I am brewing version 2.0 of a Red Rye IPA.
19lbs Best Red X
5 lbs Rye Malt
2 lbs CaraRed (Weyermann)
for 10 gallons
Mash @ 150 for 75min
The QOD is should I use Wyeast 1056 or 1450? Thoughts?
1450, obviously! 
Denny, I know that 1450 is Denny’s favorite, but what does it bring to the table differently? Does it require different temps? I just have not played around with much besides 001/1056/05, so I am trying to learn about new (for me) yeast and you would be perfect to explain this one to me. Sorry to highjack the thread, you can pm me if you would like or start a new thread to keep this one on track. Thanks
The biggest thing about 1450 is the smooth mouthfeel. A perfect complement for rye beers. Even if it finishes at the same gravity as 1056, it feels fuller bodied.
Denny, do you find that 1056 and 1450 actually do finish the same?
If you want to deviate from your two American yeast “options.” A spicy belgian yeast might be a cool one to test out, especially if you do 10 gallons and split batches with 2 yeast strains. I would suggest 3522 Belgian Ardennes for a subtle spiciness and fruitiness, which I personally think might complement the rye well. I’d even suggest 3711 French Saison to give some nice spiciness and a smooth mouthfeel. I’ve used both with awesome success, yet never with rye. Never know until you try…maybe my next brew can be a Belgian RyePA.
Pretty darn close.