IPA Yeast

[Dan Pratt]

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?

Its mainly the LHBS and what they stock.

When I started out Wyeast was what I could get and I knew no different, then they closed and the other stores only carried dry yeast, now I purchase interstate to get whitelabs.

 

[sponge]

Plus WL don't have 1469..

 

[Judanero]

1217 or 1272 are favourites, followed by pacman, 1056/001

 

[welly2]

Mostly US-05 because I've got loads of it and I'm being a bit boring. Next IPA will be using something else - I've got some WLP001 California ale which wants using.

 

[Dan Pratt]

Mostly US-05 because I've got loads of it and I'm being a bit boring. Next IPA will be using something else - I've got some WLP001 California ale which wants using.

those 2 strains are the same - Chico Strain so you would not see any difference in the beer.

 

[Grainer]

just tried Vermont IPA - throws apricots and Funktown Yeastbay.. IPAs are delicious!

 

[welly2]

those 2 strains are the same - Chico Strain so you would not see any difference in the beer.

Ah right! Oh well, I'd best use up the WLP001 anyway. Thanks for the heads up!

 

[Mikedub]

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?

Thanks for the suggestions Pratty, I'll give it a go, my malt bill is usually simple MO + 3% crystal at 66, i like at lot of things about 007, how it rounds out the malt and particularity the way it flocs, which is why I'm persisting with it . its just the esters are adding complexity I'm not digging with hops, in a Best Bitter though I love them to shine through, I'll try your suggestion, good thread OP, there are plenty of others mentioned in this thread that are also worth exploring,