Denny, I know that 1450 is Denny's favorite, but what does it bring to the table differently? Does it require different temps? I just have not played around with much besides 001/1056/05, so I am trying to learn about new (for me) yeast and you would be perfect to explain this one to me. Sorry to highjack the thread, you can pm me if you would like or start a new thread to keep this one on track. Thanks