Ok, I’m ready to try again. 2 of my next 4 beers are going to be 1450’d - another Red Seal-inspired beer (calling it “Clubbed Seal Ale”), and some form of IPA - maybe a toned-down Pliny clone.
I’m thinking of calling mine Rye’der on the Storm or Pale Rye’der. ;D 
I like WY1450… it seems to give more real beer flavor imo… maltier flavor with somewhat of a silky mouthfeel. I’m impressed with it so far. ;D
I just pitched a healthy slurry of wyeast 1450 into a 1.048 OG Pale Ale yesterday. I noticed in this thread some people mention the yeast performs a little sluggishly at/or around 60 degrees. I currently have this in the basement at 58 next to an IPA that was fermented at the same temp using US-05. I wanted to do an experiment and see if the 1450 would work well under those conditions. Does everyone think I should move this into the mid 60’s (ambient) instead?
I’d say it depends on what you want…like you say, it may be sluggish at that temp. If you’re in a hurry, moving it to the mid 60s is fine.
I just ordered some of this yeast. I’ll try an APA with it first.
I’m trying it for the first time also. I just pulled a gallon off of my stir-plate over the weekend. It’s in the fridge crashing now and I plan to brew Denny’s Rye IPA over this coming weekend. It looks like it’s kind of slow to floc, but that doesn’t really bother me.
I took a temperature reading this morning. I was mistaken, it’s colder than I thought. The beer is at 55.6 degrees right now but still moving along nicely. I don’t need this beer done for another 2 weeks so would it hurt anything to leave it there and move it to a warmer location if it has trouble finishing?
Wow, that is pretty cool for it! But as long as it’s still working, your plan sounds good to me!
Hey Denny, have you noticed that this yeast tends to fall into a groove? What I mean by that is that the last three beers I’ve brewed have taken off like mad the first two or three days, then the krausen falls about halfway down and the yeast goes from nearly blowing the lid off of the fermenter, to more a a slow and steady fermentation. This seems to happen when the yeast is at about 50% AA. Most other yeast strains I’ve used seem to go crazy until about 90% done.
I think that’s about right, Ryan. Although since I’m fermenting in buckets I can’t really see what’s going on. I don’t even bother checking it until 2 weeks in.
+1
My experience with 1450 was also that it was slower and steady (though still very attenuative) compare to say, US-05 which rips through seemingly any wort in 3 days. Will be using 1450 again in the next week or two - a fine yeast that I’m glad has become a year-round offering!
Yeah, I bought a couple buckets at a local restaurant supply store and they’re slightly translucent so I can make out the krausen. I just happened to notice my airlock slow down after a couple days and saw the krausen had fallen a bit. Took a gravity reading(Rye IPA, BTW) and it’s down from 1.071 to 1.042 after three days. Two days later and its at 1.036. 3 points a day isn’t a very vigorous fermentation so I’m raising the temp up to 68-69 degrees.
Mine have been within two or three points of finishing after a week but it needs at least a couple if not three weeks to really finish. My rye IPA after only a week tasted very bland, no hop flavor or aroma… tasted like cream of wheat hot cereal really, but it was only a week into the fermentation. Now the hop flavor and aroma are coming forward and it tastes like beer. I’m kegging it this weekend which puts it at three weeks from start of fermentation.
That;s pretty much my schedule with it, too.
Well I finally bought some. I prepared a starter last night. Does anyone harvest this yeast, if so how does it perform. How many times? Reharvest each time?
I’m making an IPA with it.
I always harvest and reuse it, at least 3-5 times, depending on the beers I make.
Well, finally brewed Denny’s Rye IPA with this yeast this weekend. I started with a 1.5 liter starter on a stir plate, then to a 3 quart starter on a stir plate also chilled and decanted. Then 2 days before brewing I put it into a very small starter to wake up the yeast, since it had been in the fridge for a few weeks. Brewed a 10.5-ish gallon batch split into 2 - 6.5 gallon fermenters and it made a mess of my fermentation chest! :-\
First, I forgot to switch out the airlocks for blowoff tubes on before I went to bed :
. Then when I did get the tubes on (first thing next morning), I had the tubes in their own 1/2 gallon mason jars a little less than half full of sanitizer. Every couple hours those were erupting with foam and yeast from all the blow-off. Whoops! I guess I may have overpitched a little, but man did that thing take off like a rocket! I’ll wait for the slow-down that everyone else seems to experience then slowly begin to step up the temp.
I made an IPA today. Tastes like it’s going to be really good. I bittered with CTZ and used a hopburst schedule with Centennial/Cascade…20/15/10/5/0.
I pitched a 3L starter with 1450.
Looking forward to the end product.