Using 2nd generation Wyeast 1056 for Breakfast Stout

[jhembro13]

This is my very first post for HomeBrewTalk. I have been brewing beer for about 6 months and have done 5 batches so far. However, I have started using yeast starters and have a question. I plan on making a Breakfast Stout clone from a local HomeBrew shop that has the ingredients kit. I have a 2nd generation 1056 yeast from a few weeks ago and it has been used for a IPA (original 1056 from a few months) and a pale ale (1st generation harvested 1056 with starter a few weeks ago). Would the hops flavors from the previous yeast use affect the Breakfast Stout? I am debating to used this 2nd generation 1056 or buy a new 1056 and not have to worry about the previous beer flavors. A starter will be made regardless if it is the harvested yeast or the brand new one. What are your thoughts?

 

[Pappers_]

I suspect it would be fine, but I agree with you that its a concern and why run the risk? I never save the yeast from IPAs for the same concerns.

 

[jhembro13]

Thank you for your advice. I will play it safe and get a new Wyeast 1056. Cheers

 

[ProblemChild]

No problem with using it at all if harvested well. Used that strain multiple generation. If you wash it, there will not be enough residue to worry about. No flavor transfer unless you are uber sensitive. Even then, probably not.

 

[flars]

I would use the yeast unless the harvest container has a lot of visible hop debris that would go into the starter. Possible flavor carry over can be reduced by only using part of the harvested yeast to build a new yeast pitch. I've used harvested yeast from an IPA several times for a dry stout. I do filter the wort on the pour to the fermentor to keep hop debris out for a cleaner harvest.

Any carry over flavor would be highly diluted.

Keep the fermentation temperature above 66°F for a stout with WY 1056. Noticeable peach esters can be produced by this yeast when fermenting a stout at the low end of the temperature range. I've hidden the peach flavor by adding some cold brewed coffee to each pour.

 

[Denny]

No, there is

This is my very first post for HomeBrewTalk. I have been brewing beer for about 6 months and have done 5 batches so far. However, I have started using yeast starters and have a question. I plan on making a Breakfast Stout clone from a local HomeBrew shop that has the ingredients kit. I have a 2nd generation 1056 yeast from a few weeks ago and it has been used for a IPA (original 1056 from a few months) and a pale ale (1st generation harvested 1056 with starter a few weeks ago). Would the hops flavors from the previous yeast use affect the Breakfast Stout? I am debating to used this 2nd generation 1056 or buy a new 1056 and not have to worry about the previous beer flavors. A starter will be made regardless if it is the harvested yeast or the brand new one. What are your thoughts?

No, there is no carry over.

 

[jhembro13]

Thank you for the answers and tips! I went ahead and used Safale 05 instead to be on the safe side since I had great results with US-05. I plan on using the harvested 1056 and make a starter for a pale ale in a few weeks.

 

[jhembro13]

I would use the yeast unless the harvest container has a lot of visible hop debris that would go into the starter. Possible flavor carry over can be reduced by only using part of the harvested yeast to build a new yeast pitch. I've used harvested yeast from an IPA several times for a dry stout. I do filter the wort on the pour to the fermentor to keep hop debris out for a cleaner harvest.

Any carry over flavor would be highly diluted.

Keep the fermentation temperature above 66°F for a stout with WY 1056. Noticeable peach esters can be produced by this yeast when fermenting a stout at the low end of the temperature range. I've hidden the peach flavor by adding some cold brewed coffee to each pour.

Good to know about keeping the fermentation temp above 65/66 for Wyeast 1056. Definitely do not want a peach taste for a stout

 

[Denny]

Keep the fermentation temperature above 66°F for a stout with WY 1056. Noticeable peach esters can be produced by this yeast when fermenting a stout at the low end of the temperature range. I've hidden the peach flavor by adding some cold brewed coffee to each pour.

That's very interesting. I always run 1056 at 63F and never get peach from it. I do get peach from 05, which is why I've gone back to 1056. Are you saying this only happens with stouts?

 

[ProblemChild]

isn't US-05 and WY1056 the same thing basically?

 

[Transamguy77]

I have found 1056 to bring out more hop flavor and aroma than 05. A few years ago I made a 10gallon batch of a pale ale and split it and the 05 was much more muted

 

[jhembro13]

isn't US-05 and WY1056 the same thing basically?

Yes, I used us-05 since the homebrew shop was closed and it was in the last minute.

 

[Northern_Brewer]

isn't US-05 and WY1056 the same thing basically?

They're the same if you go back a few decades, but they have diverged since then. See also WLP001 and 1056 : https://www.experimentalbrew.com/ex...ast-comparison-same-strain-wyeast-1056-wlp001

"“California ale yeast is so important to us we did it for fun,” he says, discussing [sequencing the genomes of] 001 and 1056. “It turns out that they are different,” he says. “Which I’ve been saying all along.”"
http://allaboutbeer.com/article/the-family-tree-of-yeast/

 

[ProblemChild]

They're the same if you go back a few decades, but they have diverged since then. See also WLP001 and 1056 : https://www.experimentalbrew.com/ex...ast-comparison-same-strain-wyeast-1056-wlp001

"“California ale yeast is so important to us we did it for fun,” he says, discussing [sequencing the genomes of] 001 and 1056. “It turns out that they are different,” he says. “Which I’ve been saying all along.”"
http://allaboutbeer.com/article/the-family-tree-of-yeast/

Good to dispel the myths....