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Old 05-05-2010, 03:27 AM   #11
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Quote:
Originally Posted by greenbirds View Post
I read somewhere that WLP029 and 2565 are not the same strain. From what I understand the WLP029 flocculates better, while 2565 can ferment well at lower temps (White Labs recommends not going below 62 F)

White Labs doesn't reccomend it, but during their testing they actually got better attenuation with the strain at 55 degrees than at 68.

"
Fermentation temperature: 55° F and 68° F
Attenuation: At 55° F, 79%; at 68° F, 78%
Hours to get to 50 percent attenuation: At 55° F, 48 hours; at 68° F, 30 hours
"


http://www.whitelabs.com/beer/strains_wlp029.html


I have no doubt that WLP029 will produce an outstanding pale ale.


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Old 05-05-2010, 02:20 PM   #12
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That's true and is interesting. Should note, however, that diacetyl shot up into the threshold range (Which is somewhere between 50 and 80 ppb), from 36 to 63 ppb.

Anyhoo I doubt you're fermenting this at 55 F. Let us know how it turns out.



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Old 05-07-2010, 01:14 PM   #13
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I brewed this up yeasterday

10 pounds german pale malt
1.125 pounds caramunich
.375# carapils

.50 oz chinook at 60
.50 oz chinook at 15
1.00 oz cascade at 10
1.00 oz cascade at 5
1.00 oz cascade at 2
1.00 oz cascade at 1

cooled to 75 degrees and pitched slurry from 1.25 litre WLP029 starter

OG = 1.055

Lag time was less than two hours and I have an extremely healthy fermentation that needed a blowoff tube than 12 hours later. The fermentation is rocking along in my basement at 66 degrees.


If this pale ale turns out awesome, I may very make WLP029 my house ale strain......only time will tell. I know it tends highlight malt and hop flavors, so I think I may try it in a german style ESB......ESB backbone, Tettnang and Spalter Hops...WLP029......Probably just be an altbier

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Old 05-10-2010, 01:36 PM   #14
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Just an update, after 5 days at 65 degrees I still have full krausen and the fermentation is just chugging away at a nice even keel. I think I am going to give this one 4 weeks in primary at 60 ambient and then go straight to the bottle with it. Lot's of late cascade additions, this brew should be a good one!

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Old 05-13-2010, 03:55 AM   #15
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After a week, I still have krausen and it is just going slowly but surely at 65 degrees. This is going to be a clean ferment! Now here is a question to ponder:


is a dry hop in order?

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Old 05-13-2010, 04:20 AM   #16
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I wouldn't....Just try it straight and then you can adjust next time you brew it if you want more aroma punch. POW POW

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Old 05-13-2010, 01:25 PM   #17
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I wouldn't....Just try it straight and then you can adjust next time you brew it if you want more aroma punch. POW POW
My thinking is that the 3 oz of cascade in the last ten minutes and the super fast cooling down (less than ten minutes) to pitching temp of the wort should really help me with a great hop aroma. The pound of caramunich combined with a slightly higher (153) mash temp should help give a nice malty, bready, sweet prescence as well. I have high hopes for this.

Here is something interesting comparting two yeast strains.

1.055 APA pitched with 1/2 gallon WLP029 starter still has full krausen after a week

1.075 IPA pitched with 2 packets of nottingham was finished (1.015) in less then 3 days...both at about 65 degrees at same ambient temp!
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Old 05-19-2010, 01:24 PM   #18
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Just another update on this. It is day 14 of the fermentation at 64-65 degrees. I still have krausen and visible signs of fermentation, but some of the yeast is starting to fall from suspension. This is going to be a very clean beer and now that the yeast are dropping it is revealing a very red/amber colored beer. I want to take a gigantic straw, insert into carboy, and drink it!

I will keep everybody updated, but I am assuming we are going to see some great attenuation figures on this one as well.

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Old 05-19-2010, 11:21 PM   #19
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This sounds awesome - I'm all for experimentation in mixing styles of beers. Maybe you should throw 2.5 gallons into a smaller secondary carboy and dry hop half of it to experiment a bit?

Let us know how it turns out!

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Old 05-20-2010, 02:57 AM   #20
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Quote:
Originally Posted by throwbookatface View Post
This sounds awesome - I'm all for experimentation in mixing styles of beers. Maybe you should throw 2.5 gallons into a smaller secondary carboy and dry hop half of it to experiment a bit?

Let us know how it turns out!
I will sure know how it works out, I have a feeling that the super clean fermentation and the 3 oz of cascade in the last 10 minutes will result in a very citrusy aroma and hop flavor on top of the bready/caramely caramunich! Gonna be awesome! I am really considering dry hopping the entire thing.


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