Wyeast 1450 - Denny's Fave Experiences?

[Beer-lord]

I am one who believes that you shouldn't even check until after 2 weeks or so. Wait another week and you'll likely be done a few more points.
That said, as mentioned here and elsewhere, some of us aren't seeing much less than you have even after 3 weeks.

 

[tagz]

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.

How did this turn out yooper? Any notes on the yeast comparison?

 

[bmock79]

I am one who believes that you shouldn't even check until after 2 weeks or so. Wait another week and you'll likely be done a few more points.
That said, as mentioned here and elsewhere, some of us aren't seeing much less than you have even after 3 weeks.

checked it tonight, 1.019. I probably just need to be patient, I wanna dry hop this batch and drink it asap. Im not going to sweat the cloudiness, that doesn't bother me.

Cheers

 

[Denny]

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?!?!

Give it another week or so. I think you should get into to low-mid teens.

 

[bmock79]

Give it another week or so. I think you should get into to low-mid teens.

Awesome! I was hoping to finish in the mid teens.. I will let it go till after christmas.

Cheers!!

 

[bmock79]

Give it another week or so. I think you should get into to low-mid teens.

Checked it today and its at 1017. Thats about 75-76% attenuation, i'll take it! Sample tasted awesome, lots of citra and amarillo in this one, can't wait!

Cheers!!

 

[Grannyknot]

I racked a 1.065 ipa to a secondary yesterday. It was a step mash 148/153. It was down to 1.011 after 3 weeks. I was pretty impressed with that.

On the downside, after 3 weeks there was still a lot of flocculation that needs to happen. Still cloudy with suspended yeasties. Might give it 2 more weeks and then cold crash with my fingers crossed.

 

[DHUKILL]

I kegged up an APA about 3 weeks ago and am still getting a glass full of yeast after it sets a day or two between glasses. Telling me the yeast has yet to settle down at the bottom of the keg.

 

[Chia]

this yeast was a nightmare! i harvested my yeast and re-pitched it and every beer, including the first was horrible sweet! a friend had used this and had good results, but it was a nightmare for me. unless my thermometer was off and i was way too low on temp, then this yeast was just too sweet.

 

[cyclonite]

I had low attenuation using this strain as well, but fortunately it ended up working out on the particular beer I used it in (an all late-hopped red, OG 1.066, FG ended up at 1.022). Mashed at 153. Produced an excellent mouthfeel and amazing maltiness, which ended up being an excellent complement to this particular beer. I was expecting it to get down to 1.020, but ended up being pleased with the results, even if it was a little sweet. Many people said this was one of the best beers they've ever had! I have since started using my go-to strain (Chico) for the same beer. Attenuates better, but I cannot replicate the combination of mouthfeel and maltiness with Chico. I may revisit the strain with a lower mash temp to attempt to get that combination back.

As with other, I had flocculation issues as well - cold crashed for 48 hours @ 35, but still quite a bit of sediment yeast after bottling.

 

[tgmartin000]

This yeast was killer in my black ipa. 1.084-1.018.

 

[Beer-lord]

My previous black IPA I used 05 and it was great. I just tried my latest black, exact same recipe but with 1450 and it's awesome. I wish I had some of the other batch to test side by side....both were winners but I think this one is smoother and lets the hops shine thru much more.
I keep this in my fridge as one of my 3 most used yeasts.

 

[kerant]

This is my go-to strain! It's not estery at all, but I've never fermented it above 67 degrees or so. It's really "clean" and allows the malt and hops both to shine, without being underattenuative. I really love it in all of my American style beers, and it was really great in my oatmeal stout as well.

What type beers is this good in? Edit- besides American style beers.

 

[Denny]

What type beers is this good in? Edit- besides American style beers.

IMO, that's about it, but that's a lot of styles! I wouldn't use it for British or German styles and it's certainly not a Belgian yeast! Did you have any particular style in mind?

 

[Dog House Brew]

1450 is the only yeast I use in my Am Brown. I also used it in an Imperial Stout and it's also fantastic. As far as styles....I would use this in anything that you want a full mouth feel. Anything your not looking for flocculation as it takes a long time to clear. Love the yeast and have never had any issues with attenuation. It is clean in flavor and really is a fantastic yeast when keeping it in appropriate style. Really a nice addition to the bank.

 

[mcavers]

Agreed all round - a good, reliable yeast in terms of mouthfeel and low ester production. Great for American styles. I've also found flocculation to be pretty low, so keep that in mind. ALSO, I've found it to be a fairly slow yeast - even with pretty big pitches, it can still take 9 or 10 days to fully attenuate a wort around 1.050. At least that's at my ferm temps - 64-68...

 

[doomXsaloon]

Hey, all...
I pitched a 1L starter of Denny's Favorite into 1.070 wort @ 68 degrees and aerated w/ O2, yesterday @ 5:30 pm. I mashed in high @ 158 (oops) then held @ 154.
I had airlock activity by at least 9:30 last night. Checking this morning, surprised by only a little activity...and it looks like--judging by the crust ring--that I hit high krausen already??
Just wondering if this all seems ok? First time using this yeast. Thanks!

 

[Denny]

It doesn't sound like there's anything wrong. What temp are you fermenting at?

 

[doomXsaloon]

Denny, Thanks for all your help in the PM...

