What are your favorite, dry/liquid yeasts for brewing a WCIPA or an American IPA?
I’ve been on a BRY97 kick the last few years. Works so well I don’t see any pointing looking any further. There’s nothing I could get from another yeast that it doesn’t do.
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US-05 for a long time. Now I am leaning toward not using anything but 34/70.
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Have you tried BRY97? Personally I find it cleaner than 05.
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Another BRY-97 fan. I use it a ton and have become very confident with it. It’s very clean, drops clear with no extra effort, quite forgiving with its temperature range (not that I recommend pushing it), a solid but not super high attenuater, and useful for many styles.
Though…I never had issues with US-05/1056/001. And 1450 makes a nice IPA. I also like the idea of 34/70. I use that in my Cold IPAs.
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I have been using 34/70 lately instead of 05. I have been really happy with the results. I have never used BRY97. I think I’ll pick some up and give it a try.
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I have not. My last 3 iterations used US05 and WL001. I read that BRY-97 can give fruity esters of apricot, pineapple & citrus at the higher end of fermentation. Im not opposed to those flavors at all especially if using hops with tropical flavors.
At what temps do you pitch and ferment at?
I just brewed a beer using the Apex San Diego yeast. I will let you know what I think of it when it is finished.
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If by “higher end of fermentation” you are referring to the upper end of the suggested temperature range as given by Lallemand (72°F), then I would say absolutely not. I have had it go to 74-75° with no noticeable off flavors or runaway attenuation. Again, I’m not recommending pushing the yeast, but in my experience, I haven’t had any issues at those temps.
Full disclosure, I’m usually pitching full packs into 3-gallons of standard gravity wort. Don’t know if that matters or not.
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Yes, I mean the suggested upper limit for fermentation temp. Lallemand recommends 72* and I will stay at or below that. My plan is to pitch around 62 and keep there for 2 days and then raise my temp limit to 68 for a few days and finally set temp limit to 72 and let it finish out. I am leaning towards using BRY-97 for a WCIPA because my past iterations have always been Chico strains.
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I start at 65F and after 4-5 raise to 72
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I have a WCIPA fermenting with it right now. Active fermentation within 14 hours at 65F.
On a side note, I just referenced your Denny Kong recipe on Experimental Brewing.. just to clarify…90 min boil??
That was because we were brewing at North Park in San Diego and that’s what they do. At home I do 60 minutes. And no need for ALDC. That’s just an insurance policy for commercial brewing.
I sort of figured about the 90/60 min. based on your previous comments about boil times. Good to know about the ALDC!! I was just reading about hop creep and pricing ALDC….pricey too!!
I have never experienced hop creep, even when I tried 4 times to make it happen so I could study it.
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Agreed on the ALDC. Another yeast is Diamond for a WCIPA under pressure at say, 5psi?
But why pressure? Seems like a needless complication.
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Interesting. At what temps do you ferment? Would you dare venture into the high 60’s or even low 70’s ?? I use diamond often and would never consider fermenting my lagers above 52* Heck, I don’t even do a diacetyl rest on my pils/lagers but that’s a topic for another thread.
Pressure is not necessary, but I like the suppressed esters. As to temp - About 60-64 on my most recent batch. It finished in about 96 hours on a repitch.
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