Is there a White Labs sub for Wyeast 1318? Local homebrew shop has an old activator pack of 1318 from early April 2015 that I am hesitant of buying. I will be using the yeast for a NE IPA.
I am not aware that there is a White Labs equivalent to 1318. In the Sept. issue of BYO there is a clone recipe for Trillium Fort Point Pale Ale which calls for WLP007 (Dry English Ale) or Wyeast 1098 (British Ale). Maybe purchase one of these strains instead. @telejunkie Cheers!
Jack, that yeast selection was direct from the man himself...so can't argue there. I actually put 1318 in my original clone and he axed it. I don't know of a Boddington's strain that White Labs puts out either, but I have a hard time keeping up with their Platinum strains. That said, there are some really good choices out there, 007 is a great choice, 023 or 022 (if available) I could see producing a nice beer. I've been meaning to try 023 for a while now for an IPA, but haven't. Also, don't forget about 1272/051. It produces a soft bodied, slightly fruit forward beer when coaxed properly.
I agree that WLP007/1098 are the obvious choices. But they ferment pretty dry, so you might want to increase whatever your mash temperature was going to be by like 3 degrees F. Anyone ever try 1275? I've been meaning to try that one but I have not seen it around. Specs: Manufacturer Strain Name Attenuation% Flocculation Fermentation Temp. Wyeast 1275 Thames Valley Ale 72-76 Medium 62-72
So JC has stated they use a high flocculant yeast and I believe an English yeast. I have brewed two IPAs recently with heavy additions of dry hops that have resulted in hazy juicy and awesome IPAs. I used 007 on both. Not to start this debate again but when I transferred the beer from primary the beer was clear but after dry hopping in the keg the beer because hazy. To answer the ops question I would recommend 007 or if your bottle shop can order the White Labs Vermont ale strain. white Labs had recently started propagating that yeast for the yeast bay company. However, I have heard white labs requires a very large order of the yeast for them to stock it. If you want the 1318 buy the old yeast and create a big starter or two step starter to ensure you have enough healthy yeast. Old yeast can still be used as there will be enough healthy yeast to grow to the amount you need.
Forgot when I posted earlier....supposedly 1275 = 023...I've brewed IPAs with 1275 and have been very happy with them. I did a 1275 vs 1098 split and to be honest wish I could remember which I liked more. I do think the 1098 finished like 2 point lower though.
They do have 007 in stock, so I will go with that. I`m actually attempting to make a HopHands`ish beer so it will be low ABV with the OG around 1.05. I will also take the suggestion to mash a bit higher than usual. Generally, I mash my IPA`s around 150, but I`ll will start at 152-153 for this strain. 83% Pale Malt 17% Flaked Oats 30IBU split amongst Centennial, Amarillo, Simcoe, and Mosaic. My usual post boil hop schedule is 2-3oz at flameout, 2-3oz at 170 whirlpooled for 30min. Then another 3-4oz at day 4, and another 3-4oz when kegging. Needless to say most of my IPA`s are super hazy, but no complaints here! Thanks for the help in this one!
1275 isn't fruity and it flocs better than medium. Good yeast, but not something I'd suggest for a NEIPA if you intend to have it look like a cup of gravy. I've used 1098 a few times with a 4oz dry hop and it stayed very murky for 3-4 weeks in the keg.
022 flocculates nicely, not 002 rate, but leaves a brilliant beer for an Bitter. Never did high hop rates or high dry hop rates with it.
well if you don't think anchor's strain is gonna produce something that resembles a beer like those coming out of NE breweries...that is a challenge I'd be glad to prove you wrong. 1275/051 has been a workhorse for me in the past and one I'd be willing to stand behind. Give me a yeast to put against it in a split batch and would gladly send your way.
I would do this. As long as you have the ability to make a starter this would be your best bet. Especially if you want the profile that Tired Hands has in their beer. Everything I have read says that the yeast is the most important part to getting the mouthfeel, etc., and 1318 is what they use. I actually just brewed a light IPA with this yeast on Tuesday night. It smells like no yeast I have ever used before.
I've been using Safale 04 for a few NE IPAs after finding it too hard to get London III or Vermont Ale Yeast. It will stay in suspension and make a nice hazy IPA when hit with a couple of ounces at dry hop. After brewing the same batches and using 05 (my old standby, clear IPAs) vs 04 (hazy IPAs) in each to compare, I'd have to say that I'm sticking with 05 as my regular yeast. The haziness provided no benefit IMO and many times the yeast detracted from the overall taste and beer drinking experience.
Right...crossing wires in my head there...and had a few beers to help But got me thinking...suppose to brew up a DIPA for a friend's upcoming 40th birthday in November. See about splitting it up several ways for yeast tests...thinking 1318, 1272 (or 1275) & 1098. See what happens... agree that several yeast strains will detract...not all british and american ale strains are meant for IPAs.
The best I can do is get a 1L starter of the old 1318 going about 18hrs before pitching. Obviously that would not be a healthy enough pitch, so I was considering throwing in a rehydrated package of 04 as well. Would that be a better option than using WLP007? I`ve made this recipe before and always used 04 with decent results, but not quite what I was looking for.
Why not make a multi-step starter and delay the brew day until it's ready? It sounds like you really want to make a beer with 1318, so my advice would be to do that.
Unfortunately, this is for a local homebrew competition and needs to be delivered by 11/4. Next weekend is not an option as we will be in Philly Fri-Mon drinking. I had seen the 1318 in the shop last week, but didn`t realize it was damn near out of date until a few days ago. I`ll stick with the 007, making a Trillium / Tired Hands collab beer of sorts.
You could always brew this weekend, and pitch the yeast a couple days later to allow enough time for the starter to build up.
