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Old 04-21-2011, 11:51 PM   #11
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WY 3711 is a beast and you cant replicate it with other yeast. WLP doesnt have an equivalent.

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Old 04-24-2011, 06:45 PM   #12
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I wanna do this one but there are a few problems replicating it:

1) It doesn't get down to 10*F here.
2) If I almost burn the house down with a propane leak, SWMBO will never let me brew in the garage again.



Looks delicious! And, I bet the 3711 has a lot to do with the finished character of this brew, it sure is a unique yeast!

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Old 04-24-2011, 06:49 PM   #13
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Subscribed!

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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.
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Old 04-30-2011, 01:35 AM   #14
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i just picked up this yeast today, and i have a closet rye obsession- amazing. how do you think this would turn out with using regular sugar? maybe turbinado?

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Old 05-02-2011, 11:36 AM   #15
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I love Turbinado, just used 4 pounds in an Imperial Stout...

Anyhow, I dont think you can go wrong with any sugar in this one. The reason we used Dark Belgian was for color - if there is any flavor contributions, they are negligible at best.

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i just picked up this yeast today, and i have a closet rye obsession- amazing. how do you think this would turn out with using regular sugar? maybe turbinado?
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Old 05-02-2011, 02:22 PM   #16
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Originally Posted by usurpers26 View Post
I love Turbinado, just used 4 pounds in an Imperial Stout...

Anyhow, I dont think you can go wrong with any sugar in this one. The reason we used Dark Belgian was for color - if there is any flavor contributions, they are negligible at best.
sounds good, turbinado it is. i'm thinking about not doing a starter with this to really get some flavors from the yeast, but the catch 22 is i want to make sure its got enough guts to attenuate down... hmmm..
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Old 05-02-2011, 03:06 PM   #17
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is the use of rice hulls really necessary for a 5.5 gal batch?

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Old 05-02-2011, 03:43 PM   #18
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Originally Posted by sheeldon View Post
is the use of rice hulls really necessary for a 5.5 gal batch?
i would toss in a few handfulls, rye can be a total PITA even @ 20%
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Old 05-02-2011, 04:34 PM   #19
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got to get some, thanks

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Old 05-02-2011, 04:58 PM   #20
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We underpitched by ~20% - I probably wouldn't stress them too much more than that.

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sounds good, turbinado it is. i'm thinking about not doing a starter with this to really get some flavors from the yeast, but the catch 22 is i want to make sure its got enough guts to attenuate down... hmmm..
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