10 replies to this topic

[ncbeerbrewer]

Went to the LHBS after work today and picked up a smack pack of Wyeast 1335 British Ale II and am planning to brew a few english styled beers. I am planning to go English Pale Ale, Earthtone's Dry Stout, English IPA then an English Barleywine. This yeast according to Wyeast seems to fit most of those styles so I thought I would give it a go. Anyone use this yeast, thought? impressions? Just curious for some feedback since doing a search didn't provide many insights. I checked MrMalty website on the yeast strains and it does not list an origin of this yeast. Anyone hear or know, It shows the White Labs equivalent as a special strain they did, interesting. Thanks for the thoughts and feedback. Keep em bubbling.

[Slainte]

I bought a couple of packs last week. Haven't used it yet, but planning on trying it with a Northern English Brown soon.

[orudis]

IIRC I used it a few years ago for an ordinary bitter. I think I liked it but its been a while. I will check my notes.ETA: My link

Edited by orudis, 04 February 2010 - 08:01 PM.

[ncbeerbrewer]

I bought a couple of packs last week. Haven't used it yet, but planning on trying it with a Northern English Brown soon.

Slainte, I would be interested to hear your impressions of this yeast after you brew your Brown ale. I got the last pack at AB so I am looking forward to a new yeast. Cheers

IIRC I used it a few years ago for an ordinary bitter. I think I liked it but its been a while. I will check my notes.ETA: My link

Thanks Orudis. Love to see what your notes tell you. This yeast seems to fit the styles I wanted to brew. Starter goes on the plate tonight and should be brewing a Pale Ale by Sunday.

[Rick]

This is my house yeast. Accentuates the maltiness of the beer while leaving a nice crisp finish. Attenuation is great, I get around 75-80%. Ferments pretty clean at lower temps (65-66F) and I tend to get a slight fruity pear-honey ester if I go warmer (68-72F.) I use this in APAs, AIPAs, browns, bitters, porters, and stouts. I recommend to give your pale ales a little charge of dry hops to give it a nice kick of hop flavor and aroma that would be missing if you are used to 1056/001.If you have ever had Deschutes Mirror Pond, you get that awesome malt backbone using this yeast.

[ncbeerbrewer]

This is my house yeast. Accentuates the maltiness of the beer while leaving a nice crisp finish. Attenuation is great, I get around 75-80%. Ferments pretty clean at lower temps (65-66F) and I tend to get a slight fruity pear-honey ester if I go warmer (68-72F.) I use this in APAs, AIPAs, browns, bitters, porters, and stouts. I recommend to give your pale ales a little charge of dry hops to give it a nice kick of hop flavor and aroma that would be missing if you are used to 1056/001.If you have ever had Deschutes Mirror Pond, you get that awesome malt backbone using this yeast.

Wow Rick. That sounds awesome. I really liked the description that Wyeast gave and hearing your assessment it sounds like this yeast should work out great. I will definitely take your advice and dry hop. A technique I like to do often here being the Hophead that I am too.Thanks for the input guys!!Mike

[orudis]

My notes say I fermented it at 72, it had a "nice fruity apricot" esters, flocced well and was very spongy during fermentation. Not sure what that means, but thats what I wrote.

[Slainte]

Slainte, I would be interested to hear your impressions of this yeast after you brew your Brown ale. I got the last pack at AB so I am looking forward to a new yeast. Cheers

Will do! May be a couple weeks until I get to brew it. I was planning on doing it next weekend, but I now have to head up to Raleigh to brew a 16 bbl batch of one of my beers at LR.

[ncbeerbrewer]

Will do! May be a couple weeks until I get to brew it. I was planning on doing it next weekend, but I now have to head up to Raleigh to brew a 16 bbl batch of one of my beers at LR.

Nice. Congrats. I hope that goes well and I am sure that will be a fun experience. I am gonna head up there in the next couple of weeks too. Pitched the starter early this am so we will see how it goes. Prost.

[ncbeerbrewer]

Wow so this is day two of fermentation and this yeast is going nuts. I thought this was going to be a nice gentle gradual ferment but instead the krausen had gummed up the airlock so I switched to a blow off assembly. Its chugging along nicely. I can't detect any scents from the airlock as its thumping away at 64 degrees.

[ncbeerbrewer]

Finally finished the fermentation of this beer English Pale Ale and transferred to secondary just now. So far I am impressed with this yeast. It fermented from 1.052 down to 1.014 and it does give a nice crips, malty flavor to the beer so far too. This is only the final gravity sample so this will be on tap in a few weeks after some dry hops too. This yeast was a bit slower than I like but you can't rush quality and so far I am happy with this yeast.Next up this is going into a Dry Stout that I am brewing tonight.Cheers all!!