[nicosan1]

Am planning on brewing a West-Coast style IPA later on this summer.  I generally rely on either Wyeast or Safale yeasts and in doing IPAs Ive done US-05 or Denny's Favorite and 1056 in the past. Was wondering what people's experience has been with 1272 as an IPA yeast.  Like the flocculation, would like a bit of a brighter beer that is pretty attentuative.  Any thoughts?

[duboman]

Others may differ but personally i found it to be less attenuating and slightly fruitier even at lower temps, wasn't a fan but YMMV.

I prefer 05 and 1056 and the cleaner finish to serve the flavors more from the hops than the yeast

[klickitat jim]

I tried it back when I was starting out and didn't see enough difference clarity wise, which was why I tried it. If I recall it was even fruitier than 1056. I didn't see a need to try it again

[Kinetic]

I used it once and concluded the same as the previous posts.

[kmccaf]

I agree with the others, but personally quite enjoyed it. Very good in a porter, and rye IPA.

[HoosierBrew]

1272 is allegedly the Anchor Liberty strain, and that is not a terribly fruity beer. I've used 1272 cool (~ 63F) and felt that the fruitiness was minimal. But I do love the neutral nature of 1056 (and similar). For American styles I want the yeast to do its job and stay out of the way of the malt and hops.

[S. cerevisiae]

Wyeast 1272 is Siebel Bry 97.   Wyeast 1056 is Siebel Bry 96 (which was originally a Ballantine strain).  Both strains are available in dry form.  US-05 is Bry 96.  Danstar Bry 97 is Siebel Bry 97.  Lallemand owns the Siebel Institute of Technology.   Bry 97 is a slow starter, but it produces a beautiful beer that is more malt forward than Bry 96.  If using dry Bry 97, it is important to pitch at least 1 gram per liter (i.e., two packages in a 5-gallon batch).

[dannyjed]

I've gotten some tartness from 1272.

[nicosan1]

Would perhaps Wyeast 1335 or 1450 be better alternatives?  I've used Denny's for a Black IPA before, and it came out well, just want to get something attentuates well but is a bit easier to cold crash and get some brightness.

[duboman]

Perhaps you can post your recipe and process, attenuation is related to process and ingredients as well as the yeast being pitched.

[nicosan1]

Pale Malt, Maris Otter (3.0 SRM) 11.5lb
Caramel Malt - 20L (Briess) (20.0 SRM) 12oz
Munich 10L (Briess) (10.0 SRM) 12oz

Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 30.0 min Whirlfloc Tablet (Boil 15.0 mins)
Yeast Nutrient (Boil 15.0 mins)
Gypsum (Calcium Sulfate) (Boil 15.0 mins)
Amarillo [9.20 %] - Boil 5.0 min
Centennial [10.00 %] - Boil 5.0 min
Galaxy [14.00 %] - Boil 5.0 min
Mosaic (HBC 369) [12.25 %] - Boil 5.0 min
Amarillo [9.20 %] - Aroma Steep 30.0 min
Centennial [10.00 %] - Aroma Steep 30.0 min

%/IBU
-
88.5 % 5.8 %
5.8 % 71.0 IBUs -
-
-
5.5 IBUs 5.9 IBUs 8.3 IBUs 7.3 IBUs 0.0 IBUs 0.0 IBUs
Inventory
0.00 gal 0.0 oz
0.0 oz
0.0 oz 0.00 oz 0.00 Items 0.00 tsp 0.00 g 8.00 oz 0.00 oz 0.00 oz 0.00 oz 8.00 oz 0.00 oz

[duboman]

I would try to mash between 148 and 150 to produce a more fermentable wort and if you want you can also add 1lb of sugar to the recipe to help dry the beer out. If you don't want to raise the ABV you can simply reduce the amount of base malt to a corresponding level to account for the bump in the sugar addition.

This should produce a a nice dry well attenuated beer.

[udubdawg]

my go-to yeast for most American Ales, especially Cat 10 but I use it in 14B as well.  Love it.

[svejk]

Several years ago I did a bunch of split batches to narrow down my preference, and 1272 ended up being my go-to IPA yeast.  If you're up for it, I highly recommend splitting your batch and try half with 1272 and the other half with 1056 (or another of your regular yeasts) and see what you think.

[kylekohlmorgen]

If you want clearer beer, why not fine post-ferment?

Use the yeast that suits the beer / your process, then clear it up after you've made a tasty beer.