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Old 04-25-2012, 05:21 PM   #191
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using 2oz of cocoa nibs in secondary on this recipe. tasting so nice right now, i almost want to drink it without bottle conditioning it.

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Old 04-29-2012, 04:38 PM   #192
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could you use wyeast 1056

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Old 04-30-2012, 08:51 AM   #193
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Quote:
Originally Posted by Bardo87
could you use wyeast 1056
You might have to change your fermentation temp if it isn't fermenting at the cool temp for you, but it should work fine.
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Old 05-01-2012, 02:29 PM   #194
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Yeap; 1056, WLP001, US05 pretty much the same thing.
68F and let it rip

I'm going to try a repitch of WLP002 for my next batch.

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Old 05-03-2012, 01:42 PM   #195
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Just transferred to secondary and the aroma was fantastic. Cannot wait to try this. Will post a pic and tasting notes when I try it.

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Old 05-04-2012, 11:44 AM   #196
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Quote:
Originally Posted by haygood
Yeap; 1056, WLP001, US05 pretty much the same thing.
68F and let it rip

I'm going to try a repitch of WLP002 for my next batch.
I have heard people say the 002 under ferments, but I have not had that problem with it, and I am closing in on 10 generations now. Just pitch a healthy starter if you can (I like to get it active with a small amount of wort so it takes off on brew day. Enjoy
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Old 05-11-2012, 03:59 AM   #197
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Is one package of S-05 enough to ferment this? When I run this through pitch rate calculators it recommends 2+ packets.

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Old 05-12-2012, 07:00 AM   #198
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Quote:
Originally Posted by chalmer9
Is one package of S-05 enough to ferment this? When I run this through pitch rate calculators it recommends 2+ packets.
You can pitch 1 packet, but 2 is a lot better for the yeast. Or make a small starter 1-2 days before to increase your yeast count.
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Old 05-12-2012, 03:31 PM   #199
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Heating up the strike water now, can't wait to try this!

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Old 05-23-2012, 10:43 PM   #200
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Well it's official...this beer is delicious!! The mouth feel is silky smooth. The aroma chocolate, caramel, roasted malt. The color is dark as night.

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