Question about Wyeast 1469 West Yorkshire Ale yeast

[giraffe]

I agree with Qhrumphf. This is pretty much my house strain for english ales, I always have something fermenting with it. Attenuation ranges are similar. Around 70-72% id say is average for a beer mashed at 152-154 and with less than 10% specialty malts. I ferment between 63 and 68, depending on style.

 

[rhys333]

I just bottled a pale ale that finished at 76% attenuation. I mashed at 149F for 75 mins. I was expecting 5.4% and ended up with 6.2%. First time mashing this low (with 1469) and first batch using MO instead of domestic 2 row.

 

[rhys333]

The flavors 1469 kicks out are incredible. I think I'd like to brew something focusing entirely on the yeast. Maybe a Maris Otter smash with a single bittering charge to around 20 ibu. I could be nuts here, but it might work to try a british take on dunkelweizen: 55% MO, 40% wheat, 5% chocolate with bittering to 15 IBU. Push fermentation up to 74F for increased esters. Anyone try something like this and have it turn out well?

 

[coyote68]

i've done several m/o smash beers with this strain. my favs are fermented at 70-72 f. it gives great green apple flavors and not in the bad way. i also used on a rye'd bitter and it works fantastic in the upper temp range.

 

[rhys333]

i've done several m/o smash beers with this strain. my favs are fermented at 70-72 f. it gives great green apple flavors and not in the bad way. i also used on a rye'd bitter and it works fantastic in the upper temp range.

Did you make your MO smash beers hop or yeast dominant? I don't pick up green apple in my brews, but something very interesting and fruity I can't quite describe. I've heard people mention stone fruit, but I've never tried one to compare.

EDIT: if stone fruit is a general term applied to peaches, apricots, plums, etc., I'm not sure I would describe it as that either.

 

[coyote68]

Did you make your MO smash beers hop or yeast dominant? I don't pick up green apple in my brews, but something very interesting and fruity I can't quite describe. I've heard people mention stone fruit, but I've never tried one to compare.

EDIT: if stone fruit is a general term applied to peaches, apricots, plums, etc., I'm not sure I would describe it as that either.

mine are yeast dominant and the best way to describe the apple flavor is that of apple skins.

 

[giraffe]

1469 is my go to yeast for english styles, ive probably used it around 80 times. I usually prefer to ferment it at around 65. It usually tastes a little dull young, but after 2-3 weeks in the cold conditioner I get this lovely figgy ester. Like green fresh figs. And a bit of generic jam.

 

[MEPNew2Brew]

As I sit here sipping my 1469 special bitter, I am thinking more green melon (honeydew?) than green apple. I am not getting the tart, bitter taste I often get from green apples.

Details:

OG: 1.044
FG: 1.008
3.8% Med. Crystal (50-60)
3.0% Dark Crystal (135-65)
5.6% homemade toasted MO (45-50)

Mash 154
From BeerSmith
Real Atten - 66%
Apparent - 81%

The attenuation numbers seem out of whack to me. I haven't paid much attention to them in the past. I need to do a bit more investigating to see if I am missing something in BeerSmith.

 

[NewkyBrown]

1469 is my go to yeast for english styles, ive probably used it around 80 times. I usually prefer to ferment it at around 65. It usually tastes a little dull young, but after 2-3 weeks in the cold conditioner I get this lovely figgy ester. Like green fresh figs. And a bit of generic jam.

80 times! Wow! Have you tried it in any brown ales ? I am thinking if brewing the popular nut brown recipe on here and have a pack of 1469 yeast to use up. Not sure if the fruit thing will go well.
Also does it work well in American ales?
Thanks.

 

[Qhrumphf]

80 times! Wow! Have you tried it in any brown ales ? I am thinking if brewing the popular nut brown recipe on here and have a pack of 1469 yeast to use up. Not sure if the fruit thing will go well.
Also does it work well in American ales?
Thanks.

I've used it that much too, and in absolutely anything English, including English browns. In addition to fruit i get some nuttiness too, so i could see it working well.

You could use it for American beers, but it would be fruity for them. High pitching rate, lots of aeration and bottom range ferm temps and it might work, but unless you have to use that yeast I'd go with a different one.

 

[rhys333]

I find its a very versatile yeast, and an excellent choice for brown ales. I'm drinking one right now that was supposed to be an oat brown but ended up a porter thanks to a specialty grain labeling mishap at the LHBS. I use it regularly in pale ales now too. It's got the fruity ester thing going on even in pales, subtle, but I like that. As posted above, I'm noticing mashing low bumps the attenuation from 69 to ~75%.

 

[rhys333]

I just brewed an amber/ESB with 1469 and I was shocked at what the LHBS was charging... $15.99! I bit the bullet anyway because I do love what this strain offers. Anyway, I'm going to harvest and use it again to recoup my costs, and I'm considering something off style. Purists cover your eyes.

I'm thinking about a honey blonde, either with superior pale ale or pilsen as the base. Probably pilsen. I'd appreciate your thoughts on the following. Do you think it'll work (or clash) with 1469?

HONEY BLONDE 1.050 28 IBU
87% Bestmalz pilsen
10% Raw wildflower honey (fermentor)
3% Honey malt
Azacca @ 60
WY 1469 West Yorks