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Old 03-13-2010, 06:52 PM   #41
Nugent
 
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Yep, mine looked exactly the same - kinda like cottage cheese.

 
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Old 05-12-2010, 12:24 PM   #42
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Wyeast 1882-PC Thames Valley II Update.

The Best Bitter using Cascade for bittering and Fuggles for flavor/aroma was a success. It was the tap of choice at our Mother's Day gathering. I've brewed this Fuggles based beer in different forms, but this is my favorite batch. The 1882-PC allows the malt to come through, but still has a subtle amount of the esters you'd except in a British beer. Bittering with Cascade gave it some complexity that it lacked when it was all Fuggles.

On to the third generation of this yeast. There a Brown Porter on its forth day in the feremeter chugging away downstairs. First time using brown malt has me anxious to taste the results.

 
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Old 05-13-2010, 02:44 AM   #43
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Made Northern Brewer's "Broken Spear Bitter" recipe with 1882. Still in primary and will be kegging it straight from primary. Will update in the next few weeks.

 
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Old 05-13-2010, 02:00 PM   #44
motobrewer
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please do, i've been thinking about that recipe

 
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Old 05-13-2010, 05:01 PM   #45
14thstreet
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I can vouch for the Broken Spear recipe with this yeast. I've had it on tap for almost 2 weeks now, trying to wait for a party tomorrow to really open the floodgates. I'll report back this weekend. I have a summer ale heavily late hopped with Amarillo, something I hope the fruity esters of this yeast will meld nicely with. Yeast has been very floccolant.
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Fermenters: Helles, Oktoberfest
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Old 07-01-2010, 02:10 PM   #46
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Sorry for the late update. The Broken Spear bitter came out fantastic. The grain bill has roughly 2% black malt for coloring. I'm a bit unsure if the black malt also added a dryness or slight roast to the beer or if that was a yeast contribution. It may also have a minerally, slightly grainy quality. The former might be the yeast, the latter might be a result of using a corona mill that is noticeable on younger, low gravity beers. Esters were slightly restrained this being the first pitch, having used a 2-cup starter and a 65F fermentation temperature. Dropped brilliantly clear after a week or so in the keg, post dry-hop.

Rinsing the yeast cake for my second batch, a ~100% pils hopped with 3.5oz of Amarillo at 15 minutes, I used a bit of slurry and probably fermented at 64-65F. My attenuation suffered, down to 67% from 75%. The body is medium/medium-full (mashed higher than I wanted at 155F) but I think I got more supporting esters such as apple/pear. The large Amarillo hop addition (lemony grapefruit) could be masking it. This pale beer has dropped very clear despite not using irish moss. Unfortunately I lost half the keg due to my inexperience in kegging.

A third batch using a commercial wort, about 12% crystal/carapils, also left a medium/full mouthfeel. It was a bigger beer (1.057) but attenuated more, again at 75%. This one was fermented at 68-69F for 3 days and allowed to free rise, eventually getting to 78F. Esters definitely more pronounced, apple/pear. The beer has a smaller Cascade/Willamette whirlpool addition that is stronger in the commercial version. My fermentation esters seem to be fighting with it in aroma/flavor, though to be honest the beer is just 6 weeks old.

So far I think I like the strain. It drops clear and provides some character, that at least for me, needs careful pairing if using a lot of hops. It seems to have done well with the EKG/Styrians of the bitter, stood up to Amarillo, but oddly seems to fight with the Willamette/Cascade (if fermented warm). Whether it accentuates the malt is a quality that I'm not picking up on, yet.
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Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

 
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Old 07-01-2010, 02:34 PM   #47
motobrewer
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Quote:
Originally Posted by 14thstreet View Post
...A third batch using a commercial wort....
?

go on...

 
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Old 07-01-2010, 03:11 PM   #48
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I got the wort from Lakefront Brewery, their Riverwest Stein, at the AHA Rally on May 16.
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Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

 
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Old 07-01-2010, 03:15 PM   #49
motobrewer
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good god that's awesome.

do they regularly distribute wort? they charge? I should think of becoming an AHA member, lol...

 
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Old 07-01-2010, 06:57 PM   #50
14thstreet
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I think it was only the special event rally that they gave out wort. Up to 250 people got 5 gallons worth. Because I wasn't a member, I joined and paid $33. More spilled on the floor than I'll probably brew all year!
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Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

 
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