What is your favorite IPA yeast besides...

[youngdh]

For NEIPA, Voss Kveik fermented hot for the esters and the quick turn around. Prior to Voss coming on scene it was Conan.

 

[Pkrd]

S-04 or Notty for me.

 

[mashpaddled]

Not much of an IPA brewer or drinker but when I do I am not creative. London Ale III for hazy beers and one of the Chico variants for non-hazy IPA. Chico is a bland yeast but that clean ale yeast flavor is the hallmark of pre-hazy American craft beer. I use London Ale III for a lot of other American craft styles.

 

[CascadesBrewer]

Lallemand Verdant
Fermentis S-33
Fermentis K-97

What style IPAs are you using those for? Or should I guess from the username??

I have a pack of Verdant and S-33. I picked them up thinking I would try them out in a hazy/NEIPA, but I also want to branch out in my more classic American Pale Ale and IPA style beers.

 

[kingmatt]

I just brewed a Double IPA with two rehydrated packs of 34/70 and was extremely happy with the results. Super crisp and clean. I fermented at 67 under 10 psi pressure.

 

[danimal92sport]

I just brewed a Double IPA with two rehydrated packs of 34/70 and was extremely happy with the results. Super crisp and clean. I fermented at 67 under 10 psi pressure.

Double IP*L*

 

[ChuckS1]

WLP090 for me.

 

[thehaze]

What style IPAs are you using those for? Or should I guess from the username??

I have a pack of Verdant and S-33. I picked them up thinking I would try them out in a hazy/NEIPA, but I also want to branch out in my more classic American Pale Ale and IPA style beers.

I've used K-97 and S-33 for both West Coast/Red IPAs, Black IPAs and hazy IPAs, and Verdant for West Coast IPAs, Bitters, Reds, Brown, Imperial Stout. Verdant will also work in hazy IPAs very well.

S-33 is an English yeast and although attenuates and flocculates less than desirable, it makes very good beer. K-97 is also an example of maybe an overlooked dry yeast. Versatile, good attenuation - can clear up if cold crashed or fined.

 

[Northern_Brewer]

Has Ken Grossman (founder of Sierra Nevada) ever stated where it came from? I know he was running a lhbs before the brewery, and of course he was brewing beer well before that, too...

They're open about it originally coming from the Siebel Institute in Chicago originally, there's interviews online if you can be bothered to dig through them eg
this with Stephen Dresler :
When I ran the quality department, which I no longer do, I would bring in a slant from Siebel in Chicago and I would work it up through propagation to brewing quantities. Seibel held the culture for us. Back at that time, it was a yeast strain that Ken had selected from their yeast catalog. It was Slant #96. I'd call up Maureen at Seibel and say I needed a couple of slants of #96 and she would take them off of their master slant, and she would ship them to me overnight, and I would get them going. After we put in our lab, we then could keep the yeast slants in our cryo freezer, on site. We do have a secondary storage facility and yeast lab where we keep backups, just in case something horrific happened or your cryo fridge blew up. Over the years, as we've used this strain in larger and larger tanks, it has taken on more "house character". The yeast is our yeast now, for all intents and purposes. We maintain the strain completely in-house now.
Andrew: Is that the same strain used for bottle and can conditioning of the Pale Ale?
Steven: Yes. For our ale strain, the bottling yeast is the same as what is used for fermentation.

I was reading a peer reviewed paper recently that suggested data confirming the genetic evolution of "Chico".

If you're talking about the recent Chico paper from the Dunham lab that is discussed here, it's a preprint and not yet peer-reviewed :
https://www.homebrewtalk.com/thread...f-white-labs-yeast.642831/page-2#post-8916547
Although initial sequencing of BRY-97 put it in the mixed group close to Windsor/S-33, current rumour is that was a mistake and subsequent sequencing suggests it's another "improved" descendant of BRY-96 like WLP090 etc.

It's also worth noting that this thread was started in 2009 before NEIPAs even existed, which do best with a very different kind of yeast compared to West Coast IPAs which was what the OP would have intended.

 

[bwible]

I like 1056 because its so versatile. There are probably 10 styles I could easily pitch and re-use this yeast for over and over again and it does a great job with all of them. Clear beers that I actually drink. Some yeasts I struggle to find a good third style to re-pitch.

1272 is also versatile, it can probably make most of or about everything 1056 can, too.

Wyeast lists 1728 Scottish Ale yeast as another versatile strain and claims it also makes a decent “house strain.” I never made an APA or an IPA with 1728.

I tried 1332 Northwest Ale in most recent APA and IPA I just did. They say that yeast is English in origin. I think I still like 1056 the best.

I have been making blonde ale/plager over and over again for the last year. I used 1968 in one and 1099 in another and after cold aging they were very good. I could see one of these making good APA, IPA also. As a bonus, you could make Bitter with either of these first.

 

[bwible]

My favourites are WLP023 and Wyeast 1028. (Both for English IPA's)
The 023 gives a unique flavour which I love.
Please excuse my spelling, but I've never used either of them for an American IPA.

-a.

