Imperial Yeast

[jonhughey_att.net (HoosierBrew)]

That’s what people like about it. Crazy low FG, with significant mouthfeel.

It’s what I like most about it. It’s a good strain on it’s own but I like it best blended.

[skatz (Stevie)]

That’s what people like about it. Crazy low FG, with significant mouthfeel.

It’s what I like most about it. It’s a good strain on it’s own but I like it best blended.

So bored with it on its own. That is why I wanted to try Rustic.

[bayareabrewer]

That’s what people like about it. Crazy low FG, with significant mouthfeel.

different strokes for different folks. I hate the mouthfeel of 3711, I want my saisons dry and not heavy tasting/seeming.
It’s what I like most about it. It’s a good strain on it’s own but I like it best blended.

[skatz (Stevie)]

@bayareabrewer

That’s what people like about it. Crazy low FG, with significant mouthfeel.

different strokes for different folks. I hate the mouthfeel of 3711, I want my saisons dry and not heavy tasting/seeming.
It’s what I like most about it. It’s a good strain on it’s own but I like it best blended.

Do you use simple sugars? I find all malt and 3711 is bad news. But as you said, diff’rent strokes.

[jonhughey_att.net (HoosierBrew)]

Yeah, each his own. I never found a 1.002 FG with 3711 to be remotely heavy, just having a nice mouthfeel. I like mine dry, too. As for flavor, I think there are better strains than 3711, though I do like it.

Edit -  As Steve said, I like a sugar addition with 3711. But I don’t add any with other strains.

[bayareabrewer]

@bayareabrewer

That’s what people like about it. Crazy low FG, with significant mouthfeel.

different strokes for different folks. I hate the mouthfeel of 3711, I want my saisons dry and not heavy tasting/seeming.
It’s what I like most about it. It’s a good strain on it’s own but I like it best blended.

Do you use simple sugars? I find all malt and 3711 is bad news. But as you said, diff’rent strokes.

hmm, never tried that, probably sould have done so before formulating an opinion, although I think I  prefer the flavor of rustic or WL 368 anyways, regardless of mouthfeel.

[hopfenundmalz]

@goschman

@bayareabrewer

The cans that these yeasts come in kinda bug me. Maybe its user error, but if I let the yeast warm up to room temp before pitching, the can explodes and makes a mess, and if I open it cold, that means I pitch cold and risk temp shocking the yeast. And the English ale yeast sticks to the bottom of the can and is  a pain to get out, because if I vigorously shake the can to get all the yeast in suspension, it explodes when I open it.

Sorry, don’t mean for my first post here to be complaining, I have used their pub yeast strain, tartan (Scottish ale) strain and the rustic (3726) strain, and aside from the packaging, have no complaints. The tartan in particular was awesome in a RIS.

According to their instructions, I believe you are supposed to open cold, without shaking, and by slowly venting. Gently swirl the yeast and stir in some wort to get any settled yeast on the bottom…

Pitching cold to warm does less harm to the yeast than warm into cold, within limits.

[bayareabrewer]

@hopfenundmalz

@goschman

@bayareabrewer

The cans that these yeasts come in kinda bug me. Maybe its user error, but if I let the yeast warm up to room temp before pitching, the can explodes and makes a mess, and if I open it cold, that means I pitch cold and risk temp shocking the yeast. And the English ale yeast sticks to the bottom of the can and is  a pain to get out, because if I vigorously shake the can to get all the yeast in suspension, it explodes when I open it.

Sorry, don’t mean for my first post here to be complaining, I have used their pub yeast strain, tartan (Scottish ale) strain and the rustic (3726) strain, and aside from the packaging, have no complaints. The tartan in particular was awesome in a RIS.

According to their instructions, I believe you are supposed to open cold, without shaking, and by slowly venting. Gently swirl the yeast and stir in some wort to get any settled yeast on the bottom…

Pitching cold to warm does less harm to the yeast than warm into cold, within limits.

gotcha. thanks for the info.

[brewinhard]

Edit -  As Steve said, I like a sugar addition with 3711. But I don’t add any with other strains.

Why do you prefer 3711 with a sugar addition? I have found that I never even needed one due to its voracious appetite for malt sugars.

[jonhughey_att.net (HoosierBrew)]

@brewinhard

Edit -  As Steve said, I like a sugar addition with 3711. But I don’t add any with other strains.

Why do you prefer 3711 with a sugar addition? I have found that I never even needed one due to its voracious appetite for malt sugars.

I don’t think I need one at all with 3711 to attenuate . I do it because I like the light mouthfeel of Dupont best, and 3711, even at 1.002, seems a little fuller. So it’s to dry out the mouthfeel a tad. I know a lot of guys love the fuller mouthfeel, just preference.

[skatz (Stevie)]

Yeah, what he said. Low gravity all malt is fine, but I find 5% and up benefit from a half pound or so of sugar

[brewinhard]

On the occasions where I have added sugar to 3711 fermentations, the beer dried out too much for me, even for a saison.

On the other hand, does anyone know what the actual FG of a degassed sample of Dupont is?

[beowulf_36 (GS)]

I like Imperial yeast just fine. My only complaint is the price.

[juggabrew]

Picked up my first can of Imperial Flagship A07.  The intension was to walk away with 1450 but the package date was early june and was pretty inflated.  Anyone used this strain? The young lady working said it was similar to the chico yeast and would be a close to denny’s fav.  made a starter and the can smelled slightly medicinal, bandaidy

Kinda nervous because that is one flavor/aroma I don’t ever want and/or care to have in my beers.

[skatz (Stevie)]

Haven’t used it, but she is correct in saying it is their Chico strain.

[beowulf_36 (GS)]

I have a rye that is just finishing up. My intent was to use A01, but my lhbs was out so I picked up some A07. I just gave it a sniff test, and I’m not picking up any medicinal/bandaid odors. Smells nice and clean, it’s been fermenting in the low 60s.

I’m starting to like Imperial yeast more and more. The yeast is rated for beers up to 1.060 without a starter, and I’m betting that it can handle a beer up to 1.070. Not having to make a starter means I can brew on a whim. It is also one less chance of infection.

[denny]

Haven’t used it, but she is correct in saying it is their Chico strain.

I have used it and it’s pretty much 1056.  However, it is NOT close to 1450.

[rookie_l_a (Steve Ruch)]

@denny

Haven’t used it, but she is correct in saying it is their Chico strain.

I have used it and it’s pretty much 1056.  However, it is NOT close to 1450.

What is? If anything.

[denny]

@denny

Haven’t used it, but she is correct in saying it is their Chico strain.

I have used it and it’s pretty much 1056.  However, it is NOT close to 1450.

What is? If anything.

Nothing I’ve ever run across.

[rookie_l_a (Steve Ruch)]

@denny

I have used it and it’s pretty much 1056.  However, it is NOT close to 1450.

What is? If anything.

Nothing I’ve ever run across.

[/quote]

I really have to try 1450. I have an American brown ale on the schedule for next year, 1450?