Danbreeze

Recipes 

I plan on brewing a really strong RIS in the next few weeks and was wondering if I should ferment it with a starter of White Labs Super High Gravity yeast or a big starter of WLP002?

I read that WLP099 can produce fruity esters which I am hoping to avoid, but I was not sure if I just fermented the stout at a lower temp if that could be avoided. I was also not sure if the WLP would crap out before my FG was reached.

Thanks for your help

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"It is not the critic who counts: not the man who points out how the strong man stumbles. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, but who knows great devotions, who spends himself for a worthy cause; who knows the triumph of high achievement, and who, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat."

humann_brewing

Recipes 

what is your targeting starting gravity?

Without knowing a lot I would suggest WLP007 actually, it will have the attenuation you need for a high gravity brew and still be a English yeast, also handles high alchohol well.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

strat_thru_marshall

Recipes 

I think a big healthy, active pitch of 007 would be the way to go.

humann_brewing

Recipes 

yes a big healthy starter, I guess I assumed that would be done

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

weirdboy

Recipes 

If you're a new brewer and you don't have the capability to make a BIG starter (probably need 2000ml or more), you could try pitching 2 packets of Safale S-04 instead of WLP002. Oh wait want to avoid fruity esters? Then use US-05 instead.

Danbreeze

Recipes 

I dont have the recipe with me so I am not sure the exact og.

I had not considered WLP007 but that is good to know. Thanks!

__________________
"It is not the critic who counts: not the man who points out how the strong man stumbles. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, but who knows great devotions, who spends himself for a worthy cause; who knows the triumph of high achievement, and who, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat."

motobrewer

Recipes 

i just brewed a 10% RIS with US-05. just two rehydrated packs, got to terminal within the week i believe.

humann_brewing

Recipes 

P.S. I have brewed a 12.6% imperial porter with WLP007

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12