Wyeast 1450 - Denny's Fave Experiences?

[tonyolympia]

Give it a good month for that mouthfeel to kick in.

Dale, do you mean one month in primary, or one month conditioning in bottles? I normally primary for no more than three weeks, so I figured I'd check with you before leaving my amber in the fermenter for another week.

 

[joenads]

I recently used it in an Imperial Porter, and it stopped at 1.030 from only 1.080. 60% attenuation.

I believe I am experiencing this.

1.096 down to 1.036 after 3 weeks in the primary. I pitched on a yeast cake.

 

[JimTheHick]

I have a 1.060 IPA in primary right now. Three weeks and it went down to 1.015,seemed stable but then I dry hopped and move the temp from 63 to 70F - it now sits at 1.010.

Maybe try kicking the yeast back up and warming up 5 degrees?

 

[dale1038]

Dale, do you mean one month in primary, or one month conditioning in bottles? I normally primary for no more than three weeks, so I figured I'd check with you before leaving my amber in the fermenter for another week.

It doesn't matter. I always think 6 weeks in the bottle is when beers are no longer green.

 

[pm5k00]

I am currently fermenting my house pale ale with 1450. I usually use WLP 007, but I went through 5 generations of washed yeast and dumped it, and then my LHBS was out. I bought an expired smack pack for $1.00 and made a starter and it had a good krausen by hour 12. I have high hopes for this yeast and will report back when this batch is ready.

I just finished kegging my House Pale Ale made with 1450. The yeast took it from 1.053 to 1.013, so 75% Attenuation, which is perfect. Hydro sample tasted great and the beer was crystal clear. 5 weeks in primary, which includes 3 weeks fermenting at 65*F, 1 week at 72*F with roused yeast, and 1 week at 34*F to crash cool.

 

[AnOldUR]

Tossed dry hops into the secondary of my first batch using 1450 yesterday. Also yesterday, I direct pitched some slurry from that batch into a 1.053 American Brown. The slurry had been in the fridge for three weeks. This second batch had active airlock in a few hours and a couple inches of krausen by morning. I don’t see it taking more than a week to finish up. A few days to clean up. Then cold crash and keg. So, grain to glass, three weeks for a beer with this gravity.

Could be wrong. Let you know how they turn out.

 

[Yooper]

Tossed dry hops into the secondary of my first batch using 1450 yesterday. Also yesterday, I direct pitched some slurry from that bath into a 1.053 American Brown. The slurry had been in the fridge for three weeks. This second batch had active airlock in a few hours and a couple inches of krausen by morning. I don’t see it taking more than a week to finish up. A few days to clean up. Then cold crash and keg. So, grain to glass, three weeks for a beer with this gravity.

Could be wrong. Let you know how they turn out.

Please do! The only complaint (and it's not really a complaint) I have with that yeast strain is that it takes forever to clear- worse than 1056 is for me.

 

[AnOldUR]

Please do! The only complaint (and it's not really a complaint) I have with that yeast strain is that it takes forever to clear- worse than 1056 is for me.

Did you see the pictures I posted on page 3 of this thread? Think it'll get much better? That was 12 days of primary. After that I dropped the temperature down to 35 for a few days of cold crashing before transferring to secondary for oaking. The trouble was that I got tied up with work and the primary stayed in the fridge for 9 days before transferring and taking the sample shown in the picture.

It's been three weeks so far on the oak. The plan now is to cold crash again starting the middle of this week and then keg over the weekend.

This is a new version of the OIPA that you've tried. Very curious to see what Denny's does compared to the Pacman from the past. Hope it's good and clears up a bit more. There's a spot reserved for it at NHC.

 

[maffewl]

I agree with Yoop... it can take a while to clear, but gelatin works wonders on it.

 

[Yooper]

Did you see the pictures I posted on page 3 of this thread? Think it'll get much better? That was 12 days of primary. After that I dropped the temperature down to 35 for a few days of cold crashing before transferring to secondary for oaking. The trouble was that I got tied up with work and the primary stayed in the fridge for 9 days before transferring and taking the sample shown in the picture.

