Liquid yeast for a DIPA

[mastersudconsumer]

M gonna brew a DIPA this weekend, in the past I have been using SA-05. I want to venture into liquid yeast and try to get my FG down a bit and impart some new flavor or character. Any suggestions? I will be doing a starter on a stir plate

 

[billl]

A DIPA shouldn't really have any substantial yeast flavor/character. It should be brewed with clean american ale yeast like wyeast 1056 or 1272.

You'll want to make a starter though and size it based on your estimated OG. There are sites like Mr Malty to help you calculate that.

If you are just looking to lower FG, try subbing out some of the malt with simple sugar. A pound does the trick. If you are doing AG, you can lower the mash temp and get a more fermentable wort.

 

[prandlesc]

White Labs California Ale - WLP001 is a reliable standard for my IPAs. WLP007 will drive your FG down a bit and provide a drier beer. Both of these will produce a flavor profile that's only a little different than SA-05. You could use a Belgain strain like WLP540. I've used it a few times and have had great results, and it will change the flavor profile of your IPA.

 

[Schol-R-LEA]

Denny's Favorite (Wyeast #1450) is also supposed to be good for DIPAs, according to Wyeast's own page on the subject. This makes sense, since DF is supposed to be fairly neutral with a slightly fruity finish, which would complement the aroma hops.

 

[mastersudconsumer]

Denny's Favorite (Wyeast #1450) is also supposed to be good for DIPAs, according to Wyeast's own page on the subject. This makes sense, since DF is supposed to be fairly neutral with a slightly fruity finish, which would complement the aroma hops.

I would love to try it but I'm having a hard time finding it. My LHBS has a bunch of variety except that and won't b able to get 1450 till Tuesday and I'm brewing sat. He is gonna call me with a couple of recommendations and ill post them to get some feed back

 

[Beerbuck]

WLP004 work well for the fruity hops aroma

 

[Brewsncrabs]

+1 to 007. I haven't used the other American ale yeasts in a long time.

 

[mastersudconsumer]

I went with 007, I did my starter last night and it has some krausen forming but also has this on the bottom. Is this the byproduct of the yeast doing there work?

 

[Neopol]

007 floccing at its finest... it clusters and drops out like that, my starters start look like cottage cheese with a couple ramps up.. until it spins a while to break the flocced clusters.

 

[mastersudconsumer]

007 floccing at its finest... it clusters and drops out like that, my starters start look like cottage cheese with a couple ramps up.. until it spins a while to break the flocced clusters.

Nice, you think I will b able to brew by tomorrow at this time? Will it b pitchable?

 

[mastersudconsumer]

Forgot to tell that my stir starter is over at my neighbors house, one of those borrow and I have to go fetch guys. I have been swirling the beaker till there's a vortex. How much is this gong to slow the process?

 

[BrewFox]

Should be good to go. A starter only needs about 24 hours. There's some good info on YeastCalc . That's also useful for figuring out your pitching rates.

 

[Denny]

Denny's Favorite (Wyeast #1450) is also supposed to be good for DIPAs, according to Wyeast's own page on the subject. This makes sense, since DF is supposed to be fairly neutral with a slightly fruity finish, which would complement the aroma hops.

Also according to Denny's experience!

 

[USAFSooner]

How about ESB? (WLP002)

 

[mastersudconsumer]

Here is what it looks like after 26 hours with no stir starter.

 

[BackAlley]

Quite a coincidence I'm firing up some 007 tonight too. I had to shake the hell out of the vial just to break up this stuff to pour it into the flask. By the look of your pics the starter is only 5 or 6 hundred ml. That seems a little small for a DIPA. What's your batch size?

 

[mastersudconsumer]

Quite a coincidence I'm firing up some 007 tonight too. I had to shame the hell out of the vial just to break up this stuff to pour it into the flask. By the look of your pics the starter is only 5 or 6 hundred ml. That seems a little small for a DIPA. What's your batch size?

2.5 gal. Not enough?

 

[BackAlley]

Depending on the age if your vial, you probably didn't increase your cell count with a 500ml starter. I think that you probably have around 100B cells which for a 2.5g batch is the pitch rate I'd use for a 5g batch of 1.050-1.060 wort. In other words I think you're under pitching a big beer. I'd just be extra careful with your ferment temps and make sure you oxygenate/aerate well and you'll end up with great beer.

 

[mastersudconsumer]

Depending on the age if your vial, you probably didn't increase your cell count with a 500ml starter. I think that you probably have around 100B cells which for a 2.5g batch is the pitch rate I'd use for a 5g batch of 1.050-1.060 wort. In other words I think you're under pitching a big beer. I'd just be extra careful with your ferment temps and make sure you oxygenate/aerate well and you'll end up with great beer.

Can I make another "starter" and add to what I already have to increase before I pitch?

 

[BackAlley]

When are you brewing?

 

[mastersudconsumer]

When are you brewing?

I was going to brew today but I have no time restrictions and I would prefer to make a good beer with proper cell count!

 

[BackAlley]

Honestly I wouldn't worry about it. I think there's an overemphasis on pitch rate verging on paranoia, especially for ales. I would go with it, you're going to get great beer.

If you wanted to get the "recommended" pitch rate you'd need to add 1000 to 1500 ml of starter wort which means you'd need a bigger vessel. Even if you have one you're now adding yet another possibility of infection.

I would chalk this up to an opportunity for improvement for next time! Go to Mr. Malty or another pitch calculator next time. Don't be surprised if, even when you get your stir plate back, you find that a 1000ml flask is not big enough for anything but a mid gravity brew.

 

[mastersudconsumer]

Honestly I wouldn't worry about it. I think there's an overemphasis on pitch rate verging on paranoia, especially for ales. I would go with it, you're going to get great beer. If you wanted to get the "recommended" pitch rate you'd need to add 1000 to 1500 ml of starter wort which means you'd need a bigger vessel. Even if you have one you're now adding yet another possibility of infection. I would chalk this up to an opportunity for improvement for next time! Go to Mr. Malty or another pitch calculator next time. Don't be surprised if, even when you get your stir plate back, you find that a 1000ml flask is not big enough for anything but a mid gravity brew.

Thanks man, that makes perfect sense. I never attempted a beer with such a high gravity and grossly underestimated. Maybe I should just cut my batch size and if it turns out the way I hope I can always increase the batch.

 

[mastersudconsumer]

I just checked my starter and there is a layer on the bottom of the vessel, nothing in suspension. Is this what happens?

 

[Schol-R-LEA]

Without the stir plate, yeah, the yeast will fall out of suspension fairly quickly.

 

[mastersudconsumer]

Without the stir plate, yeah, the yeast will fall out of suspension fairly quickly.

Do I just swirl and pitch?

 

[BackAlley]

Yup And shake too

Even on the stir plate this morning mine is already supercalifloculistic

 

[Brewsncrabs]

Yup that looks like 007 doing its job! Love that yeast! And Denny's too.

 

[mastersudconsumer]

I finished up brew day yesterday, and already have some activity in my first batch. My question is I made a second starter for my second rubbings but I don't think I started it early enough because the krausen was just starting to form so I rehydrated some US 05 and pitched it. Can I just wash my yeast from second starter?

 

[mastersudconsumer]

I finished up brew day yesterday, and already have some activity in my first batch. My question is I made a second starter for my second rubbings but I don't think I started it early enough because the krausen was just starting to form so I rehydrated some US 05 and pitched it. Can I just wash my yeast from second starter?

Second runnings not rubbings, lol