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Old 01-03-2013, 03:10 PM   #11
jtejedor
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Man that is pretty high attenuation for that strain I didn't even notice that.

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Old 01-03-2013, 03:13 PM   #12
homebrewdad
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I've used this yeast before with no cloudinss issues. I really like this one, honestly.

OP, did you have any issues with cooling the batch after the boil?

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Old 01-03-2013, 04:01 PM   #13
DavidJP
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Quote:
Originally Posted by homebrewdad View Post
I've used this yeast before with no cloudinss issues. I really like this one, honestly.

OP, did you have any issues with cooling the batch after the boil?
Not really, I have a not terribly efficient immersion wort chiller that I fashioned myself from copper tubing and hosing. Takes a fair while to cool down but I don't think its too bad.

I actually really like the flavour of the beer and would probably use this again. I slanted the yeast so have a few vials to last me for a while. I was just hoping perhaps naively that from a Nov brew I might have something drinkable for the holidays, I'm sure if I had used WLP002 that would have worked. The Mild that I brewed the same week was easily very drinkable by Christmas. I think this beer in a few weeks will clear sufficiently that it will be great, as I said it really tastes pretty good now if you take away the yeastiness and its definitely clearing albeit mightily slow.

Its just that it seems to go in my hands at least opposite to what I was expecting, but again most of my experience has been mainly with the ESB yeast. I was interested in what others have experienced with this yeast as most reports seem opposite to my experience so far.
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Old 01-03-2013, 08:56 PM   #14
14thstreet
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If the temperature was too low I'd expect the yeast to floc out and you'd have some residual sugars. In your case I don't think that's it. I'd be afraid to say its contaminated with something that stays in suspension but has no off-flavors. But I won't shout it out May be a bad lot?

My one experience with this yeast went bad in the bottle. Either a contamination or it woke up and continued fermenting in the bottle. As a result I got some hefty carbonic bite and gushers. I may have fermented too cold on that one, about 62-64F and never kept fermentation going.

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