What kind of "American IPA" and how different do you want to be?Been using 1056 and its time to try something new this weekend... Thanks
Unless you are making 1/2 bbl batches, that seems like a waste of money. 1 pack is plenty. Hell, I only use one pack of dry lager yeast when I make a lager. No starter, no rehydrating, no off flavors as long as my temperature is in check.2 packs US-05 no rehydration.
You and I have a very different view on acceptable pitching rates.Unless you are making 1/2 bbl batches, that seems like a waste of money. 1 pack is plenty. Hell, I only use one pack of dry lager yeast when I make a lager. No starter, no rehydrating, no off flavors as long as my temperature is in check.
Don't just take my word for it.You and I have a very different view on acceptable pitching rates.
Brulosophy is like MythBusters - entertainment value only.Don't just take my word for it.
While Brülosophy certainly isn't science, nor does it claim to be, at the home brew level there's far too much fussing about acceptable pitch rates. If I can make a ~14% barleywine with only one vial of WLP001 and not have any off flavors I think the average brewer can relax a tad.Brulosophy is like MythBusters - entertainment value only.
I had a chance to listen to Joe Mohrfeld from Pint House Pizza in Austin talk about his approach to making IPA’s. He uses Kolsch yeast for all of his IPA’s. He said he likes to have a clean yeast so the hops are at the forefront and he is not wondering if it is esters clashing with the hops etc. etc. He typically is blending up to 6 different hops for the flameout and dry hop. He also said a side benefit of using Kolsch yeast is this yeast like Lager yeasts produce sulfur which can act to preserve the beer.I really like White Labs 029 Kölsch. It doesn’t have much “Kölsch” flavor, it just ferments very clean, drops clear, and does a good job bringing hops forward.
You're better off reading this thread on UJ - there seem to be some debate whether they use 1968/WLP002 in everything, or whether they use WLP007/1098 on some.Does anybody know what yeast Firestone uses for their Union Jack and Double Jack? I know they use 1968 (or something very similar) in their DBA but it's hard to believe they use the same in their IPAs given they are so different. Anyhow my vote goes to 1056. West coast all the way baby.
Been using 1056 and its time to try something new this weekend... Thanks