1056 or 1272?

[Brewy Dan]

Thanks for any replies!

I am doing a Dead Guy clone without the benefit of simply grabbing Pacman yeast from a bottle of the real stuff. I know 1056 is the parent strain of Pacman, but 1272 is a similar yeast known for better floculation than 1056. Since Pacman is reputedly a 1056 with improved attenuation characteristics, I wonder if 1272 would be the better choice since I am limited to using just Wyeast types.

Any general thoughts on 1272 versus 1056 for use with a big, malty recipe would be appreciated as well.

Thanks!

[beerking]

Without looking at the stats for each strain, a more flocculant yeast will have less attenuation. In the end, the attenuation is going to affect flavor much more than flocculation, all things being equal. I therefore suggest 1056.
That being said, a look at the werb site reveals that 1272 will be fruitier than 1056, and have a slightly tart taste, both of which are not appropriate in a Dead Guy clone.

[markaberrant]

1056 is cleaner and closer to Pacman.

[hooky]

1272 will throw more fruity esters than 1056 and is listed by wyeast as being a tad less attenuating.

[Brewy Dan]

Thanks everybody! 1056 it is.

[dparsons]

Cold crash it before bottling and you won't need to worry about flocculation.

[beerking]

Cold crash it before bottling and you won't need to worry about flocculation.

Yes, but flocculation and attenuation are usually inversely proportional. Basically, the faster the yeast settles, the less time it has to ferment and then clean up after itself.

[Mill Rat]

Yes, but flocculation and attenuation are usually inversely proportional. Basically, the faster the yeast settles, the less time it has to ferment and then clean up after itself.With the pleasant exception of WLP 007.

[beerking]

With the pleasant exception of WLP 007.
Hmmm, the Whitbread strain. Never been a whitbread fan, hence I have not used it. The reviews are great. I'll have to give it a try.