Wyeast 1469 - West Yorkshire

[jmo88]

I'm about to make an ESB with this yeast, and I think i'll ferment it in my 60-65 degree cellar. Judging by what you guys are saying, this should be adequate.

One thing i'm curious about is the attenuation of this strain, since it's lower than any other yeast I've used. Obviously, this will be good for this style, but has anyone had any cloying sweetness? Beersmith says my FG should be about 1.014, which isn't too high, but has me concerned.

I got 75% attenuation with this strain. For my beers, any yeast strain attenuates on the higher end, or more, of the advertised attenuation.

 

[bierhaus15]

My last batch with this yeast went from 1.050 to 1.008 with a mash temp of 156F. A little more than I wanted, but I pitched a pretty big starter.

Though one thing I am loving about this yeast is that it gives the beer a really nice smooth mouth feel, without lots of residual sugars. Hope they make this available all year.

 

[AnOldUR]

Another update.

I spoke too soon. Woke up this morning to a foamy airlock. Nothing to serious, just a PITA. It's falling back already. Strangely it was the carboy that was kept at a slightly cooler temperature. It did have about a quart more wort than the other, so that may have been just enough to make the difference. Even the other had krausen right up to the rim. Just seems odd that they both took off fast, but then regrouped for another spurt of growth after more than 48 hours.

Any explanations?

 

[GaryJohn]

This strain also attenuated about 3% more than advertised for for the maximum. I wonder why they labeled it as such? Oh well...

I also had some airlock overflow. Had about 5.5 gallons in the ale pale. Not too much of a mess, but I just wanted to share my experience.

 

[SchlazzGraft]

Seems to be fermenting great for me! Nice airlock activity and swirling wort after less than 24 hours. I'm keeping it on the landing halfway down my cellar, which is keeping it at a steady 63 degrees (all the way down there is a bit too cold, upstairs is too warm). Pretty vigorous fermentation for how cold it is, the krausen is almost to the top of the 6.5 gallon carboy!

edit: maybe the wyeast advertised attenuations are for the direct smack-and-pitch method with no starter. This is how i pitched mine, since I wasn't aware of the benefits of making a starter until it was too late. Oh well, my other beers have turned out fine and this one doesn't seem to be lacking yeasties... maybe next time i'll try doing a starter

 

[motobrewer]

I pitched around noon today, and 6 hours later there's already bubbling and a krausen forming.

its in a new carboy that doesn't have a temp strip, but the basement's at 61, so it should be around 65

 

[jfr1111]

Another update.

I spoke too soon. Woke up this morning to a foamy airlock. Nothing to serious, just a PITA. It's falling back already. Strangely it was the carboy that was kept at a slightly cooler temperature. It did have about a quart more wort than the other, so that may have been just enough to make the difference. Even the other had krausen right up to the rim. Just seems odd that they both took off fast, but then regrouped for another spurt of growth after more than 48 hours.

Any explanations?

From what I've read, 1469 is a true top cropper. You get a first krausen like in pretty much 99% of your beers, it might drop a little, and then a big portion of the yeast starts accumulating on the surface, creating a foamy "second" krausen.

You can harvest the yeast from the top by scooping the foam and adding some sterile water to a sterile mason jar. I bought some of it along with London Ale III precisely because they were top croppers and it makes open fermentation along with yeast harvesting so much easier.

 

[SchlazzGraft]

From what I've read, 1469 is a true top cropper. You get a first krausen like in pretty much 99% of your beers, it might drop a little, and then a big portion of the yeast starts accumulating on the surface, creating a foamy "second" krausen.

You can harvest the yeast from the top by scooping the foam and adding some sterile water to a sterile mason jar. I bought some of it along with London Ale III precisely because they were top croppers and it makes open fermentation along with yeast harvesting so much easier.

I noticed that about this one... the first signs of life i saw were white colonies forming on the surface. Beware though, it is insanely vigorous and i've had to clean the airlock twice now (48 hours since pitching it). Should I be worried about infection removing the airlock so often? I've never done a blowoff hose, and i feel like at this point i should just ride it out... what do you guys think?

