Author Topic: dry yeast for rye ipa  (Read 1148 times)

Offline csu007

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dry yeast for rye ipa
« on: February 27, 2013, 12:53:17 AM »
I'm trying to decide what yeast i want to use for rye ipa.
The standard of US-05, and S-04 are what i normally use and have produced what i'm looking for in my other beers. I have i was thinking that US-56 or T-58 could be interesting. would the t-58 and the rye be too much? I plan on doing an extract with NB rye extract malt, w/specialty grains.
“Sometimes when I reflect back on all the beer I drank, I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn’t drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, “It is better that I drink this beer and let their dreams come true than be selfish and worry about my liver.

Offline kylekohlmorgen

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Re: dry yeast for rye ipa
« Reply #1 on: February 27, 2013, 05:40:37 AM »
I think the combo of T-58, rye, and IPA-hopping rates may be a bit too much.

I'd try the rye/T-58 combo first in a pale, rye beer (somewhat of a cross between BPA and a light saison). If that's to your liking, bump up the hopping rates a bit in the next go around.

I actually had to look up US-56, which I believe has been renamed US-05.

US-04 and US-05 are both great yeasts for IPA. I prefer the US-04, because it drops out fully and quickly leaving you with a clear beer in a short amount of time. US-04 gets a bit too estery for some palates if pitched above 65F, so US-05 is your best bet if you're forced to ferment at 65F or higher.
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Offline goose

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Re: dry yeast for rye ipa
« Reply #2 on: February 27, 2013, 06:37:08 AM »
I am not sure about using T-58 for a Rye IPA, but I have never tried it either.  It might have a bit to much Belgian character for my taste.  I have always used S-05 for my IPA's because it is easier to work with than 1056 but it does not flocculate as well as I would like it to (i.e. as well as 1056).  S-04 would also be a good choice but as has been mentioned it does get somewhat estery if you ferment it on the warm side

Offline denny

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Re: dry yeast for rye ipa
« Reply #3 on: February 27, 2013, 08:55:58 AM »
For my tastes, I wouldn't use T-58 for anything that has "IPA" in the name.  IMO, 05 would be the way to go.
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Offline kylekohlmorgen

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Re: dry yeast for rye ipa
« Reply #4 on: February 27, 2013, 09:11:21 AM »
For my tastes, I wouldn't use T-58 for anything that has "IPA" in the name.  IMO, 05 would be the way to go.

Is T-58 more of a saison yeast or a classic Belgian Abbey-type yeast? I read a few descriptors online, but didn't get a whole lot of specifics.
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Offline In The Sand

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Re: dry yeast for rye ipa
« Reply #5 on: February 27, 2013, 09:14:41 AM »
I'm trying to decide what yeast i want to use for rye ipa.
The standard of US-05, and S-04 are what i normally use and have produced what i'm looking for in my other beers. I have i was thinking that US-56 or T-58 could be interesting. would the t-58 and the rye be too much? I plan on doing an extract with NB rye extract malt, w/specialty grains.

What hops are you planning on using?
Trey W.

Offline denny

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Re: dry yeast for rye ipa
« Reply #6 on: February 27, 2013, 09:54:46 AM »
For my tastes, I wouldn't use T-58 for anything that has "IPA" in the name.  IMO, 05 would be the way to go.

Is T-58 more of a saison yeast or a classic Belgian Abbey-type yeast? I read a few descriptors online, but didn't get a whole lot of specifics.

IMO, it's closest to a wit yeast.  Pretty phenolic (not in a bad way), restrained fruitiness.
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Offline csu007

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Re: dry yeast for rye ipa
« Reply #7 on: February 27, 2013, 04:10:32 PM »
Thanks for suggestions.  I will probably go with us 05.
“Sometimes when I reflect back on all the beer I drank, I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn’t drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, “It is better that I drink this beer and let their dreams come true than be selfish and worry about my liver.

Offline csu007

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Re: dry yeast for rye ipa
« Reply #8 on: February 28, 2013, 12:29:02 AM »
I'm trying to decide what yeast i want to use for rye ipa.
The standard of US-05, and S-04 are what i normally use and have produced what i'm looking for in my other beers. I have i was thinking that US-56 or T-58 could be interesting. would the t-58 and the rye be too much? I plan on doing an extract with NB rye extract malt, w/specialty grains.

What hops are you planning on using?

http://www.brewersfriend.com/homebrew/recipe/view/10289/altiltude-rye-ipa

cluster, Chinook, Columbus, Amarillo
“Sometimes when I reflect back on all the beer I drank, I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn’t drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, “It is better that I drink this beer and let their dreams come true than be selfish and worry about my liver.