Interesting to read the origin of a “celebrity” yeast strain such as this. 
I guess you’ve made it when you have your own yeast strain, eh? So Denny, do you get royalties each time it is pitched? 
Inquiring minds want to know. Anybody have the details on that other celebrity strain?
Uh, yeah…that’s why I’ve retired and moved to the Bahamas!
The beer sucks and the water is worse for brewing
must be nice…
My guess is that it would be tough to grow hops down there.
Hey, Kalik isn’t all that but the (relatively) new Sands stuff isn’t half bad.
Denny, Have you ever tired 1450 in cider? Anyone else?
Nope, never have, but my feeling is that yeast doesn’t make a ton of difference in cider.
I was just wondering if maybe it would add some mouthfeel that normally wouldn’t be present. I’ve used nottingham and I like the attenuation level when compared to wine yeast and champagne yeast.
Where’s the best place to order 1450 from?
WYeast I think!
Sorry I could not resist.
Bluesman, I ordered 1450 from MW and it came fresh, mfd was Jan. 19th 2010. I don’t know if thats what you’re looking for or not?
Thanks.
Well I’m noticing the aforementioned attenuation issue with my first generation. I made a 10 gallon batch, one fermenter got S-33 and the other got 1450. The S-33 finished at 1.014, the 1450 at 1.024. ???
What was your OG on that beer and what temp did you ferment?
I kegged a batch yesterday that was made with first gen 1450. Went from 1.059 to 1.010 in 3 1/2 weeks at 62-63F. That’s about 83% AA.
What syle beer did you make? What mash temp?
Rye APA. Mashed at 152, 1.58 qt./lb., for 60 min. And yes, my thermometer was recently calibrated!
Crabber - How about you? Did you make a starter? Mash temp? Fement temp?
I’m gonna use this yeast the next time I make an APA or IPA, I feel so left out right now!
For me, I made a 3 qt. starter. I let it ferment out, put it in the fridge overnight, decanted the spent wort before pitching the slurry.
the previous 4 times I’ve started up with a 1st gen, I have had attenuation issues, however, in my recent Centennial IPA - I got 79.7% AA with 1st gen.
I was lazy this time - 12gal batch, 2L on stir plate with 1 pack, then decant and split the cake into 2 - 2L flasks added 2L of fresh wort and let er rip for 2 days.
One thing I did differently this time was to pitch about 63-64 and ferment ~65df instead of pitching colder and keeping it around 62.