 

[bierhaus15]

Should I be worried about infection removing the airlock so often? I've never done a blowoff hose, and i feel like at this point i should just ride it out... what do you guys think?

As long as the airlock is not getting clogged and nothing is getting back into the beer, you should be fine to just let it ride out. However, as long as your are sanitary, there shouldn't be much risk in cleaning the airlock if it's really nasty.

 

[motobrewer]

i 2nd the double krausen.

within 6 hours of pitching, I had a smaller, rocky krausen but very constant airlock activity.
this morning (42 hours after pitching) I woke up to a slowed airlock but a giant krausen, almost blowing off a 6gal fermentor.

 

[SchlazzGraft]

Has anyone had any diacetyl problems with this yeast? I was thinking about warming it up a bit for that, should i do this when fermentation slows or is completely finished?

 

[motobrewer]

it's been 5 days since i pitched, still has a firm, rocky krausen.

i moved it upstairs (~66 ambient) because temps were dropping a bit to low in the basement (~57...stupid wisconsin). haven't taken a reading yet.

 

[jfr1111]

The krausen is actively protecting the beer. From my understanding, 1469 was used for open fermentation, so removing the airlock a couple of times isn't going to change a thing. I routinely brew with the bucket lid only cracked and I'm going to try 1469 in a mild with a complete open ferment (no lid, beer in contact with air). It supposedly increases the esters character, wich, in a low gravity beer, sounds like it would be hella good.

 

[motobrewer]

so, does this krausen ever fall? or are you guys just racking under the krausen?

 

[Nugent]

I left it in primary for 14 days and the krausen never really fell. I racked from underneath it.

 

[motobrewer]

cool, that's exactly what I'll be doing. It hit terminal at day 6. I'd like to let it sit on the yeast for 3 weeks, but I need the fermentor so it'll come off at 2.

 

[motobrewer]

Well, it got down to 1.011 from 1.050, 77%.

isn't as estery as thames valley II, but still good.

 

[Hoppocrates]

Ehhhh, I too am at 2 weeks with a krausen that won't quit. Unless the flavor/aroma profile of this yeast is phenomenal, I guess I do not see the point of using this yeast over other English yeast......

 

[AnOldUR]

Kegged my 1469 brew on New Years Day.

22 day Primary + 3 day Cold Crash then straight to keg
1.065 OG - 1.010 FG = 84% attentuation

The cause of the low FG was an equipment failure that produced a mash that was a little lower and longer than planned. By the end of the three weeks the krausen had dropped and the cold crash cleared it up more. Quick-carbed (Carbonator Cap) over a quart that wouldn't fit in the kegs.

First impression is very positive. Base malt was Maris Otter, hops were Chinook and Willamette. There's a pleasant hint of dark fruit and spiciness, but nothing overwhelming. The low FG produced a crisp, dry beer that passes as being sessionable despite its 7% ABV. My wife’s beer of choice is ESB. She gave this one a big thumbs-up. It will be interesting to see how this beer matures. (If we can wait that long.)

Had the time to brew yesterday, but was out of 2-row. Threw together a Pils/Wheat mash and used the 1469 slurry. Not sure what I produced, but looking forward to finding out. Better be drinkable. There’s 8 gallons bubbling in the basement. :cross:

Anyone else from this thread have results yet?

 

[14thstreet]

How do you guys think this would work with a session stout made with a heavy dose of black and brown malts? The recipe also has about 10% sugar in it as well but I fear if this yeast attenuates too much I might not get what I want.

 

[AnOldUR]

How do you guys think this would work with a session stout made with a heavy dose of black and brown malts? The recipe also has about 10% sugar in it as well but I fear if this yeast attenuates too much I might not get what I want.

Wyeast claims 67-71% attenuation and with the proper mash temperatures it should be easy to stay on the low end, so you will be fine there. As for using it in a Stout, it promoted as an English Ale yeast, but has characteristics that should work well in a beer with dark malts. I'm thinking about a RIS next. Definitly worth a try and let us know how it turns out.

