Wyeast 1217 West Coast IPA

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mdweil

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I pitched this yeast on Sunday. It was gassing Monday morning and stopped gassing Tuesday. It is at 70F. Is this normal to stop gassing so quickly?
 

droder1

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did you take a gravity reading? can't tell if its done w/o taking a reading.

i used it for a pale OG: 1.061, pitched 5pm 11/3, was down to 1.011 less than like 86 hours later. started at 66 degrees or so. chewed thru quickly
 

robb884

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I just pitched this yeast for the first time about two weeks ago. Within 3 hours I had to uses. Blow off tube and two weeks later it's still going strong being held around 68 degrees. Granted the IPA I brewed was pretty big. Should be around 8.5 abv
 

Taitoko

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Hi all. Has anyone got the specs for this yeast. I cannot find them on
Wyeast's website?
 

kenlock

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Wyeast 1217-PC West Coast IPA

Beer Styles: American IPA, Imperial IPA, American Pale Ale, American brown ale, Red Ales, Scottish Ales
Profile: This strain is ideally suited to the production of west-coast style American craft beers, especially pale, IPA, red, and specialties. Thorough attenuation, temp tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temps, allowing hops, character malts, and flavorings to show through.

Alc. Tolerance 10% ABV
Flocculation med-high
Attenuation 73-80%
Temp. Range 62-74°F (17-23°C)
 

Brewsncrabs

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According to Michael Dawson on Chop and Brew episode on this yeast, it's a quick yeast.
 

Grannyknot

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Its a quick yeast to floc, but I disagree about it being quick to finish fermenting & clean-up. I believe it needs a good 3-4 day D-rest after FG has leveled out.

I've been fooled by 1217 & 1272 before. Had some awful butterscotch flavors.
 

BostonianBrewer

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Went from 1.078 - 1.019 in 3 days!!! This stuff is
Volatile went off like a rocket and wouldn't stop spitting yeast through the blow off tube the first 48 hrs after it kicked off. I kept it in te 67-70 range and it has strong alcohol & plastic flavors might have been an under pitch or poor oxygenation on my part but it sure works damn fast
 

mintyice

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Anyone still using this yeast a lot? I'm on the third generation of it since harvesting it and I love the stuff but I'm getting crazy attenuation from it. It always seems to end around 1.008 for me. My latest batch went from 1.063 to 1.008 in 4 days in an American Amber Ale that I mashed at 153F. This yeast is a beast.
 
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