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**motobrewer** · 02-01-2010, 05:52 PM

yeah, i was really thinking of dumping a porter on mine too, but I have a fresh keg of porter about to be tapped....

maybe i'll do a small, quick dry stout for st. paddy's. or a brown...

ScottD13 · 02-02-2010, 01:07 AM

I'm split between a bitter and the Old Cantankerous clone in the Jan/Feb Zymurgy.

**motobrewer** · 02-02-2010, 01:26 AM

i'd say, bitter

then again, I'm not a big old ale fan...

**motobrewer** · 02-10-2010, 09:37 PM

Dropped incredibly clear after 11 days.

I got around 72% AA but I did some....stupid....stuff with the fermentation.

I bet you'd get mid-high 70's easy.

ScottD13 · 02-10-2010, 10:03 PM

Quote:

Originally Posted by motobrewer

Dropped incredibly clear after 11 days.

I got around 72% AA but I did some....stupid....stuff with the fermentation.

I bet you'd get mid-high 70's easy.

How does it taste?

**motobrewer** · 02-10-2010, 11:41 PM

I think it tastes great. This is my 7th brew, so my green beer tastes aren't terribly developed.

But, this could be my best beer to date. I wanted to take a picture of how clear it became, but my wife seemed to have lost our camera.....

**Nugent** · 02-12-2010, 01:24 AM

I was at my LHBS a few hours ago and the boss man had a kegged pale ale with cascade/fuggles blend and 1882. Turned out fruity, but not sweet, and the hops came through really nicely.

Convinced me to buy an Activator pack of it.

KingBrianI · 02-26-2010, 06:32 PM

Any more updates of the beers brewed with this yeast? I've got a starter going now that I'll be using for a dark mild I'm brewing tomorrow. That should give me a nice opportunity to top crop some for a RIS I'm making the next Saturday.

Freezeblade · 02-26-2010, 07:32 PM

an RIS with a thames valley yeast? jesus. that'll be interesting at least.

KingBrianI · 02-26-2010, 07:37 PM

Quote:

Originally Posted by Freezeblade

an RIS with a thames valley yeast? jesus. that'll be interesting at least.

Should be good, right?

EDIT: We're actually going to make a 10 gallon batch and split it up into two carboys. One will be fermented with the thames valley II and one with wy1028. We'll then bottle half of each carboy, and combine the rest of each carboy to age on some oak. That way we'll have 3 versions of the beer to compare.