This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. Excellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile. Apparent attenuation: 72-77%. Flocculation: medium-high. Optimum temp: 66°-74° F.
Have used this yeast on imperial stouts, british strong ales, a holiday ale, and my last 3 nut browns. Wyeast 1945 has allowed me to consistently brew one tastey beer after another. Thanks Northern Brewer !! (Posted on 12/30/12)
Just bottled my oatmeal cookie brown, flat and out of the primary it tastes better than any beer I've made yet. Really pleasant esters, great nutty flavor, 10 days in the primary with NO off flavors. My beer went from 1.068 to 1.011, yet still has a full creamy body. I will use this yeast for all my British ales from now on. Tastes and performs better than any yeast I've tried in 7 years of brewing. (Posted on 12/7/12)
We have used the NeoBrittania yeast four times where we split the batch, half getting one yeast half the other yeast.
Test 1
In a British Mild (IBU 13, OG 1.036) v London Ale 1028. The Neo was definitely the better choice.
Test 2
In a British Best Bitter (IBU 35, OG 1.045) v Whitbread Ale 1099. The Neo has a slightly sweeter start and a nice smooth, bitter finish.
Test 3
In an English ESB (IBU 44, OG 1.052) v Bedford British WLP Platinum. The Neo had a nice bitter flavor, the Bedford was a little chalkly.
Test 4
In an English IPA (IBU 53, OG 1.054) v Bedford British WLP Platinum. At this level of bitterness the chalkly flavor of the Bedford was our preference. The Neo was noticeably more bitter.
We will definitely use this yeast again. (Posted on 4/28/12)
Not particularly impressed. Maybe just not my style of yeast. Different results with different batches . I will probably try again to see if it was anything I did. (Posted on 1/29/12)
Great yeast.
I brewed a low gravity Bitter with it and then harvested the yeast to reuse. I was able to wake it up 6 months later and make a great beer!
I have made a British Bitter, Irish Stout, Nut Brown, and Mild Ale with this same batch of yeast and they have all turned out well.
It is easy to top crop. The krausen seems to stick around forever.
One batch got too hot, about 80, but the beer still turned out with a clean flavor-after I cooled it down and let it age a little.
I am going to see how long I can keep using this yeast! (Posted on 1/27/12)
I recently brewed the Robust Porter recipe in Brewing classic styles but subbed the 1945 for the 1056 the recipe called for with great results. All the attenuation plus a nice "Britishy" yeast flavor contribution. So good I brewed the same recipe again but bottled so I could store some away. Can't wait to try it in another recipe. (Posted on 1/15/12)
I do like the ales this yeast produces, but I generally stick to making Browns with it. Fermentation is so vigorous I almost always have to use the blowoff tube with it. Despite that, it makes a fantastic English Brown Ale. Just have the blowoff tube ready!!! (Posted on 11/20/11)
I used this with the NB Oatmeal Stout kit. Flavors are great, but the body is greatly lacking. I mashed at 153* and it stopped at 1.014, but it is still remarkably thin. Probably will not be using this again. (Posted on 11/10/11)
I just used this yeast to brew a mild. The yeast started quick and was not extremely vigorous. Beer settled out quickly and there were absolutely no off flavors.
I will be using this yeast whenever I can. (Posted on 8/28/11)
Brewed a blond ale with 1945 and am very happy with my new brew. This yeast is a great all - around ale yeast. Gotta try it in my next nut brown . (Posted on 7/16/11)
Used 1945 in my Imperial bourbon barrel stout ( 8.3 abv.) , and my English strong ale ( 7.7 abv. ) , and am very impressed on the flavor development of them so far. Ferments very cleanly. Will be using this yeast in other batches as well !! (Posted on 5/21/11)
Love it, used it in a chocolate stout and a nut brown and it's done great both times. Getting geared up to brew two more chocolate stouts and a nut brown because of this year. (Posted on 4/6/11)
I brewed a basic bitter. It fermented at 66 for almost 3 weeks and then it dropped clear. Had a thick krausen for the entire time. It's a pretty clean flavor with a hint of esters. I will use it again. (Posted on 12/24/10)
Like ShrimpCreole I brew mild quite often. I am a big fan of 1275 Thames Valley.
That being said, I will be using the 1945 for my milds from here on out. The brew was spot on at 3.5 weeks from brewday. The taste is very similar to, if not better than my batches with 1275 - AND it's already crystal clear with only Irish moss in the kettle.
FWIW, the ferment was a rather consistent 68°F, and I keg with serving temps around 43°-45°F.
I will be brewing a nut brown with 1945 next and hope that I can report the same satisfaction.
Agree with Jbug in that it was very strong but REALLY did not like the results. Used it in both a bitter and mild. I brew both frequently and it produced the worst tasting batch of both brews. I love NB's kits, think the customer service is suberb but man, do I dislike this yeast. Sorry guys! (Posted on 11/13/10)
This yeast keeps on fermenting. I made a 1.070 porter and a 1.043 English bitter and both fermented very well, the porter down below 1.015, and the bitter is still fermenting at 1.010. (Posted on 10/4/10)
We ship all liquid yeast with complimentary ice packs during warm weather. Frequently the ice pack will be melted by time the product is received at your address. Rest assured that it kept your yeast cool during it's journey.
