best dry yeast for IPA?

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best dry yeast for IPA?

Postby merrickne » Thu Apr 13, 2006 8:27 pm

seems to be quite a bit of queries about yeast lately so here's another one...

anyone have suggestions on what a good dry yeast for a very hoppy IPA? i really don't care for sweet beers and, for me, dry hopping is a must. my batches have been a bit on the sweet side and thought maybe it was partially due to the dry yeast i've been using (safale s-04).

any suggestions?
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Postby Roger456 » Thu Apr 13, 2006 9:21 pm

Safale US56, no doubt.

If you are getting "sweet" beers, cut down on the crystal malt. If you are getting underattenuated beers, mash at the right temp, pitch big, and aerate well.
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Postby merrickne » Thu Apr 13, 2006 9:30 pm

Roger456 wrote:Safale US56, no doubt.

If you are getting "sweet" beers, cut down on the crystal malt. If you are getting underattenuated beers, mash at the right temp, pitch big, and aerate well.



well, 1st off, i'm still extract brewing so i have limited control in that area, and second, i'm only using 1/2 pound of crystal malt as it is. should i just stop using any crystal malt?
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Postby Roger456 » Thu Apr 13, 2006 9:33 pm

No worries, dude. Try to keep to light malt extract to maximize fermentability (I'm not sure which brands are more fermentable than others, but light is always more fermentable than dark malt extract). Pitch two packets of yeast if you are going over 1.080 OG, or brewing bigger than a 5gal batch.
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Postby DLS » Thu Apr 13, 2006 10:18 pm

I'll second the US56. Works well in an IPA. Cheers...
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Postby George » Thu Apr 13, 2006 10:51 pm

US56 is slightly more attenuative than S04, but S04 should be okay as well. Look at your extract choice to get dryer beer.

For better extract attenuation, try to choose Alexander's or Cooper's malt as they are the most fermentable. Stay away from Laaglander, the least fermentable. Munton's is middle-of-the-road for fermentability. If you change to dryer extracts and still get under attenuation for your liking, substitute a single pound of sugar (corn or cane) for one pound of DME. That small amount of sugar won't cause any 'cidery' type problems, it will just dry out the brew.
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Postby Bock11 » Sun Apr 16, 2006 5:09 am

currently drinking the Columbus IPA from B3 using US56...go for it.
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