ECY-10 for IPA ?

[Banjo-guy]

I picked up sone ECY -10 Old Newark Ale Yeast. I was in Princeton NJ on a job and went by Princeton Homebrew.

Has anyone used this for yeast an APA or IPA? Do you have any suggestions about how to ferment with ECY-10. I am planning on keeping it around 65 degrees. The beer will have a target ABV of around 6.00.

[ScrewyBrewer]

I picked up sone ECY -10 Old Newark Ale Yeast. I was in Princeton NJ on a job and went by Princeton Homebrew.

Has anyone used this for yeast an APA or IPA? Do you have any suggestions about how to ferment with ECY-10. I am planning on keeping it around 65 degrees. The beer will have a target ABV of around 6.00.

I was pricing out the new Blichmann BrewEasy KettleRIMS system and Joe Bair mentioned to me that you had dropped by the other day. I've used East Coast Yeast ECY10 - Old Newark Ale™ liquid yeast for almost an entire year's worth of brewing and always had great results. I'd start out making a two liter starter and then ferment it between 60-68° F, I especially liked the high flocculation and attenuation this strain provides. It's a great all round yeast perfect for nearly any style ale, including IPA, American Wheat and Rye beers.

[Banjo-guy]

I picked up sone ECY -10 Old Newark Ale Yeast. I was in Princeton NJ on a job and went by Princeton Homebrew.

Has anyone used this for yeast an APA or IPA? Do you have any suggestions about how to ferment with ECY-10. I am planning on keeping it around 65 degrees. The beer will have a target ABV of around 6.00.

I was pricing out the new Blichmann BrewEasy KettleRIMS system and Joe Bair mentioned to me that you had dropped by the other day. I've used East Coast Yeast ECY10 - Old Newark Ale™ liquid yeast for almost an entire year's worth of brewing and always had great results. I'd start out making a two liter starter and then ferment it between 60-68° F, I especially liked the high flocculation and attenuation this strain provides. It's a great all round yeast perfect for nearly any style ale, including IPA, American Wheat and Rye beers.

It was great to stop in at Princeton Home Brew.
Joe was great to talk to and the shop is really good. I wish I lived closer. I would make it my LHBS.
I remember reading that you used ECY-10 for a year.
I'm only making a 2.5 batch. Do you think I need a starter?
I'm going to reuse this yeast. Maybe I should make a starter and save half for another brew.

On a personal note; Joe mentioned a local resident who goes by the name of " Heavy Metal Hipster"
He sounds like a great guy.

[ScrewyBrewer]

Ha, yeah "DeathMetalHipster" is my brewing buddy, we've managed to come up with some great recipes together. All of last year we brewed IPAs, Wheats, RyePAs, Stouts you name it with the same library of washed ECY yeast. It was an amazing year of experimenting making all the styles as 'American' as we could. I'll admit we did brew an awesome Oktoberfest Lager using White Labs 830 I think it was and a stout using White Labs 007 I think, but I only bought 3 bottles of yeast in the twelve months.

ecy10-strtr.jpg (39.04 KiB) Viewed 915 times

I just made my first yeast starter in six months this week, it's like riding a bike once you learn how you never forget. I used some washed ECY-10 I bought from Joe for my latest batch of 420 Special Wheat, we're drinking it as we speak, err type. Using a cup of extra light DME in two liters of water gets my starter wort in the 1.030-1.040 range everytime. Al Buck the owner of East Coast Yeast hand delivers his ECY bottles to Joe's store on a regular basis. I don't worry about viable cell loss too much, his bottles contain 500 billion cells, Joe's cooler keeps them at just the right temperature and the yeast sells really fast so making a starter isn't always needed.