WYeast 1332 NorthWest Ale Question

[hbhudy]

Has anyone used this yeast regularly?? I was thinking that '16 might be the year for this yeast, but wanted to know if anyone had used it previously..

 

[Qhrumphf]

I used it for all my American ales for a while. It's slightly lower attenuating than other "American" strains (I think it's barely removed from an English strain). The ester profile is a bit of an acquired taste, with a nutty-fruity tartness if I recall correctly, so you may want to try keeping it on the cool side at first until you get a feel for it, may be overwhelming if you go too warm. It's a fairly unique yeast that'll definitely leave it's mark. I got bored of it after a while though.

 

[hbhudy]

I was hoping for clean at the upper end of the range,, but nutty is not what I was looking for

 

[Qhrumphf]

That's off of my memory. I know that very fruity and tart is commonly reported (and jives with my experience) at the upper end of the range. Can be cleanish (but still distinctive) in the very low 60s. But if you want clean at the upper range, not the yeast for you. It's like an English yeast, getting very fruity as it warms. Clean and warmish I'd probably stick to 1056/001/US05.

 

[hbhudy]

Thanks for the info.. I was just looking to change some things up.

 

[EPbrew]

I've used it a few times too. Fruity and tart is a good description.

 

[hbhudy]

To bad as I had hoped clean and was thinking the lower attenuation was something to mess around with.

 

[relicdog]

This yeast produces a lot of banana aroma during fermentation at ~70 degrees. I had a blow out even with 1 gallon headspace and no yeast starter. I used it in a blonde ale and it turned out fine. It is definitely a work horse top cropping yeast and I will definitely use it again.