Yeast Recommendation

Wyeast 1335 overpitched and fermented cool or 1098? Ive only used 1098 once. I would say it was medium-high floculation. It was an english IPA and it was all i could get. I liked it...don't remember a lot more details. IThere isn't much to choose from that meets 1056's attributes and is floculant.

 

It's a little fruitier according to wyeast website.

 

Does it have to be wyeast? What about white labs?

 

I can attest to this. I've done lots of IPAs with it and it does get pretty fruity. Also, it is not particularly flocculant in my experience; just about all my 1272 batches came out quite hazy indeed -- so probably not suitable for you.

 

WLP090 came to mind when you said similar to 1056 but better flocculation. I havent used is so maybe someone who has can speak to it.

http://www.whitelabs.com/yeast/wlp090-san-diego-super-yeast

 

Heck I thought WLP001 had the extra flocculation I needed, at least in my circumstance. I know they are supposedly the same but I think it is worth a shot, at least for one batch.

 

As sarcastro mentioned above:
http://www.whitelabs.com/yeast/wlp090-san-diego-super-yeast
The End.

 

I'm a big fan of #1728 Scottish ale yeast. Very forgiving temp range, high alcohol tolerance, attenuates well, good flocculator, and is fairly neutral. I'm not a fan of the White Labs equivalent even though they're both supposedly from the same origin. WL has less ABV tolerance, a tighter temp range that does not due well below 65F in my experience, and doesn't flocculate as well. Stick with Wyeast. It completely replaced 1056 in my house.

 

Nottingham is pretty versatile and more flocculant. I've use it in IPAs, brown ales, stouts.

 

i used anchor ale strain (1272 & 005) for several years as my house strain. If temps got too high, then then I kind of detested this strain, it gets fruity fast and not in a good way. But if the ferm temp are kept in check (low to mid 60s), then it put out a mild peach, stone fruit flavor that i loved. I found it to floc better than chico strain but attenuation was lower.
As pweis states, nottingham is a good one, flocs is about the same as 1272, and attenuation of chico in my experience.

 

Nottingham has always left me with very clear beers. I've used it a lot and will use it again. Pretty clean tasting too.

 

I used 1272 and yes, I got the fruity notes on the finish as well. Quite enjoyable actually.
I have to say though that the hops died pretty quickly on this beer. Not sure if it was yeast related or not.
I would use it again.

 

Is this a good strain for summer? Basement in low 70's...

 

Of course YMMV, but my last 1728 wee heavy got up to about 76° during fermentation and came out pretty tasty. Maybe a little overattenuated, but that could have been due to other factors.

 

I've personally kept it at 60-66F, but Wyeast recommends taking up to 75F.

 

I'd say WL007 Dry English is a very good sub for 1056/001, if you want better flocculation and an overall neutral profile. 007 hardly has any "English" esters to it and attenuates very well. It may be equivalent to Wyeast 1098, but I can't say for sure.

 

I've tasted some mineral-like flavor in decanted yeast starters; but nothing strong enough to show up in finished beer, with more malt character and hops. Definitely none of the fruity esters you get from other so-called "English" yeasts.

 

Wyeast American II throws fruity flavors, and seemed to take longer to flocc out than chico. However if you receive zymurgy check out the yeast mixing article. They have a combo in that article that is exactly what youre looking for. It's 1056 mixed with English ale yeast I believe. All the attributes of chico but floccs out like English ale. But read the article, I'm a little hazy about what the second strain really is.