Author Topic: Wyeast 1450  (Read 17917 times)

Offline roffenburger

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Re: Wyeast 1450
« Reply #45 on: February 04, 2010, 10:08:15 AM »
Denny, Have you ever tired 1450 in cider? Anyone else?
Travis R.

Offline denny

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Re: Wyeast 1450
« Reply #46 on: February 04, 2010, 10:37:33 AM »
Nope, never have, but my feeling is that yeast doesn't make a ton of difference in cider.
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Offline roffenburger

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Re: Wyeast 1450
« Reply #47 on: February 04, 2010, 12:58:13 PM »
I was just wondering if maybe it would add some mouthfeel that normally wouldn't be present. I've used nottingham and I like the attenuation level when compared to wine yeast and champagne yeast.
Travis R.

Offline bluesman

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Re: Wyeast 1450
« Reply #48 on: February 04, 2010, 12:59:16 PM »
Where's the best place to order 1450 from?
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Offline Thirsty_Monk

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Re: Wyeast 1450
« Reply #49 on: February 04, 2010, 01:06:52 PM »
Where's the best place to order 1450 from?

WYeast I think!

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Offline dean

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Re: Wyeast 1450
« Reply #50 on: February 04, 2010, 02:01:13 PM »
Bluesman, I ordered 1450 from MW and it came fresh, mfd was Jan. 19th 2010.  I don't know if thats what you're looking for or not?

Offline bluesman

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Re: Wyeast 1450
« Reply #51 on: February 04, 2010, 02:04:42 PM »
Bluesman, I ordered 1450 from MW and it came fresh, mfd was Jan. 19th 2010.  I don't know if thats what you're looking for or not?

Thanks.
Ron Price

Offline crabber

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Re: Wyeast 1450
« Reply #52 on: February 04, 2010, 08:06:06 PM »
Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.   ???

Offline mikeypedersen

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Re: Wyeast 1450
« Reply #53 on: February 05, 2010, 08:32:25 AM »
Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.   ???
What was your OG on that beer and what temp did you ferment?

Offline denny

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Re: Wyeast 1450
« Reply #54 on: February 05, 2010, 10:17:49 AM »
Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.   ???

I kegged a batch yesterday that was made with first gen 1450.  Went from 1.059 to 1.010 in 3 1/2 weeks at 62-63F.  That's about 83% AA.
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Offline bluesman

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Re: Wyeast 1450
« Reply #55 on: February 05, 2010, 10:29:14 AM »
Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.   ???

I kegged a batch yesterday that was made with first gen 1450.  Went from 1.059 to 1.010 in 3 1/2 weeks at 62-63F.  That's about 83% AA.

What syle beer did you make? What mash temp?
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Offline denny

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Re: Wyeast 1450
« Reply #56 on: February 05, 2010, 10:32:03 AM »
Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.   ???

I kegged a batch yesterday that was made with first gen 1450.  Went from 1.059 to 1.010 in 3 1/2 weeks at 62-63F.  That's about 83% AA.
What syle beer did you make? What mash temp?

Rye APA.  Mashed at 152, 1.58 qt./lb., for 60 min.  And yes, my thermometer was recently calibrated!  ;)
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Offline mikeypedersen

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Re: Wyeast 1450
« Reply #57 on: February 05, 2010, 10:38:56 AM »
Crabber  - How about you?  Did you make a starter?  Mash temp? Fement temp?

I'm gonna use this yeast the next time I make an APA or IPA, I feel so left out right now!  ;)

Offline denny

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Re: Wyeast 1450
« Reply #58 on: February 05, 2010, 10:59:30 AM »
Crabber  - How about you?  Did you make a starter?  Mash temp? Fement temp?

I'm gonna use this yeast the next time I make an APA or IPA, I feel so left out right now!  ;)

For me, I made a 3 qt. starter.  I let it ferment out, put it in the fridge overnight, decanted the spent wort before pitching the slurry.
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Offline blatz

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Re: Wyeast 1450
« Reply #59 on: February 05, 2010, 11:24:21 AM »
the previous 4 times I've started up with a 1st gen, I have had attenuation issues, however, in my recent Centennial IPA - I got 79.7% AA with 1st gen.

I was lazy this time - 12gal batch, 2L on stir plate with 1 pack, then decant and split the cake into 2 - 2L flasks added 2L of fresh wort and let er rip for 2 days.

One thing I did differently this time was to pitch about 63-64 and ferment ~65df instead of pitching colder and keeping it around 62.
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