WY1469 Yorkshire Ale yeast feedback

Sounds like it could be a good choice of yeast, but this was a private collection yeast from late 2010. Are you still seeing it around?

 

Just looked again...they must have made it a year round strain.

 

Just googled it, they made it year round back in January.

I used this yeast for an ESB then repitched for a porter back in '10. I was a fan of this yeast. Happy to see it's back.

 

Jimmy,

I used 1469 to make a Bitter Ale a couple of weeks ago. It is still in the primary and I will be bottling it in the next few days. My favorite English yeast is Danstar Windsor but I used 1469 since in a past thread a number of BAs (hopfenunmaltz I think and others) posted very interesting descriptions of this yeast. It appears that this yeast produces nice stone fruit esters that these BAs really liked. I am very much hoping to get these flavors in my Bitter Ale; I guess I will know soon.

So, while I am incapable of giving you a firsthand recommendation for this yeast I feel comfortable giving you a secondhand recommendation.

Good luck with your Mild Ale.

Cheers!

Jack

 

We used as part of Northern Brewer's The Innkeeper kit. Low grav, tasty beer. Finished pretty dry if I remember correctly.

 

I have used it a few times now. It is a great yeast, except Wyeast stats are way off. I've hit 83% attenuation both times. It also would look ferment w a thin krausen, then after 2 weeks there would be a really thick krausen that wouldn't fall back in (no, not a pellicle). The beers took awhile to clear. Others have had the same issues, there was a thread on here a few weeks (months maybe?) ago about this yeast and these issues. Talked with a brewery here in town that is using this as there house strain and they say you need to overpitch this yeast for it to work properly, maybe 1.5 X what MrMalty says to do. If you don't have a lot of specialty grains in your grist, mash high. I did 148*F for an ESB and hit 1.008. Did 152*F for a Blonde at 1.037 and hit 1.005.

 

This one is dry, which I think works for a summer mild. Stone fruits are mentioned, and I did get a nice hint of apricots on my ESB but assumed that was mostly coming from the hops as I didn't get it out of the porter much.

Jack, I think this is a great yeast for bitters.

 

It is the yeast used by the Timothy Taylor brewery for the Landlord Bitter. I like this yeast.

 

Jeff,

Yeah, I brewed my recent Bitter Ale with 1469 based upon your and others recommendations. My Bitter Ale will be carbonated in about 2-3 weeks. I am very hopeful that once I taste this beer (carbonated) I will also state: “I like this yeast.”

Thank you for your recommendation of this yeast.

Cheers!

Jack

 

For what it is worth (since I haven’t tasted my beer yet) I fermented 1469 purposefully on the warm side (70°F) since I wanted to ‘accentuate’ the production of esters (e.g., stone fruit flavors).

I am a little bit surprised in jbakajust1’s comment of “The beers took a while to clear.” He mentioned that Wyeast’s description is incorrect; Wyeast states: “Reliably flocculent, producing bright beer without filtration.” It has been my personal experience that for the great majority of instances the descriptions that Wyeast provides for their yeast strains to be very accurate. I am uncertain whether my batch will provide much insight here since I pitched a large starter and my beer had signs of fermentation just a few hours after pitching the yeast. jbakajust1 made mention that pitching a large starter for 1469 is a practice of brewery local to him.

Cheers!