[Pawtucket Patriot]

For those of you with experience with Denny's Favorite 50, do you think it would work well in a Mocktoberfest?  I've been meaning to give this yeast a go and, based on the description, it sounds like it might be a nice yeast for that beer.

[denny]

It might work, but I think 1007 would be better.  I'd be afraid the 1450 wouldn't get you the crisp mouthfeel you want.

[blatz]

It might work, but I think 1007 would be better.  I'd be afraid the 1450 wouldn't get you the crisp mouthfeel you want.

agreed - it seems to make beers more 'full' in comparison to cali ale yeast (which when desired is a good thing).

with an o-fest, you want that slight dry, crisp finish, and i think you won't get there with 1450.

1007 is a better choice, IMO.

[Pawtucket Patriot]

Ok, thanks. Are there styles for which 1450 is particularly well-suited?  I'm thinking American amber would be nice.

[blatz]

Ok, thanks. Are there styles for which 1450 is particularly well-suited?  I'm thinking American amber would be nice.

personally, i enjoy 1450 most in porters and stouts.

i've used it in my amber 3-4 times and its awesome. also worked very well in an american brown.

for pales/ipas, I am finding that I like the drier finish of chico better, that said, I can see how with inclusion of the dryness and zing of rye, it would work better in the famous 'rye ipa' that brought this yeast back into production.

similarly, it does not work well for other drier/crisper styles: blonde ale, cream ale, though I will use it sometimes in the former only if I need to grow some up since the blonde ale I make is given all to my father in law and I don't think he can tell the difference 

[bluesman]

I used it in an IPA. EC style that is  ...and it worked very well. I just turned it over into an APA. I'll let you know how that turns out.

[denny]

Ok, thanks. Are there styles for which 1450 is particularly well-suited?  I'm thinking American amber would be nice.

APA, AIPA, porter, stout, ambers...pretty much any American style

If you're thinking of am amber, check out my recipe for Waldo Lake amber...

http://aha.editme.com/WaldoLakeAmberAle

[dean]

I've noticed it accentuated the malt flavor (at least in my brews) so imo it would be good in that sense but as others have said it has too much mouthfeel for a Mocktoberfest... almost slippery.

[barliman]

I used 1450 in a Moose Drool clone, and it was fantastic!

J

[bluesman]

I brewed 10 gallon of APA and split it into two five gallon fermenters.  One with 1450 and the other with Pacman.  They were both very good.

The 1450 lends a silky smooth mouthfeel with a slight fruity ester and moderate hop flavor but a very good balance of malt and hops.  There is a slight haziness in clarity. No diacetyl

Whereas the Pacman has a  bit drier mouthfeel with brilliant clarity and a bit more hop aroma.  Pretty good balance but leaning toward the hops. No fruity ester but nice malt presence. No diacetyl.

I harvested both yeasts for another try on an IPA.

[Pawtucket Patriot]

Ok, thanks. Are there styles for which 1450 is particularly well-suited?  I'm thinking American amber would be nice.

APA, AIPA, porter, stout, ambers...pretty much any American style

If you're thinking of am amber, check out my recipe for Waldo Lake amber...

http://aha.editme.com/WaldoLakeAmberAle

Looks great, Denny!  I'll have to give it a shot sometime.

[Pawtucket Patriot]

I brewed 10 gallon of APA and split it into two five gallon fermenters.  One with 1450 and the other with Pacman.  They were both very good.

The 1450 lends a silky smooth mouthfeel with a slight fruity ester and moderate hop flavor but a very good balance of malt and hops.  There is a slight haziness in clarity. No diacetyl

Whereas the Pacman has a  bit drier mouthfeel with brilliant clarity and a bit more hop aroma.  Pretty good balance but leaning toward the hops. No fruity ester but nice malt presence. No diacetyl.

I harvested both yeasts for another try on an IPA.

Thanks for those descriptions, Ron.  Very helpful!