+1. I’ve had the best luck pitching at 64-66 degrees and fermenting at 66-68 degrees. I hope this thread doesn’t make this yeast strain sound too temperamental. It’s a very strong and reliable fermenter as long as it isn’t pitched too cool. AA% numbers are closer to WLP051 than WLP001.
Denny,
Do you still have that yeast in your bank? If I want to get it into our club’s bank I may as well go to the source and save the $8 for a WYeast pack 
Kai
well, in all fairness to ryan, it was his suggestion to me that I changed that up ;D
and true - it really is not that tempermental - especially after 1st gen.
I remember Brewhobby had some trouble with this yeast as well and I asked him what temp he was fermenting. Sure enough, he had pitched around 60 and was fermenting at that temp.
Nope, I don’t…once we got a microbiologist as our cl;ub pres., I turned everything over to him. He’s gone pro now and doesn’t keep the bank any more, so I just get it from Wyeast like everybody else!
I remember that. Hope it wasn’t his frustration with 1450 that threw him over the edge with brewing!
I guess someone in our club will buy it. private Yeast banks have become less important these days with the amount of quality yeast avaliable from companied like WL and WYeast. But it will be a fun learning experience and hopefully saves other brewers some money.
Kai
no offense, kai, but wouldn’t it cost your at least $5 to get the yeast slant from denny anyway? only saves you like $2 or so?
I don’t need to send a slant. Filterpaper sandwiched between aluminum foil works too. Then streak it on a plate and select a colony to innoculate a slant and a stab culture.
Kai
okay, that all sounds greek to me. so i guess you mean, it’ll fit in an envelope?
yes. It should be simple first class letter mail both ways. I don’t know what the current postage is since it keeps changing. I haven’t tried it myself but others have done it with success.
Kai
Would you like me to send you some?
Yep, I pitched around 60 and fermented in the low 60’s.
Let me get some more yeast bank supplies first.
Kai
What’s the ideal and desired attenuation with this yeast?
If we talk about attenuation of a yeast, we should always talk about how close the yeast comes to the attenuation limit (wort fermentability) given typical fermentation conditions.
Kai
True. I guess I should be more specific with recipe details.
Typically speaking…an IPA mashed at 150F with 95% 2-row and 5% medium crystal.
Pitched at 64F and fermented at 68F.
What is the ideal attenuation?
Ideal? Who knows. Expected would be in the 75-80% area.
The reason I ask is because you mentioned in an earlier post about how 1450 has a fuller, silkier mouthfeel as compared to WLP001.
…but yet given the level of attenuation on your latest beer (finishing at 1.010), wouldn’t that be considered on the dry side?
IME, mouthfeel doesn’t necessarily relate to FG. For instance, fermenting 05, 1056 and 1450 to the same FG will yield differences in the mouthfeel and dryness of the beer.