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Old 01-29-2009, 03:50 PM   #11

I've used WLP099, and personally I would avoid using it again for the majority of the fermentation. The flavors it imparts are very very strong astringent bandaid flavors which are really detrimental to the quality of the beer. After 4 months of aging the beer I used this in I still get some of these strong flavors that I really really don't like.

What I am doing in my 16% monster imperial strongale style beer, is to start off with WLP007 for the initial fermentation, this will get a nice clean flavor (by not introducing the undesirable phenolics of the WLP099) for the first half or more of your fermentation.
After this I'm going to crash cool my conical (to drop out as much yeast as possible) and dump out the WLP007 yeast, and after letting it warm up pitch some WLP715 (Champagne yeast) slurry from a 4L starter which will finish it off nice and clean. After this point if you need even more attenuation you could look at draining the yeast and pitching some WLP099.
This way you get all of the attenuation and fermentation you want, with hardly any of the detrimental off flavors from a long WLP099 fermentation.



 
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Old 01-29-2009, 04:04 PM   #12
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Quote:
Originally Posted by sirsloop View Post
I have read that article... good stuff! Well I'm making a WLP099 starter for a batch of beer that is really only intended to increase the overall WLP099 yeast count. I don't want to stress out the yeast while increasing their numbers, so I went with a low gravity ale (1.040). Its no different than making a 2L 1.040 starter on your stir plate, then pitching that, just its 5 gallons and I'm gonna drink the starter beer! I figured I'd let the US-05 get stressed while chewing through the first 1.090 dose, then i'll add a nice and healthy cake of WLP099 to complete the dextrose fermentation. There's really no getting around stressing out the yeast in this brew. I fully intend on adding sugar until I either run out or the yeast stall (and I have a crap load of sugar).
Sounds good to me, I think this will turn out great!


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Old 01-29-2009, 04:53 PM   #13
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What enthusiasm! I love it! What I did with my monster 999 brew was took my first runnings with the densest wort and boiled that down separate from my regular boil. It got so thick and syrupy I couldn't even get a reading from the hydrometer! :O I then used that as my sugar additions. Just keep it in mind in case you don't want to use all that sugar.
But the wort is composed of maltose and maltotriose while the dextrose is a simple monosaccharide. Idea here is to make sure the yeast eat all the more complex sugars, then move to the simple sugars.

 
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Old 01-29-2009, 04:57 PM   #14
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Wow!!!!!!!!!
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Old 01-30-2009, 01:32 AM   #15
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The starter is a excellent cream color right now.... all ready for tomorrow's starter brew! I typically put it in the fridge and have the yeast settle, but its only 1L so I figure i'll just add it straight to to fermenter as is off the plate. Maximum yeastage.
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Old 01-30-2009, 02:14 AM   #16
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I have brewed with 099 with a 1.170 wort, the final grav was 1.035. My biggest recomendation is to degas. The fermentation stuck once and my friend who makes a lot of wine suggested to try degassing and fermentation started again.

 
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Old 01-30-2009, 03:04 AM   #17
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Very cool. Thread prost'd and subscribed. I expect lots of updates.

Quote:
Originally Posted by sirsloop View Post
I used a Jamil recipe for this.
It's a good recipe... should be a good session beer.

Quote:
One big concern. I don't think I've ever had 17# worth of grain in my mash tun. I think the most I've ever had in there was like 14#. It'll be a damn tight fit in a 6.5 gal masher.
I double mashed my epic brew. It only added about 30 minutes to the brew day, and having room left in the tun makes it easier to stir the mash. I would recommend doing something similar if you are close to capacity. I would aim for 146-148*F on a mash like this and go for 120 min. Like you said you want lots of fermentables.

http://www.homebrewtalk.com/f36/epic-brew-day-98740/

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Rouse the yeast often. Yeast buried in a cake are not fermenting!
Agreed. Very good idea.

+1 on the yeast nutrient. I think you have a good plan. When you start adding the sugars add the Fermaid K.

Overall plan seems solid to me. I'm planning to do something similar.
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Old 01-30-2009, 03:10 AM   #18
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Quote:
Originally Posted by mnadamn View Post
I have brewed with 099 with a 1.170 wort, the final grav was 1.035. My biggest recomendation is to degas. The fermentation stuck once and my friend who makes a lot of wine suggested to try degassing and fermentation started again.
Not sure how much it'll help. Wine has a lower pH than beer, so degassing would rid some carbonic acid and drop the pH to a range more suitable for the yeast. It can't hurt though, and I have found degassing does help speed up flocculation of the yeast so I have started doing this for low flocc strains...
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Old 01-30-2009, 03:40 AM   #19
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good info...thanks for the tips! I have a probe out to my homebrew club to see if I can borrow a 10gal size cooler....
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Old 01-30-2009, 03:51 AM   #20
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Duder, this is freakin' Epic. Sounds like you've got everything under control. Frankly, I do not have the juevos to pull of a brew of this size.


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