IPA Yeast

[Beamer]

Gday All,

PItched some WLP041 Pacific Ale into an IPA today, smelt pretty awesome and fruity.

I'm curious as to what everyone else uses for IPA's.

Cheers,
Beamer

 

[sponge]

My go-to's are 1272 and 1469 for most US ales.

A couple of weeks ago I kegged an amber/IPA but fermented with 2001 that I'm really happy with. Hasn't seemed to lose any hop flavour (being a lager yeast), and counteracted that with a big dry hop addition anyways. I'd happily go down that route again..

 

[Yob]

Greenbelt.. 1217, 1272, 2450, 099,

and more...

 

[Smokomark]

Notto

 

[Hpal]

I use nottingham, but only because I was given a 500g brick of the stuff!

 

[sponge]

I can't edit my original post, but I have also had quite good results using 1450.

 

[Dan Pratt]

001, 002, 007,009

US05, SO4

BRY97

1056,1272

 

[Spiesy]

Notto

Has a bit of a rep for stripping hops - which you wouldn't want in an IPA. Mind you, I am only going off what I've heard.

For me: WLP001, WLP090 or US05.

 

[hirschb]

The Yeast Bay- Funktown Pale Ale is my personal fave. It's a combo of the Heady Topper yeast (best purchased as TYB Vermont Ale, or Gigayeast East Coast ale here in Oz) and Sacch Trois (AKA the yeast formerly known as Brett Trois). This yeast combo gives off wonderful citrus/peach/pineapple/mango aromas. Perfect for pitching with lots of aromatic Southern hemisphere hops.

 

[Bribie G]

OP: I'd never thought about using Wyeast 1469 in an American, but it makes sense. The original APAs were based on British Pale Ales and I believe the most common yeast in American brewpubs and micros is Ringwood. That's a close relative of 1469, both being Yorkshire strains originally. I believe the Ringwood strain they use is not identical to Wyeast Ringwood, so possibly more "original" and closer to 1469 in character.

Might give it a go with a strong-ish APA.

 

[sponge]

I've tried APAs/AIPAs using other English yeasts (1098, 1968, 1275) with mixed results and always come crawling back to 1469. Such a delicious, versatile yeast and as close to a house yeast as I'll likely get.

 

[Mikedub]

My go to is Bry97 but have been persisting with WLP007 lately trying to get a cleaner profile so not to compete with the hop profile as my last couple of (US) hop forward beers were kind of muddled in flavour using this yeast, as well as fermenting low i'm contemplating over pitching to see if I can get it where I'm after it, any suggestions appreciated, (other than change my yeast)

 

[Spiesy]

My go to is Bry97 but have been persisting with WLP007 lately trying to get a cleaner profile so not to compete with the hop profile as my last couple of (US) hop forward beers were kind of muddled in flavour using this yeast, as well as fermenting low i'm contemplating over pitching to see if I can get it where I'm after it, any suggestions appreciated, (other than change my yeast)

If it's a clean yeast you're after, why not try WLP090?

 

[Spiesy]

I believe the most common yeast in American brewpubs and micros is Ringwood.

Really? I would have though it would have been WLP001/US05/WY1056.

 

[razz]

My go to is Bry97 but have been persisting with WLP007 lately trying to get a cleaner profile so not to compete with the hop profile as my last couple of (US) hop forward beers were kind of muddled in flavour using this yeast, as well as fermenting low i'm contemplating over pitching to see if I can get it where I'm after it, any suggestions appreciated, (other than change my yeast)

When you say "get it where I'm after it" do you mean attenuation?

 

[manticle]

I've tried a few different us yeasts in hop forward us styles - pacman and 1272 are my favourites and 1272 is the one I keep using.

I use uk base and sometimes styrians in many apa/aipa types so 1469 might be worth a shot.

My go to uk yeast for everything from mild to bitter to stout.

 

[indica86]

I like MJ's British Ale / whatever it was renamed to... maybe New World Strong or some such stupid name.

Cracker of a yeast.

 

[Dan Pratt]

My go to is Bry97 but have been persisting with WLP007 lately trying to get a cleaner profile so not to compete with the hop profile as my last couple of (US) hop forward beers were kind of muddled in flavour using this yeast, as well as fermenting low i'm contemplating over pitching to see if I can get it where I'm after it, any suggestions appreciated, (other than change my yeast)

My first thought is... these strands of yeast do not muddle the flavour, unless the pitch rates and viable cells are lower than required causing stress which leads to ester formation.
I have used both many times with great results and each are quite clean, when handled correctly.

A higher pitch rate is a good idea, I would recommend a doing a batch with either yeast, ferment at 18c, raise up to 22c after day 4 ( 1c per day ) and when finished transfer to packaging....re use that yeast cake and over pitch massively and ferment again, see what you think.

My second thought was the malt profile and mash temp may be the muddled flavour, what is your usual malt bill and mash temps for an IPA?

 

[Adr_0]

I'm a really big 1275 fan. It doesn't finish that well but the presentation and flavour profile is awesome. US and English IPAs.

 

[Beamer]

Awesome, so many more combinations to try.

I see alot of brewers like to use wyeast, do people find it a better yeast or is it mainly the due to what your lhbs stocks, of different products for a different beer?