1332 Northwest Ale, Holy slow fermentation Batman

Discussion in 'Homebrewing' started by Brewbeerd, Jun 13, 2015.

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  1. Brewbeerd

    Brewbeerd Initiate (0) May 3, 2014 Ohio

    So I brewed a big hoppy Amber Ale awhile back and decided to use Wyeast Northwest Ale for the first time. Yeast pack was about two months old, made a good starter, oxygenated wort, pitched at appropriate temps and fermentation began within 8 hours. I fermented the first three days at about 65 deg, trying to keep it on the cool side. Then I let the temp slowly free rise up to 70-72 deg. Long story short this beer kept about a three inch Krausen on for almost three weeks. It hit it's final gravity of 1.015 but when I finally racked the beer off into a keg on day 23 to condition it still had about a half inch of creamy Krausen on top. When I tasted the beer after just over 4 weeks in total it tasted fruity, but the aroma was overwhelmingly fruity.
    I know the yeast description reads as having mildly fruity qualities, and I know the beer is young yet but I wondered if a very slow fermentation means that early ester flavor compounds will continue to form past the early (12-72 hours) portion, requiring you to keep the temp cooler for longer. Has anyone else had this experience with this yeast?
     
    #1 Brewbeerd, Jun 13, 2015
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Only used 1332 once a few years ago...don't remember any excessive Krausen, but it varies with each strain...with top-croppers seemingly being the slowest to drop.
     
    #2 GreenKrusty101, Jun 13, 2015
  3. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    I wasn't the biggest fan of this yeast. I don't think it fits for NW styles as far as flavor and aroma production, it worked really slow for me as well the few times I used it, took a long time to floc out and was a disappointment overall. I tried this yeast in a Fresh Squeezed recipe that I usually use 05 with, and got an almost totally different beer out of it, and not really in a good way. It lost the juicy ripeness and was more flat and lackluster than almost any beer I've ever made. I'll use the BRY 97 West Coast yeast, that is supposedly similar, on occasion, but I don't think I'll ever give that 1332 another chance.
     
    #3 DrMindbender, Jun 14, 2015
  4. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    I used it in a couple of beers 3 or 4 years ago. From what I remember, the liquid yeast negatives did not out weigh the positives. Another way of saying this, I went back to US-05 for APAs/IPAs.
     
    #4 wspscott, Jun 14, 2015
  5. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I heard that BRY 97 was 1272. I have an BRY 97 IPA in the fermenter.
     
    #5 pweis909, Jun 16, 2015
    DrMindbender likes this.
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