6Tap
To drink beer is human..
Been using 1056 and its time to try something new this weekend... Thanks
What is your favorite yeast for American IPA’s??
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3522 Ardennes or 2565 Kölsch, ferment at 55-58 for low esters, diacetyl rest 2 days at 66, then lager at 34 for 10 days. I've had very good results brewing clean, malty, highly hopped ales this way.
couchsending
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3522 ferments that low?
Comfort_Zone
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What kind of American IPAs are we talking? Conan can work wonderfully with some of the more aromatic hop varieties.
TKWoody
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Harvest yeast from Bell's Two Hearted.
thehaze
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1318, Conan, US-05 and its liquids counterparts, Nottingham is really good, clean and really attenuating, S-04...
But in general, I prefer English strains.
But in general, I prefer English strains.
Northern_Brewer
British - apparently some US company stole my name
What kind of "American IPA" and how different do you want to be?
If you're looking for something in the Chico line then I've been enjoying the related WLP515 Antwerp, allegedly from de Koninck - it's a seasonal release but Wyeast have released 3655-PC Belgian Schelde as one of their seasonals for April-June 2018 which is meant to be similar.
If you're wanting clean but a bit different then WLP800 Pilsner, allegedly from Urquell but DNA analysis has shown it to be an ale yeast.
If you're wanting to play it safe, then a lot of people like WLP090 San Diego or Imperial Joystick (Pacman) as "better" Chicos.
Upthewazzu
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I used 34/70 @58°F and it was one of the most neutral yeasts I've ever used. It made a fantastic "traditional" American IPA (Willamette, Cascade, and Centennial).
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.
bigplunkett
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1272 and 007
You and I have a very different view on acceptable pitching rates.
catdaddy66
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I really like BRY-97 and wlp090, San Diego Super. Used both many times.
Haven’t used a Chico yeast in years. I can’t get away from 007 for my IPA. I did just get 1318 to try.
Don't just take my word for it.
http://brulosophy.com/2016/11/07/ye...-vs-overpitch-in-a-lager-exbeeriment-results/
Comfort_Zone
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What about WLP051?
Brulosophy is like MythBusters - entertainment value only.
Comfort_Zone
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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.
bigplunkett
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Nice read very informative.
whiskeyjack
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Conan and Wlp090 are my go to. 090 is similar to us05/1056/001 It ferments clean, fast, and is more floculent imo
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 rarely use dry yeast because I don't like S04 or S05- but last fall I brewed and didn't have liquid yeast to use. I used BRY97 in five gallons, and S05 in five gallons.
The BRY97 was so much better. I won't use S05 again.
But right now I have a 8.2% IPA on tap, again with a split batch, and I have Wyeast 1335 in half and Wyeast 1217 in half. Both are very good (and very different) but the 1217 is the best.
The BRY97 was so much better. I won't use S05 again.
But right now I have a 8.2% IPA on tap, again with a split batch, and I have Wyeast 1335 in half and Wyeast 1217 in half. Both are very good (and very different) but the 1217 is the best.
chickypad
lupulin shift victim
I'm a fan of 1217, it floccs better and seems to be a bit more temp forgiving than the chico strains IMO. For NEIPAs I use 1318.
Yea I disagree with tests that follow the scientific method when they don't align with my opinions too.
OP
OP
6Tap
To drink beer is human..
Thank you all for your input!
I can’t wait to brew an IPA this Sunday.
I can’t wait to brew an IPA this Sunday.
What is the grain bill? That drives my yeast choice for the most part
user 70770
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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. 
Northern_Brewer
British - apparently some US company stole my name
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.
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.
As for 1056/US-05/WLP001, it's worth noting what the OP said :
Yalc
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US-05, WLP 090 or WLP 029 Kolsch had great success with all...
