Whats your favorite IPA yeast?

[NathPowe]

WLP007 for ales at my house. Ferment it around 64 for the first few days and it's nice and clean for American IPA's. Ferments quickly and floccs out really well. I dig.

Cheers.

 

[IslandLizard]

Can't believe I'm the first to say Wyeast 1272

I second that. A beautiful yeast. It's slightly estery at higher temps, citrusy at lower ones.

 

[Gentlemans_Ale]

Conan, and it's not close.

Just harvested some from a can of Heady...I'm sure it'll be my favorite.

 

[gotbags-10]

I think I'm gonna have to try some 1272 and 1217. Both in stock at my LHBS. I'm using a ton of citra these days so I think those sound would complement nice because of the fruity esters. Any suggestions on temps? I'm not a big fan of the banana esters so hopefully these don't produce those. Thanks for all the suggestions

 

[govner1]

Also give the Wyeast Burton Ale blend a try. It's a limited release like the 1217. Both ferment vigorously for 3-4 days and then drop out nice and clearly.

 

[IslandLizard]

I think I'm gonna have to try some 1272 and 1217. Both in stock at my LHBS. I'm using a ton of citra these days so I think those sound would complement nice because of the fruity esters. Any suggestions on temps? I'm not a big fan of the banana esters so hopefully these don't produce those. Thanks for all the suggestions

1272
The yeast has fruity undertones over the whole range. Between 60-64F it is more citrusy, orange and pomelo. Between 68-72F more toward fruity esters, passion fruit, pineapple, mango, playing well with hops. It's subtle and very smooth.

Nice yeast for IPAs. Slow flocculator though. Definitely needs a cold crash for a few days to a week to settle most out, but remains hazy for a long time. If you want it crystal clear use gelatin. Then dry hop.

There is no trace of banana or bubblegum.

 

[JLeuck64]

I just recently got into making IPAs and the recipe I've been brewing calls for Wyeast 1098. I am a noob when it comes to IPAs but was really impressed with my first couple of batches!

 

[lbond2]

My favorites....

1. 007 dry English ale
2. 644 it's not Brett yeast
3. Conan
4. San Diego super yeast
5. SA-05

Not in that order...but these are my house strains...

I am currently brewing an IPA with a Conan Brett mix from the yeast bay called "funk town". This may be my new IPA play toy....it fermented a 1.078 to 1.014 in 3 days. I let the temp get up to 73 as an experiment. I wanted to see if the Brett funk would be more pronounced. I racked into secondary and dry hoped it. So far a very clean and fruity beer...similar to 644. I think this is going to be a great strain!!! Stay tuned for details.

 

[kingmatt]

My favorites....

1. 007 dry English ale
2. 644 it's not Brett yeast
3. Conan
4. San Diego super yeast
5. SA-05

Not in that order...but these are my house strains...

I am currently brewing an IPA with a Conan Brett mix from the yeast bay called "funk town". This may be my new IPA play toy....it fermented a 1.078 to 1.014 in 3 days. I let the temp get up to 73 as an experiment. I wanted to see if the Brett funk would be more pronounced. I racked into secondary and dry hoped it. So far a very clean and fruity beer...similar to 644. I think this is going to be a great strain!!! Stay tuned for details.

I realize I am resurrecting this thread but I brewed an IPA yesterday with wlp 644 and am blown away by the fruity smells coming out of my fermenter this morning! I have brewed A LOT of IPAs over the years and this is by far the most unique fermentation aroma I have come across.

I really wanted to try Imperials 'dry hop' yeast (a blend of the sacc trois and Conan) but my lhbs was out so I went straight sacc trois.

Anyone else have experience with this yeast in an IPA or another lesser known yeast they like in their IPAs? The yeast options available these days are staggering...

 

[Redlantern]

Have been using WY1968 ESB and it is simply wonderful.

 

[Sourz4life]

Amalgamation Brett mix from the Yeast bay. Makes lots of fruity esters in primary, more so then any Sacc I've experienced. Also really like using RVA orchard Brett.

 

[Mer-man]

Have been using WY1968 ESB and it is simply wonderful.

Agreed. It brings out the malt to compliment the massive hopping.

 

[govner1]

It depends on the style I'm brewing, i.e., West Coast 1272 or 1968, English 1098, Belgian Ardennes or Belgian Pale, of course 1056 is always good.

