Is there a dry ale yeast that comes ballpark close to 1450 and similarly accentuates malt and mouthfeel?
I think Bry-97 is the closest. You could also try Mangrove Jack’s M44. But, neither are the same strain as 1450.
That culture started out as Brewtek CL-50 California Pub Brewery. It is allegedly the culture that Mark Ruedrich acquired from UC Davis to use at the North Coast Brewing Company. From what I can ascertain, it is of British origin. I have worked with UC Davis to determine its accession number with no success because it was given to Mark before they re-organized their culture collection. In essence, the culture that became Wyeast 1450 is one of kind. It is the culture that put Red Seal Ale on the map. It is probably the best culture available to produce American Red Ale. BRY-97 is from a completely different lineage. It is a Siebel BRY-96 derivative.
I just recently did a cream ale using it. Although I feel that it didn’t compliment the style. Holy God is this yeast something I have never tasted or experienced before. I can’t wait to try it again.
I got a slight citrus taste from it somehow and that mouth feel lingers, something semi sweet and silky.
Nope not that I’ve ever found. Wish there was.
And don’t forget that although it may have started like that, it lived in my fridge and was recultured several times before it went to Wyeast.
+1
I haven’t used 1450 and I am NOT trying to say Fermentis S-33 compares but, if you are looking for a dry yeast that may give you more of what you are looking for, S-33 could possibly worth a try for you. It has to be the most mislabeled yeast out there and has been for a long time. Somehow it has gotten the reputation for being a Belgian yeast, I don’t find anything Belgian or Phenolic about it. It is on the otherhand a very robust, hearty, good all around Ale yeast with English origin. It gets in, gets to work and gets the job done quick with a wide temp range and I never find it to be to picky or finiky…very consistent. It does have lower attenuation, perhaps can be adjusted with recipe and more so a medium flocculation but beers do clear. It leaves a nice malt forward mouthfeel and I do not get any particular esters in the styles I have used it in. I really like it in rich Porters and Stouts, I have also used it in Amber Ales. I think this is one that doesn’t get a lot of attention and flies under the radar but I find it to be a great dry yeast and I am going to experiment more with it.
Having used both, I have to say they’re not even in the ballpark.
Bite the bullet and get some 1450. It’s the only liquid yeast that I’ve used in years. I made a Wry Smile IPA with it and was glad I did.
I agree. I pitched my 4th generation of a 1450 slurry yesterday. I really like the mouth feel. It does something to the bitterness that accentuates without making it harsh.
Absolutely! It is to CL-50 what WLP001 is to Chico, cultures drift. You started with a good culture and the selective pressure you placed on it made Wyeast 1450 what it is today.
Wyeast 1450 is a one of kind yeast culture. It is the perfect culture for an American red ale. I would go as far as to say that it is a the reference culture for American red ale. However, it is a very versatile yeast strain.
Also perfect for IPA, porter, stout…about any American style. I think I’d avoid it for crisper styles, though, due to the mouthfeel.
I have found no substitute for it in my Rye IPAs (yes, that Rye IPA - I make no others these days.)
How would it do for a UK ale along the lines of Fuller’s ESB?
How would it do for a UK ale along the lines of Fuller’s ESB?
I’ve been contemplating giving Verdant a try in my next ESB clone attempt. Should I give 1450 a shot also?
It might work OK. Not gonna be anything like Verdant, though, from what I know of it.
I have been in contact with the University of Washington team for several months. After my last correspondence, Maitreya Dunham asked if there were any other strains I would like to see sequenced. I gave her and Chris Large a couple of Wallerstein Labs ale yeast NRRL accession numbers and an NRRL accession number for Pabst’s ale strain (yes, as in Pabst Blue Ribbon). I figured that those culture are old enough that they may find a closely-related match for BRY-96. I may ask them to sequence Wyeast 1450. That way, we will at least know the family in which 1450 groups. It would be interesting to know because CL-50/Wy1450 is unlike any other yeast strain I have encountered. Truth be told, I did not capitalize on CL-50 even though I had it in my bank for a few years. I was into fruity English styles and CL-170 Classic British Ale scratched my itch better. As Jeff used to say, CL-170 had that lollipop ester profile when young. It worked with EKG and Willamette better than any other English strain I have tried.
Loving this thread