Wyeast 1272 adventures

Discussion in 'Homebrewing' started by hojo813, Feb 7, 2020.

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  1. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    I've been using wyeast 1056 for years now on my ales. I decided to try 1272 after a buddy recommended it because he said it's fruitier. I made a 1.75L starter from the smack pack. Brew day was a week ago. I always ferment at 65 for the first week and then bump up to 70 after a week. I use pure oxygen as well. I have precise temperature control. OG was 1.069

    Ok now for my questions and observations:

    Usually by now the krausen has fallen mostly. With 1056 the krausen got maybe 1.5 in or so. The 1272 as of this morning shows no signs of slowing down!!! 3+inches after 7 days. It showed signs of fermentation after just 5 hours versus almost a whole day with 1056. This batch is going crazy! Have any of you experienced this? Is it typically this violent? I have blowoff tube on standby. Nottingham yeast is the only staring I have used that produced this much krausen. Does 1272 flocculate better than 1056? Because I've noticed with 1056 cold crashing for 3 days will not clear the beer like other strains Ive used. I have started using gelatin and cold crashing for a week or so. That's been making it crystal clear. Then I dry hop 5 days and rack. So far I'm liking 1272. As far as beer **** goes, this krausen ring is a centerfold...
     
    #1 hojo813, Feb 7, 2020
  2. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    I've not used 1272, will let others chime in on it's characteristics, but your description would give me no cause for concern. I regularly see a wide range of activity/krausen between different strains . . . sounds like you have healthy fermentation taking place.

    A couple of suggestions: Consider making a starter to meet a specific number of cells. Have an inoculation target and aim for it. Primary goals for a starter is yeast health, which you've got covered, and cell count. Yeast calculators are your friend here.

    A very fast start is not always a good thing. During the lag time the little guys are adapting to their environment and making a game plan for the big show. Overpitching can actually result in reduced attenuation and less yeast esters. They may start chomping before the whole team is ready (like a false start in football). Some of cell-count is guesstimation, but over time you can find the sweet spot.

    If no blowoff in the first couple of days then expect smooth sailing to finish. While it sounds like your yeasties are still very happy, they have passed the explosive growth phase.

    I got a little aroused by your description, what style beer do you have ferming?
     
    #2 PortLargo, Feb 7, 2020
    Last edited: Feb 7, 2020
    SABERG, skivtjerry, MrOH and 1 other person like this.
  3. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia


    My cell count was on target. I can only do 1.8L starters because that's the largest mason jar I can get. Not paying all that for Erlenmeyer flask. When I need large starters for lagers I just step up or do multiple weeks before brew day. I'm not concerned with the size of the krausen. Just wanted to puff out my chest a little. It's a VERY healthy ferm. I am actually brewing my tribute to the Pacific NW IPA. The one that started it all. 73 IBU as estimated by beersmith. I hit target gravity on point. I have my entire process dialed in now. Especially my whirlpooling. Im using a hop spider and turkey baster. I also use my agitator from my mesh screen I use for dry hopping so squeeze out every last drop. Minimal trub. Lots of hoppy goodness. It's going to be a long 5 weeks to taste the result...
     
    #3 hojo813, Feb 7, 2020
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  4. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    Great yeast. I don't remember the krausen but it was very fruity and thought of using it for a neipa.
     
    #4 Brewday, Feb 7, 2020
  5. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    A favorite strain of mine...supposedly it is the Anchor strain. It does not attenuate as well as Chico strain, usually like 1-2 points higher in my experience on most standard strength beers, and does provide a more fruity ester character. It does floc better than 1056 too, but conversely, don't be surprised if there is a little more haze than 1056 if you dry hop heavily during primary..
     
    #5 telejunkie, Feb 10, 2020
  6. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    Thanks for the tip.I don't worry about Haze anymore. I cold crash at 33F with gelatin for about 6 days. That usually clears everything brilliantly clear. My pilsner I make comes out like glass! I'll dry hop for 4 days and then crash again for 48 hours before I rack.

    I broke down and bought another carboy with a spigot installed so I don't have to siphon anymore.
     
    #6 hojo813, Feb 20, 2020
  7. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    An other update: the beer referenced above was killer.

    I'm doing the same thing but with a beer OG of 1.068 and will have a FG( hopefully) of 1.016 with the exact same process as stated above. Brew day was 10 days ago and it is STILL showing signs of fermentation. Krausen is about an inch thick and you can still see it "boiling." Airlock activity is a bubble or more every second. I can still hear it through the fridge. WYF?! I don't understand. Usually by now the krausen has fallen. It's still over an inch thick. My schedule was to cold crash in 4 days but that doesn't look possible. What is it taking so long? So far I don't like this strain as far as a schedule goes. I'm very meticulous and leave room for error before the next brew day, but I have a vacation coming up and this is going to wreck everything. I'm supposed to be gone for a week and I need to have my next brew ready for a week. WHY IS IT SO SLOW?!
     
