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Old 05-13-2011, 10:40 AM   #11
brew-job
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Jan 2011
holland, mi
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I did a couple weeks ago, bottle aging almost done. I'll report back when I do a comparison between the two



 
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Old 05-13-2011, 04:18 PM   #12
Clifton
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Jun 2007
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Quote:
Originally Posted by CHefJohnboyardee View Post
should come in around 7.6 but it is still in the alcohol tolerance of the yeast.
i think i'm going to try it on a 1056 american ale cake.

also on the wyeast site, the yeasts have similar characteristics. one just is more tolerant.
I checked out the site. It says that 1728 Scottish Ale has higher flocculation and lower attenuation than 1056 American Ale.

They both ferment clean and neutral and I'm sure if both were pitched the same and fermented at the same temperature the brews would be very similar.

However, I would bet the 1728 would have a slightly higher FG, which would be a little sweeter. Thus, if I had both yeasts in my stable, which I do, I would go with the 1728.

My $.02.



 
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Old 05-13-2011, 09:44 PM   #13
CHefJohnboyardee
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Feb 2011
Columbus, OH
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Quote:
Originally Posted by brew-job View Post
I did a couple weeks ago, bottle aging almost done. I'll report back when I do a comparison between the two
awesome, i want to pitch this on a yeast cake I'll have soon anything to save $5.50 plus shipping!

 
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Old 05-17-2011, 01:58 PM   #14
brew-job
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Jan 2011
holland, mi
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its only been bottle aging for about 3 weeks now and i think it will need some more time in the bottle, extremely strong alcohol flavor and not much carbonation, i use the carbonation tabs for this brew, dont know if ill do it again. But ill be getting a db this weekend to compare

 
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Old 06-17-2011, 05:07 PM   #15
Clifton
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Jun 2007
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Quote:
Originally Posted by brew-job View Post
its only been bottle aging for about 3 weeks now and i think it will need some more time in the bottle, extremely strong alcohol flavor and not much carbonation, i use the carbonation tabs for this brew, dont know if ill do it again. But ill be getting a db this weekend to compare
It's been a month. How did your comparison go? How is your clone aging?
Thanks

 
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Old 07-17-2011, 04:52 AM   #16
rollinred
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Jan 2008
Traverse City, MI
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I am interested in this thread as I recently tried my first Dirty Bastard. DB is now in my top 3 brews all time.

 
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Old 07-18-2011, 02:24 AM   #17
edb
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Jan 2008
Chicago
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I'd like to brew this one it's one of my favorites.

If I recall correctly the brew is 8.5%. What are the ibus of this recipe, seems like the original brew is really hoppy. Is the special b going to provide the smokeyness for the style?




Let us know how it turns out.
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Fermenter 1: Gumball head clone

 
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Old 07-18-2011, 02:55 PM   #18
Clifton
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Jun 2007
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The bottle in my fridge says 50 IBUs on the side. I don't know about Special B providing smokiness but I do have a brown ale in the kegerator that was fermented with WLP028 that tastes smokey to me that did not have that characteristic with fermented with Wy1056.

 
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Old 08-04-2011, 06:37 PM   #19
brew-job
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Jan 2011
holland, mi
Posts: 5
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ok guys, it took a couple months for it to condition to the point of being comparable to db, it turned out good for me, but like i said, a couple months for conditioning. I brewed this a couple months ago and this week i finally had one that was very drinkable and matched the flavor of db very well.

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Old 08-07-2011, 11:00 PM   #20
deueybundi
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Jul 2011
Detroit, mi
Posts: 1

I have brewed this as an extract brew. It is surprisingly close to the original product.



 
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