Author Topic: WY1056 @ 42 degrees  (Read 1079 times)

Offline Jeff M

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Re: WY1056 @ 42 degrees
« Reply #30 on: February 23, 2014, 09:01:59 AM »
I had always thought that US-05 and 1056 were nearly identical strains, but maybe I should try 1056 instead of US-05 and see how I like it.

I was under the impression that they all came from SN originally, but if you think about generational drift etc they are now their own strains due to how the individual labs treat them.
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Offline HoosierBrew

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Re: WY1056 @ 42 degrees
« Reply #31 on: February 23, 2014, 09:12:18 AM »
They are all supposed to be the SN strain (with obvious differences in manufacturing), but I think Major hit on the issue. S-05 is a little more powdery/less flocculant than 1056/001, so tends to stay in suspension a little longer. Therefore the subtle yeast character can be a little more noticeable. Hadn't thought of that.
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Offline denny

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Re: WY1056 @ 42 degrees
« Reply #32 on: February 23, 2014, 09:39:52 AM »
I had always thought that US-05 and 1056 were nearly identical strains, but maybe I should try 1056 instead of US-05 and see how I like it.

They likely have the same origin, but there are some differences in performance.  I used 05 for several years, but I've gone back to 1056 and find I prefer it.  It seems much cleaner to me.
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Offline HoosierBrew

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Re: WY1056 @ 42 degrees
« Reply #33 on: February 23, 2014, 09:43:03 AM »
+1.  Same here.
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