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Old 04-02-2012, 08:25 AM   #51
CastleBlack
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Dec 2011
DALE CITY, Virginia
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Tried one more Shake Stout, I have this to say: It was good enough to begin with and it only got much, much better! The cascades backed off a bit and now its all about the malt balance, really good chocolaty stuff.

Happy brewing to ya all.



 
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Old 07-16-2012, 07:47 PM   #52
duckmanco
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Sep 2010
VA
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I'm about to brew this up but am looking for suggestions on yeast. I've got slurry from wyeast 1469 west Yorkshire in the fridge in a pitchable amount. Nathan stated on the rebrew show that a well attenuating English ale yeast could be substituted in place of Pacman, or rather it could be used instead, maybe not an exact replacement.

So, because I'm brewing this soon, my options are dry so5 cal ale, or this slurry of 1469. Any suggestions?



 
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Old 07-16-2012, 08:17 PM   #53
EricCSU
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Jun 2008
Austin, TX
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I would use up that slurry of 1469. It may be slightly different but still a very good beer.

Eric
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Old 07-16-2012, 11:10 PM   #54
duckmanco
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Sep 2010
VA
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^^^ thanks for the suggestion, and I think I'm going to give it a shot and keep it cool, probably 65-66 for the first 3 days or so and then let it rip to room temp to finish up and mop up any diacetyl...unless I get an overwhelming reason not to.

Edited to add: completely forgot about using Nottingham at 62f or so. Always found that yeast to be super clean at lower temps and malt forward. Decisions decisions.....

Edited again to add: brewed this a few weeks ago, missed mash temp (hit 144) and figured I'd better use the 1469 slurry and hope it doesn't attenuate too far, which as of today it looks like it didn't. Hydro showed 1.015 FG and it tastes good for hot flat stout. We'll see how this one turns out after awhile in the keg once it gets there. This is my second time brewing this recipe and I've mucked something up on each go at it.... Next time I'm using pacman (if I can get it).

 
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Old 09-02-2012, 12:26 AM   #55
duckmanco
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Sep 2010
VA
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**** update****

And because I get disappointed when people don't update on stuff they say they'll do and then actually do.. Rant off.. Well this beer was tapped today after 4 weeks or so conditioning at room temp in the keg under a blanket of co2.

While its probably not cloned, it's quite close (remembering what the real deal tasted like a few weeks ago) and I'm happy with it. I went with the slurry of 1469 and it's an awesome beer now, let alone with some time in the keg to fully carb up. Anyone thinking of brewing this recipe with a decent attenuating British ale yeast should do just that. Great refipe.

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Old 10-04-2012, 03:03 AM   #56
laserghost
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Feb 2012
Austin, Texas
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I've got an amber with pacman conditioning now, and a pumpkin spice ale with wlp002.

I'm going to rinse both and store, so both are an option. Inclined to try the pacman and wondering about mash temp. Is 148 the way to go with pacman? It won't attenuate too much? The oatmeal stout in brewing classic styles uses wlp002 and mashes at 154. If 002 attenuates less than pacman, shouldn't those temps be switched?

What are your experiences with mash temps and yeast combinations?

 
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Old 10-04-2012, 10:22 AM   #57
duckmanco
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Sep 2010
VA
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I'd follow the recipe to be honest, as I believe the beer finished quite low for the CYBI crew as it does for Rouge. I think the target FG is 1.015, and when I rebrew this beer later this fall/winter, I'll be mashing at 148f.

 
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Old 11-18-2012, 09:48 PM   #58
laserghost
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Feb 2012
Austin, Texas
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What's the water hardness supposed to be? 38 or 100? Is that residual hardness? Is there a more specific water profile to emulate?

Has anyone toasted the oats?

 
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Old 11-21-2012, 01:13 AM   #59
laserghost
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Feb 2012
Austin, Texas
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so how about that water hardness that's supposed to be important? not real clear in the recipe if it's 38 or 100 ...

 
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Old 11-21-2012, 01:38 PM   #60
laserghost
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Feb 2012
Austin, Texas
Posts: 258
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okay, here's what i'm shooting for – it's the "black balanced" profile in bru'n water:

Ca: 60
Mg: 10
Na: 20
SO4: 47
Cl: 38
CO3: 160

thoughts?



 
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