    #7 hojo813, Jun 24, 2020
  8. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    *Ron Swanson Voice*
    If the yeast doesn't work for you, stop using that yeast.
     
    #8 MrOH, Jun 24, 2020
  9. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    Aren't you a bundle of sunshine?!

    I'm just looking for helpful answers. I want the reasons, not quips
     
    #9 hojo813, Jun 24, 2020
  10. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    Was this a re-pitch or fresh pack? You using yeast nutrients? Have you calibrated your probe for fermentation temperature? Ultimately not sure, but that timeframe is off...sounds more like a lager timeframe than an ale and don't remember 1272 ever being that sluggish unless fermented too cool.
     
    #10 telejunkie, Jun 24, 2020
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  11. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Hopefully @Brewday and @telejunkie will respond to your latest post since they both have experience with WY1272.

    I personally can not provide any insights here since I have never used this strain. My yeast of choice for Pale Ales (APA, IPA, DIPA) is US-05. That strain has consistently performed well for me with completion of fermentation in less than a week (using a single sachet).

    Cheers!
     
    #11 JackHorzempa, Jun 24, 2020
  12. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    This was a second generation washed yeast made into a starter. I use Fermax as a nutrient in all of my starters. I ferment at 65 for the first week and let it rise to 70 over a period of 2 days. My probe is dead on. There was a 24 hr lag time before fermentation started. I have a mini fridge as a ferm chamber with a temperature controller. This is only my second brew with this strain versus dozens with Chico strain.

    This is perplexing to say the least. But my luck it will be normal when I get home from work and I wasted my time.
     
    #12 hojo813, Jun 24, 2020
  13. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I don't know that this has anything to do with the issue you're having, but I'd recommend caution with Fermax. I believe it's mainly DAP and other nitrogen sources, and is really intended as a wine nutrient. If so, any dosage printed on the bag is probably for wine, unless it specifically states that it's for beer. The differences in nitrogen content between wine must and beer wort are huge.

    Really, a DME starter wort has all the nutrients the yeast need, with the possible (and arguable) exception of enough zinc. I do use a small amount of Wyeast Yeast Nutrient Blend (which contains zinc) in my starters, more as insurance than any real conviction that it's necessary.
     
    #13 VikeMan, Jun 24, 2020
  14. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    Thanks for the tip. I use only half of what they recommend on the bag anyway. I've used it on many many starters with no issues. I kind of had this problem originally with the smack pack, albeit not as bad. I don't think I will be using this strain again.
     
    #14 hojo813, Jun 24, 2020
  15. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Yeast are gonna do what they do. They are not particularly interested in the brewmaster’s schedule. Fermentation is all about giving the yeast ideal conditions and letting them do their thing. RDWHAHB. Cheers!
     
    #15 utahbeerdude, Jun 24, 2020
  16. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    Yes I am well aware of that! That's why I have my cushion.
     
    #16 hojo813, Jun 24, 2020
  17. Soneast

    Soneast Pooh-Bah (1,751) May 9, 2008 Wisconsin
    Pooh-Bah

    I've used 1272 quite a bit for my IPAs. That krausen does love to stick around. Have you checked your gravity? I've had it where the krausen never really drops, but the beer had reach FG, so I just racked out from under the krausen and proceeded as usual. I ferment in a SS conical, so I can't tell you if those beers were still "boiling" or not. That's the only thing that gives me hesitation about whether or not your beer is done.
     
    #17 Soneast, Jun 24, 2020
  18. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia


    Yeah it's still not done. Close to the estimate, but definitely not done. It's been changing every other day when I check it. You can tell it's a spa looking at it that it isn't done. I could have perhaps over oxygenated? Since estimated ABV was almost 7% I gave it 40 seconds with 02 instead of my normal 30. This is definitely not what I'm used to.
     
    #18 hojo813, Jun 25, 2020
  19. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    If anything, I'd expect over oxygenating (i.e. oxygenating with the maximum amount of O2 the yeast can use, or more) to speed up fermentation overall, because it would allow (all other things being equal) the most cell growth. So there would be the highest possible number of yeast cells (given the original pitch) for fermentation.
     
    #19 VikeMan, Jun 25, 2020
  20. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia


    I know I know! This is quite annoying. I guess I'll just have to count on fermentation lasting 2+ weeks instead of the 6 days I'm used to.
     
    #20 hojo813, Jun 25, 2020
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