I'm planning to re-brew a blonde ale soon that was a crowd-pleaser that used a bit of Citra to impart a citrus note that went well with the 2-row/carapils malt profile (debating dropping the latter for something else, but that may wait for batch 3 so I can dial in yeast/hops this time). I used US-05 the first time around, which finished very cleanly, but I'm considering switching to 1272 this time around and trying for the "clean, light citrus character" that Wyeast notes and see what it does to the beer. However, I want to avoid any little "hint of nut" that could be brought out. They recommend fermenting on the cooler side to get the clean/citrus note, so I'm planning on fermenting at 62 until it's pretty much done and then raise to 66 for cleanup before crashing, but I'm curious: what have your experiences been with 1272? Have you been successful in getting that citrus note from it?
Made a Blonde with 1272 a few month ago. Fermented at 66 and it gets a little bit of citrus notes but I wouldn't say it was a lot. Maybe the cooler temp will get the extra kick your looking for. I mostly went with 1272 to harvest yeast for an imperial stout that turned out excellent. It ferments like a champ.
I have used 1272 for a handful of IPAs that turned out tasting nice. In my opinion this is a relatively clean yeast, so I can't say if it emphasized the citrus character of the beer or not. I can definitely say there was no 'hint of nut' in any of the beers I used it in, and I fermented around 68. At any rate, it worked very well with the decidedly citrusy hop varietals I used it with - amarillo, citra , galaxy and simcoe ect. TBH I don't believe I could tell the difference between a beer brewed with 1272 vs chico, but as @Eggman20 stated - it rips through wort pretty quick, I had relatively high attenuation with it, and I believe it flocs a little better than 05?
It is a little fruity and has more mouthfeel than the Chico strain, never got the nut impression. Said to be the same as WLP-051. Those are said to be the same as the Anchor Ale strain.
Thanks all! Based on @Eggman20 and @thebriansmaude's experiences, I may ferment higher around 66 as it would be nice to turn this around a little quicker. Also, the Citra will already provide enough of a citrus flavor that I may not want/need to accentuate it. Also glad that none of you experienced any sort of nutiness -- that puts my mind at ease. Ahh well, guess I'll just have to brew it a few times at different temps to see what happens!
