Wyeast 1056 vs 1272

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Wyeast 1056 vs 1272

Postby breyton490 » Wed Aug 02, 2006 7:41 am

I have been brewing for years with Wyeast 1056 and will be trying the Wyeast 1272 American II on my next APA and IPA. The 1272 is described as acentuating the hop character of the beer more than 1056.

Anyone have experience brewing with both Wyeast 1056 & 1272? Be curious to get feedback on the differences between the two. Likes / dislikes etc.

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Postby Roger456 » Wed Aug 02, 2006 9:28 am

1272 is a bit nutty and distinctly fruitier than 1056. It also tends to give a bit of a slick mouthfeel.

It's a good yeast, and a very nice change from the 1056/001/US56 that I use very frequently. I bought a couple of packs of it last time I was at the LHBS.
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Postby Denny » Wed Aug 02, 2006 10:05 am

I think Roger nailed the differences. They're both good yeasts....
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Postby DLS » Wed Aug 02, 2006 10:07 pm

1272's a really nice yeast strain. I don't see it popping the hop characteristics any more than 1056/001/US56 though. I've always relied on those strains for hop-forward beers and the 1272 for a more yeasty-estery beer. I love the 1272 in ambers and beers with more dark malts in them for some reason (I'm thinking Bear Republic Red Rocket-type of beers). Give 'er a rip! Cheers....
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Postby Triple Freak » Thu Aug 03, 2006 6:09 am

FWIW, 1272 is great for American Porters. :wink:
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Postby breyton490 » Thu Aug 03, 2006 6:54 am

Would I be better off sticking with 1056 if I am going to brew an APA and IPA or would the 1272 be fine as well?
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Postby Triple Freak » Thu Aug 03, 2006 7:31 am

You can use either one. Make a double batch, use one yeast in 1/2, & the other yeast in the second 1/2. Then decide which one you like better.
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Postby hungsolo » Sun Aug 27, 2006 11:32 am

Man I'm glad I read this. I use both of these a lot and still debate it from time to time. Roger completely nailed my findings with the 1272. That said, I like it better. It leaves more body and ends slighly less dry. The slick, almost oily, mouthfeel is nice too. You can use far less crystal/dextrine/adjuncts and still get a nice full bodied mouthfeel. I think the 1056 is too dry sometimes. If your beer is all hops then its a good choice. I would easily use 1056 for a double IPA but for an apa, amber, or even a malty IPA I like 1272.

my personal experience is that if you are going to use munich in an american beer, the 1272 is a must. With 1056 so much of the earthy character is lost.

I'm trying US-56 right now and it doesn't seem to flocculate nearly as well as 1272. I don't remember having as much of a problem with the 1056.
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