 

[Denny]

Denny, Thanks for all your help in the PM...

de nada...glad I could help!

 

[ngunsch]

Some quick questions for you all, the answers to which will hopefully set my mind at ease for the next 3 to 6 weeks. (Yes, I know I'm not a master RDWHAHB Jedi yet. LOL.)

Details:
1. All extract brew. Pils and Amber with OG of 1.050.
2. First time using 1450. Made a nice, large starter, though it was definitely above the suggested temp range, probably around 72F.
3. It's hot here in Baltimore, so my immersion chiller only got the wort down to around 72ish. (Why i didn't then stick it in an ice bath, I don't know, but I didn't.)
4. Pitched the whole starter (at high activity) into the wort at ~72F.

This took off in 6 hours or so and after 24 hours was bubbling like mad. The ambient temp was around 70F. Then it occurred to me that I should really cool this down, since I'm sure the wort temp by this time was around 75. I have the carboy in a rubbermaid bin full of cool water (the "beerquarium," as the SWMBO calls it), so I added some ice packs. That got the water down to around 62-66, and it's been holding steady since (I check and add ice as necessary in the morning, afternoon, and night), with slow but consistent bubbling from from airlock. Brew day was Saturday the 27th.

Questions:
1. Does anyone have experience with 1450 at these higher temps? If so, how'd it go?
2. What's the likelihood that the first 24 hours at the higher temp (70-75) produced a lot of fusels?
3. Should I just calm down?

Cheers!

 

[Denny]

1.) fruity-ish
2.) possible, but not assured
3.) obviously, yes! What's done is done at this point.

 

[jammin]

I brewed Janet's Brown Ale yesterday and pitched Wyeast 1450. It'll be my 3rd time and this yeast always does a great job making the chocolate malt and hops shine in this recipe!

 

[ngunsch]

1.) fruity-ish
2.) possible, but not assured
3.) obviously, yes! What's done is done at this point.

Thanks, Denny. That makes me feel better, and I can certainly now relax (while continuing to add ice to the beerquarium, of course).

I've been brewing for some years now, but been on a big saison (3711) and belgian kick lately, so I kind of forgot about *low* temp control. Guess I'll either have to get myself a proper ferm chamber or brew styles according to seasonal temperature (like in ye olden tymes).

Thanks again!

 

[BrianDorry55]

Hoping some of you with experience on this yeast can help me out!

Finished brewing a Two Hearted clone on Friday night and pitched the Dennys yeast...I have a wine fridge thats a perfect fit for the carboy...but it doesnt have a temp control...the warmest it will stay is in the 58-60 degree range...depending on how much I open the door to check on it...it seems to be doing pretty well...its been bubbling consistently every 3-4 seconds since I woke up yesterday morning....

Do you guys think this temp will be too low? Should I move it after some period of time? I found a corner of the house that seems to be staying in the 66-68 range...so that's my best option otherwise...should I move it for secondary and dry hopping? Or will it be fine at around 60 for the whole process? Opinions greatly appreciated!

 

[BrianDorry55]

Hoping some of you with experience on this yeast can help me out!

Finished brewing a Two Hearted clone on Friday night and pitched the Dennys yeast...I have a wine fridge thats a perfect fit for the carboy...but it doesnt have a temp control...the warmest it will stay is in the 58-60 degree range...depending on how much I open the door to check on it...it seems to be doing pretty well...its been bubbling consistently every 3-4 seconds since I woke up yesterday morning....

Do you guys think this temp will be too low? Should I move it after some period of time? I found a corner of the house that seems to be staying in the 66-68 range...so that's my best option otherwise...should I move it for secondary and dry hopping? Or will it be fine at around 60 for the whole process? Opinions greatly appreciated!

 

[Dog House Brew]

I would move it to the warmer spot. I would move it to the 66-68 spot and drape a wet t-shirt around the carboy. 66-68 is going to ferment you too high in the low 70's. You could always keep in a swamp cooler. I've had good luck wetting a beach towel and using a fan if I had to. 60 is too low IMO.

 

[TallDan]

I have been fermenting with 1450 at 62F temp controlled for two weeks, then warming up to room temp (68-70F) for two more weeks.

58-60 is probably best for the first week or so while you have active fermentation, but after that i'd go for the 66-68.

 

[Grannyknot]

I had something crazy happen with my latest fermentation with 1450.
Made a 1L starter of 1450 and pitched it into a 1.066 beer that had just been chilled to 64*.
Fermentation took off very quickly, and within a few hours, the fermenter temp spiked to 71*!!!

Now, fermentation always makes my temp jump up 2 or 3 degrees, but never something like this.
Anyone else noticed a similar temp spike with this yeast?

Check out this cool picture....
This is when the temperature is climbing. That is yeast suspended in the wort. It almost looked like it was swimming around the way it was moving. Coolest fermentation I've ever seen. My wife thought I was crazy for watching it for about 30 minutes.

 

[IMNOTL8]

I just used the 1450 yesterday for the first time with a starter. I didn't have a lot of activity with the starter, though I may have missed it! I added the yeast to the wort yesterday evening and there isn't a whole lot going on in there. There are some small groups of foam on the top but not covering the top of the wort. Is it a slow starter or low attenuating yeast? I made Yoopers American Amber Ale...