[golfgod04]

So I've brewed a NE IPA a couple of times right now and based on a friends recommendation, I've used lallemand nottingham yeast.  It has worked out very well. I was wondering if there were other yeast options? I was thinking imperial yeast A24 Dry Hop ?

[theDarkSide]

I've used US-05 in mine so far with great results.  I'm actually going to do my next one (Bissell Brother Swish clone) using Conan (GigaY054) so I can decide which I like best.

[golfgod04]

I've used US-05 in mine so far with great results.  I'm actually going to do my next one (Bissell Brother Swish clone) using Conan (GigaY054) so I can decide which I like best.

Thanks for the response, I'm pretty used to using US-05 and was going to try something different.  let me know how that clone comes out! big fan of swish!  Recipe posted somewhere?

[reverseapachemaster]

Two most common strains are the conan strain and WY1318 London Ale III (the Boddingtons strain). I haven't used conan but I have used WY1318. I like it a lot. It definitely is not a yeast that likes to clear and easily gets kicked back into solution. It's perfect for NEIPA but something of a problem in other styles where clarity is prized.

[theDarkSide]

This is what someone on HBT posted, who got the recipe directly from Noah Bissell.  I'm pretty sure I haven't change much when I've brewed it, except to adjust to my system.

OG:1.070
-1.074

Fermentables
15lbs Golden Promise malt(75%)
2lbs American 2-row(10%)
2lbs Flaked wheat(10%)
1lbs dextrose(5%)

Hops
-10min - .25oz Apollo
-10min - 1oz Mosaic
-10min - 1oz Simcoe
Flameout - 3oz Citra(30min hotstand/whirlpool)
Flameout - 3oz Mosaic(30min hotstand/whirlpool)
Flameout - 1oz Simcoe(30min hotstand/whirlpool)
Dryhop 1 - 1oz Apollo
Dryhop 1 - 1oz Citra
Dryhop 1 - 1oz Mosaic
Dryhop 1 - 1oz Simcoe
Dryhop 2 - 2oz Mosaic
Dryhop 2 - 2oz Citra
Dryhop 2 - 1oz Simcoe

Yeast
Wyeast 1056 American Ale or Conan

Mash at 151°, be sure to have a mash PH of 5.2

Boil for 75min

After dry hop, cold crash to about 35° and let settle for a few days to week.

EDIT - this is mine adjusted for my system

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bissell Brothers Swish
Brewer: Stephen A. Mayo
Asst Brewer:
Style: Double IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.40 gal
Post Boil Volume: 6.57 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.078 SG
Estimated Color: 4.7 SRM
Estimated IBU: 121.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12 lbs                Golden Promise (Simpsons) (2.0 SRM)      Grain         1        75.0 %       
1 lbs 8.0 oz          Pale Ale Malt 2-Row (Briess) (3.5 SRM)   Grain         2        9.4 %         
1 lbs 8.0 oz          Wheat, Flaked (1.6 SRM)                  Grain         3        9.4 %         
1 lbs                 Corn Sugar (Dextrose) (0.0 SRM)          Sugar         4        6.3 %         
0.14 oz               Apollo [18.50 %] - Boil 60.0 min         Hop           5        9.6 IBUs     
1.00 oz               Mosaic (HBC 369) [12.40 %] - Boil 10.0 m Hop           6        9.6 IBUs     
1.00 oz               Simcoe (2009) [11.60 %] - Boil 10.0 min  Hop           7        8.9 IBUs     
3.00 oz               Citra [12.70 %] - Steep/Whirlpool  30.0  Hop           8        41.1 IBUs     
3.00 oz               Mosaic (HBC 369) [12.40 %] - Steep/Whirl Hop           9        40.1 IBUs     
1.00 oz               Simcoe (2009) [11.60 %] - Steep/Whirlpoo Hop           10       12.5 IBUs     
1.0 pkg               Vermont IPA (Giga Yeast #GY054)          Yeast         11       -             
1.00 oz               Apollo [18.50 %] - Dry Hop 7.0 Days      Hop           12       0.0 IBUs     
1.00 oz               Citra [12.70 %] - Dry Hop 7.0 Days       Hop           13       0.0 IBUs     
1.00 oz               Mosaic (HBC 369) [12.40 %] - Dry Hop 7.0 Hop           14       0.0 IBUs     
1.00 oz               Simcoe (2009) [11.60 %] - Dry Hop 7.0 Da Hop           15       0.0 IBUs     
2.00 oz               Citra [12.70 %] - Dry Hop 3.0 Days       Hop           16       0.0 IBUs     
2.00 oz               Mosaic (HBC 369) [12.40 %] - Dry Hop 3.0 Hop           17       0.0 IBUs     
1.00 oz               Simcoe (2009) [11.60 %] - Dry Hop 3.0 Da Hop           18       0.0 IBUs     


