Wyeast 1469 Yorkshire experiences

[Brewer dad]

I picked up this yeast last year and it has become one of my favorites. I really like the nuttiness it puts off, which is what I find sets it apart from other English yeasts.

I brewed my Timothy Taylor’s landlord clone earlier this month, and have just kegged it. While of course the flavor is still developing I am noticing there is zero of this nutty flavor, it tastes mostly generic English fruity/a little peachy. I pitched as i always have at 70, with fermentation taking off at and staying around 66/67f.

What are others experiences with this yeast, most particularly the nutty flavor? How have you found things like temperature, pitch rate, or anything else to effect it?

For me with the exception of this beer I have always gotten it on some level, though I perceive it more in lower IBU or beers. I also typically get blowoff even with <1.050 SG, though again this beer is the exception. I suspect I have a fermentation issue, though the beer tastes ok it’s just missing that telltale note this yeast usually gives.

 

[BrewMan13]

I love it in my oatmeal stout. Seems to me to be just a matter of warmer ferment = more esters. Most recent batch was fermented at the exact temp you mentioned, and yeah, not a lot of that characteristic. I would just go warmer.

 

[user 246304]

1469 is a Northern England yeast and to do it justice it needs quite a bit of rousing over its early ferment. I rouse it pretty vigorously every 4-6 hours to about 48 hours, usually.

 

[Brewer dad]

@Gadjobrinus do you mean stirring it back into suspension? I have not done that to this point.

 

[rmr9]

1469 is a Northern England yeast and to do it justice it needs quite a bit of rousing over its early ferment. I rouse it pretty vigorously every 4-6 hours to about 48 hours, usually.

I did an open ferment with it and pushed the yeast cap back in a few times the first few days and it was vigorous as can be and attenuated well

 

[tracer bullet]

Do you guys get nuttiness from it? I am wondering if I should try it again. Wyeast says it has that and "stone fruit esters", and the latter is what I picked up on, like crazy so, and I didn't like it a lot. My notes say I ran it at 67F (and also say it could be interesting for an ESB but not a "nut brown").

 

[rmr9]

Do you guys get nuttiness from it? I am wondering if I should try it again. Wyeast says it has that and "stone fruit esters", and the latter is what I picked up on, like crazy so, and I didn't like it a lot. My notes say I ran it at 67F (and also say it could be interesting for an ESB but not a "nut brown").

Last time I used it was in a brown ale and I thought it did really well. Then again I think a bitter is also a great style for this strain. I don’t think you’ll go wrong with either.

 

[Brewer dad]

Do you guys get nuttiness from it? I am wondering if I should try it again. Wyeast says it has that and "stone fruit esters", and the latter is what I picked up on, like crazy so, and I didn't like it a lot. My notes say I ran it at 67F (and also say it could be interesting for an ESB but not a "nut brown").

With the exception of this past beer, yes. But this one I get what you describe, lots of fruit and peachyness, to the point I was a little worried about an infection at first sample. It’s eased off so it’s better, but I don’t think the nut flavor is going to just up and appear.

Looking at my notes this was the fourth generation of this yeast and it was three months old, probably pitched around a cup or so of slurry. I wonder if an over/under pitch might affect the nut flavor.

My least favorite beer with this yeast was an oatmeal brown ale, it was ok just missing something. My favorite is this pale ale.

 

[user 246304]

@Gadjobrinus do you mean stirring it back into suspension? I have not done that to this point.

Yep. If you look at the Timothy Taylor videos, they go through their production process and one of them shows their Fantail rousing routine. I just use a sterile ladle or large spoon (I actually flame it - got the idea from a British brewer, member here too - something perversely enjoyable listening to the "hiss" at it hits the barm). I lift from just below the barm to about 6" above or so, let it drop back in with a steady but good rate, for about 2 minutes each. I do this every 4-6 hours until the head starts to recede, which for me is actually about 48 hours, I think (my notes are on another drive at the moment, can't recall well). None of this is me - this is all something I've just learned from British (or American brewers with a good deal more experience than I have brewing N. British styles) brewers, as I love the Yorkshire tradition. Check this out, some good stuff in there.

edit: also here, if interested.

