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Old 10-22-2011, 03:00 AM   #1071
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I am out of US-05 and there is no LHBS near me. I have some dry S-04 yeast and some washed kolsch from 3 months ago. Can anyone suggest another good yeast to use for this? I would like to make a double batch this weekend.

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Old 10-22-2011, 03:13 AM   #1072
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From my personal experience, S-04 can substitute for S-05 but only if you keep the temps down real low in the 60s. Otherwise you get a taste I don't enjoy. But that is my personal taste, others enjoy S-04 better. Nottingham and S-05 are close to interchangeable for my preference at least, but YMMV.

This is assuming you want to keep to dry yeasts. The Kolsch may be interesting as an experiment.

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Old 10-22-2011, 03:19 AM   #1073
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I have some extra Notty to use. How low in the 60's and for how long would you recommend using the S-04 at?

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Old 10-22-2011, 03:21 AM   #1074
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I don't have a package in front of me, the low end of what is on the package iirc.

Just looked it up, 59F is the low end, I think 60-64F was what I would do.

But I'd use Notty if I had it.

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Old 10-22-2011, 03:32 AM   #1075
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OK...I'll use Notty and report back in 6-7 weeks.

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Old 10-22-2011, 02:16 PM   #1076
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Kegged this morning.

Seems the Saaz late aditions, and using cooked cornmeal to replace the flakes turned out fine. Warm, flat and green and it seems pretty good.

Thanks for the recipe - the light beer drinkers will be happy!

Brent

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Old 10-22-2011, 11:57 PM   #1077
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5 gal batch -
6# 2row
2# Flaked corn
1# Flaked rice

OG = 1.060
FG = 1.022

The gravity doesn't look right. It probably fermented a little warm around 72 - 74.
What could have happened? Was it my ferment temp? I actually only got about 4 gals because I didn't start with enough water.
My second batch was OG = 1.040. I will secondary tomorrow and take reading. Maybe this one will end up better. I wonder what a good reading should be at this point? I'm sure it fermented around the same temp.

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Old 10-24-2011, 01:12 AM   #1078
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Brewed up 5 gal of this recipe tonight (after brewing 5 gal of bitter this afternoon). I went with this recipe:

SG: 1.043
BU: 18,4

0,50 kg Grits (1,0 SRM) Adjunct 12,50 %
3,00 kg Pale Malt (2 Row) US (2,0 SRM) Grain 75,00 %
0,30 kg Rice, Flaked (1,0 SRM) Grain 7,50 %
25,00 gm Goldings, US [3,90 %] (60 min) Hops 15,3 IBU
10,00 gm Goldings, US [3,90 %] (30 min) Hops 3,1 IBU
0,20 kg Sugar, Table (Sucrose) (1,0 SRM) Sugar 5,00 %

I tried a little experiment. After reading on the gelatinization temperatures of the corn grits, I found that it was in the range of the sacch rest. So what did I do ? I skipped the cereal mash and just did a single rest @ 151F for 90 minutes.

Since I hit the OG right on the nose (and thus got complete conversion), I don't think a cereal mash is absolutely necessary for grits, provided you mash for a long enough time in the right range.

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Old 10-26-2011, 05:37 PM   #1079
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Can I make this with pilsner instead of pale? 50/50? Anyone tried this?

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Old 10-26-2011, 05:42 PM   #1080
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Quote:
Originally Posted by skippyf16
Can I make this with pilsner instead of pale? 50/50? Anyone tried this?
Yup, its a little lighter also so like the color of a bmc lite
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