It's been three weeks so far on the oak. The plan now is to cold crash again starting the middle of this week and then keg over the weekend.

This is a new version of the OIPA that you've tried. Very curious to see what Denny's does compared to the Pacman from the past. Hope it's good and clears up a bit more. There's a spot reserved for it at NHC.

Sounds great! I think you'll like the Denny's yeast version. The pacman is great, but the Denny's brings out the malt much more without being underattenuated or sweet. I think it's a good bet this will turn out great.

 

[AnOldUR]

The pacman is great, but the Denny's brings out the malt much more without being underattenuated or sweet.

Although I'm looking forward to trying this recipe with the added maltyness, it has me worried about NHC. They tend to be sticklers when it comes to identifying a beer properly. In the past this was entered in 22C as a Wood-Aged American IPA. Same hops, but do you think that the added malt character that Denny's brings will move it toward being an English IPA for the base beer?

 

[SmallBatchBrew]

Although I'm looking forward to trying this recipe with the added maltyness, it has me worried about NHC. They tend to be sticklers when it comes to identifying a beer properly. In the past this was entered in 22C as a Wood-Aged American IPA. Same hops, but do you think that the added malt character that Denny's brings will move it toward being an English IPA for the base beer?

Being an English IPA has more to do with the hop profile and bitterness than anything. If you had an IPA with a good amount of body, but 80 IBU and all Centennial hops it would definitely be American.

 

[JimTheHick]

I made the RyeBanger with 1450 and it turned out awesome. Chinook and willamette really made a nice combo with my admittedly heavy load of crystal malt. Even with all that. Crystal there is very little head to this beer. Does rye do that? I've noticed it with commercial rye beers as well. Anyhoo, just wanted to post one of my best brews to date.

I hope the screenshot is legible for you all! I need beersmith.......or something to make recipes easier to share.

 

[AnOldUR]

I thought the Oaked IPA with Denny's turned out good . . . the judges, not so much. That's OK. Three more bottles for me.

Brewed a different batch yesterday with third generation of 1450. Called it Two Hopped IPA. Kind of a play on Bell's Two Hearted. It was Two Hopped with 1/3 Columbus and 2/3 Cascade to see if the rumors of that combination mimicking Centennial are true. Pitch the yeast at 9pm. Woke up around 2am and had to check. A good krausen had formed and airlocks were doing their thing. Looking forward to a tasty IPA.

 

[Yooper]

I just pitched some Denny's yeast into my Fat Sam recipe (it's a balanced amber).

The whole brewday was a disaster yesterday from an inoperable pump to a clogged CFC. I ended up doing my first no-chill batch.

Anyway, I thought the Denny's yeast might accentuate some of the victory/maris otter maltiness and I had high hopes for that recipe. Until I brewed it, that is. Oh well. It's certainly not the yeast's fault.

 

[AnOldUR]

. . . an inoperable pump to a clogged CFC. I ended up doing my first no-chill batch.

I hate getting rid of my old stuff. Still have my first three gallon MLT in the basement thinking that some day I may want to do a quick PM. Haven't touched it in something like four years.

The moral of the story is that if I ever move to a CFC, I'll now have an excuse to hang onto my IC. Just incase! My wife would say that you’re feeding my hoarder mentality (but she’s worse than me.)

Took a look at your recipe and was sad to read what the motivation was for brewing it yesterday. Even with the brewday mishaps, I’m sure that Mike will be looking over this batch to make sure it comes out perfect.

 

[Veedo]

how would you guys describe this yeast? do you think it adds a unique flavor/aroma to the beer? i used it in a cream ale and pitched the yeast cake into a dennys rye batch, and both beers have this very unique flavor and even an aroma that i am not sure i like. i am just looking for more comments on the flavor or aroma so i can pin down if its the yeast or some funk in my last brews.

 

[JimTheHick]

how would you guys describe this yeast? do you think it adds a unique flavor/aroma to the beer? i used it in a cream ale and pitched the yeast cake into a dennys rye batch, and both beers have this very unique flavor and even an aroma that i am not sure i like. i am just looking for more comments on the flavor or aroma so i can pin down if its the yeast or some funk in my last brews.

