Author Topic: Yeast for an IPA  (Read 3974 times)

Online chezteth

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Re: Yeast for an IPA
« Reply #15 on: May 09, 2011, 09:12:29 PM »
I prefer the Wyeast 1056 and Safale US-05

Offline gmac

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Re: Yeast for an IPA
« Reply #16 on: May 10, 2011, 07:03:40 AM »
Has anyone used WLP001?

Offline tschmidlin

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Re: Yeast for an IPA
« Reply #17 on: May 10, 2011, 08:59:19 AM »
Yes.  It is very similar to 1056.
Tom Schmidlin

Offline bluesman

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Re: Yeast for an IPA
« Reply #18 on: May 10, 2011, 09:35:20 AM »
If you brew American IPA, what yeast do you use?

WY1450, WY1272, WY1056, US-05 for me.

I like Denny's choices and in addition to that I would add WLP001 and WY1764. I recently made an IPA using Pacman yeast that is fabulous.  ;)
Ron Price

Offline timberati

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Re: Yeast for an IPA
« Reply #19 on: May 10, 2011, 11:03:26 AM »
I LOVE US-05. In an IPA, I want the the hops to shine. Personally, I don't want to have to be concerned with what my yeast left behind. I just want hop flavor, and a touch of malt. US-05 is perfect for this.
I'm glad to hear you sing its praises. I like the simplicity of using a dry yeast. And the results, to my taste, are great.
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Offline Kirk

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Re: Yeast for an IPA
« Reply #20 on: May 10, 2011, 09:13:43 PM »
IMO, in an American IPA, the yeast should stay in the background, and let the hop finish linger, especially the citrus flavors.
In an English IPA, the yeast should mask the hop finish somewhat with it's own flavor contribution.
Kirk Howell