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1469 as a house yeast?

Wyeast 1469 (West Yorkshire) makes an epic ESB, obviously, but what about other styles?

I just ordered a year’s supply, and was curious if others had tried it in an APA or stout.

I figure fermenting closer to its bottom range temperature might make it clean enough to produce a signature APA. Not so sure about a stout.

I love this yeast! But can I dump 1084 and WLP1 from my shelves and still get convincing brews? I am going to try it, but was wondering if others had already tread these waters.

Thanks for any input.

I was not overly impressed with it in an oatmeal stout. I produced a thinner body and more of a minerally flavor then the same batch fermented with S-04.

I’ve used it in a few different brown ales and a porter and liked it a lot. I’m not sure how it would do with C hops, but I might have to give it a try.

+1 on Brown Ales and Porters. I also used it in a Barleywine that is tasting mighty fine in secondary at the moment.

I’ve used english yeasts at low temperatures, and it’s just not the same as a clean american strain. It’s still good, but I don’t think you can ever get rid of the English character.

I just brewed up an Oatmeal Stout with 1469 too and the body was really thin for an oatmeal stout. I brewed up the Innkeeper awhile ago with 1469 and that was delicious. I’ll avoid using the 1469 in stouts going forward.

Nice to know the same wort was used with S-04 and produced a better beer. I’ll try S-04 next time.

Which is real good if you are looking for that aspect.
It’s hard to beat 1056 for clean ferments.

I just brewed up an Oatmeal Stout with 1469 too and the body was really thin for an oatmeal stout. I brewed up the Innkeeper awhile ago with 1469 and that was delicious. I’ll avoid using the 1469 in stouts going forward.

Nice to know the same wort was used with S-04 and produced a better beer. I’ll try S-04 next time.[/quote]

S-04 is the only yeast I’ll use in my RIS recipe.

Aside from the Innkeeper, I’ve made a nut brown ale, a cream ale, an English IPA with 1469. The nut brown ale was one of my personal best beers. The other beers, according to my notes, were all above average (EIPA), to very good (innkeeper and cream ale).

If I had a house yeast, it would be between 1469 and 1450.

J

For those having “thin” beers, I would recommend mashing rather high with 1469. I find it attentates like a beast with anything lower than 155. It is pretty much my house yeast, and I thought I’d just share that experience with you. I have only made one beer with S-04, and I thought the S-04 wasn’t bad by any means, just not my thing.

Cheers

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