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Old 08-04-2014, 05:32 AM   #11
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I like 04 if it is fermented at around 60-62. That's beer temp, not ambient. If it gets much higher, I find it starts throwing esters that I don't care for. Once fermentation slows down, I bump it up a few degrees to help keep the yeast active. It's definitely an aggressive yeast, and when it's done it drops clear fast. But when it starts, if I'm not already cooled to the lower 60's, it is almost impossible to get the temp down to where I like it without causing the yeast to stall.


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Old 09-08-2014, 02:25 AM   #12
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**Here's the official follow up**

I kegged the red into my mini kegerator and sampled it after letting the beer to lager for about a week. My friends are a fan of the red i made, which ended up being about 7.35% abv. However, after dealing with this yeast, i can't say i'm a fan. The final beer came out tasting nice and malty, but the diacetyl is still present (although dialed down). The beer tastes velvety, the nose is still nice and malty, but there is definitely some diacetyl and a some solventy nodes in the flavor. If you use this yeast, i would suggest fermenting it lower than perscribed by fermentis (60-62) and let it age for a few extra weeks in the primary.

The main drawback with this yeast is its vigorous primary fermentation (between 3-4 days for majority fermentation). Once it initially ferments, you have to spend way too much time waiting on it to clean up (~3 weeks in primary). I would just go the nottingham route if you're set on dry yeast. Just my opinion though.

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Old 09-09-2014, 11:59 PM   #13
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A friend and I brewed a milk stout on Sunday. Pitched this yeast around 7pm, and a few hours later, it was bubbling like crazy. Took me until mid day yesterday to really get it cooled down, and now it seems to be totally still.

I figure I'll stir it up a bit at the beginning of next week and then give it until around the end of the month to finish doing its thing in primary.

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