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Old 10-30-2013, 10:59 PM   #771
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What about WLP007?

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Old 10-31-2013, 02:01 AM   #772
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WLP007 is good for big beers. Also try the rogue PAC man yeast if its available. I did a dry Irish stout and worked very well with this pacman.

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Old 10-31-2013, 04:49 AM   #773
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WLP007 is a clumper, a fine flocculating yeast. Pacman on the other hand is real light and easily disturbed (like fine silt). When WLP007 drops, it's done and compacts hard. Pacman does not. Siphoning from a fermenter with a yeast cake of WLP007 is a dream while the same with Pacman is a problem (at least for me).

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Old 11-01-2013, 08:06 PM   #774
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Quote:
Originally Posted by ultravista
WLP007 is a clumper, a fine flocculating yeast. Pacman on the other hand is real light and easily disturbed (like fine silt). When WLP007 drops, it's done and compacts hard. Pacman does not. Siphoning from a fermenter with a yeast cake of WLP007 is a dream while the same with Pacman is a problem (at least for me).
I've not tried WLP 007 for a stout yet. I used in my AB clone. I used pacman in my last dry stout. I'm not really sure how the two compare in flavor profile, but the pacman landed itself rather well to a dry stout, with fairly neutral and clean characteristics.

I'm also wondering about San Diego super yeast. I've never tried that one before.

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Old 11-02-2013, 01:17 AM   #775
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Well s04 is an English ale yeast, as 007 is a dry English ale yeast. Some of the same profiles to them, one dries out more though. I don't know if s-04 is a good substitute. I would probably go with pacman.
I do personally like 007 and have thoroughly enjoyed it in a big stout, even one I have brewed myself.

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Old 11-02-2013, 04:12 AM   #776
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After adding the coffee at flameout, do you guys let it steep for any certain amount of time before starting up your chiller, or pretty much just start the chilling right away?

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Old 11-02-2013, 01:18 PM   #777
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You will hear many coffee lovers tell you to never boil coffee. The ideal temperature is 195-205F. The last time I added coffee, I turned on my immersion chiller for about 30 seconds to bring it down to 200F and then added the coffee. I waited about 5 minutes and then chilled all the way.

I've also added it at flameout as the recipe states and it was good. So is it worth the extra effort I did above? Not sure. They both tasted great.

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Old 11-09-2013, 01:43 AM   #778
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Wow. Just kegged this recipe after 3 weeks in primary and the hydro sample is delicious. Still needs to age a bit and allow the flavors to meld, but is really close to the real deal. I backed off the 2-Row to 13Lbs as I wanted to stay around 7% ABV. Hit 1.072 OG and 1.019FG. Used 4Oz Cacao nibs and 4Oz Starbucks House coarsely ground at flameout. Also used Scottish Ale Wyeast 1728 washed from a previous brew. Will see how it ages over the coming weeks, but as of now would not change a thing. Thanks to the OP for posting a great recipe.

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Old 11-09-2013, 02:16 AM   #779
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I brewed this tonight. Really excited about it. Cooled it down to 68 and pitched two packs of safale 04.

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Old 11-09-2013, 01:14 PM   #780
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Also brewed yesterday, Helly. I'm excited but did have some issues.
- My Monster Mill acted up on me for some reason during the cracking of the last 1 lb of grains...no idea why. Just wouldn't grip the grains until I changed the gap. Odd.
- I managed to put the 2 min addition of hops in with my 15 minute additions (irish moss, nutrient, chocolates) - oh well
- Had more boil overs with this batch for some reason. Made no sense at all.

But altogether, I nailed a 1.088 OG @ 75* (haven't checked that efficiency yet) and the S-04 is working really well this AM. But, temp is at 68 even though the basement floor is 63 or so. Quite active!

Thanks for the recipe OP. It's been on my to-do list for 1.5 years!

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