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Can anyone offer some experience on using Wyeast 1332 Northwest ale? I'm looking for some variation for our house mid, I've been using the usual suspects in the dried line up, and have had mixed success in reculturing Coopers. The recipe is as follows:

3.00 kg Pale Malt
0.20 kg Wheat Malt
0.05 kg Dark Crystal
64 degC for 60mins
No mash out
Single batch sparge
23 g POR at 60 mins
10g Amarillo or NS or Galaxy at 20mins
No Chill

Any other suggestions?

Regards

G'day elec,
Are you using a smackpack or is it recultured? I used some, a while ago, that was just past the best by date and it took quite a while to ferment. It turned out quite nice, but I think the flavour profile would have been much better and truer to style had it been younger....which I suppose applies to any yeast for that matter.

Cheers,
TL

Not to bad for a recipe. IMHO Id use either Magnum or Simcoe for bittering, lighten up on the Crystal, some American Hops .eg.. Cascade, Amarillo etc. for flavour/aroma additions.

tazman67 wrote:Not to bad for a recipe. IMHO Id use either Magnum or Simcoe for bittering, lighten up on the Crystal, some American Hops .eg.. Cascade, Amarillo etc. for flavour/aroma additions.

Haven't tried Simcoe as yet... The grain bill will stay the same, probably have brewed this one 15-20 times in the past year, and I'm happy with the consistentcy, just looking to have a play with the yeasty side of things.

Regards

Trough Lolly wrote:G'day elec,
Are you using a smackpack or is it recultured? I used some, a while ago, that was just past the best by date and it took quite a while to ferment. It turned out quite nice, but I think the flavour profile would have been much better and truer to style had it been younger....which I suppose applies to any yeast for that matter.

Cheers,
TL

Would be a fresh smackpack, TL. Don't go down the liquid road very often, due to freight issues, but I need some cider yeast, so I may as well load up the airbag.....

Regards

elec wrote:Can anyone offer some experience on using Wyeast 1332 Northwest ale? I'm looking for some variation for our house mid, I've been using the usual suspects in the dried line up, and have had mixed success in reculturing Coopers. The recipe is as follows:

3.00 kg Pale Malt
0.20 kg Wheat Malt
0.05 kg Dark Crystal
64 degC for 60mins
No mash out
Single batch sparge
23 g POR at 60 mins
10g Amarillo or NS or Galaxy at 20mins
No Chill

Any other suggestions?

Regards

I've used this yeast in the past - made 4 batches. From memory they were English Brown, ESB, Porter & Stout. All came out really good!

The ESB came 4th (of 44 in the category) in Vicbrew 2008, even though it was a tiny 500g partial with Malt Extract for the rest of the sugars. I had really good results with EKG & Goldings with these batches.

It’s a very good yeast in my opinion, just be sure that fermentation is complete. I bottled the same ESB too early and despite winning the comp, later on it caused cracks in my PET's...

Trizza.

Thanks for the heads up Trizza, it seems like a versatile yeast. Will give it a run in some different styles and do a glass by glass comparison.

Regards