Author Topic: Wyeast 1217 West Coast IPA?  (Read 3443 times)

Offline RiverBrewer

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Wyeast 1217 West Coast IPA?
« on: November 27, 2013, 05:52:39 PM »
    I just received two smack packs of Wyeast 1217 West Coast IPA and I am making starters tonight.
Has anyone tried it? Comments on flavor profile?
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Offline RiverBrewer

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Re: Wyeast 1217 West Coast IPA?
« Reply #1 on: November 29, 2013, 05:29:57 PM »
My starters took about 30 hr. to finish, similar to English styles. My room temp. about 67-69, a little lower than normal.
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Offline RiverBrewer

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Re: Wyeast 1217 West Coast IPA?
« Reply #2 on: December 01, 2013, 05:09:13 PM »
 This wyeast settled like stone dust. Decanting was a snap! I probably could have inverted the flask with nothing moving at all. I'm impressed!Boiling now! Restarted the starters with wort.
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Offline RiverBrewer

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Re: Wyeast 1217 West Coast IPA?
« Reply #3 on: December 05, 2013, 05:00:27 PM »
How about one more update! I use both White Labs & Wyeast . They are both fantastic quality products.
If you are a re-pitcher & yeast harvester, or want to try it, this is a fantastic yeast to try!  My cold break & trub, at 67 degrees, broke down to a 1/2 inch layer. On top of that, I have a layer of yeast 1 1/2 thick. I have never seen this much yeast produced in my 6.5 gallon acid bottle before. I am close to finish gravity and the beer is already flocked out. I am not one who does a secondary for primary dry hopping, but with that much yeast, I am going to rack it!

Update:
      I just racked into secondary for primary & secondary dry hopping. Unlike the starter that settled like stone dust, the 1 1/2 layer was loosey goosey so go for more increased PBV to compensate for volume lost.
« Last Edit: December 08, 2013, 05:19:20 PM by RiverBrewer »
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