Mash Schedule: Grainfather Mash
Total Grain Weight: 16 lbs
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 25.05 qt of water at 159.9 F        151.0 F       60 min       
Mash Step         Heat to 168.0 F over 45 min             168.0 F       10 min       

Sparge: Fly sparge with 2.93 gal water at 168.0 F
Notes:
------
7/18/16 - Kegged

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[ethinson]

So I've brewed a NE IPA a couple of times right now and based on a friends recommendation, I've used lallemand nottingham yeast.  It has worked out very well. I was wondering if there were other yeast options? I was thinking imperial yeast A24 Dry Hop ?

If you have access to Imperial, the Barbarian yeast is from Heady Topper.  It's the same as the Conan mentioned above.  The Dry Hop would probably work as well. 

I'm using Barbarian in my CDA to get the citrusy aspects of it.  Cloudiness doesn't matter in a black IPA.

[jweiss206]

If you have access to Imperial, the Barbarian yeast is from Heady Topper.  It's the same as the Conan mentioned above.  The Dry Hop would probably work as well. 

I'm using Barbarian in my CDA to get the citrusy aspects of it.  Cloudiness doesn't matter in a black IPA.
[/quote]

A hearty second for the Imperial Yeast - Barbarian. I've only had a few NE styles being out here in Seattle, but mine tasted in the ballpark using this yeast.

[golfgod04]

thanks for the info!

[hopfenundmalz]

This would be worth a shot. Why? Conan was said to come from Noonan's Vermant Pub and Brewery in Burlington, as John Kimmich worked there before starting Alchemist.

http://www.whitelabs.com/yeast-bank/wlp095-burlington-ale-yeast

[golfgod04]

This is what someone on HBT posted, who got the recipe directly from Noah Bissell.  I'm pretty sure I haven't change much when I've brewed it, except to adjust to my system.

OG:1.070
-1.074

Fermentables
15lbs Golden Promise malt(75%)
2lbs American 2-row(10%)
2lbs Flaked wheat(10%)
1lbs dextrose(5%)

Hops
-10min - .25oz Apollo
-10min - 1oz Mosaic
-10min - 1oz Simcoe
Flameout - 3oz Citra(30min hotstand/whirlpool)
Flameout - 3oz Mosaic(30min hotstand/whirlpool)
Flameout - 1oz Simcoe(30min hotstand/whirlpool)
Dryhop 1 - 1oz Apollo
Dryhop 1 - 1oz Citra
Dryhop 1 - 1oz Mosaic
Dryhop 1 - 1oz Simcoe
Dryhop 2 - 2oz Mosaic
Dryhop 2 - 2oz Citra
Dryhop 2 - 1oz Simcoe

Yeast
Wyeast 1056 American Ale or Conan

Mash at 151°, be sure to have a mash PH of 5.2

Boil for 75min

After dry hop, cold crash to about 35° and let settle for a few days to week.

