11 replies to this topic

[BikeBrewer]

I've got a pack of 1026 that I need to use and I'm not sure what to brew for it. I've got an IPA in the primary, so I'm not sure about CJ's JPA right now, so I'm wondering what else would be good to use it for. How would a porter be with it, or what else would you suggest. I'll probably brew the JPA in a week or so and pitch it onto the cake from whatever I use it for first.

[ncbeerbrewer]

Well I think it would be good in a Porter if you like. I have used 1026 4 times and I brewed the JPA, an ESB, an English IPA and an English Brown Ale. I think all were outstanding and I love the way 1026 ferments. Great attenuation. You know you can't go wrong with that JPA. I say brew whatever is the lower gravity of the JPA or Porter and toss the cake from the first one the second. Good Luck, I think you will enjoy your results 1026 is great, I wish it was a year round yeast.

[MAZ]

What's up with people not going out of their comfort zone with yeast? No disrespect to BikeBrewer, but do you think 1026 wasn't used in countless English ales before CJ said it was his personal favorite in his JPA (an American IPA)? This "one yeast for one beer style" is BS people. You know what I'm talking about. As an example, Three Floyds uses 1968 (Fullers ESB) in their Dreadnaught (an American Double IPA). Chimay's yeast was derived from McEwan's! Just brew your beer man. I don't think it's a stretch to say that an English ale yeast is going to make a decent Porter, Stout, or any other English Ale. Come on people, we're homebrewers, we can do whatever we want!

[BrewerGeorge]

anything english

[BikeBrewer]

What's up with people not going out of their comfort zone with yeast? No disrespect to BikeBrewer, but do you think 1026 wasn't used in countless English ales before CJ said it was his personal favorite in his JPA (an American IPA)? This "one yeast for one beer style" is BS people. You know what I'm talking about. As an example, Three Floyds uses 1968 (Fullers ESB) in their Dreadnaught (an American Double IPA). Chimay's yeast was derived from McEwan's! Just brew your beer man. I don't think it's a stretch to say that an English ale yeast is going to make a decent Porter, Stout, or any other English Ale. Come on people, we're homebrewers, we can do whatever we want!

I'm not tied to one yeast per style, I've just never used it before, so I'm not familiar with it. Sorry if I offended you by asking.

[Blizz]

What's up with people not going out of their comfort zone with yeast? No disrespect to BikeBrewer, but do you think 1026 wasn't used in countless English ales before CJ said it was his personal favorite in his JPA (an American IPA)? This "one yeast for one beer style" is BS people.

I guess I'm missing something. Show me a quote where anyone said that 1026 is only good for JPA. I've used it for mild ales, bitters, Jimvy's Quiet Storm Stout, brown ales, and chocolate porters. I have some fermenting an american brown as we speak.Granted, CJ made this yeast famous for his JPA, but he'll be the first to say he's used it in many other beers.

[orudis]

I like to make an ordinary bitter with that yeast, or a mild if you like a maltier balance. But since you brewed an IPA, I would think an ord. bitter is the way to go. Then you will have a big ole yeast cake to do another IPA, stout, esb, porter, barleywine, or whatever. Any english ale as others have said.

[MAZ]

I'm not tied to one yeast per style, I've just never used it before, so I'm not familiar with it. Sorry if I offended you by asking.

You certainly didn't offend me. I have a thicker skin than that. I really have nothing against your question about 1026. But this comes up so often... take 1728 for example. Based on homebrew board posts, you'd think the only thing you could brew with this yeast is a Scottish Ale. Rubbish! How about an old ale, or a barleywine??? 1026 is an English Ale strain. Here is Wyeast's description: A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA’s and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.Why wouldn't you make a porter/stout/pale ale (English or American) with this yeast???I'm really not trying to put anyone down here. But there are ale yeasts and lager yeasts. Sure, some yeasts just don't make sense for certain styles... I wouldn't try to make an ESB with 1214 (Chimay). But most (I hazard to say all) non-Belgian Ale strains will make decent versions of traditional British ale brews (pale ales, IPAs, porters, stouts).

[MAZ]

I guess I'm missing something. Show me a quote where anyone said that 1026 is only good for JPA. I've used it for mild ales, bitters, Jimvy's Quiet Storm Stout, brown ales, and chocolate porters. I have some fermenting an american brown as we speak.Granted, CJ made this yeast famous for his JPA, but he'll be the first to say he's used it in many other beers.

