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Old 06-25-2012, 01:25 AM   #101
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Wrong beer? You thinking Mitch from Stone? If I remember right they cloned the hell out of UJ, so I'm guessing it's another Arrogant Bastard clone attempt?

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Old 06-25-2012, 04:41 AM   #102
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Quote:
Originally Posted by AnchorBock View Post
I just brewed this recipe with hops i had laying around. I did a 90 min mash, 60 at 145 and 30 at 155. Og was 1.070, Fg 1.010. That was with 002. If you treat it right 002 can attenuate like crazy. Ive gotten 80% or higher mashing at 148 with 002 in the past as well.
+1

I regularly get 80%+ from WLP002. It's a beast when given a chance.
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Old 06-25-2012, 10:31 AM   #103
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Quote:
Originally Posted by duckmanco
Wrong beer? You thinking Mitch from Stone? If I remember right they cloned the hell out of UJ, so I'm guessing it's another Arrogant Bastard clone attempt?
Ha you're right. I'm subscribed to each thread and they have similar thread titles. This uj recipe is golden with the 002.
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Old 06-25-2012, 03:08 PM   #104
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Sounds good then guys, I'll go for the 002 then. I usually get good attenuation with my process (big starter, yeast nutrient, lots of aeration) so if you're seeing those kind of results with the strain I bet I will too.

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Old 06-25-2012, 04:10 PM   #105
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Quote:
Originally Posted by DrinkNoH2O View Post
Sounds good then guys, I'll go for the 002 then. I usually get good attenuation with my process (big starter, yeast nutrient, lots of aeration) so if you're seeing those kind of results with the strain I bet I will too.
You can always consider increasing your mash time as well to produce a more fermentable wort.
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Old 06-25-2012, 04:33 PM   #106
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I'm going to be brewing UJ and Double Jack clones in the next two months. I was planning on going with 007, but now I'll roll with 002 after hearing you guys had good success with attenuation. I'll report back how it goes. On their website, they now say UJ has a little Chinook in the dry hop now. I'm going to throw a .5oz in the second dry hop addition, so we'll see how it turns out.

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Old 06-30-2012, 12:04 AM   #107
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I saw that as well on the Chinook, I'll prob do the same as well as sub for a little more Simcoe (personal taste).


I put a fresh vial of WLP002 on the stirplate with 1.5L of 1.040 starter wort, and not only did ferment through in less than 24 hours, the yeast actually started flocculating into clumps while the stir bar was spinning full speed. It looked like Hot and Sour soup. Once I turned the power off it dropped almost like sand, most flocculant yeast I've ever seen. A pretty thick layer of almost white yeast at the bottom of the flask.

Brewing tomorrow, can't wait!

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Old 06-30-2012, 02:12 AM   #108
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Quote:
Originally Posted by DrinkNoH2O
I saw that as well on the Chinook, I'll prob do the same as well as sub for a little more Simcoe (personal taste).

I put a fresh vial of WLP002 on the stirplate with 1.5L of 1.040 starter wort, and not only did ferment through in less than 24 hours, the yeast actually started flocculating into clumps while the stir bar was spinning full speed. It looked like Hot and Sour soup. Once I turned the power off it dropped almost like sand, most flocculant yeast I've ever seen. A pretty thick layer of almost white yeast at the bottom of the flask.

Brewing tomorrow, can't wait!
One of the many reasons I use 002 in anything i can possibly think of. I can be drinking clear beer 2 weeks from brew day with no finings, brilliant beer by 4 weeks.
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Old 07-08-2012, 06:00 PM   #109
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Just wanted to post an update - I ended up brewing this beer on 6/29. Hit an OG of 1.073 so I added some water to bring it down to 1.070. Followed the mash schedule exactly, and of course used WLP002 as I pointed out above.

I got amazing attenuation. Right now after 7 days I'm at 1.013-4 and it's still slightly active so I'm sure I'll end around 1.012. Shouldn't have doubted this yeast for a second. Had no problem getting 80%+ attenuation with that mash schedule, a nice healthy starter, and yeast nutrient plus servomyces in the boil. Hydrometer sample tasted dead on for UJ. Just dropped in my first round of dry hops. Very excited.

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Old 07-25-2012, 05:56 AM   #110
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Long time lurker...

Interested to hear what methods people used for the flame out hop additions and what the results were. Aroma steep? Whirlpool?

Following the advice on the show I did a 30 min aroma steep after flame out. Then cooled with my immersion chiller. Took a total of 20 mins to go from 190 to pitching temp. I found the finished product to be lacking in aroma. The hop flavor and bitterness were a little more pronounced than UJ. In the future I plan to aroma steep for 10-15 after flameout then chill.

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