Wyeast 1217-PC West Coast IPA source?

[LoloMT7]

Lots of foam in my IPA fermenting with 1217 right now also

 

[Xtynct]

OK, if no one else want's to say it. gbarron talked to Micheal Dawson!!!

I'm so jealous!!!
I was homebrew raised on on the NB instructionals and Brewing TV. gbarron you should check out the episodes.

 

[govner1]

I just racked mine to secondary. Very clear & SG was 1.014. Right on target w/ recipe. Dry hopped w/ 1 oz of whole leaf Columbus hops. Sample was very tasty!

I moved to a keg for conditioning on 11/28. Sample was very clear & tasty. It should be easy in 10-12 days. It will have to wait for a spot in my kegerator which is full (3 kegs) plus three in line.

 

[govner1]

I was so pleased w/ my initial brew w/ this that I'm doing a Foothills Hoppyum clone tomorrow.

 

[TungstenBeer]

Going to brew a low gravity pale ale with this next weekend for the purpose of harvesting and re-using in higher gravity IPAs in the future. I love dry beers so the attenuation attracts me to this one bigtime.

I'll subscribe & report back in a few weeks when I keg.

 

[BreezyBrew]

You guys know how long this yeast will be available?

Is it good for higher gravity ales, say like WLP 007?

 

[TimelessCynic]

You guys know how long this yeast will be available? Is it good for higher gravity ales, say like WLP 007?

Not sure how long it will be available. I just finished fermenting a Maris otter citra smash with it. 1.060 OG. The yeast took off like crazy. In 24 hours my blow off tube was bubbling non stop and spitting krausen into the pot of water i use at the end of the blow off tube. The wort temp went from 19C to 24C

I'll take a gravity reading later today to see how well it attenuated.

 

[gbarron]

The info sheet I picked up on this yeast said it is available Oct-Dec. So I'm guessing if you want some, you should order it online or through your LHBS now before it is gone.

As far as use in higher gravity beers, the jury is still out on that, at least in my homebrewery. The info sheet states it has alcohol tolerance to 10% ABV. As I stated above, I pitched part of a yeast cake of WY1217 from an IPA into a 1.081 OG DIPA on 11/23. I took a gravity reading on it a few days ago and it was only down to 1.020. This is despite mashing very low (148 or so) and using a pound of dextrose as an adjunct. I oxygenated well, so I'm hoping it will still get down another 5 points or so, but I'm starting to doubt it. I roused the fermenter and moved it to a warmer area a couple of days ago, so we shall see.

I think it might have got a little too chilly for it over Thanksgiving. My basement ambient temp dropped to the low 60's for several days while we were out of town. Although the info put out by Wyeast states the temp range for the yeast is 62-74 F. Sample tasted great, but I want it to finish drier. I may toss some San Diego Super Strain in there if it does not get any lower.

 

[BreezyBrew]

The info sheet I picked up on this yeast said it is available Oct-Dec.

As far as use in higher gravity beers, the jury is still out on that, at least in my homebrewery. The info sheet states it has alcohol tolerance to 10% ABV. As I stated above, I pitched part of a yeast cake of WY1217 from an IPA into a 1.081 OG DIPA on 11/23. I took a gravity reading on it a few days ago and it was only down to 1.020. This is despite mashing very low (148 or so) and using a pound of dextrose as an adjunct. I oxygenated well, so I'm hoping it will still get down another 5 points or so, but I'm starting to doubt it. I roused the fermenter and moved it to a warmer area a couple of days ago, so we shall see.

I think it might have got a little too chilly for it over Thanksgiving. My basement ambient temp dropped to the low 60's for several days while we were out of town. Although the info put out by Wyeast states the temp range for the yeast is 62-74 F. Sample tasted great, but I want it to finish drier. I may toss some San Diego Super Strain in there if it does not get any lower.

Great information! Thanks!

 

[TimelessCynic]

I'll take a gravity reading later today to see how well it attenuated.

1.060 OG 1.009 FG

85% attenuation?

I had a taste of the Maris otter citra smash. I can't wait to dry hop this one.

I Like this yeast strain thus far.

 

[burkecw]

Funny and reassuring that you mention a similar profile to WLP 007, gbarron. I just pitched a 1L starter of the 1217 into an Arrogant Bastard clone yesterday as my LHBS was out of the WLP007, described by Tasty McDole as the best yeast to give that AB character. Doesnt hurt that the strain is rumored to be from Stone either, I was getting worried that the beer might be way off.

So far it looks to have a strong start to fermentation about 18 hours in. It does seems to be somewhat sulfurous for an ale yeast though with all that activity im sure it'll blow off fast.

Cheers

 

[HollisBT]

I tapped my keg of APA using this yeast over the weekend. It is good, the yeast is relatively clean, and doesn't leave as much flavor behind as 1272 or 1056 does. It attenuated pretty fully and floccs nicely, leaving a clear beer (well, until I added a ton of dry hops...)

I am very pleased with it, will try it in a big DIPA soon.

 

[tadkays]

I used 2 packs of Wyeast 1217 on a 7 hop IIPA on 11/16 and it went from 1.092 to 1.016. Fermented in cool basement 60-65F. Very pleased with taste while bottling last weekend. I added CBC-1 with priming sugar for a little conditioning insurancance. Hopeful for this batch!

I may have to stock up to do some more testing on my pale ales along with others I use: wlp001, us-05, wy1056, wy1272, wy1968, s-04... I want to also try wlp090 super san diego and Conan if I can ever get my hands on some.

