[roffenburger]

Denny, Have you ever tired 1450 in cider? Anyone else?

[denny]

Nope, never have, but my feeling is that yeast doesn't make a ton of difference in cider.

[roffenburger]

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.

[bluesman]

Where's the best place to order 1450 from?

[Thirsty_Monk]

Where's the best place to order 1450 from?

WYeast I think!

Sorry I could not resist.

[dean]

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?

[bluesman]

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.

[crabber]

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.   

[mikeypedersen]

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?

[denny]

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.

[bluesman]

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?

[denny]

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! 

[mikeypedersen]

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! 

[denny]

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.

[blatz]

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.