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Old 08-19-2010, 07:23 PM   #11
heywolfie1015
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Aug 2009
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Quote:
Originally Posted by maximus View Post
From what I remember from the first show that covered the basics for all of the recipes, I thought they stated that WLP002 was the house yeast for all of Firestone's beers.
This is correct. He mentioned that they like the flavor and high flocculation they get from the strain.



 
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Old 08-20-2010, 03:49 PM   #12
TimBrewz
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Quote:
Originally Posted by heywolfie1015 View Post
This is correct. He mentioned that they like the flavor and high flocculation they get from the strain.

I did not listen to the other Firestone Walker shows, so you guys know more than I do. However, I just listened to the Union Jack show again, and at the very end-maybe 2 minutes remaining, the topic of yeast comes back up and they do reference Stone, and some other breweries, but it sure sounds like Jamil says that they are always guessing about the yeast, as no one ever tells them. Then says that 007 is the right yeast for this beer? I will try it with 007 and report back!



 
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Old 08-20-2010, 03:58 PM   #13
heywolfie1015
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Tim, at least on this one, I'd go with the recipe they suggest (if you're trying to clone 100%). The crew was convinced this is the closest clone they ever made, and Tasty apparently used WLP002. 007 will probably make a damn fine beer, though, so totally your call.

 
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Old 08-20-2010, 04:11 PM   #14
TimBrewz
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Quote:
Originally Posted by heywolfie1015 View Post
Tim, at least on this one, I'd go with the recipe they suggest (if you're trying to clone 100%). The crew was convinced this is the closest clone they ever made, and Tasty apparently used WLP002. 007 will probably make a damn fine beer, though, so totally your call.
Decisions, decisions. I just checked out the Brewing Network discussion board about this beer, and the same debate came up. Apparently the brewer, Matt said "English Ale" and one of the posters on that board said he toured the brewery and was told that FW uses 3 different English yeasts, and that UJ uses the more attenuative English strain.....hmmm. I see a 12 gallon split in my future- 6 gallons with 002 and 6 gallons with 007.

Thanks, Tim

 
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Old 08-20-2010, 04:16 PM   #15
heywolfie1015
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Well, I'm willin toadmit when my crow tastes good. I'll be interested to hear how this turns out for you.

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Old 08-21-2010, 10:16 AM   #16
jmsullivan73
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Nov 2007
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"RO Water. Add gypsum and CaCl to 100ppm"

What does this mean? Does anyone have a suggestion of a water profile for this beer?

 
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Old 08-21-2010, 04:07 PM   #17
TimBrewz
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Quote:
Originally Posted by jmsullivan73 View Post
"RO Water. Add gypsum and CaCl to 100ppm"

What does this mean? Does anyone have a suggestion of a water profile for this beer?
RO = Reverse Osmosis water: I get this water at a vending machine at my local supermarket. It is basically free of any minerals, chlorine, chloramides, etc.

Adding gypsum and CaCl to 100 ppm is based on 6 gallons of wort. I don't have the brewing calculator handy, but here is Palmer's intro to water adjustment.

 
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Old 08-21-2010, 04:21 PM   #18
jmsullivan73
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Nov 2007
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Quote:
Originally Posted by TimBrewz View Post
RO = Reverse Osmosis water: I get this water at a vending machine at my local supermarket. It is basically free of any minerals, chlorine, chloramides, etc.

Adding gypsum and CaCl to 100 ppm is based on 6 gallons of wort. I don't have the brewing calculator handy, but here is Palmer's intro to water adjustment.
Thanks for the reply. I guess my question was not very clear... It seems you would add x grams of gypsum (CaSO4) and and y grams CaCl to create a water profile containing - Ca, Cl, and SO4 (completely neglecting Mg, Na, or bicarbonates). Of these, which ones are to be at 100ppm? Also, for a hoppy beer it seems that you would want a sulfate to chlorine ratio around 3:1. That being said, I would suspect SO4 should be closer to 300 if Cl is 100 and Ca around 100?

Any thoughts?

 
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Old 08-21-2010, 04:31 PM   #19
EricCSU
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Jun 2008
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Quote:
Originally Posted by jmsullivan73 View Post
Thanks for the reply. I guess my question was not very clear... It seems you would add x grams of gypsum (CaSO4) and and y grams CaCl to create a water profile containing - Ca, Cl, and SO4 (completely neglecting Mg, Na, or bicarbonates). Of these, which ones are to be at 100ppm? Also, for a hoppy beer it seems that you would want a sulfate to chlorine ratio around 3:1. That being said, I would suspect SO4 should be closer to 300 if Cl is 100 and Ca around 100?

Any thoughts?
Unfortunately, I can not answer this question for you. I just type what I hear. I am just now starting to get into water chemistry. I would recommend looking at How To Brew, listening to the water shows on Brew Strong, and if that does not answer your question, contact Tasty. If you are on facebook, friend request him and ask him. He always seems very happy to answer questions.

Eric
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Old 08-27-2010, 12:58 PM   #20
dstar26t
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From the Pale 31 show:
75 Ca
100 Cl
120 SO4
12 Mg
35 Na


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