Wyeast 1450 - Denny's Fave Experiences?

[Denny]

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...

The answer to both questions is "not necessarily".

 

[DogStar]

I wanted to try this yeast after reading some great things about it. It was a little difficult to get hold of over here but I managed to find some. I wasn't disapointed.

I'm not an expert brewer so I stick to simple recipes. I used it to make a dark mild. It didn't attenuate quite as much as the English yeasts I normally use which is not a bad thing for a mild. It worked quickly and floculated better than I expected. It tastes great and the flavours of the malts really stand out. I used mild ale malt and quite a lot of dark crystal which I thought might end up too sweet but it didn't.

It's got a very pleasant, smooth mouthfeel which I've never had before. Is that really down to the yeast? Wow.

I have another packet which I intend to use for an ESB using MO and 10% rye crystal. I've made it before using Chinook and EKG hops and I think it'll work great with 1450.

 

[DogStar]

I thought I'd do an update on my last post.

I did use my second packet to make an ESB using Marris Otter and 10% Crystal Rye. I again added Chinook and EKG which I think work well together. I've made it before using WLP002 English Ale Yeast and it turned out well so I made some more using the 1450. I've cask conditioned it and although it's only a few weeks old it tastes good.

If you've never used Crystal Rye I'd recommend you try it sometime. It's not the same as Rye Malt and gives a unique dry, spicy liquorice toffee flavour and a deep red, mahogany colour.

I'm not an expert taster but the 1450 has brought out the spiciness of the Crystal Rye. I'm getting that licorice flavour which I didn't notice before. I also think it's accentuated the hop flavours. The Chinook is definitely more piney. Again it attenuated better than I expected and it's pretty clear.

The WLP002 version tasted slightly fruitier, slightly more rounded and slightly more subdued.

With this particular recipe I definitely prefer the 1450 because of the way it's highlighted the ingredients although both yeasts made a good beer that was quite complex in different ways.

Everybody who tasted the mild commented on the smoothness and this latest beer is no different. It has a very pleasant mouthfeel which is quite hard to describe in words. I'd probably say it was silky but not slick, if that makes any sense.

 

[Veedo]

Very cool dogstar. I have a couple pounds of the crystal rye sitting around but once I read of the black licorice notes it provides, I was a little scared to use it. Mild sounds like a good beer to try it in. think it would be out of place in a pale or ipa?

 

[hyperboarder]

Read the thread and think I'm fine, just want to confirm. Pitched a nice sized starter into a 1.084 IIPA the Sunday before last (9 days ago), great krausen and tons of blowoff. I'm out of town for about 10 days starting on the 17th so I was hoping to get this kegged before then but more and more I don't think it's going to happen. Checked gravity tonight hoping I might be able to drop in some dry hops, still at 1.041.

Mashed at 153, fermenting in a big tupperware of water with wet shirts draped over the carboy at 66-68. Let it ride?

 

[Denny]

Let it ride. Don't dry hop yet. Some recent testing I've done based on Stan Hieronymous's writing has shown me that I get better dry hop character by getting the beer off the yeast before dry hopping.

 

[TallDan]

Let it ride. Don't dry hop yet. Some recent testing I've done based on Stan Hieronymous's writing has shown me that I get better dry hop character by getting the beer off the yeast before dry hopping.

So, in that case are you cold crashing before transferring to a secondary fermenter to get yeast out of suspension, or just transferring off of the yeast cake without cold crashing? Also, what temperature are you dry-hopping at?

 

[Denny]

So, in that case are you cold crashing before transferring to a secondary fermenter to get yeast out of suspension, or just transferring off of the yeast cake without cold crashing? Also, what temperature are you dry-hopping at?

I give it from 3-4 weeks in primary, then keg without cold crashing. Dry hops into the keg, then into the serving fridge at about 45F. FWIW, new research from Haas, the world's largest hop supplier, shows best dry hop results at 50F and below.

https://www.homebrewersassociation.org/forum/index.php?topic=17929.msg226562#msg226562

 

[tagz]

I give it from 3-4 weeks in primary, then keg without cold crashing. Dry hops into the keg, then into the serving fridge at about 45F. FWIW, new research from Haas, the world's largest hop supplier, shows best dry hop results at 50F and below.

https://www.homebrewersassociation.org/forum/index.php?topic=17929.msg226562#msg226562

You don't loose significant hop flavor with a primary that long?

 

[Denny]

You don't loose significant hop flavor with a primary that long?

Nope. If I did, I wouldn't do it!

 

[DogStar]

Very cool dogstar. I have a couple pounds of the crystal rye sitting around but once I read of the black licorice notes it provides, I was a little scared to use it. Mild sounds like a good beer to try it in. think it would be out of place in a pale or ipa?

It doesn't really taste of licorice, it's just a hint. Try it, it's great.