Author Topic: Wyeast 1450  (Read 14175 times)

Offline dak0415

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Re: Wyeast 1450
« Reply #120 on: April 14, 2010, 09:07:43 AM »
Denny,
Have you noticed an increase in fruitiness when fermenting at higher temps (68-70)?  Thinking of an ESB!

Dave
Dave Koenig
Anything worth doing - is worth overdoing!

Offline denny

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Re: Wyeast 1450
« Reply #121 on: April 14, 2010, 09:10:36 AM »
Denny,
Have you noticed an increase in fruitiness when fermenting at higher temps (68-70)?  Thinking of an ESB!

Dave

I'm not sure I've ever run it that high, so I can't say.
Life begins at 60.....1.060, that is!

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Offline dee

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Re: Wyeast 1450
« Reply #122 on: April 23, 2010, 08:11:01 AM »
I just made 10 gallons of a 67 IBU 1.065 American IPA and split it between (2nd gen.)1450 and US05.  There is a stark contrast between the two.  I prefer the 1450 in every respect and had several friends agree.  The US05 seemed thinner and less malty but had a little higher attenuation so that may account for that.  The mouthfeel is definitely smooth and creamy with the 1450 and the hop flavor seemed to complement the beer more.  It made a bolder and richer beer IMO.  I have no intention of using US05 again for an APA/IPA.  I split different yeast strains between batches nearly every time I brew and I cannot stress enough that yeast makes beer, not recipes.