North West Welly Ales
So there's some
1469 West Yorks Ale Yeast doing the rounds in North Welly
First up my questions on the yeast and hops
S05 loves hops, S04 eats them up.
What does W1469 do to them ?
I'm going to brew a pale, 85% Malteurop 15% dark crystal (ship that order Joe !)
Using S05 I'd go IBU's about 90% of OG and my 1.034 would finish at 1.008 and I'd be hoppy and happy
So Wyeast reckon 67-71% attenuation - I'm mashing on the high side so what'ya think I should allow for ?
And what about the hop treatment, should I hop to expect losing a fair whack of flavour to the yeast, or will it be moderately kind to my pellets ?
Next what about reusing slurry. We've got 135ml of nice looking slurry harvested last Thursday, brewing next Wednesday , a lag of 14 days.
Mr malty suggests that we have more than enough yeast to just repitch, but I know that a lot of people talk about making a starter if the slurry is over a week old, what's the consensus chaps ?
Replies to This Discussion
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Permalink Reply by Reviled on
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My 2 cents... Having alot of experiance with this yeast personally...
It won't eat your hop flavour as much as S-04, but will to a point, more than S-05, for me, its not so much the flavour, but the aroma which never quite gets there (IPA level) no matter how much you use...
Also, if you get any yeast in the glass - it affects the taste massively!!
Personally, with the repitch, if it was me I would probably just pitch it if it was harvested not too long ago, and if Jamil says its ok, then im sure it is ok!
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Permalink Reply by jt on
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but the aroma which never quite gets there
OK, so big additions late then ?
any yeast in the glass - it affects the taste massively
Yea - good, bad or just yeasty ?
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Yep, big late additions, I would tend away from dry hopping with this yeast as well as personally i've never liked the results, it pronounces the grassiness of US hops...
Um, with the taste its rather unpleasant, sort of like bakers yeast in a way, really bready! It will strip any malt and hop flavour you have and give you liquid bread haha
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The US hop factor won't be a problem - Willamette (well maybe by pedigree) to bitter and Motueka later
What's your attenuation been like Rev ?
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Mmmm, Motueka goes really well with this yeast, it brings out its noble character alot more!!
Attenuation, I don't really measure it that much, but definately lower than alot of other yeasts. I brewed an Old Ale and mashed at 71*c, the beer went from 1068 down to 1030, which was what I wanted in this case as it gave the bugs plenty to feed on, but it would not be desirable for anything else... So id say the 70% figure Wyeast gives is quite accurate...
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Mmmm, Motueka goes really well with this yeast, it brings out its noble character alot more!!
Beaut !
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Permalink Reply by Matthew on
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Nice work chaps. Some good info in there Rev.
I'm looking forward to using this yeast, I had my first 'Landlord' about a month ago and really enjoyed it. My focus isn't so much on TT for this brew though, going for a Booky (Remix) <-- remix is all the rage at the moment
Ringbinder:
80% Pils
5% Caramalt
5% Pale Crystal (90)
5% Wheat
Pinch of black
Pacific Jade @ 60
Pacifica @ 30, 20, 15, 10
Pacific Jade @ 10 (pinch)
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Have another talk to Chris, his attenuation was quite high in comparison to rev's ... but I'm not sure the malt type or mash temps
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Permalink Reply by Chris Banks on
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Hmm sounds like avoiding any yeast ending up in the glass might be paramount!
My TTL went 1039 - 1006 with Malteurop and 67c mash temp.
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So is your's going to be a taster on Sunday Chris ?? hint hint - it's research, really it is :-)
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Well if I get it in a keg tomorrow it may be half pie ready in the name of research?
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