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Old 02-16-2011, 10:33 PM   #71
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Interesting. I'm pretty sure I have a pack of s04 in the fridge... thanks for the heads up.

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Old 02-17-2011, 02:42 AM   #72
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You can always try it with the 1275, but I feel this beer is more bitter/stout material.

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Old 02-17-2011, 03:09 AM   #73
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If you want malt and sweet, go with 1318. Please don't use s-04 in a mild...

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Old 02-18-2011, 02:30 AM   #74
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Quote:
Originally Posted by bierhaus15 View Post
If you want malt and sweet, go with 1318. Please don't use s-04 in a mild...
Why not ? It might not be traditionnal, but it works if you ferment it low and take care to mash high. I do not get that fruity, estery plate and nose that some are experiencing. to me it's basically Nottingham with more body and a touch sweeter/maltier.

1318 is nice though.
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Old 02-18-2011, 03:19 AM   #75
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Quote:
Originally Posted by jfr1111 View Post
to me it's basically Nottingham with more body and a touch sweeter/maltier.
It's no secret, I have no love for s-04. It's notty 2.0 in terms of flavor, malt, body, and really doesn't add anything to a beer that can't be better found elsewhere. Not to mention for most people it throws off bad esters if you don't have a pretty good handle on your fermentation. I'm not trying to be a smartass or anything, I just think if someone wants to make a good, authentic british ale, go with a good, authentic liquid british yeast and become a better brewer in the process.

Though I do love me some 1318...
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Old 02-18-2011, 05:00 AM   #76
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To each their own I guess, but I very much doubt that it throws bad esters for most people: S-04 is recommended by a lot of the people on here, many who have commercial brewing experience (Bob, notably, seems to swear by it). I don't equate using liquid yeast with being a better brewer either... more tools in the toolbox, that's all. We all have our preferences.

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Old 02-19-2011, 04:36 AM   #77
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Here's my latest attempt at a low graivity beer. It was the second runnings of a Barleywine with Maris Otter and 10% Victory. I capped the mash with the specialty grains and used a little DME to get it where I wanted it 1.030. AT 29 IBUs it'll be more of a small IPA. I used WLP320 because I know how it attenuates a bit low and it worked great, it finished @ 1.010. It also should add a little something to the brew. I could smell the centennial heavily as I tranferred to the keg tonite...mmm.

Centennial Mild
11-A Mild
Author: Joe
Date: 1/28/2011



Size: 3.5 gal
Efficiency: 75.0%
Attenuation: 67.2%
Calories: 101.66 kcal per 12.0 fl oz

Original Gravity: 1.030 (1.030 - 1.038)
|========#=======================|
Terminal Gravity: 1.010 (1.008 - 1.013)
|==============#=================|
Color: 17.1 (12.0 - 25.0)
|==============#=================|
Alcohol: 2.67% (2.8% - 4.5%)
|======#=========================|
Bitterness: 29.4 (10.0 - 25.0)
|============================#===|

Ingredients:
1.5 lb Maris Otter Pale
0.50 lb American Caramel 120°L
.5 lb American Caramel 40°L
1 oz 2-Row Chocolate Malt
1.0 lb CBW® Golden Light Powder (Dry Malt Extract)
.3 oz Centennial (8.8%) - added during boil, boiled 60.0 min
.4 oz Centennial (8.8%) - added during boil, boiled 20 min
.5 oz Centennial (8.8%) - added during boil, boiled 5.0 min
.5 oz Centennial (8.8%) - added during boil, boiled 0.0 min
0 ea White Labs WLP320 American Hefeweizen Ale


Results generated by BeerTools Pro 1.5.12

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Old 02-19-2011, 04:38 AM   #78
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holy huge font. if any BTP users know how to change that up LMK!

EDIT: ok fixed it manually, but still a PITA, any easier way to change the default sizing would be great

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Old 03-22-2011, 04:15 PM   #79
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Default Bump - would a belgian wit work for extremely low gravity?

I do like milds, so I may brew one of these super low grav ones from the thread in the near future.

However, spring is here...warm weather approaching! When the temp goes up, I love Belgian wit. I was wondering if a wit might work as an extremely low gravity beer. They can already be on the lower side. Having a pleasant warm-weather beer at 2.5% alcohol is a mighty attractive idea - fewer calories [watching the waistline], and a super-session beer.

I'm all grain. Here's my question - do I just scale down all the fermentables down to reach the appropriate OG, or should I focus on one or two in particular. My wit recipe is a single infusion one [yes, I'm lazy] and has Belgian pilsner malt, flaked wheat, flaked oats, and sugar for fermentables.

I haven't played much with recipes in the manner we're talking about in this thread.

Any thoughts would be greatly appreciated.

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Old 03-22-2011, 09:38 PM   #80
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one general concensus seems to be keep the unfermentables high. so you might want to lose the sugar, and mash high.

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