5 replies to this topic

[DaBearSox]

So I picked up this yesterday on a whim after looking at the Wyeast brochure they had at the LHBS. Their description was basically what I am looking for in my American Amber. After researching on the goog I have heard a lot of mixed reviews on it. Most notable Denny's not-to-fondness for it. Says it leaves the beer real tart which was not in the Wyeast description....I looked up some reviews of Hale's Ales brews (which is where the strain comes from) and read nothing about them being tart...Looking for some blue board input....anyone had good success with this yeast? I'll probably ferment real low on this one...

[siouxbrewer]

Make sure you pitch big, that one is a notorious slow finisher. I had a robust porter on the primary for damn near three weeks before I finally pulled the plug on it. Finished higher than I wanted it to. Repitched onto the cake and had the same slow experience with my stout. I've heard similar stories from others. Never got any tart out of it, but I wouldn't use it again when there are better options out there.

[drewseslu]

I believe the Wynkoop in Denver has been using that for almost 2 years now, since the brewery staff changed over. I can't recall where the head brewer had come from...maybe Flying Dog?Anyway, the beers I had from that yeast there were yummy, especially the ESB and smoked porter.

[DaBearSox]

I believe the Wynkoop in Denver has been using that for almost 2 years now, since the brewery staff changed over. I can't recall where the head brewer had come from...maybe Flying Dog?Anyway, the beers I had from that yeast there were yummy, especially the ESB and smoked porter.

Wow...thats good to know Wynkoop is one of my favorite brew pubs around here, I love pretty much everyone of their beers

[djinkc]

I used it a few years back for a change of pace. The beer was OK but I guess it was nothing that made me want to use it again.

[weave]

A local micro uses this as their house yeast. I wouldn't call their beers tart. It tends to be a bit fruity at whatever temp they are fermenting at.Seems to be pretty flexible. They use it in everything from kolsh to Scotch ale to Impy IPA's. Even a "mocktoberfest".