[Sasquatchpedalian]

I'd like to use LAIII in an Ipa for a bit more ester, but I don't want to make a hazy. Does anyone have experience using it in a more traditional american Ipa practice. I was thinking about a more even water profile (up to 2:1 sulfate to chloride) and limiting the use of flaked/high protein grains. I love a bit of the old school dry hop haze but would like to avoid the turbid look for personal preference.
 

[4dogbrewer]

I have used it a few times and it cleared fine. Finished fine, no issues.

[jverduin]

I'd like to use LAIII in an Ipa for a bit more ester, but I don't want to make a hazy. Does anyone have experience using it in a more traditional american Ipa practice. I was thinking about a more even water profile (up to 2:1 sulfate to chloride) and limiting the use of flaked/high protein grains. I love a bit of the old school dry hop haze but would like to avoid the turbid look for personal preference.

I think that strain clears really well under most circumstances. It sounds like you are omitting or lessening the traditional NEIPA components don’t it seems like it would do what a high flocculating strain would do.

I find it to be a low attenuator, so maybe mash low and consider ingredients that won’t let leave lots of unfermentables behind.

It should be fine. 


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[mdyer909]

I used it in a spruce beer made primarily with just base malt not too long ago and it dropped out bright. 

[narvin]

In my opinion the haziness isn’t due to the yeast strain itself but related to dry hopping during the primary fermentation.  1318 is listed as a high flocculator by Wyeast.

[denny]

In my opinion the haziness isn’t due to the yeast strain itself but related to dry hopping during the primary fermentation.  1318 is listed as a high flocculator by Wyeast.

We found that years back in an EB experiment.  Before haze was the craze, 1318 was the yeast most recommended for milds.  That yeast does not make beer hazy.

[skyler]

Unless their practice has changed, WY1318 is the house yeast at Hopworks in Portland, who was very late to get on the Hazy Bandwagon. They started out making an ESB, pale ale, American strong ale and stout as their main beers, but quickly adapted to the everything-IPA trend when that took off. Anyway, their IPAs are pretty popular in an IPA city and the original recipe of their black IPA was pretty influential when that style was taking off. In my experience with this yeast, it's great for most English styles and it's my first or second choice for dark American or British styles. Mash a couple degrees lower than you would for 1056 and you'll be pretty happy, I think.

[reverseapachemaster]

I find London ale iii has a particular character that I love in a lot of beers but does not fit well in my opinion with west coast ipa. It makes serviceable classic American styles especially if fermented cool and mashed a little lower but if you are buying fresh yeast maybe it makes sense to buy 1056 instead.