That's awesome. We don't disagree. To quote the OP: "...so I'm not sure about CJ's JPA right now, so I'm wondering what else would be good to use it for. How would a porter be with it, or what else would you suggest."He mentions CJ's JPA because there are many references to it (using 1026). Is CJ's beer the only one that uses 1026? Of course not.

[BikeBrewer]

I'm really not trying to put anyone down here.

Really? You could have fooled me.I've found that some yeasts work better with some styles than others do. 3068 really doesn't give me what I'm looking for in a hefe, but 3333 does, so I mainly use it, though I'm trying Danstar's Munich Wheat yeast to see what it's like. I've also used 1084 in a few things, but wasn't really happy with it in a porter, stout, or bitter, so I don't use it anymore. I'm also not happy with the Munton's yeast, though I only used it once. I think that some yeasts are better than others at certain styles, and some are more suitable across a range. I'd use 3068 again if I was trying to clone a certain beer, but I wouldn't recommend it for most hefes. I guess I really don't see why your panties were in a bunch because I asked what else it's suitable for. Yeah, everyone knows CJ prefers it for the JPA but, since I've never used it, I'm not sure if it's a yeast that's got a fairly narrow range of appeal. I'm sure that Wyeast stopped carrying it for general sales for a reason, so I really don't think that it's surprising to have asked about it. If you want to assume that I only use one yeast for a given style of beer, I can't stop you, nor am I interested in trying. Likewise, if you want to rant about it in this thread, that's up to you, but you shouldn't be surprised to be called on it. I think that you could've started a new thread to avoid singling me out, which is what you've done, regardless of your intentions. I'm not pissed off at you, and I certainly see your point about being flexible with yeasts, I just think that this might not have been the best way to get your point across.

[MAZ]

Always nice to see how a winky makes all things ok :PMaybe my panties are in a bundle... I've had quite a few tonight so I'm willing to admit that. I don't know you so I really have nothing against you. But I have read so many questions similar to yours... "tell me what to make with XYZ". You say one particular wheat strain is to your liking but another is not. How the hell are we supposed to know how you'll feel about 1026 in a porter based on that? We all have our preferences when it comes to yeast... Nottingham is one of the most popular dry strains, but I don't care for it. Does that make everyone else wrong? Of course not.How did you take BrewerGeorge's response of "anything English"??? I guess I assumed I didn't need to be so PC here as compared to the old Green Bored.

[cj in j]

I guess I'm missing something. Show me a quote where anyone said that 1026 is only good for JPA. I've used it for mild ales, bitters, Jimvy's Quiet Storm Stout, brown ales, and chocolate porters. I have some fermenting an american brown as we speak.Granted, CJ made this yeast famous for his JPA, but he'll be the first to say he's used it in many other beers.

Oh yeah, I sure have! I've made everything but Belgians with it -- I've even done some Alt/Kolsch/Psudo-Lagers with it -- great yeast, and someday my brewery is going to start using it . . . maybe. I've used it in "American" ales and in "British" ales -- it's fantastic in all of them.

I like to make an ordinary bitter with that yeast, or a mild if you like a maltier balance. But since you brewed an IPA, I would think an ord. bitter is the way to go. Then you will have a big ole yeast cake to do another IPA, stout, esb, porter, barleywine, or whatever. Any english ale as others have said.

I suggest going at least three generations. Make a mild or ordinary bitter (or even a special bitter) with the first generation, then make a nice porter (try using ~6% Caramel Wheat and ~4% Chocolate Wheat and 90% Maris Otter -- mmmmm), and then do a classic JPA formulation. The yeast will just keep getting stronger and better and you'll feel bad when you finally throw it away.On a side note, the most beers I ever got from one pack of 1026 was 12 -- I kept splitting the yeast harvest for two beers, and ended up with only 4th generation yeast. I would have gone more, but I didn't have any more fermenters or kegs to put the beer in!

But this comes up so often... take 1728 for example. Based on homebrew board posts, you'd think the only thing you could brew with this yeast is a Scottish Ale. Rubbish! How about an old ale, or a barleywine???

I can't really say, but I know of a certain brewery that makes most of their ales with 1728 -- cream ales, Am pale ales, Br IPAs, Am brown ales, hoppy porters, dry stouts, amber ales, Am wheat ales, and a whole buttload of seasonal/specialty beers. It's a fantastic yeast -- high attenuation, works fast and then gets out of the way, nice flavor contribution without getting in the way of the malt and hops, etc -- in fact, it's very much like the Cask Ale yeast!