 

[user 246304]

Do you guys get nuttiness from it? I am wondering if I should try it again. Wyeast says it has that and "stone fruit esters", and the latter is what I picked up on, like crazy so, and I didn't like it a lot. My notes say I ran it at 67F (and also say it could be interesting for an ESB but not a "nut brown").

I don't usually get much nuttiness, but maybe that's just my palate. I actually like some of those stone-fruit esters in bitters, so I allow it to ferment up to 73 or so at peak. That's interesting you get that much ester production at that temp. Usually I don't find it until going a tad warmer. Maybe oxygenate more, and/or pitch more?

 

[VTMongoose]

Used this strain in a brown ale. The beer was so good, it disappeared from my house faster than anything else I had ever brewed at that time.

 

[Shenanigans]

After hearing great things about this yeast I ordered some and brewed a Landlord clone earlier this year at about 19oC in my basement.
It was OK but not as good as I was expecting.
I thought maybe I did something wrong but I got my hands on an original bottle of Landlord and it tasted very similar, decent enough beer but didn't impress me that much.
Maybe it's just a matter of personal preference plus I also read the cask version is much better than the bottle.
Anyway I want to give the yeast another go so might try it in a different style and up the temperature a bit.

 

[Brewer dad]

After hearing great things about this yeast I ordered some and brewed a Landlord clone earlier this year at about 19oC in my basement.
It was OK but not as good as I was expecting.
I thought maybe I did something wrong but I got my hands on an original bottle of Landlord and it tasted very similar, decent enough beer but didn't impress me that much.
Maybe it's just a matter of personal preference plus I also read the cask version is much better than the bottle.
Anyway I want to give the yeast another go so might try it in a different style and up the temperature a bit.

Yeah I’m trying to figure out the ester dynamic and under what conditions the nuttiness comes out. I’m not convinced temperature is the primary driving factor, though I’m sure it plays somewhat of a role. I’m looking at pitch rate primarily right now.

 

[homebrudoc]

Maybe the nuttiness came from the malt? I get significant nuttiness from Maris Otter malt and much less (none?) from Golden Promise. That's why I prefer Golden Promise. I do believe that GP is supposed to be the malt they use but, just a thought about source of nuttiness in the beer other than from the yeast
hope this helps
homebrudoc

 

[dmtaylor]

Indeed. Nutty comes from Maris Otter. Particularly if you toast a few ounces in your oven for 15 minutes and then add that as part of your grist, tastes like peanut butter. I know this because I've done this many times. I can't speak to other malts but I imagine that they all get more nutty depending on the degree that they were kilned, or you can always toast your own. But it absolutely works very well with Maris Otter, that I do know.

 

[user 246304]

I would agree with the malt notion. I can't say I've ever gotten any quality of nuttiness from 1469 but very definitely get it from MO. I love both GP and MO, find MO gives that kind of breadiness and nuttiness, GP tends to give a "cleaner" sweetness. On balance I tend to prefer MO but that's merely preference. TT uses GP.

 

[BongoYodeler]

Indeed. Nutty comes from Maris Otter. Particularly if you toast a few ounces in your oven for 15 minutes and then add that as part of your grist, tastes like peanut butter. I know this because I've done this many times. I can't speak to other malts but I imagine that they all get more nutty depending on the degree that they were kilned, or you can always toast your own. But it absolutely works very well with Maris Otter, that I do know.

I'm curious, what temperature did you toast your MO? I may want to try that some time.

 

[dmtaylor]

I'm curious, what temperature did you toast your MO? I may want to try that some time.

Anywhere around 350 to 375 F. I've done both.

 

[Brewer dad]

I’ve used both MO and regular pale ale malt with this yeast and gotten the nuttiness. And the beer I mentioned that doesn’t have it is 99% MO. There is definitely something with the yeast itself, which makes sense since wyeast advertises that it has it as well.

 

[bwible]

I find I get nutiness from small amounts of roasted barley. In 3 attempts I did at an Irish Red ale I used about 3 oz of roasted barley out of a 6.5 or 7 lb grain bill. I wrote comments for all 3 saying it had a nutiness that made it to me more like a Newcastle brown ale flavor than an Irish Red. Two of those recipes had Maris Otter, one was Golden Promise. Did your recipe where you noticed the nutiness have a small amount of roasted barley?

 

[Brewer dad]

Maybe I’ll add the notes from wyeast for those unfamiliar with this strain:

This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters.