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Old 11-17-2011, 04:01 PM   #21
MMBB
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Sep 2011
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has anybody tried this with different yeast? My LHBS, for the most part, only stocks white labs. No Wyeast.

 
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Old 11-18-2011, 03:01 AM   #22
Jbear
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Dec 2010
Portland, OR
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MMBB, I'm pretty sure White Labs WLP013 is derived from the same strain as Wyeast 1028. MrMalty.com lists them both as being sourced from Worthington White Shield.

 
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Old 12-01-2011, 08:10 PM   #23
JasontheBeaver
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May 2011
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This will be my next porter.

 
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Old 12-01-2011, 08:56 PM   #24
Airborneguy
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Thanks! Let me know how it comes out.
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Old 12-03-2011, 03:13 PM   #25
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Just wanted to post that I had the privilege of drinking one of these as brewed by Airborneguy as part of a beer swap we did. It was fan-freaking-tastic. When I make another porter, I am going to use this recipe. It was near perfect IMHO - flavorful and smooth. I wish I had more of it.

Now, if only my LHBS carried brown malt...
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Old 12-05-2011, 03:39 AM   #26
kyleobie
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Apr 2009
Chicago, IL
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I brewed something very similar after you referred me to your recipe in a different post and it tastes awesome. Under attenuated, but still fine. Thanks again for the help!

(recipe here btw)
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Old 12-06-2011, 03:25 AM   #27
ThePell
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I just pulled a sample for the FG reading after almost 4 weeks of primary. I've been playing with BIAB trying to figure out the most effecient way to do it and hit OG of 1.060. FG came in much higher than I expected at 1.024 but damn was that sample tasty. I brewed this for a friend and will brew another batch of it this weekend for myself.


 
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Old 12-06-2011, 04:41 PM   #28
asidrane
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Feb 2011
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I'm thinking about brewing this up and using some washed wlp002 that I have? How do you think the yeast substitution would work?

 
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Old 12-06-2011, 04:59 PM   #29
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Sorry man, I have no experience with White Labs yeasts.
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Old 12-11-2011, 12:40 AM   #30
bajabrewer7
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May 2011
san diego, CA
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Making this tomorrow, do you think I would benefit if I mash @ 155 to make it a bit sweeter?

 
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