 

[motobrewer]

kegged my ESB a week ago. 1.050 > 1.011

mine fermented on the cool side (62F) so esters seem a bit suppressed. MO with a bit of simpsons medium and a touch of extra dark. All goldings for hopping. its good, but so far Thames Valley II is better.

I bet it'd be good in a stout. I'd mash high.

 

[SchlazzGraft]

kegged my ESB a week ago. 1.050 > 1.011

mine fermented on the cool side (62F) so esters seem a bit suppressed. MO with a bit of simpsons medium and a touch of extra dark. All goldings for hopping. its good, but so far Thames Valley II is better.

I bet it'd be good in a stout. I'd mash high.

Funny, it seems like we made the same beer at the same time! mine was an extract version of this, with the simpsons medium, and also went from 1.050 to 1.011.

After two weeks the krausen still hadn't completely fallen, so i gave it a couple gentle shakes and that took care of it. I tasted it after a week in the bottle and its quite good, yet definitely needs more time for carbing and mellowing. I considered washing this yeast, but then decided not to because i wasn't too thrilled with the uncontrollable krausen. Someday if i start doing open fermentations i may go back to it, but otherwise i'll probably try other english strains.

 

[bierhaus15]

I just tapped a keg of special bitter I made with this yeast. The grainbill was pretty simple; MO and a touch of extra dark crystal with goldings and fuggles. The beer is still a bit young, but the yeast character is very nice. I get some mild stone fruit esters, a tiny hint of diacetyl (a good thing), and a slight tartness that accentuates the malt. Also, I find this yeast gives the beer a more crisp bitterness than most other English strains. Only thing I dislike about the yeast is it takes forever for the krausen to drop and can be a PITA to clear properly.

 

[Beerrific]

Brewed this recipe with this yeast a couple weeks ago.
https://www.homebrewtalk.com/f12/can-you-brew-recipe-black-sheep-riggwelter-178830

Kegged it last night. Came out fantastic. There is an amazing complexity of malt flavors given such a rather basic recipe. Highly recommend.

Washed the yeast for a brown porter to be brewed soon. Used some of the washed yeast to start some cider, so we will see how that works out. The flavors in this brown ale make me want to do more with this yeast. I might knock an ESB or a mild too.

 

[CJPaul]

I share a very similar experience with this yeast so far. Notably a major temp rise in just a couple of hours, a switch to blow off tube, and a persistent krausen. My concern with racking from underneath is the daiectyl, yuck, potential if the yeasties have not finished up with their business. It's 8 days in the primary and I think I'll continue to rouse it and try and keep the temps up just a bit, say 65 or so, at least for a few more days before secondary. Although, if I had a beer machine, I'd toss this ESB into a cask ASAP and get to enjoying it with some pals because just the little sip I had after the hydro reading (67% attenuation) was delish!

 

[mikray]

I also brewed a Black Sheep Riggwelter clone with this yeast. It's been in the primary for two weeks now with a krausen that won't quit. Five days ago the krausen seemed to have dropped so I pulled the blowoff tube off and replaced it with an airlock only to find it full of foam the next day. My temps have been in the 62-63 range.

 

[14thstreet]

I'm wondering, is this persistent krausen a result of not top-cropping? I'll probably be using this yeast within the month and I'll be trying this method for the first time. Process and equipment can change the profile of the yeast, it's a selective pressure.

 

[RetAF]

Just brewed a CDA today. Used SafAle US-05. Have two smack-pacs of 1469 in the fridge. Considered using one for this - now I wish I had. Nothing wrong withe the US-05, but after reading what others are doing...

 

[ballz50401]

That's what I'm planning on doing. Have an English Dark Mild fermenting right now at 63F with the 1469. Going to wash the yeast and brew a Coffee Oatmeal Stout and then a American-style Black Ale (aka CDA/Black IPA). Haven't decided what hops to use with the 'ABA' yet. I have these on hand: Amarillo, Cascade, Centennial, Citra, Chinook, Columbus, Nugget, Simcoe, Willamette, and Warrior. Too many good choices to choose from.