Extremely clean flavor. No detectable esters or off flavors. The wheat in this really comes through. Can't wait to use this with some MO or Golden Promise. Has some haze as this is the first pour off the keg and its 50% wheat.
Has anyone else been having clarity issues with this yeast? The past two beers I've made with 1217 have turned out cloudy and won't clear no matter how long I leave them in the fridge. Both were IPAs, base malt only grain bills (MO/2-Row), and dry hopped. I always throw irish moss into the boil and I did not gelatin/cold crash these as this yeast is advertised as a good flocculator. Anyone else having this issue?
This thread really makes me want to use this yeast.
Unfortunately it was a limited release. I hope Wyeast decides to make it a part of their regular line up!
In the meantime I've been using another of their limited releases, the Burton IPA yeast great results. So far I've done an English Pale Ale & I used it on the Award Winning IPA recipe posted here on HBT.
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Not to my knowledge. It is believed 1217 is the Stone house yeast, which is of an English origin, somewhere between WLP002/1968 and WLP007. WLP090 is described as a derivative of WLP001/1056 and with a higher alcohol tolerance.
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Hmm... the attenuation is far greater with this yeast than it is for WLP007 or 002. I'd assume a profile more like 090 personally, clean and dry.
I pitched a 2L starter of this about 16 hours ago into an IPA. It's fermenting like crazy and it's a good thing I had the blow off on. I'm afraid of the temp though, it's at about 72 right now. The only other place in my house is the basement which will be around 56* which I think is too low. Think it will produce a lot of esters at the temp it's at now?
I pitched a 2L starter of this about 16 hours ago into an IPA. It's fermenting like crazy and it's a good thing I had the blow off on. I'm afraid of the temp though, it's at about 72 right now. The only other place in my house is the basement which will be around 56* which I think is too low. Think it will produce a lot of esters at the temp it's at now?
Your beer will come out well.
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I fermented a DIPA at 72° with this yeast and had no off-flavors. Very clean still and the attenuation was excellent. I wouldn't worry about it.
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Its been 13 days since my brew day and my gravity has been stuck at 1.021 for the past week. OG was 1.062 with a target FG of 1.016. My temp dropped a little and is at 61 on the fermometer right now. Think it's stuck, done, or just needs more time?
I just wrapped a heating blanket around the carboy and will see if it moves any over the next few days.
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