Wyeast 1332 Northwest Ale - anyone brewed with this??

[rhino]

This is my first time using this yeast and so far it is giving me headaches. I pitched it in a 2 liter starter to 6 gallons of 1.065 and it had massive blowoff for 2 days. Now, 8 days later, it is at 1.018 and still bubbling (slowly) at ~70 degrees. I tasted a bit of the wort and it has a strong tart flavor to it.

Does anyone know if:
1) is this yeast a fairly slow fermenter
2) the tart flavor is a characteristic of the beer or will it clean up once the yeast finished out

Thanks!

[MslaBrewer]

I've run into lots of conflicting info on this yeast......have seen it refered to on other forums as Rogue's Pacman yeast(?).....and others attribute it to Hales
in Seattle. The tart aftertaste is hated by some, loved by others. I'll be interested in reading other opinions.

http://forum.northernbrewer.com/viewtop ... light=1332


This yeast may ferment better at lower temps?

[Brandon]

According to mrmalty.com it is indeed Hales Brewery in Seattle via Gales Brewery UK. I am 99% sure it is not Rogue's since Wyeast has released Pacman in the past and still releases it via special brew shop orders. Pacman is pretty darn clean too.

[Nate Diggler]

Gales as the original source makes sense... their Prize Old Ale has a zing to it along with the raisiny oxidation.

[rhino]

As a followup, the beer finished out today.

I did a ten gallon batch split out into two 5 gal carboys. In one of the carboys I added 1.5 pounds of raw sugar on day 4 of fermentation. the sugar addition instigated a massive secondary blowoff.The one with the sugar has a fruity tart twang to it. The one without the sugar has the tang much less pronounced.

Batch one: w/o sugar OG 1.065 FG 1.018
Batch two: w/ sugar OG 1.078 FG 1.016

Not sure if this is helpful...

I am trying to source a yeast that will leave a solid clean maltiness in the beer (for something like a cross between an amber and a dopplebock). Would European Ale WY1338 be better?

[MF Tyler]

I brewed my standard american pale ale with it - at first when I tried it I thought I did something wrong...I wasn't expecting it to be too different than 1056 but it totally is.
Not for me - some probably like it. Try Hales IPA before you try that yeast - I'm thinking its a pretty standard IPA recipe it's just the yeast that makes it taste the way it does. Sort of tart and odd - but it's kind of a background sort of ester thing...I don't know, you'll have to try it...
I'll probably never use it again.

[tavish2]

+1 on it being the hales strain of yeast. its also the same as the white labs pac nw yeast strain.

you can make a manny's pale ale clone from hales by doing
(6.5 gallon batch 75% eff)
11# gambrinis pale ale malt (canadian pale 2-row)
1/2# crystal 40
1/2# crystal 60

mash at 152

.25oz columbus @60min
.5 oz cascade @15min
.5 oz cascade @1min

[rhino]

The beer finished bottle conditioning and i sampled it tonight; I have only tasted the lower OG version, and it tastes really good! I dont know much about styles, but I wanted something between an amber and a dopplebock (without the munich flavor), and this came out very close. It is amazing how much more malty this recipe is than when it is fermented with 1056. Not sure how much of that is due to the lower attenuation (FG 1.012 vs FG 1.018)

The fruity tartness is almost completely gone at this point. I am really concentrating on it to try and detect it -- if i did not know it was there i might not pick it up at all. Trick might be to ferment it cold (~65), raise up the temp a bit at the end (~72), and give it enough time to completely finish out.

Dont know if this is helpful, but wanted to share.

cheers