EDIT - this is mine adjusted for my system

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bissell Brothers Swish
Brewer: Stephen A. Mayo
Asst Brewer:
Style: Double IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.40 gal
Post Boil Volume: 6.57 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.078 SG
Estimated Color: 4.7 SRM
Estimated IBU: 121.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12 lbs                Golden Promise (Simpsons) (2.0 SRM)      Grain         1        75.0 %       
1 lbs 8.0 oz          Pale Ale Malt 2-Row (Briess) (3.5 SRM)   Grain         2        9.4 %         
1 lbs 8.0 oz          Wheat, Flaked (1.6 SRM)                  Grain         3        9.4 %         
1 lbs                 Corn Sugar (Dextrose) (0.0 SRM)          Sugar         4        6.3 %         
0.14 oz               Apollo [18.50 %] - Boil 60.0 min         Hop           5        9.6 IBUs     
1.00 oz               Mosaic (HBC 369) [12.40 %] - Boil 10.0 m Hop           6        9.6 IBUs     
1.00 oz               Simcoe (2009) [11.60 %] - Boil 10.0 min  Hop           7        8.9 IBUs     
3.00 oz               Citra [12.70 %] - Steep/Whirlpool  30.0  Hop           8        41.1 IBUs     
3.00 oz               Mosaic (HBC 369) [12.40 %] - Steep/Whirl Hop           9        40.1 IBUs     
1.00 oz               Simcoe (2009) [11.60 %] - Steep/Whirlpoo Hop           10       12.5 IBUs     
1.0 pkg               Vermont IPA (Giga Yeast #GY054)          Yeast         11       -             
1.00 oz               Apollo [18.50 %] - Dry Hop 7.0 Days      Hop           12       0.0 IBUs     
1.00 oz               Citra [12.70 %] - Dry Hop 7.0 Days       Hop           13       0.0 IBUs     
1.00 oz               Mosaic (HBC 369) [12.40 %] - Dry Hop 7.0 Hop           14       0.0 IBUs     
1.00 oz               Simcoe (2009) [11.60 %] - Dry Hop 7.0 Da Hop           15       0.0 IBUs     
2.00 oz               Citra [12.70 %] - Dry Hop 3.0 Days       Hop           16       0.0 IBUs     
2.00 oz               Mosaic (HBC 369) [12.40 %] - Dry Hop 3.0 Hop           17       0.0 IBUs     
1.00 oz               Simcoe (2009) [11.60 %] - Dry Hop 3.0 Da Hop           18       0.0 IBUs     


Mash Schedule: Grainfather Mash
Total Grain Weight: 16 lbs
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 25.05 qt of water at 159.9 F        151.0 F       60 min       
Mash Step         Heat to 168.0 F over 45 min             168.0 F       10 min       

Sparge: Fly sparge with 2.93 gal water at 168.0 F
Notes:
------
7/18/16 - Kegged

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

thanks for the recipe! im going to brew something similar

[golfgod04]

now im looking at
Imperial Organic Yeast - A38 Juice
Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beers  that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full.

Temp: 64-74F, 18-23C // Flocculation: medium // Attenuation: 72-76%

My grain bill is: 2 row, Flaked Wheat, Wheat malt, carapils, crystal 15

[WAbrewer]

From the description you posted of A38, it sounds a lot like WY1318, which top crops as much as any yeast I've ever used (even 3787).


Sent from my iPhone using Tapatalk

[braufessor]

I have heard a couple people that have used it, and they thought it was basically 1318 as well.

I am a fan of Conan/Vermont and 1272 in NE IPA's
1318 gives a bit more yeast character that I personally like.

[beerlord]

My first try (should be kegging it this week) I used GY054.  I read lots on this and plan on trying a few different recipes and yeast but so far, things look and taste very good.
Seems lots of folks use 1318 or some other British Ale yeast so I may give that a try next time.
I am very curious on how adding dry hops before fermentation ends will come out.  I'm not really sure the best time to add them and I plan on playing around with that as well.

[golfgod04]

I forgot to post this.  This is the result of the A38 yeast from imperial