 

[ShareBrewing]

WLP090 is awesome and ferments out fast and clean, but make sure you dry hop with this for an IPA. From my experience it blows off a lot of the hop flavors induced in the boil though it's extremely vigorous fermentation.

 

[Ballantine]

+1 on Pacman

 

[Queequeg]

Wlp090 is pretty good Imo. It's so clean you get a really pronounced hop pop

 

[Chris_Primavera]

Started out making Stone IPA clones with 1968 - made great beer but I wanted a drier finish.

Ran with 1272 for many batches - highly recommended.

Last few have been with San Diego Super - cleaner, drier.

 

[GJOCONNELL]

When in doubt WL 001 or CA Ale....END OF THREAD GOOD NIGHT MY PEOPLE!

 

[Stillraining]

I realize I am resurrecting this thread but I brewed an IPA yesterday with wlp 644 and am blown away by the fruity smells coming out of my fermenter this morning! I have brewed A LOT of IPAs over the years and this is by far the most unique fermentation aroma I have come across.

I really wanted to try Imperials 'dry hop' yeast (a blend of the sacc trois and Conan) but my lhbs was out so I went straight sacc trois.

Anyone else have experience with this yeast in an IPA or another lesser known yeast they like in their IPAs? The yeast options available these days are staggering...

Keep us posted cuz to me that just yell's scrubbed aroma's that aren't going to be in your beer anymore.

 

[kingmatt]

Keep us posted cuz to me that just yell's scrubbed aroma's that aren't going to be in your beer anymore.

Not too worried about 'scrubbed aroma' since I am planning on a huge dry hop but I will definitely post an update on how the yeast does for me.

 

[Cavpilot2000]

Wlp001

 

[Cavpilot2000]

And if you want to get trendy and make a fruity NEIPA:
WLP001 still works great.

 

[hopbrad]

subbed to hear peoples favorites.

I primarily use Conan and love it.
I just used wlp644 for the 1st time, in my NEIPA recipe. Kegged yesterday, still a bit flat but tastes great so far.

 

[Stillraining]

Not too worried about 'scrubbed aroma' since I am planning on a huge dry hop but I will definitely post an update on how the yeast does for me.

I guess I should have added "flavors" as well to my original post. but you get where I'm coming from.

Carry on.

 

[KeninMN]

1272
The yeast has fruity undertones over the whole range. Between 60-64F it is more citrusy, orange and pomelo. Between 68-72F more toward fruity esters, passion fruit, pineapple, mango, playing well with hops. It's subtle and very smooth.

Nice yeast for IPAs. Slow flocculator though. Definitely needs a cold crash for a few days to a week to settle most out, but remains hazy for a long time. If you want it crystal clear use gelatin. Then dry hop.

There is no trace of banana or bubblegum.

I'll also sing the praises of Wyeast 1272, although I've never had any trouble with flocculation. And I dry hop first and then cold crash with gelatin.

 

[GJOCONNELL]

Wlp001 lock the thread!

 

[IslandLizard]

I'll also sing the praises of Wyeast 1272, although I've never had any trouble with flocculation. And I dry hop first and then cold crash with gelatin.

After a few generations of use I noticed most of my yeasts started to become more powdery/low floc. Some of those were 3-4 years old from the original pitches by that time. Even ranched yeast from overbuilt starters showed the problem, not sure what caused it.

Replaced with fresh packs, problem solved. Behaviour is again as expected.

I usually dry hop in keg (using a fine mesh muslin bag), hence the gelatin fining before transfer (and dry hop). I read somewhere that hop oils can stick to suspended yeast and particulates and precipitates with them during fining/cold crashing. Not sure if this has been debunked yet.

 

[KeninMN]

I usually dry hop in keg (using a fine mesh muslin bag), hence the gelatin fining before transfer (and dry hop). I read somewhere that hop oils can stick to suspended yeast and particulates and precipitates with them during fining/cold crashing. Not sure if this has been debunked yet.

Perhaps: http://brulosophy.com/2016/06/20/the-gelatin-effect-pt-6-gelatin-vs-nothing-in-a-ne-style-pale-ale-exbeeriment-results/

 

[WarEagleBrewer]

I'm curious that nobody here has mention the yeast harvested from Bell's Oberon or THA. Do we even know what it is? I'm playing around with it right now in several styles.

 

[Backslide]

WLP008