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Old 06-22-2011, 02:56 AM   #11
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Have the yeast, but haven't brewed with it yet. I'll subscribe though

This now has my interest. I hope to brew something with this yeast later in July.
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Old 06-28-2011, 01:28 PM   #12
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I'm about to pitch this yeast tomorrow. My recipe is a basic Belgian/French ale with a OG of 1.054 and I started my mash today at 5:00pm at 152 degrees. I'm letting it sit overnight for a sour mash and will start sparging around 2pm. The owner at my LHBS said it has a "sweaty horse balls" character to it, so we'll see.
Curious as to how one acquires the smell of "sweaty horse balls" character??

I just brewed a mini-mash batch yesterday and after reading this thread I am very exited for the finished result. I'm going to rack onto 5lbs of Apricots and let it rest on them for about a month then dry hop with some Sorachis and Amarillos before bottling. I'll update. Anyone else finish theirs??
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Old 06-28-2011, 04:31 PM   #13
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Originally Posted by Ranger9913 View Post
I'm about to pitch this yeast tomorrow. My recipe is a basic Belgian/French ale with a OG of 1.054 and I started my mash today at 5:00pm at 152 degrees. I'm letting it sit overnight for a sour mash and will start sparging around 2pm. The owner at my LHBS said it has a "sweaty horse balls" character to it, so we'll see.
Hijack!

I wonder if we can achieve the flavor of the balls of other animals if we tried. Sweaty monkey ball IPA sounds appealing?
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Old 06-29-2011, 01:05 PM   #14
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Here is the recipe I just brewed the other day using wlp670 I love sours and am hoping that the brett plays nice with the apricots. I used to packages and made a starter. Any thoughts.

5lbs EPLME
2lbs Wheat LME
1lb torrified wheat
1lb Belgian pilsen malt
3/4lb flaked maize
1/2lb honey malt
1/4lb acid malt
WLP 670

60min 1oz Tettnang, .25oz Sorachi Ace
20min 1oz Saaz, .25oz Sorachi Ace
5min .5oz Sorachi Ace
Rest on 5lbs of fresh apricots in secondary and dry hop with 2oz of sorachi ace 2 weeks before bottling
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Old 07-04-2011, 01:20 AM   #15
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Hijack!

I wonder if we can achieve the flavor of the balls of other animals if we tried. Sweaty monkey ball IPA sounds appealing?
I'll let you know about the 'Sweaty monkey ball IPA'. I just brewed an IPA with this since the guy at the store didn't know what type of ale it was for and when i looked at the WLP site they didn't have it listed.

Complete noob mistake, but I am sure it will be drinkable.
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Old 07-04-2011, 05:35 AM   #16
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I'm in to see where this goes, I just ordered the 670 for my newly constructed yeast bank.

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Old 07-08-2011, 04:05 PM   #17
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On 7/1 I brewed a saison of sorts, mixing continental malts and American hops. Gravity went from 1.056 down to 1.008 in about a week. I tasted it yesterday and it's quite saison-y (sorry, i don't have the flavor vocabulary of a BJCP judge) with a tiny bit of brett so far. It's very good as it stands now but my plan is to leave it for another 2-4 weeks to see what happens, though at 1.008 I'm not sure how much more will change.

Here is my recipe (though I changed some of the additions and amounts of hops when I realized I didn't quite have exactly what I thought. I stuck with the same types of hops though...I'll edit when I get home and can check my notes).

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.056 SG
Estimated Color: 4.7 SRM
Estimated IBU: 23.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 85.71 %
1 lbs Munich Malt (9.0 SRM) Grain 8.16 %
12.0 oz Wheat Malt, Ger (2.0 SRM) Grain 6.12 %
14.00 gm Cascade [5.50 %] (60 min) Hops 10.0 IBU
14.00 gm Liberty [4.30 %] (30 min) Hops 4.0 IBU
14.00 gm Mt. Hood [6.00 %] (30 min) Hops 5.6 IBU
14.00 gm Mt. Hood [6.00 %] (10 min) Hops 2.2 IBU
14.00 gm Liberty [4.30 %] (10 min) Hops 1.6 IBU
1 Pkgs American Farmhouse Blend (White Labs #WLP6Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.25 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.31 qt of water at 163.7 F 152.0 F

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Old 07-08-2011, 05:26 PM   #18
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I brewed this recipe with it on 7/1. Still getting a bubble about once every minute. Look forward to getting it kegged in about 2 weeks.


Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Boil Size: 6.26 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.050 SG
Estimated Color: 3.2 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 82.4 %
1 lbs White Wheat Malt (2.4 SRM) Grain 2 11.8 %
8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 5.9 %
1.0 pkg American Farmhouse Blend (White Labs #WL Yeast 7 -
0.75 oz Centennial [8.10 %] - Boil 60.0 min Hop 4 22.2 IBUs
0.75 oz Centennial [8.10 %] - Boil 0.0 min Hop 6 0.0 IBUs
0.75 oz Centennial [8.10 %] - Boil 10.0 min Hop 5 8.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 8.00 qt of water at 166.0 F 150.0 F 75 min

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Old 07-17-2011, 04:00 PM   #19
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I just bottled a mini batch this morning. The only way to describe it is sour. I'm hoping it will tone down a little after a couple of weeks in the bottle but we'll see

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Old 07-27-2011, 01:02 AM   #20
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Here is a picture of mine. Look at this pellicle. No do keg like i originally wnated to or wait it out....?
[IMG][/IMG]

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