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Old 12-05-2010, 04:59 PM   #71
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Sorry no strain number. I guess we should have assigned it one. We we only required to come up with a name.
And a damn fine and well inspired name...


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Old 12-05-2010, 08:20 PM   #72
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Thanks. I'm working on a list of yeasts and trying to gather the basics for as many as I can think of. Guess this makes it unique for now!


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Old 12-07-2010, 08:26 PM   #73
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As soon as I saw that yeast I knew I wanted to make an APA or IPA with it. The only problem was I was leary about liquid yeast being shipped long distances, with temperature fluctuations and such. Guess I'll just order some and see how it turns out.

I'll also probably use this yeast to try out pitching directly onto a yeast cake. Maybe I'll make my first recipe a 1.050 APA and make my second a 1.090 IIPA and see how that goes.
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Old 12-09-2010, 03:37 AM   #74
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As soon as I saw that yeast I knew I wanted to make an APA or IPA with it. The only problem was I was leary about liquid yeast being shipped long distances, with temperature fluctuations and such. Guess I'll just order some and see how it turns out.

I'll also probably use this yeast to try out pitching directly onto a yeast cake. Maybe I'll make my first recipe a 1.050 APA and make my second a 1.090 IIPA and see how that goes.
shipping worries? good reason to make a starter. Fill'er up with good, new yeasties
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Old 12-29-2010, 10:17 PM   #75
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Any updates?
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Old 12-31-2010, 06:29 AM   #76
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Update....

Had some blind tastings tonight with me and my brother....

Here's the samples.



We both agreed that the greenbelt had more "bitterness" than the WLP001 sample. The WLP001 sample has a little more "complexity" - don't really know how to describe it....

Greenbelt seems to be a little "cleaner" - meaning, more crisp.

The aroma seemed similar between the two.

Overall - I was surprised how "different" the two beers were, considering they were derived from the same wort and what I thought would be similar yeasts.

WLP001 = more mouthfeel, less bitterness (relative)
Greenbelt = crisper/dryer, more bitterness (relative)

Either way - both beers were great, and I look forward to making an IPA out of greenbelt since it seems to enhance bitterness and make for a perceived crispness.
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Old 12-31-2010, 02:19 PM   #77
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Those beers look nice, I could not get my Amber with Greenbelt to drop clear, even after a week long cold crash + gelatin. Did you filter or just give it time?
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Old 12-31-2010, 05:20 PM   #78
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Those beers look nice, I could not get my Amber with Greenbelt to drop clear, even after a week long cold crash + gelatin. Did you filter or just give it time?
Just time...

26 day primary; 7 day secondary (dry-hop); 25 days in the bottle...
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Old 01-03-2011, 05:20 AM   #79
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I did some more blind tastings with friends over New Years - and the results were the same.....which I find interesting....

Also left a bottle of each with Soperbrew on HBT, so I hope he weighs in here eventually...
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Old 01-11-2011, 02:50 PM   #80
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I just kegged up a batch last night with which I used Greenbelt. I had similar results in the amount of yeast at the bottom of the fermenter. It was unbelievable! I have never had so large a kreusen or so active a fermentation! only time I've ever needed a blow off tube, when using buckets. I washed this yeast.

I haven't really tasted it but I brewed Denny's Rye P. A. with it. I know its not on the recommended list, but it was what I had. From the reviews it sounds like this should be a good yeast for IPA's.


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