Does anyone have advice on a great IPA yeast?
For those interested, I’ve got 10lbs of 2-row, a pound of 80L, many ounces of Centennial, an ounce of Citra and the following yeast harvested in jars:
Wy2112 Cali common
1056
Amer Ale II
WY’s Kölsch
Any great ideas? I’m also willing to add another strain to my collection…
I like WY 1272 American Ale II. Attenuates consistently well for me and flocs out great.
ECY “Old Newark Ale” is probably my current favorite…good attenuation, very vigorous fermentation, and very flocculent. It takes off reasonably quickly after pitching as well. I’ve had 1.075 IPA and other brews finish up in 4 days (a bit longer if doing the double drop). I’ve also taken it through upwards of 12 generations of repitiching (and still counting).
If you’re on the East Coast, the freshest way to obtain it in homebrew quantities is to get it from one of East Coast Yeast 's dealers.
If you’re out west, both WhiteLabs and Wyeast apparently have versions of it. I don’t recall the catalog #s, sorry…perhaps someone else can supply that info (Denny??).
It is also available in dry form as BRY97 (though I haven’t used the dry version).
WY1450 is my favorite IPA yeast.
I like 1272 but use US-05 most of the time because it is dry and easy and requires no starter.
+1 If I want to use liquid, I go with WLP007.
I used 05 for quite a while because I really liked the convenience. But I started detecting a “peachy” ester to it and once I did I just couldn’t get past it. I went back to 1056 for my “clean” yeast.
[quote=“Denny”]I used 05 for quite a while because I really liked the convenience. But I started detecting a “peachy” ester to it and once I did I just couldn’t get past it. I went back to 1056 for my “clean” yeast.[/quote]Oh boy, you might start something here again Denny. Similar to the grainy Breiss lol.
Bring it… 
For what it’s worth, I used US-05 a couple weekends ago for an amber ale. Rehydrated in warm water, it smelled like canned peaches. Not just a slight hint of it, smelled like I opened a can of diced peaches and took a big whiff. Disclaimer - I did not do a blind triangle test.
I’m a fan of US05/WLP001 but it can take a real long time to floc out. If you don’t have the ability to cold crash its a real pain in the behind.
I’ve used WLP007 once, and while it flocced a lot better it does have a slight fruity ester to it which is expected with an english strain and actually adds a little character to the beer I think. I didn’t particularly care for the IPA I made with it but that was more of a recipe issue I think. I may try it again in the near future.
I really like 1272 in my IPAs as well, but I recently used 1335 and am really happy with the result.
[quote=“mattnaik”]
I’ve used WLP007 once, and while it flocced a lot better it does have a slight fruity ester to it which is expected with an english strain and actually adds a little character to the beer I think. I didn’t particularly care for the IPA I made with it but that was more of a recipe issue I think. I may try it again in the near future.[/quote]
After falling in love with Vermont IPA’s, I am a firm believer in the notion that the right esters are actually more important than massive hopping levels in IPAs. OP, check out Conan aka “Vermont Ale” available at the Yeast Bay.
I have had some that I have loved from the American Ale category as well (US-05, WLP 001, West Coast Ale, San Diego Superyeast)
Good, because I am planning a series of beer with 1335 coming up and was wondering how it would do for IPA.
1056 has been good.
[quote=“Beersk”]
Good, because I am planning a series of beer with 1335 coming up and was wondering how it would do for IPA.[/quote]
That’s the same thing I did… made a killer mosaic IPA and a pretty decent oatmeal stout. Not sure how valid it is, but the few Lagunitas clones I’ve looked for online call out 1335. Just tried the mosaic IPA last night and the hops definitely stand out, but that could just be mosaic being the badazz hop it is!
[quote=“porkchop”][quote=“Beersk”]
Good, because I am planning a series of beer with 1335 coming up and was wondering how it would do for IPA.[/quote]
That’s the same thing I did… made a killer mosaic IPA and a pretty decent oatmeal stout. Not sure how valid it is, but the few Lagunitas clones I’ve looked for online call out 1335. Just tried the mosaic IPA last night and the hops definitely stand out, but that could just be mosaic being the badazz hop it is![/quote]
I haven’t been the biggest fan of this new hops craze with all the fruity hops. I kinda prefer the classic hops like Cascade and Chinook. I guess that makes it easier for me to acquire hops. Although I saw Centennial was $18 a pound somewhere…Hops Direct for a pound of leaf hops, I think. That seems like a lot for those.
I’m making my starter tonight for the first beer in the series, the bitter from Brewing Classic Styles. Looking forward to that one!
I’d like to know how the 1335 works out for you - I have about a quart of saved yeast in my fridge from it that I need to use over the next month or so. I went from a mild to an oatmeal stout to an IPA, and although I went backwards with the color it certainly worked out flavor-wise.
Easy to get burned out with the highly-hopped IPAs these days. I have that happen every six months or so, and it’s a good two or three days before I want another one!
[quote=“porkchop”]I’d like to know how the 1335 works out for you - I have about a quart of saved yeast in my fridge from it that I need to use over the next month or so. I went from a mild to an oatmeal stout to an IPA, and although I went backwards with the color it certainly worked out flavor-wise.
Easy to get burned out with the highly-hopped IPAs these days. I have that happen every six months or so, and it’s a good two or three days before I want another one![/quote]
Agreed on the burning out on hoppy beers part. I go through phases too and I feel like a hoppy phase is coming on, which is good because Celebration is about to come out! But I’m not going to be face splitters or anything, just solid IPAs and bitters as well as a brown ale, a taddy porter and a couple others. Made the starter last night, hope it’s not too cool in my house, I don’t have the heat on and the windows are open and the weather has been in the 50s. We’ll see…
