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Old 06-04-2013, 02:42 AM   #161
nopride
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Dec 2008
Chanhassen, MN
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I love this beer! Too bad it's almost gone.

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Old 06-04-2013, 06:26 PM   #162
SourHopHead
 
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It does go way to fast!
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Old 08-10-2013, 04:19 PM   #163
SFGiantsFan925
 
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Just brewed this yesterday. Came in a little high at 1.076, but it smells amazing. Cant wait to try the final product. Pitched a starter (1500ml) of WLP002. Hope it turns out good! I love this beer!

 
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Old 09-20-2013, 01:40 PM   #164
idigg
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Dec 2010
West Allis, WI
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Has anyone tried brewing this as a lager? I have Wyeast 2124 and have always wanted to make an India pale lager. Any advice is appreciated!

 
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Old 10-27-2013, 12:03 AM   #165
atimmerman88
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Feb 2012
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Quote:
Originally Posted by EricCSU View Post
I think that if you do use 007, you should increase the mash temp a few degrees. That has just been the experience that I have had...007 at low mash temps will attenuate like crazy!

Eric
Quote:
Originally Posted by WildPirate View Post
This is what I've come up with. Any thoughts?

2-Row Malt 14.00 lb
Munich 10L Malt 2.25 lb
Caramel 10L 1.75 lb
Carapils 1.25 lb

Mash @ 148-149F for 60min
Boil for 90min (be sure to account for an extra half hour of evap.)

0.75oz Warrior @ 60min
0.75oz Simcoe @ 60min
1.00oz Cascade @ 30min
1.00oz Centennial @ 30min
1.50oz Cascade @ Flame out
1.50oz Centennial @ Flame out

White Labs WLP001

Dry hop in primary 24 hours after krausen drop, Rack to secondary after 3 days of dry hopping.

Dry hops:
1.00oz Cascade
1.00oz Amarillo
0.50oz Chinook
0.50oz Centennial
0.50oz Simcoe

Per my software, expect:
Preboil 1.077
OG 1.089
FG 1.020
ABV 9.4%
IBU 84
Quote:
Originally Posted by DrinkNoH2O View Post
Going to brew two batches of this soon (two different parties) - a good way to get rid of the piles of hops I have around and then restock.

After reading this thread, I too was curious about WLP002 vs. WLP007.

Just crunching the numbers, if the beer is 7.5% ABV with an OG of 1.070, that means we need to get to an FG of 1.013. That means 81.43% attenuation. I just don't see how that is possible with WLP002. From White Labs:

WLP002:
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68F
(18-20C)
Alcohol Tolerance: Medium

WLP007:
Attenuation: 70-80%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-70F
(18-21C)
Alcohol Tolerance: Medium-High



So I'm choosing WLP007 and following the exact mash schedule in the first post. I'll make a nice starter for the first batch, then pitch the proper amount of slurry for the second batch. I'll be sure and post my results.

And BTW, I've used S-04 in the past and thought it left a strange Ester profile (even when fermenting cool). Interested to see my results with WLP007 which is supposed to be the same strain.
So I've got my grain ground for this, check my 007 starter today and it smells like apple vinegar and the gravity hasn't dropped at all. 1st infection I've ever had....

So I'm at a cross roads...I'd like to brew this but all I've got to work with for yeast is S-04 and WLP001....

Curious as to what some folks would vote for a replacement...I don't feel comfortable sitting on ground grain for 2 weeks which will be the next time I could buy more yeast and brew....
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Old 10-27-2013, 08:00 PM   #166
BigJay13
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Oct 2007
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Quote:
Originally Posted by atimmerman88
So I've got my grain ground for this, check my 007 starter today and it smells like apple vinegar and the gravity hasn't dropped at all. 1st infection I've ever had.... So I'm at a cross roads...I'd like to brew this but all I've got to work with for yeast is S-04 and WLP001.... Curious as to what some folks would vote for a replacement...I don't feel comfortable sitting on ground grain for 2 weeks which will be the next time I could buy more yeast and brew....
I have brewed this with 001 and it makes a great beer. If you really want the English profile go with s04 but I think the esters from that yeast really get in the way of the hops. Definitely ferment cool at like 64 with s04. I would also assume your attenuation won't be like 007 with s04.

 
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Old 10-27-2013, 09:52 PM   #167
atimmerman88
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Well I am thrilled that I've wasted 400grams of DME and 2 vials on this one...

Turns out my stir bar must be infected, 2nd started went south. I made a 500mL started for 3711 from the same wort that was just fine....DAM

Well I've got 6gal of wort in the fridge, hope it's ok until I get more yeast this week..

I'm making a gallon of this ferm on 3711 for fun.
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Old 10-28-2013, 03:55 PM   #168
Beezer94
 
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Quote:
Originally Posted by atimmerman88 View Post
Well I am thrilled that I've wasted 400grams of DME and 2 vials on this one...

Turns out my stir bar must be infected, 2nd started went south. I made a 500mL started for 3711 from the same wort that was just fine....DAM

Well I've got 6gal of wort in the fridge, hope it's ok until I get more yeast this week..

I'm making a gallon of this ferm on 3711 for fun.
What are you using to sanitize? Are you sure your not smelling the apple/pear English esters from a higher temperature starter combined with nostril burning CO2?
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Old 10-28-2013, 08:42 PM   #169
atimmerman88
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Quote:
Originally Posted by Beezer94
What are you using to sanitize? Are you sure your not smelling the apple/pear English esters from a higher temperature starter combined with nostril burning CO2?
Nearly 100% positive.
Starsan for everything...

WLP 001 and 007 had the same smell. 0 fermentation 2 days at 70f

The small starter for 3711 finished in 24 hrs and smells normal for a starter. I'm pretty sure it's the stir bar

Bought s05 to use tonight
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Old 10-30-2013, 03:10 AM   #170
Beezer94
 
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Quote:
Originally Posted by atimmerman88 View Post
Nearly 100% positive.
Starsan for everything...

WLP 001 and 007 had the same smell. 0 fermentation 2 days at 70f

The small starter for 3711 finished in 24 hrs and smells normal for a starter. I'm pretty sure it's the stir bar

Bought s05 to use tonight
Are you checking gravity with a refractometer? After any fermentation occurs the results are wrong. There are calculators that let your approximate values after the fact.

If you are using a hydrometer to check gravity of starter and it's still not dropping, what temperature are you pitching yeast into the starter?

2 days in starter without anything period means something is going wrong. Even if you had an 'infection' the gravity would likely be changing.

Just trying to help track down a problem.
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