NEIPA...need help picking a yeast strain

[BeerAddikt]

I'm going to make a NEIPA on Friday night and there are several yeast strains at the LHBS that I could use. I'm going to make a 1L starter 24 hours prior with a single packet. OG will be around 1.062. I was wondering what everyone's thoughts and experiences were using the following yeasts in a NEIPA:

• Wyeast 1318 London Ale III
• White Labs WLP095 Burlington Ale
• GigaYeast - Vermont IPA Yeast

As always thanks in advance for any advice and feedback.

 

[the-adjunct-hippie]

I have not used those. However every time I make a NE IPA, I use US-05, and it comes out FANTASTIC. So that's my vote.

 

[BeerAddikt]

I have not used those. However every time I make a NE IPA, I use US-05, and it comes out FANTASTIC. So that's my vote.

US-05 is pretty much my house strain and I use it on lots of Pales and IPAs. But I'm trying to mix it up and go a little more traditional with the style. I appreciate the feedback.

 

[artichoke]

Imperial "juice" is the one for NEIPAs you will be happy.

- Artichoke.

 

[30_Ounce]

I just made a NEIPA with Inland Island inis-008 east coast IPA yeast and it is fantastic. Of the choices you listed I would go with Vermont Ale first and Wyeast 1318 second. I've never used the Burlington yeast so I have no opinion there.

 

[BlkWater_brewer]

I'd have to say we only use Wyeast 1318 for our NEIPA's use about 2 4 bbl pitches a week.

 

[jekeane]

I like 1318 and Yeastbay Vermont which I assume is the same as giga.

 

[BeerAddikt]

Looks like I'm leaning towards using 1318. I've read about people having issues with Gigayeast products that didn't ferment or lagged a lot, so I'm hesitent to use the Vermont IPA yeast.

Thanks to all for the feedback!

 

[jfolks]

1318 or Juice (same thing) FTW

 

[BrewSomeMore]

I have used 1318 and gives the beer a creamy/soft mouth feel while accentuating hop flavor/aroma. Beer remains cloudy after 7 months in keg, not as cloudy when I first tapped it. Taste excellent still. Just kegged another NEIPA with Imperial Barbarian yeast. Lots of peach tones from yeast. I did notice some diacetyl butterscotch from yeast, it seemed to go away after beer aired out a little. Not as clean as 1318 but has some nice characteristics. Not sure if it is related to the Vermont IPA yeast.