What temp did you ferment? This yeast gives me nothing but pleasant tastes at 63F. But I never used it in something light as a cream ale. Denny's rye i made was great.

 

[Veedo]

Both were around 65 ferm temps

 

[Beer-lord]

I'll resurrect this thread to mention my happiness with my first use of 1450. It's in a NB Tallgrass Oasis. Made a starter 32 hours before and pitched at 67 degrees and in 4 hours, it started and is still going strong 4 days later. I've read that some feel attenuation isn't best but I'm more into final flavor and feel so even if I don't get the attenuation I want, I'm happy with it.
I plan on washing this yeast and using very soon in 2 more, different type brews.

 

[AnOldUR]

I'll resurrect this thread to mention my happiness with my first use of 1450.

Still on the Denny train here. You'll find it's a yeast worthy of washing. Pitched into an American Wheat late on Sunday night. Had krausen by morning fermenting at 62-64 degrees. Thought the temperature would keep it down, but had a little blow-off this morning dispite lots of head space. If the smell from an airlock means anything, this will be a great beer. Good luck with yours.

 

[RC0032]

Lazy subscribe. I like 1450 and dont have problems with attenuation. Hell I used a yeast cake of it this weekend for my Barleywine

 

[tgmartin000]

Just made the deception cream stout with it. I'll be washing the yeast for a black ipa and maybe another battch of ryepa.

 

[JimTheHick]

Piling on. I've loved all four beers I've done with 1450. No attenuation problems.

 

[Yooper]

Still on the Denny train here. You'll find it's a yeast worthy of washing. Pitched into an American Wheat late on Sunday night. Had krausen by morning fermenting at 62-64 degrees. Thought the temperature would keep it down, but had a little blow-off this morning dispite lots of head space. If the smell from an airlock means anything, this will be a great beer. Good luck with yours.

I'm still on the same Denny train!

I've got it fermenting right now in an IPA, and then I"m going to save it and wash it and use it in my oatmeal stout.

The other yeast I'm quite taken with is Wyeast 1335. It's an English strain, but with a dry and malty taste to it. I ferment it cool, right alongside the other batch with Denny's, and comparing them head-to-head. (I'm doing 10 gallon batches, splitting them into 5 gallon fermenters and using different yeast in each).

My experience with the Denny's strain in the oatmeal stout is a richer mouthfeel than other other strain I've used.

 

[Beer-lord]

Never thought about using it for my Black IPA I have planned. I've always used 05 and it's been delish. But, might as well get on this train with everyone else and give that a try too.
Doing an online search of yeast reviews, the 1450 didn't get nearly the love it gets on HBT. However, I value the opinions of those here much more. Final decision will be my taste buds.

 

[surferdrew]

Just won gold in the Strong Ale category at the LA County Fair using 1450. Been one of my most versatile and favorite strains, easy to wash and store, and gives me quick starts to fermentation. Love it!

 

[AnOldUR]

I'm still on the same Denny train!

Used the third generation of this run of Denny's yesterday. (Yup. Took the day off and brewed on a Monday. ) In the past I've used Pacman in a pseudo lager, Munich Dunkel. Tried it with Denny's this time. Did a large pitch of yeast at 60 degrees and set fermenter to hold a wort temperature of 58. Had a good inch of krausen in less than eight hours.

It worked so well that I wondering if I could have gone lower. What's the lowest temperature any of you have fermented with this yeast?

 

[Grannyknot]

I pitched a starter with 1450 into a pale ale this past saturday.
Activity in the fermenter was off and running early sunday morning, with the blow off growler full of sanitizer bubbles.
Checked it this morning and it has slowed quite a bit.

Looks like this beer is going to take a while to clear. I'm thinking 3+ weeks. Is that par for the course with 1450?

 

[bmock79]

I brewed a IPA 1.077 last sunday. I pitched a 2 liter starter on monday morning. I took a sample tonight(7 days later) it was 1.021. I mashed 150-152 for 60 minutes. That is about 72% attenuation.

No airlock activity and I know thats not the only sign of fermentation. But you think its going to drop anymore? I was hoping that it would end up lower than 1.020?!?!