Author Topic: Yeast Suggestions  (Read 451 times)

Offline dak0415

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Yeast Suggestions
« on: May 19, 2014, 06:38:03 AM »
I am brewing version 2.0 of a Red Rye IPA.

19lbs Best Red X
5 lbs Rye Malt
2 lbs CaraRed (Weyermann)
for 10 gallons
Mash @ 150 for 75min

The QOD is should I use Wyeast 1056 or 1450?  Thoughts?
Dave Koenig
Anything worth doing - is worth overdoing!

Offline denny

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Re: Yeast Suggestions
« Reply #1 on: May 19, 2014, 08:49:16 AM »
1450, obviously!  :)
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Offline 69franx

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Re: Yeast Suggestions
« Reply #2 on: May 19, 2014, 09:06:05 AM »
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
Frank Laske
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Fermenting:
Conditioning: The Queen's Diamonds EBW, Saison (w Belle Saison) on raspberries, Saison with 3724&3711
In Bottles: House IPA,German Pils w 830, German Pils w 833
In the works: Oktoberfest, Ballantine clone, Evil Twin, You're my Hero Hazelnut Double Brown

Offline denny

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Re: Yeast Suggestions
« Reply #3 on: May 19, 2014, 09:44:25 AM »
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

The biggest thing about 1450 is the smooth mouthfeel.  A perfect complement for rye beers.  Even if it finishes at the same gravity as 1056, it feels fuller bodied.
Life begins at 60.....1.060, that is!

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Offline dak0415

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Re: Yeast Suggestions
« Reply #4 on: May 19, 2014, 10:45:33 AM »
The biggest thing about 1450 is the smooth mouthfeel.  A perfect complement for rye beers.  Even if it finishes at the same gravity as 1056, it feels fuller bodied.
Denny, do you find that 1056 and 1450 actually do finish the same?
Dave Koenig
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Offline sambates

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Re: Yeast Suggestions
« Reply #5 on: May 19, 2014, 11:36:54 AM »
If you want to deviate from your two American yeast "options." A spicy belgian yeast might be a cool one to test out, especially if you do 10 gallons and split batches with 2 yeast strains. I would suggest 3522 Belgian Ardennes for a subtle spiciness and fruitiness, which I personally think might complement the rye well. I'd even suggest 3711 French Saison to give some nice spiciness and a smooth mouthfeel. I've used both with awesome success, yet never with rye. Never know until you try...maybe my next brew can be a Belgian RyePA.
Tap: Doppelbock, American Pale Ale, Hefeweizen, Kettle Soured Berliner Weisse, Black Saison, Scottish 80/-, Wild Cider, Tart Cherry Porter, RyePA
Secondary: Flanders Red, Lambic, Flemish Barrel Sour, Dark Strong Sour
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Offline denny

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Re: Yeast Suggestions
« Reply #6 on: May 19, 2014, 12:05:10 PM »
The biggest thing about 1450 is the smooth mouthfeel.  A perfect complement for rye beers.  Even if it finishes at the same gravity as 1056, it feels fuller bodied.
Denny, do you find that 1056 and 1450 actually do finish the same?

Pretty darn close.
Life begins at 60.....1.060, that is!

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