Looking for a change in IPA yeast-ideas?

[m00ps]

I did a Belgian rye IPA using Wyeast 1214. It had 50% rye in it, nelson sauvin hops and I fermented at 80* to get a nice red plum flavor going.
It was an excellent beer!:rockin: Going to brew it again soon.

Howd you get away with 50% rye and not getting a mucusy mess of a beer? Anytime I go over 30% or so, the end beer is nearly undrinkable. Like drinking cough syrup....

Though I did read something about some sort of step mash that you can do that eliminates this issue

 

[sancycling]

I just finished an all simcoe IPA with WLP051 and it turned out very nice. I like fuller body IPA's, tipically I use S04. I followed my IPA recipe and the and with WLP051 seems that I have bit less bitterness and smoother hop flavour. I liked it and would recommend it.

This post gave me ideas on other yeasts to try.

 

[aimlessbum]

As other's have said- Conan is awesome. I have tried the Gigayeast strain, and found it accentuated more of the piny aspects of hops, but did not clear up as well and left my beers a bit thin. However, the Yeast Bay strain is amazing. Really gives that peachy aspect to the beer while flocculating amazingly and attenuating better with each generation. I usually pitch 2 vials straight into a lower gravity (sub 1.050- usually 1.045ish) ale, and use the cake from that for my subsequent beers. It clears and finishes fermentations as well California Ale.

-Just my .02.

 

[gwapogorilla]

Howd you get away with 50% rye and not getting a mucusy mess of a beer? Anytime I go over 30% or so, the end beer is nearly undrinkable. Like drinking cough syrup....

Though I did read something about some sort of step mash that you can do that eliminates this issue

Just do a protein rest. 122* for 25-30 minutes. And of course....lots of rice hulls so the sparge doesn't get stuck.

 

[GuldTuborg]

Hmm -- no one has mentioned Kolsch yeast (WLP029) yet for an IPA? It's fantastic in an otherwise clean but hop-forward IPA.

Around here we've been calling 029 "The Gamechanger."

Post #7. I use the Wyeast variety, but it's not that terribly different. Anyway, it seems we're in agreement on the general approach.

 

[zippybasher]

wyeast 1217 came out pretty good.

 

[m00ps]

Just do a protein rest. 122* for 25-30 minutes. And of course....lots of rice hulls so the sparge doesn't get stuck.

Ok, yeah I thought it was a short rest. So you did that then up to regular mash temp for the remaining 30min? or 60min

 

[gometz]

I've started using WLP007 Dry English Ale for all of my pale ales and IPA's (may even do a blonde with it sometime soon). Even made a great barley wine using the yeast cake from an APA.

 

[MEPNew2Brew]

As other's have said- Conan is awesome. I have tried the Gigayeast strain, and found it accentuated more of the piny aspects of hops, but did not clear up as well and left my beers a bit thin. However, the Yeast Bay strain is amazing. Really gives that peachy aspect to the beer while flocculating amazingly and attenuating better with each generation. I usually pitch 2 vials straight into a lower gravity (sub 1.050- usually 1.045ish) ale, and use the cake from that for my subsequent beers. It clears and finishes fermentations as well California Ale.

-Just my .02.

I am enjoying my first Conan-fermented brew right now - IPA Much different that 1056/US-05. For me, accentuate fruitiness. But, as noted above, it seems a bit thin. I used the Giga Yeast version. Overall, great flavors and a very nice change of pace from Chico. I split this batch and pitched half with Conan and half with US-05. The US-05 should be kegged in a few days and I can wait to do a side by side comparison.

 

[AK7007]

I'm partial to a mixed 50-50 fermentation with WLP644 and Conan when going tropical, Conan alone when going citrus, and WLP090 when going clean.

 

[BrewinBromanite]

Have you ever used 1098/007 with this schedule?

I'm interested because I'm trying to hone my 007 fermentation. I have been pitching at 65 and fermenting at 65/65 then raising a degree a day to help it finish out. I think when the controller flips on at 66 it cools some of the yeast too much and it drops out. Being a high flocc yeast it seems to finish a bit short. I believe the recommended temp is 65 to 72 or something close.

I love WLP007 in many ale styles, including hoppy pales and IPA's. Yooper's house pale ale with 007 is awesome! Malty and hoppy. I've done many batches with this at 64 for a week, then slowly up to 68. Attenuates extremely well, which I like, and the yeast sits in the bottles like cement, which is also a plus for bottling. You have to try pretty hard to pour yeast into the glass. And that's without any clarifying agents or cold crashing.

I've found it to be extremely clean (but still interesting and a bit of character) at 64-65, and prefer over 001 or US-05. (S-04 is good, but not as much character IMO.) I'm sure it would do great a couple degrees higher during early fermentation, but would probably show a little more of the English/estery character (I'm assuming) - not a bad thing either. I haven't had it stall out, although I haven't taken it lower than 63-64. It does flocc pretty hard, so not sure where that temp threshold is. Overall, a very versatile strain, and often my go-to.


Sent from my iPhone using Home Brew

 

[Iceman2197]

Just kegged my first IPA using 007 and very happy with it. The more I use it the more its becoming my house strain.

 

[smancho]

Like iceman2197, i use wlp007 more and more. Really nice flavor, good floc and love the dry finish it leaves.

 

[gwapogorilla]

Ok, yeah I thought it was a short rest. So you did that then up to regular mash temp for the remaining 30min? or 60min

Just to clarify.......Do the protein rest for 25-30 minutes @ 122*. Then ramp up the temp in your mash tun to the desired mash temp, and mash for a ADDITIONAL 60 minutes at that temp.

 

[bairsbrewing]

Try Scottish 1728. I'm doing a Mango IPA right now and have kept the temps at about 68deg. Just drew off a sample and tastes pretty good at a gravity of 1.016.

 

[turkeygecko]

If you want to stay clean, WLP 0090.

If you want to get slightly different (English) Safale-04

If you want slightly fruity esters, Wyeast 1272.

If you wanna get outside the box, WLP 0670.

All great options. Temp is most important with 0090 and 1272, IMO

 

[oujens]

I'm happy to hear the good results with WLP007. I just bought a vial to use for a bitter/amber hybrid. I'm going to harvest it and hope to use in porters, APA, IPA and blonde. I've been using US05 for all my beers since I started brewing and am looking to "expand my horizons." Sounds like a good yeast!