This all-round yeast can be used for almost any beer style, and it is a mainstay of one of Eugene Oregon's local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel or fruit character of a beer without being sweet or under-attenuated. We find this yeast produces an IPA with the same flavor profile as Bear Republic's great Racer 5 IPA.
Origin: Flocculation: Low Attenuation: 74-76% Temperature Range: 60-70F 18-25C Alcohol Tolerance: ABV 10%
Styles: American Amber Ale American Brown Ale American IPA
NOTE: This strain tends to ferment slightly in the pack, and may arrive swollen. This is normal for this strain and should not be considered a defect. When in doubt about yeast viability, always make a yeast stater.
This is my first use of this strain and I'm a bit leery. As I do with all Wyeast strains I used a yeast starter of 2oz DME in 500mL water. The yeast started within a few hours in my 1.071 OG wort but then it seemed to just idle. The ferment never got vigorous. After 10 days, at 1.036, I racked to a secondary. Still fermenting very slow at a consistent temperature of 64F. I know this will eventually finish fermenting but I have never used a yeast that acted this slowly.
Great all around strain
I really love this strain. With a lack of temperature control on the cold side I feel this strain stays fairly consistent from batch to batch. Currently I use it on my American pales, American IPAs, and anything else that I want a a clean profile on. The slight malt profile doesn't seem to get in the way of high IBU beers but rather supplies subtle balance.