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flyingfinbar · 06-20-2012, 04:48 AM

Mine is coming in around 10%, which is awesome, but I don't know if I've hit the upper limits of my yeast for carbonation. I have a pack of Cuvee Dry Wine Yeast that I could pitch some or all of at bottling, but is it necessary with WL007?

brew2enjoy · 06-20-2012, 09:09 PM

I hadn't really given much thought to this, but I was planning on re-using a jar of WLP007 that I washed from the last batch of this recipe I brewed. I brewed that batch around last christmas so it's been roughly 6 months. Obviously I was planning on making a big starter, but is 6 months too long to keep washed yeast? I'm starting to think maybe I shouldn't take a chance and just buy a fresh vial. Any thoughts?

TrubHead · 06-21-2012, 11:26 AM

Think there are posts indicating 1 year old washed yeast being used. So as long as it's kept refrigerated then worth a try.

LateraLex · 06-21-2012, 05:38 PM

Very excited to try this... will be my next brew I piece together. For anyone who has tried the extract directions (post #19 of the first page) - have folks adjusted the hop quantities for a partial boil? Or maybe it's just time to get a wort chiller and a bigger kettle???

hopcop · 06-23-2012, 03:44 PM

I just brewed this beer. I read every post and came up with this recipe.

10# Marris Otter
1.25# Thomas Fawcette Amber
3# Golden Light DME

3oz Amarillo
1oz Simcoe
1oz Warrior

1187 Ringwood Yeast. 2L starter

Yield: 5gal
OG: 1.090

I did thine same equivalents for the grain bill for my DFH 120 I followed scottland on. I had great results. Hops were distributed evenly every three mins throughout the boil.
I think my starter maybe a little small since I didn't anticipate such a high OG. I thought maybe 1.083-1.085. Any ways I think I might be fine though. I've never used this yeast either but have heard conversation that DFH claimed in the past this was one of the house yeasts. Don't know if it's true but I'm going to give it a shot.

Going to pitch at 60*F and bring it up to 64*F and after fermentation I will raise it up to 70*F for a few days. Rack to secondary and start the dry hop schedule.

Cheers.

Homebrew4Scott · 06-25-2012, 04:04 AM

Been brewing partial grain for a few years. This will be my first all grain attempt . . .looking forward to this.

hopcop · 06-29-2012, 12:15 PM

Well 6 days into fermentation the gravity has dropped from 1.090 to 1.020. I tasted the sample and it's very very fruity. I'm hoping this mellows out and I really don't get the true flavor of the real 90min. Maybe it's too early since fermentation still isn't finished. The beer is already clearing up and no detection of diactyl. I'm still going to give it another week in the primary and rack to secondary. I will say though for the first few days my basement smelled like the real 90min. That bubbler really was shooting off rapidly. Semi-automatic bubbler! Lol
Cheers

Bill33525 · 06-29-2012, 03:45 PM

007 yeast provides a very active fermentation as you have seen. Sounds like the beer is attenuating as expected and the fruitiness and sweetness will subside as the aging process proceeds. Another week at warm temps will help clean up these issues.
It's my experience that this beer will be a little sweet for a while but after a few weeks in the keg it drys out and starts to taste wonderful. Just kegged my second batch, can't wait to see how it turns out.
My first batch included a large hop charge at flame out which made a super IPA but walked all over the TF Amber malt. This time I passed on the flame out addition and went for more dry hops. Hopping for the TF Amber malt to come forward like the commercial product. This is a great beer to clone.

TrubHead · 06-29-2012, 05:33 PM

Don't think the malt sweetness will fade much. Mostly hops will go first and rather quickly. Here's an article discussing beer aging.

http://www.sdbeergeeks.com/2012/01/will-it-age.html

Homebrew4Scott · 06-30-2012, 12:02 AM

Just picked up the last ingredients from the local brew shop after getting the majority in the mail. I am kicking off a yeast starter today with the intent of brewing Sunday afternoon.

This will be my first all grain batch. . . quite excited.

Scott