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Old 08-04-2009, 12:12 AM   #11
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Originally Posted by chumprock View Post
Well, when White Labs says "Ferments strong and dry" they really mean it. 89.1% Attenuation!

I'm going to try and wash some to make this a regular addition, but I may try and boost my next batch with some MD just to keep a little body..
What do you mean by MD??


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Old 08-04-2009, 12:37 AM   #12
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What do you mean by MD??
I'd guess maltodextrin


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Old 08-04-2009, 02:12 AM   #13
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You are correct, sir.

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Old 08-11-2009, 08:17 PM   #14
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I did a 10 gallon batch of a Pub Ale and split/pitched separate yeasts, one with Windsor and the other WLP026. The OG was 1.039:
FG of WLP026 batch: 1.006! My lowest for a beer yet
FG of Windsor: 1.012

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Old 08-11-2009, 09:29 PM   #15
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Looks a lot like the WLP023 Burton Ale. The flocculation was s crazy it was forming strings in the fermentor! Very chunky stuff...

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Old 08-13-2009, 06:32 AM   #16
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I did a split batch of English IPA: WLP023 Burton Ale and WLP026 Premium Bitter Ale. After 3 weeks, I took the gravities. OG: 1.068, single infusion mash at 156 F.

The Burton ale sample finished at 1.014, tastes good, nice maltiness.

WLP026 finished at 1.007 and tastes terrible. Extremely dry, bitter, no maltiness at all. I almost wonder if I got an infection, because this stuff is nasty. Obviously, at only 3 weeks, I will have to give it some time in bottles. But geez, how did it make to 1.007? That's 90% attenuation.

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Old 08-13-2009, 10:38 AM   #17
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Looks like egg drop soup.

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Old 08-13-2009, 03:29 PM   #18
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I had an identical experience. Tasted like rubbing alcohol at bottling time. However, last night I cracked the first bottle that was filled 3 weeks ago and, hot damn, is it ever good.

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I did a split batch of English IPA: WLP023 Burton Ale and WLP026 Premium Bitter Ale. After 3 weeks, I took the gravities. OG: 1.068, single infusion mash at 156 F.

The Burton ale sample finished at 1.014, tastes good, nice maltiness.

WLP026 finished at 1.007 and tastes terrible. Extremely dry, bitter, no maltiness at all. I almost wonder if I got an infection, because this stuff is nasty. Obviously, at only 3 weeks, I will have to give it some time in bottles. But geez, how did it make to 1.007? That's 90% attenuation.
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Old 08-13-2009, 05:38 PM   #19
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Yup, mine's still a little "hot", but the flavor from the yeast is very noticeable.

I like it, and expect it's going to come into its own very nicely.

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Old 08-19-2009, 03:00 PM   #20
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Quote:
Originally Posted by riromero View Post
I had an identical experience. Tasted like rubbing alcohol at bottling time. However, last night I cracked the first bottle that was filled 3 weeks ago and, hot damn, is it ever good.
Thanks for the reply, at least gives me some hope

I'll try to remember to report back on how it tastes after conditioning.


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