1028 is awesome and one of the English strains I’ve used the most - but I find it works best in darker beers like porters and stouts, maybe mild. I think Wyeast’s site shows this if you look under that strain at the styles they recommend it for. Under Strong Bitter and English IPA, 1099 is their first recommendation. 1099 is also a great yeast.

 

[Lurker]

If I'm not trying to impart flavor contribution from yeast I love US-05 for its cost and ease of use. Its vigorous not pickey about temp and finishes perfectly every time. For my NEIPA my hands down favorite is absolutely Imperial A38 "Juice" I have brewed the same neipa recipe with many different strains and nothing compared to A38! Love it!

 

[Spivey24]

I like the Wyeast 1272 over the 1056 because it drops clear better. This is my go to. I also use the Omega west coast ale, and the Imperial House and Flagship strains with good success. This is for American IPAs and I tend to ferment at the lower end of the temperature range. I look back at my notes and don’t find great success with WLP001 for some reason.

 

[Broothru]

I've used K-97 and S-33 for both West Coast/Red IPAs, Black IPAs and hazy IPAs, and Verdant for West Coast IPAs, Bitters, Reds, Brown, Imperial Stout. Verdant will also work in hazy IPAs very well.

S-33 is an English yeast and although attenuates and flocculates less than desirable, it makes very good beer. K-97 is also an example of maybe an overlooked dry yeast. Versatile, good attenuation - can clear up if cold crashed or fined.

To further confuse the issue, K-97 and BRY97 are said to behave the same. Are they the same yeast known by different names by different yeast propagators? Possibly. Likely? Don't know, not my area of expertise. Just reporting what others have opined, stated as fact (internet rumor), and/or actually done real research. Another speculation: WLP-090 may be the liquid version of K-97/BRY97, which is possibly the "Chico 3" variant.

At the end of the day, the tiny nuances between WLP-001, Wyeast 1056, BRY97 and all the descendants are likely indistinguishable without a gene sequencer. They are all so called West Coast Ale yeasts and all do pretty much the same thing. That's not to say that yeast differences between Chico 1 or 2 or 3 (if they exist) doesn't matter. Rather the uniqueness between Stone Pale Ale, SNPA, and Ballast Point has less to do with a yeast variant descended from the Seibel Institute sample 50 years ago in the finished beer, than other factors specific to the brewery, its sourcing of ingredients and its processes.

 

[Broothru]

If you're talking about the recent Chico paper from the Dunham lab that is discussed here, it's a preprint and not yet peer-reviewed :
https://www.homebrewtalk.com/thread...f-white-labs-yeast.642831/page-2#post-8916547
Although initial sequencing of BRY-97 put it in the mixed group close to Windsor/S-33, current rumour is that was a mistake and subsequent sequencing suggests it's another "improved" descendant of BRY-96 like WLP090 etc.

That wasn't the paper I was referring to, though I am familiar with Durham lab Chico study you referenced. Interesting work, and wish I had the academic creds to fully interpret it. I'll try to find the paper I was reading. I think I may have saved it to Documents, and I'll link it if/when I locate it. Thanks for posting the Steven Dresler remarks. It helps complete the circle of where some of the "mother" yeasts of American craft brewing originated. Good to have reliable first hand sources.

 

[Nate R]

He does go into the topic in Beyond the Pale in some depth, however it is some time since I read the book so my recollection isn't clear enough to speak with confidence here. Highly recommend the book, though.

They're open about it originally coming from the Siebel Institute in Chicago originally, there's interviews online if you can be bothered to dig through them eg
this with Stephen Dresler :

Thank you both!
For a mere $6, I now have a used copy of Ken's book on the way to me, AND I get to support a Goodwill store! Cool! ((Sidenote- did y'all know Amazon sells used books? lol))

I will have to listen to that podcast.... Simply amazing how the yeast take on their own generation. So cool. Yeast is the #1 under-discussed part of beer making IMO. How many local craft breweries use 1 or 2 strains. Probably for cost.

Thanks all!

 

[Beermeister32]

On my Barney the Welder / Pliney the Elder clone I used Hornindal Kviek with good results. Flavor profile of this strain works well on IPA’s

 

[tbaldwin000]

For a mere $6, I now have a used copy of Ken's book on the way to me, AND I get to support a Goodwill store! Cool! ((Sidenote- did y'all know Amazon sells used books? lol))

I think the book is a treasure. A time capsule perfectly capturing the early craft beer movement in the US, and the magic of entrepreneurial spirit - hope you enjoy it!

 

[Broothru]

If you're talking about the recent Chico paper from the Dunham lab that is discussed here, it's a preprint and not yet peer-reviewed :
https://www.homebrewtalk.com/thread...f-white-labs-yeast.642831/page-2#post-8916547

"Upon further review..." as the referees would say: indeed the primary source for my musings on Chico derivations was the Durham lab paper you cited. I conflated those data with another work on brewing yeast genetic sequencing which was not well footnoted or documented, which however stated many of the same conclusions on Chico. The lack of rigorous documentation damages those conclusions, making them appear to be perpetuated internet musings. OTOH the Durham study presents some interesting findings which hopefully will stand up to peer scrutiny.

 

[Shenanigans]

I'm using WLP007 a lot at the moment.
Also as versatile as the "chico" strains and can be used in both American and British IPAs.