Wyeast 1272 All-American Ale
Species - Saccharomyces cerevisiae
With many of the best qualities that brewers look for when brewing American styles of beer, this strain's performance is consistent and it makes great beer. This versatile strain is a very good choice for a house strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
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Flocculation - MEDIUM
Attenuation - 72% - 76%
Temperature Range - 60° - 72° F (15° - 22° C)
Alcohol Tolerance - 10%
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1272 is my favorite little brother of the 1056 strain. A little less fruity with a little more acidity production (nothing crazy, don’t be scared). I say little brother because it’s a bit softer, attenuation is just a little bit lower, leaving more body and residual sugar. There is also a cool fermentation temperature range with this strain, so you can actually ferment at lower temps for maltier beer styles and expect a cleaner flavor (like most strains), but if you bump fermentation up to 69 or 70, it will accentuate your hop profile more, making it a very versatile strain indeed! I would probably run 1272 as my primary house strain if I could figure out how to brew a beer more than once or twice!