I usually mash at 67c when fermenting with US05, as that yeast has pretty high attenuation.
Should I lower it for the DF50 to 66c? Since it seems this yeast leaves a body, and I want to finish slightly dry than sweet for a B.IPA. OG-1.066 and aiming to finish 1.012ish.
Honestly, there’s no set mash temp for a yeast. It’s more related to your grist makeup and what you’re trying to achieve in a given beer.
I respectful disagree. Same grist and mash temps with dif yeast will yield dif results. I find the US05 attentuates more than the liquid version of the same strain. Just checking if the others keep their mash profile the same as when using say the chico strain or do they make any slight changes.
Of course different yeasts attenuate differently in a given grist, I get that. Just saying that recommending mash temps just based on yeast strain leaves most of the variables out of the equation, ie., grist, beer style, your goals. But to answer your question, I don’t mash differently for 1450 than I would for 1056 .
Maybe, but not much. Mash temp makes much less difference than it used to with most malts. There is no reason to target any specific mash temp using 1450. I use it with a wide range of mash temps. Truthfully, the best way to control body and attenuation is through the recipe.
Agree with you both… Just that I’ve got a recipe that I’m happy with and don’t wish to tinker with it.
Thanks, I’ll see how it goes!
While 1450 leaves a full, silky mouthfeel, it doesn’t do it by leaving you with a high FG.
Excellent, sounds like what WY1728 and WY3711 does… Moderate/high glycerol producing yeast maybe?
I agree with Jon that it depends upon your goals. I have an IPA in the fermenter with 1450. My goal is to make a nice malty but not sweet backbone for the hops but finished fairly dry so I used a grist with just 2 row and Munich, no crystal, mashed at 150 and added some cane sugar. So my reason for using the 1450 was to get mouth feel without adding malts that make the beer sweet. I recently made a porter with 1450 that I mashed high to accentuate the 1450 mouth feel.
One thing I seem to find with 1450 is that it floccs out pretty slowly. I don’t think mash temp has much to do with how this will react in the fermenter, except at extreme mash temps, possibly…but I haven’t gone there to see.