 

[mdweil]

I used this yeast with a Chinook IPA - it turned out well. It fermented strong early on and it sat for two weeks in the primary. Racked it to the secondary, dry hopped it and bottled after ten days. It tastes great. As dry IPA it has a great smooth finish with a slight malty sweetness that balances the bitterness of the hops. Dark orange with a slightly rocky head. OG=1.052 FG=1.01 @ 66F

 

[Sergeand]

Anybody else getting STRONG fermentation smells from this yeast?

I have a batch of pale ale going with this right now, and it is producing some of the strongest fermentation odors I have ever experienced... Not necessarily bad smells, slightly sulfuric but not overly, just very strong... The krausen that has made it into my blow off jar smells great though.

I just popped open a smack pack and MAN does is smell sour. Maybe this is normal, but I never noticed this before in other yeasts.

 

[TimelessCynic]

I did not notice and strange smell from this yeast. It produced a nice IPA from what I could tell when I sampled the hydrometer reading.

 

[HollisBT]

The odors I was getting were not necessarily strange, just heavier than normal. Once fermentation was complete, all was normal.

As noted earlier, the finished product was clean and neutral. To be honest, almost too neutral for my liking.

 

[bhanson]

Not sure if anyone noted this link:
http://thebeerengineblog.com/2013/1...lf-righteousness-must-be-an-october-brew-day/

 

[TungstenBeer]

I kegged my pale ale the other day that I made using 1217, and the sample I tried tasted great. Fairly simple recipe using Apollo for bittering, Amarillo and Cascade for flavor/aroma; no dry hops were used. I harvested the yeast and got 4+ jars of yeast out of it. If the finished product tastes as good as the sample did, I'll end up using this strain for a long long time.

I can't wait to make an IPA out of this.

5 gallon batch
1.052 OG
1.008 FG
84% attenuation

 

[govner1]

I just tapped my Whole Hop Columbus IPA that brewed using 1217. It cleared out very well & is nice and clean w/ huge hop flavor & aroma.
I have a Foothills Hoppyum clone in my ferm chamber now w/ 1217. Great activity for about 4 days then it dropped out very clear. I'll give it a little longer in primary then move to secondary for dry hopping w/ Cascade, Centennial, & Simcoe.

 

[rsmillie76]

thanks i might just pick some up afterwork and get a starter going [/quot

 

[govner1]

Just racked my Hoppyum clone to secondary & dry hopped. SG was 1.066 & FG 1.012!
Very clear again.

 

[kenlock]

I kegged my pale ale the other day that I made using 1217, and the sample I tried tasted great. Fairly simple recipe using Apollo for bittering, Amarillo and Cascade for flavor/aroma; no dry hops were used. I harvested the yeast and got 4+ jars of yeast out of it. If the finished product tastes as good as the sample did, I'll end up using this strain for a long long time.

I can't wait to make an IPA out of this.

5 gallon batch
1.052 OG
1.008 FG
84% attenuation

+1

My first is kegged and drinking beautifully (SN Ruthless Rye Clone). Stone IPA and Arrogant Bastard Clones are in secondary and tasting marvelous.

I've just pitched some slurry into a stout.

On current form this will be the house yeast.

:rockin:

 

[KliTscH]

I was so pleased w/ my initial brew w/ this that I'm doing a Foothills Hoppyum clone tomorrow.

I would also really like to try a Foothills Hoppyum clone for my first batch with this yeast. Do you have a good clone recipe?

 

[govner1]

I would also really like to try a Foothills Hoppyum clone for my first batch with this yeast. Do you have a good clone recipe?

PM me your email & I'll send it to you. Do you have BeerSmith?

 

[fgarrett]

I picked up two packs, of the Wyeast 1217 West Coast IPA, last Thursday and did up a starter that evening with 1 1/2 cups LDME to 7 cups water. That was placed on a stir plate and I let it go until I pitched it to the cooled wort at 66 degrees. The beer I put this in is a red as follows:
OG 1.072, IBU 79.7, SRM 14.8. Hopped with Eldorado, Amarillo, Mosiac, and dry hopping to be with Centennial and Citra. The beer is still bubbling great this am, Tuesday, but is starting to slow. Looks like a normal fermentation to me and the temperature is maintaining at 68. Hoping for a good beer as made up a 10 gallon batch. I will post the results in a couple of weeks or so.

 

[Hophanatik86]

I saved this yeast from my last batch and now just pitched some of it to a starter. I will be making a wheat iPa with some ingredients I had laying around

 

[govner1]

Send me your email & I'll send you my recipe. Do you have BeerSmith? If not I'll send as a PDF.

 

[BrewDawg79]

+1

My first is kegged and drinking beautifully (SN Ruthless Rye Clone). Stone IPA and Arrogant Bastard Clones are in secondary and tasting marvelous.

I've just pitched some slurry into a stout.

On current form this will be the house yeast.

:rockin:

I scored a few packs of this yeast recently and would like to make a Stone IPA clone. Do you mind if I ask what your recipe was? Would you change anything if you had the opportunity to rebrew?

 

[plaplant]

So Sounds like I might be the only one with this problem, but I pitched this yeast with a 1L starter into just over 5 gal of 1.066 og wort (American IPA with Summit, Galaxy, Citra) and its been just over 1 week the the gravity is only down to 1.028.

Not the most preferable result. Same thing happened with an APA I brewed with this yeast not too long ago. both fermented in 64 - 68 degree ambient temps. I just moved this current batch to a warmer spot (about 70 degree ambient) and hoping that this helps. But if not, I am really not interested in drinking another sweet beer.

I am considering pitching a bag of US - 05 that I have in the fridge if this doesn't continue to ferment after a few more days.

I'd love some input as I have never mixed strains or pitched a 2nd dose of yeast.

Thanks guys,