I’m using Denny‘s favorite Wyeast 1450 for the first time on Saturday. What is a temperature recommendation for an IPA? Also what is a typical final gravity number?
63-65F is what I use it at. 72-80+ % attenuation is typical for me.
I have used it in 3 beers so far, all 1.100 OG or bigger. My Barleywine (Huge IPA, biggerfoot lol) ended up at 1.021 at 11%. It was about 78% apparent attenuation. I ran it at 60F 4 days, then 64F 4 days, then 68F. Terminal Gravity in about 10 days. No sugar, all golden promise. It’s cold crashing now.
Denny may disagree, but it behaves like a high attenuation English yeast. It creates a thick creamy krausen that hangs around, and my starter always smells like grape lollipop. I love the low fruitiness, dependability, and the mouthfeel. Quickly on its way to becoming my house yeast.
Edit: operator error. Barleywine actually finished at 1.023, so about 76.5% apparent attenuation - sorry.
Thanks guys! Cooler than I thought. I was thinking 67*
Is there a functional equivalent to 1450 by any other yeast makers? My LHBS gave up carrying Wyeast due to minimum purchase and shipping logistics/expenses. I had really liked 1450’s versatility. I guess I can order it online with a cool pack, but it makes it a bit more expensive per pack that way…unless I bundle it with other yeasts in a multiple purchase. Really bummed about my LHBS.
I find first gen attenuation to be on the lower end; just recently got 73% on an ESB. After that it usually picks up to the mid high 70s. I have it running on an Imperial Stout right now and am hoping for 75%, started at 60df for 2 days, 62 for 2, then will hit 65 and eventually 68 to make sure it finishes up.
using the remainder of my ESB gen 1 cake on an IPA in mid April and will take the same temp approach as that has served me well.
No, there is no other like it.
Kinda thought that might be the case…welcome back to the States, Denny. I hope your Kiwi trip was interesting and fruitful.