I am planning on brewing a few batches including an APA, IPA and likely an American Wheat. I am considering my yeast choices. I have often used 1056 (and been happy with it…), but my mind is wandering a bit and I am thinking about Denny’s Favorite 1450.
Any thoughts, advice or input on what these two yeasts might due to classic style ales?
Thanks Denny. It’s pretty cool to hear from this yeast’s father.
So, it seems like the Wheat would be a slam dunk choice to go with 1450. 1450 would also be a good choice for the IPA. In your opinion, should 1056 be the option for a more mainstream APA?
Thanks Denny. It’s pretty cool to hear from this yeast’s father.
So, it seems like the Wheat would be a slam dunk choice to go with 1450. 1450 would also be a good choice for the IPA. In your opinion, should 1056 be the option for a more mainstream APA?[/quote]
It completely depends on what you’re going for. I switch back and forth between 1450 and 1056 depending on what kind of beer I’m in the mood to brew. I use both of them for both APA and IPA.
I just bottled an IPA last night that I used Denny’s Fav 50 on.
I definately had a pronounced banana aroma when I opened the bucket. My final grav was 1.014 IIRC which was right on to the calculated final in my spreadsheet. (gravity taken 5 days ago)
Denny, you mentioned a very slight estery profile, mine seemed greater than that.
Might over pitching cause a bigger ester profile? I pitched a whole smack pack for a 3.5 gal batch.
Guessing my fem temp was about 68deg. No control except ambient air which is roughly 66 in the house. This is also the first time I attempted to do a mash out step. It was a BIAG so I figured since everything was already on the stove we’ll give it a go. Any effect that may have had on the final product?
I dont mind the aroma but I am hoping it disapates some while conditioning.
Yes, overpitching could cause a bigger ester profile. However, I can’t imaging 1 smack pack (assume no starter) in 3.5 gal batch to be an overpitch.[/quote]
More likely would be underpitched depending on OG and age of yeast. Also the temp may be a culprit if ambient was 66, the beer temp may have been north of 70 which can certainly produce more esters.
Yes, overpitching could cause a bigger ester profile. However, I can’t imaging 1 smack pack (assume no starter) in 3.5 gal batch to be an overpitch.[/quote]
More likely would be underpitched depending on OG and age of yeast. Also the temp may be a culprit if ambient was 66, the beer temp may have been north of 70 which can certainly produce more esters.[/quote]
Yeah, I’d have to guess temp, too. All I can say is that I’ve used that yeast hundreds of times over the years. I don’t recall ever getting any banana esters out of it.