

that looks cool. has anyone figured out a pitching rate/temp schedule that maximizes the fruit flavors?

I just bought a vial of this yesterday for a red IPA i'm doing this weekend, the starter was ripping this morning.

In reading this thread, some folks said they start fermenting at 65F and get great esters, my own notes said it was a good beer at 64F, others said they started at 72 and didn't get any esters.

Is there any other results on what the best start temp is for this strain? Also FWIW people say it's the conan strain used in heady topper if that helps at all.