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Old 05-14-2011, 07:09 PM   #11
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Originally Posted by ghpeel View Post
Nope, a beer made with 100% Vienna (which I've done a couple of times and highly recommend), is just slightly darker than one with 100% Pale Malt, if its any darker at all.

Not the SRM, but the actual hue is different. It is redder.
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Old 05-14-2011, 07:26 PM   #12
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No particular reason for the Vienna. It was in the recipe given to me from my LHBS for my first APA recipe. I've been using it as a base recipe for awhile, changing things here and there. I didn't know it could be used as a base malt. I might try that.
Vienna is a base malt. I dont mean to hate or anything.
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Old 05-14-2011, 09:38 PM   #13
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S-04 will accentuate the malt flavor and won't be as crisp as S-05, but IMO it creates a nice balanced IPA. The marris otter is going to add to this effect since it has a bit maltier flavor than 2-row pale. Right now I'm drinking two kegs from the same IPA batch, one fermented with S-05 and one with S-04. We had a bunch of people over a couple nights ago, and they were split 50/50 as to which one they preferred.

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Old 05-14-2011, 10:42 PM   #14
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Vienna is a base malt. I dont mean to hate or anything.
Dude. Relax. Just for you, all of my beers going forward will feature 1 oz. of Vienna.
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Old 05-14-2011, 10:55 PM   #15
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Pet Peave alert! - Part II

and of course spelling peeve incorrectly - LOL



Taking someones post away from the original question regarding an inconsequential ingredient which adds nothing of value to the topic.


- that's must be it ?

(all in good fun?)

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Old 05-15-2011, 01:01 AM   #16
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S04 makes awesome IPAs. I used this on my Indian Summer IPA (experimental IPA for me) and within 8 hours it was rockin away.

The first time I used this was in a Blind Faith IPA clone and it came out wonderfully.

You wont be disappointed. As a plus, S04 always puts on a good show for fermentation.

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Old 05-16-2011, 05:46 AM   #17
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Agreed, S-04 is good for an IPA, but will give you some fruity esters if you ferment above 66 or so. IMO, S-04 also adds a bit of tartness, which will work well in an IPA, but I personally don't like this yeast for porters or stouts, which a lot of recipes recommend as a dry yeast alternative for.

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Old 05-05-2013, 01:14 PM   #18
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I brewed an American IPA yesterday and pitched BRY 97 West Coast American Ale yeast (as I couldn't get S05).

It's been 24 hours and no sign of fermentation. I think the yeast may have been bad, or I didn't rehydrate it properly.

A friend gave it to, so I don't know how it was stored. I'm going to have to pitch more yeast..

Anyways - I have been trying to decide if i should pitch the S04 that i have or wait until tomorrow to get S05 (today is Sunday, brew shop closed).

If I wait until tomorrow i am obviously risking infection. (I thought about cooling it down - thought that would help avoid infection).

I wanted to go with the S05 because i brewed a similar IPA a few weeks ago, I made some changes to my recipe and would have liked to try it with the same, or similar yeast.

I'm starting to think that I'll just pitch the S04...

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Old 05-05-2013, 02:06 PM   #19
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Quote:
Originally Posted by dylanphelan
I brewed an American IPA yesterday and pitched BRY 97 West Coast American Ale yeast (as I couldn't get S05).

It's been 24 hours and no sign of fermentation. I think the yeast may have been bad, or I didn't rehydrate it properly.

A friend gave it to, so I don't know how it was stored. I'm going to have to pitch more yeast..

Anyways - I have been trying to decide if i should pitch the S04 that i have or wait until tomorrow to get S05 (today is Sunday, brew shop closed).

If I wait until tomorrow i am obviously risking infection. (I thought about cooling it down - thought that would help avoid infection).

I wanted to go with the S05 because i brewed a similar IPA a few weeks ago, I made some changes to my recipe and would have liked to try it with the same, or similar yeast.

I'm starting to think that I'll just pitch the S04...
Bry97 is a slooow starter. Just wait.
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