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Old 07-27-2011, 02:37 AM   #31
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I don't have a LHBS around and it is way too hot for me to order liquid yeast via the mail (even with cold packs) so can anyone recommend a dry yeast to use instead of 002?

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Old 07-28-2011, 03:46 AM   #32
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I don't have a LHBS around and it is way too hot for me to order liquid yeast via the mail (even with cold packs) so can anyone recommend a dry yeast to use instead of 002?
Well, there isn't a direct substitute for WLP002, but Danstar Windsor would be about as close as you can get in a dry yeast I reckon. A lot of people don't even use an English yeast for imperial stouts, but I think that's part of the magic with this recipe.
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Old 07-31-2011, 06:31 PM   #33
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Well I brewed this up yesturday (BIAB), which was my very first all grain attemp. After having to make my own grain bag to hold all of this grain it went fairly smooth. Im not sure how my numbers are as far as did I hit my OG ready and my efficency. I made 2 changes to the recipe since the LHBS didn't have UK-2row. Here is my recipe:

Grains:
8.5lbs Marris Otter
8.5lbs Golden Promise
1lbs 8oz Roasted Barley
1lbs Special B Malt
12oz Chocolate Malt
8oz Cara-Pils/Dextrine

Hops:
4oz Challenger
2oz Goldings, East Kent

Yeast:
WLP002 (I made to yeast starters for this, which in less than 12 Hrs I had activity)

Now my Beersmith calculated with your original recipe with my equipment:
-Pre Boil Gravity 1.076 I got 1.072 could be a little off due to accuracy with equipment
-OG 1.104 I got 1.082

I don't know if my numbers are off due to doing a BIAB with such a huge grain bill and not getting all the sugars out, also my final batch size was 7.5gal and I was going for 5.25gal but it was getting late and with a 10day old baby it was time for bed. I tried to boil off as much as possible. Im only fermenting 5.25gal.

I hit all my target temps and only lost a few degrees mashing.

I will try and post pics of the grain bag pretty impressive. Thanks for the guidance.

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Old 08-11-2011, 07:53 PM   #34
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What temp do you bulk age at?

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Old 08-12-2011, 04:02 PM   #35
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What temp do you bulk age at?
Whatever the storage room in my basement is at. It usually stays in the 60s down there.
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Old 08-13-2011, 01:59 AM   #36
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Whatever the storage room in my basement is at. It usually stays in the 60s down there.
If I were to bottle this beer, would it be ok to bottle after 1 month primary then age for 3 months or should I bulk age for 3 months then bottle for a month or so?
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Old 08-13-2011, 02:02 AM   #37
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Just came across this thread. I'll definitely have to brew this one this fall. I was fortunate to get to try it at the judging. It was fantastic.

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Old 08-13-2011, 02:37 AM   #38
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Just came across this thread. I'll definitely have to brew this one this fall. I was fortunate to get to try it at the judging. It was fantastic.
Seems like something to brew now for fall/winter. I would imagine this has to age a bit, no?
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Old 08-13-2011, 03:31 PM   #39
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If I were to bottle this beer, would it be ok to bottle after 1 month primary then age for 3 months or should I bulk age for 3 months then bottle for a month or so?
Either way would work, but I think bulk aging helps the flavors meld a little faster than letting it age entirely in bottles. Then again, I haven't done any direct comparisons with this particular brew so I have no idea if that holds true. But as long as you give it the appropriate time either way it should turn out great.

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Just came across this thread. I'll definitely have to brew this one this fall. I was fortunate to get to try it at the judging. It was fantastic.
Hey thanks. I loved all the great comments on the scoresheets. This was the first beer I've entered in a competition and it's so helpful to get honest feedback.

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Seems like something to brew now for fall/winter. I would imagine this has to age a bit, no?
Yes, certainly a good cold weather brew, and at minimum you're looking at about 4 months from start to finish, although it really starts to rock your world after 6 months.
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Old 08-13-2011, 04:58 PM   #40
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Yes, certainly a good cold weather brew, and at minimum you're looking at about 4 months from start to finish, although it really starts to rock your world after 6 months.
That's what I was thinking. Brewing dry stout today for yeast cake for this brew. Thinking Feb/Mar
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