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Old 02-20-2013, 02:37 PM   #81
RmikeVT
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Apr 2012
Baltimore, MD
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I am going to brew this recipe, this weekend. I bought a Shakespeare Stout on Monday to try and harvest some pacman. Its still on my stirplate, but Im pretty sure it is a fail.

Anyway here is the question, I have WLP001 and WLP005 from other batches in the fridge. I see people have success with WLP001, any one try WLP005 as it brings out the maltiness? Just curious, I might try and post results.



 
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Old 02-20-2013, 09:58 PM   #82
rockfish42
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Jun 2010
Merced, CA
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You should stick with the wlp001, unless you're willing to increase the fermentation temp and have a more estery beer that isn't really like Dead Guy.



 
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Old 02-21-2013, 02:15 PM   #83
RmikeVT
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Apr 2012
Baltimore, MD
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I actually came home and after sitting on the stir plate for 48 hours, the wort only attenuated a couple points, but I figured if its a couple points, something is going on in there. So I put in the fridge and this morning I had a nice little layer of yeast on the bottom. I stepped it up today. I might actually have some usable pacman yeast on my hands.

 
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Old 02-21-2013, 02:29 PM   #84
RmikeVT
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Apr 2012
Baltimore, MD
Posts: 872
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Quote:
Originally Posted by rockfish42 View Post
You should stick with the wlp001, unless you're willing to increase the fermentation temp and have a more estery beer that isn't really like Dead Guy.
I know it wouldn't really be Dead Guy, but I was just curious to see if anyone had tried with an English Ale Yeast. Seems like the grain bill would compliment the malty characteristics of the English strains.

 
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Old 03-27-2013, 01:53 AM   #85
doomXsaloon
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Jul 2011
gardiner, ny
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Brewed this today! BIAB, 60 min mash @152; 10 min mashout @ 167.....90 min boil......1061 OG, pitched pacman yeast starter...3 hrs later and have some airlock activity! The tube sample was most dead guy promising!
The wait is on...gonna ferment @ 60 degrees (slowly bring up temp toward end? anyone have suggestions here?
...2 weeks primary, keg, enjoy...
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Old 05-05-2013, 11:53 AM   #86
doomXsaloon
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Jul 2011
gardiner, ny
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This beer turned out great! I, and all friends/family, love it!
Next time I'll mash at 154....BIAB...my FG was low...1.008
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Old 05-07-2013, 05:39 AM   #87
glienhard
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Feb 2008
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@doomXsaloon - What did you brew for recipe?

 
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Old 05-08-2013, 12:17 AM   #88
1MadScientist
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Apr 2011
Panhandle of Florida, USA
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I brewed it twice this year with BIAB. I'm drinking from my second keg now of my 4/14 transfer. I need to start my fermentation on the batch I brewed last Sunday.

* see pics
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BIABrewer.info / Closed-system pressurized fermentation technique

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Old 05-09-2013, 08:42 PM   #89
doomXsaloon
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Jul 2011
gardiner, ny
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Quote:
Originally Posted by glienhard View Post
@doomXsaloon - What did you brew for recipe?
I basically followed the Can you Brew it recipe, and listened to that podcast interview with John Maier...
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Old 06-26-2013, 12:01 PM   #90
1MadScientist
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Apr 2011
Panhandle of Florida, USA
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I am trying to figure out how do we know that Rogue brewery, specifically the brewmaster, uses the Ranger IBU formula? Also I couldn't pick up John mentioning the AA% of the whirlpool hops.


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BIABrewer.info / Closed-system pressurized fermentation technique

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