Is anyone using this strain other than Denny? The culture is derived from Brewtek CL-50 California Pub Ale, which harks from an area when American red ale was king (think American 2-row + copious amounts of crystal). I used this strain one time back when it was available from BrewTek. My recipes were clearly not formulated to make this culture shine. I was very much into Brewtek CL-170 brewer at that point in time because my I was a 2-row plus carapils brewer plus Galena for bittering plus copious amounts of Willamette for late hopping. Has anyone other than Denny used this culture with a grist that is mostly pale malt?
I really like WY 1450 because it differs for me with other strains like WY 1056, WLP 001, US-05, and BRY 97. I get less AA with 1450 than the others which I believe leaves a nice mouth feel and fuller body. I get a consistent 75-78% AA with 1450 and the other American strains I get usually over 80% AA. Keep in mind, I am only one person with this observation and experience. Someone else might have different results. I just tapped a 5.5% ABV Pale Ale that I made with WY 1450 and it doesn’t taste thin at all. It is a clean yeast that lets the malt and hops shine. I plan on using this yeast in a Brown Ale next.
I believe you. It has been over 20 years since I last used that culture and I was a big British bitter brewer at that point in time because the breweries built by Alan Pugsley were my point of reference… CL-50 just did not have the fruitiness I was seeking. Brewtek CL-170 had that fruitiness in spades. It was like a lollipop level of fruitiness. My preferences have changed and I respect Denny’s palate. Denny has a way of weeding the wheat from the chaff while keeping things simple. I am getting to be too old to waste time on cultures that do not matter. The thought of dumping a batch never mattered to me at that time, now, it does!
I used it to make an extract version of Denny’s wry smile IPA. It’s a good yeast.
I believe cl-50 is North Coast Brewing Company’s House yeast and their beers are world class.
I use 1450 often. Mostly for Porters and IPA’s.
Interesting note:
For Porters, my average attenuation with 1450 is 70%, never getting better than 74%.
For IPA’s, it’s 79.5%, never getting anything less than 78%.
I assume that has to do with the fermentability of the wort, but I’m really not sure.
I really like the smooth mouthfeel, clean ferment and the general-purpose practicality of it. And it seems to go rather easy on this homebrewer when I let the temp slide into the low 70’s. I haven’t experienced any off-flavors from it yet.
My biggest hang-up with 1450 is that it is only available in liquid form and is simply not practical or cost-effective to have it shipped to me most of the year.
It’s the most popular yeast in Australia. I know of US commercial brewers using it.
That’s the supposition. Only one person knows for certain and she isn’t saying.
That’s interesting. I’ve gotten up to 86% with it and regularly get around 80.
I’ve used in my Pumpkin Ale.
Yes, but, we both know her name. I would love to have an afternoon with her unconstrained. 
several years ago North Coast had to stop doing tours for insurance reasons, I was so bummed out when I learned that. Their beers fresh from the brewery are something else. I had their Red Seal Ale on nitro last time I was in Fort Bragg and was blown away.
Actually, lots of people know that their beers are world class! My son lived in Fort Bragg for a few years and we always enjoyed visiting him and having a flight at the North Coast taproom.
;D Its a wonderful seaside town.
I think it’s a great yeast, but I don’t love it for pale beers, or rather, I prefer Chico for pale American ales. I feel like 1450 is a lot like BRY-97. It’s performed best for me in amber and brown ales, as well as porters and stouts. It doesn’t hide the hops or anything, but it does appear to contribute more body than Chico and isn’t quite as fast.
Sorry to be unclear…yes, they make great beers. But I was referring to the heritage of1450.
While Maribeth Raines and Jeff Mellem are the only people who know for certain, there is a lot of evidence that points to BrewTek CL-50 being North Coast’s yeast strain. First, let’s look at the culture’s original description.
CL-50 California Pub Brewery Ale
For that classic U.S. small brewery flavor. CL-50 produces terrific
American red & pale ale styles. While attenuation is normal, this
yeast produces a big, soft, well rounded malt flavor that really lets
caramel malt flavors shine.
Category: Ale
Flocculation: Normal
Attenuation: 74–76%
Temperature Range: 60–70 F
North Coast started as a pub brewery. Their first hit was Red Seal Ale (red ale was very popular in the 90s). The culture is definitely not a BRY-96 derivative. It behaves nothing like BRY-96 and has a different sensory profile. North Coast was founded by Mark Ruedrich, Tom Allen and Doug Moody. In my dealings with U.C. Davis while collecting cultures from their collection, it was made clear to me that Mark Ruedrich acquired North Coast’s culture from their collection. However, they would never give me the accession number.
That description fits my personal experience with WY 1450 almost exactly.
Mine also to a degree…I can get higher attenuation and run it at lower temps than what they list
Cultures drift over time, but those parameters are provided to give most brewers an idea of what they can expect. Brewhouse parameters will always dictate how a culture behaves.