Best Yeast for an all-amarillo pale?

Might I so humbly suggest American Ale II (1272)? I like 1968, but I've only used it in a bitter, so that may not be the frame of reference that you're looking for. I'm not too high on 1056 (or WLP001, for that matter).

 

All are fine yeasts...the 1968 and 1272 will give you a little more malt component, but the 1056/001/US05 has yet to let me down on a Pale Ale (especially if you want to showcase the Amarillos)

 

If you want to showcase the hops (Amarillo, mmmmmm!) then why would you even consider anything other than 1056/WLP001/US-05?

 

I love 1968. That being said.. I'd go with 1056 for this one.

 

Another one to say all great yeasts, and they would all work great for this recipe. But, to really let the hops shine go with the chico strain. Although, I would pitch Safeale US-05.

 

I've yet to use it but American ale II 1272 is supposed to be fantastic from the bloggers and reviewers out there. Most NB reviewers prefer it over 1056.

 

WLP001. It's a clean yeast that doesn't give off many flavors and lets your hop profile standout. And oh yeah, Amarillo Hops... mmmmm (wipes chin).

 

Between the two you listed, 1056. But put me down as another vote for 1272 (WLP051). I find that it really complements the hops, rather than just hiding. Plus it flocs better, too. Easily my favorite yeast for American ales.

 

Soooo...your vote is 1056?

 

Yeah... same yeast basically. Wrote 001 cause it was on my mind having just brewed with it.

 

I would vote for WLP001 to accentuate the hop flavor. Either will work well though.

Wyeast 1056 - Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced.
WLP001 - This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

 

I take it you believe that Wyeast 1056 and WLP001 (originally sourced from the same strain) have diverged from each other? I suppose that's possible, though I can't say I have noticed any difference between the two.

 

I really haven't noticed any difference in my experiences with the two either but just recently realized that the descriptions are different on Northern Brewer.

 

I think those descriptions are verbatim from the respective yeast companies (WL and Wyeast), which would explain the differences.