[a10t2]

Don't you just leave experimenting?



Yes, that's a liter of dense slurry.

[denny]

What's the rest of the story?

[pinnah]

Whats with the duct tape?






New Toy?  

Seriously, my first thought was you were going all Weazy
and were going to post up a pic of your new 4X4 for jeepin season.

[a10t2]

What's the rest of the story?

Not much really. I'm changing our house yeast strain, which is what passes for exciting in the commercial brewing world. When the culture got here I did a bit of a double-take at its size.

Whats with the duct tape?

The walk-in/bright room stays pretty humid and I haven't found anything else that will keep the linoleum attached to the wall. If there was a gap I'd worry about condensation rolling down and collecting under the floor, and I don't even want to THINK about what would be involved in getting down there to clean it.

[denny]

What's the rest of the story?

Not much really. I'm changing our house yeast strain, which is what passes for exciting in the commercial brewing world. When the culture got here I did a bit of a double-take at its size.

Ah...I could see it was yeast, but didn't know the story.  Changing from what to what?

[a10t2]

Going from US-05 () to Wyeast 1318 ().

[denny]

Going from US-05 () to Wyeast 1318 ().

Wow, that's a switch!  1318 is one of the few British yeasts that I like.  That speaks to my tastes, not the quality of the yeast.

[a10t2]

I was always on the fence about US-05 as a home brewer, but in a commercial setting it's absolutely worthless. I have three main criteria for a house yeast:

1. Fermentability can be controlled with mash temperature.
2. Flavor can be controlled with fermentation temperature.
3. Easily harvested and repitched.

US-05 satisfies exactly none of those.

[denny]

FWIW, a couple of the breweries/brewpubs around here are fans of 1968.  I know that's what Ninkasi uses, even though they make no English style beers.

[majorvices]

I switched from WLP001 to US-05 for my IPA a few months ago and am ready to switch back. It is convenient to use but I can see why you have issues with it, sean. I just now started using WY1007 for my Alt and am going to try a few IPAs with it on the side to see how I like it.

[a10t2]

FWIW, a couple of the breweries/brewpubs around here are fans of 1968.  I know that's what Ninkasi uses, even though they make no English style beers.

That was actually my first thought, since it's what I use for English styles at home, but I wasn't sure I could get the attenuation I need for certain styles (IIPA on deck as a fall seasonal). From my limited experience with it, 1318 seems to give a similar overall flavor, but with the potential for higher attenuation.

It is convenient to use but I can see why you have issues with it, sean.

It's definitely convenient. The biggest problem I've had is that we have a mix of conicals and Grundies, and harvesting from a dish bottom with it just isn't possible. There were several times I couldn't even get enough in a 5 gal Corny to pitch the next batch, and that's after a week of cold crashing.

I'll be interested to hear how the 1007 works out for your IPA. Seems like it could be a good choice for preserving a little malt character, even with a low FG.

[SpanishCastleAle]

IME, a big difference between 1968 and 1318.  And I haven't had much luck with 1318 clearing, not that I expect it to clear like 1968 but I mean just not wanting to clear at all.  I also get a stone fruit flavor (like peaches) with 1318 that I didn't like until I brewed an APA with it, somehow it worked with that but I didn't like it in English styles.  But this was only two different smack packs of 1318 plus a few washed-yeast batches from each, I've used 1968 way more.  Big Sky brewery uses 1968 as their house strain.

Regarding S-05, some people (me for one) have such different results from S-05 vs. Wyeast 1056 that we, for all practical purposes, consider them different yeasts (i.e. I won't even use S-05).  Don't think I've ever used White WLP001.  I really need to try 1272, heard good things about it as an 'upgrade' from 1056.

[a10t2]

IME, a big difference between 1968 and 1318.  And I haven't had much luck with 1318 clearing, not that I expect it to clear like 1968 but I mean just not wanting to clear at all.

Interesting. I only brewed three test batches with 1318, but had pretty much the opposite experience. I guess I'll know a whole lot about it in a few weeks.

I really need to try 1272, heard good things about it as an 'upgrade' from 1056.

Definitely do; it's my all-around favorite ale yeast.

[pinnah]

Yeast as a new toy.  I guess I am a little slow here.

So is the Icepick the first to go?  I was pretty excited to hear AIPA is your favorite style.
Any plans to head north for a few sacks of fresh hops in August, or is a wethopped sesonal too much of a PITA.

[SpanishCastleAle]

Interesting. I only brewed three test batches with 1318, but had pretty much the opposite experience. I guess I'll know a whole lot about it in a few weeks.

I expected it to be very flocculant because their website says so but I just didn't have that experience, but I don't find S-05 to flocculate that well either.  So relative to S-05 it might be more flocculant but I don't consider that 'highly flocculant'.  Maybe it was something else...like using some 'hazy' Maris Otter or something (I was making mostly ESBs and Ord Bitters with it).