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Old 08-14-2011, 01:26 PM   #41
donjonson
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Quote:
Originally Posted by imtrashed View Post
That's what I was thinking. Brewing dry stout today for yeast cake for this brew. Thinking Feb/Mar
what does starting a beer on an old yeast cake do for you?

 
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Old 08-14-2011, 03:07 PM   #42
imtrashed
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Quote:
Originally Posted by donjonson View Post
what does starting a beer on an old yeast cake do for you?
Gets me enough yeast to ferment this 1.106 OG RIS. Maybe not on the yeast cake (depends on what it looks like), but at least washing the yeast from my dry stout for this RIS.
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Old 08-14-2011, 06:05 PM   #43
donjonson
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I noticed that there are two recipes in this thread differing only by the base malts. which one is better?

 
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Old 08-16-2011, 04:45 PM   #44
Bucks-04
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Quote:
Originally Posted by donjonson View Post
I noticed that there are two recipes in this thread differing only by the base malts. which one is better?
If you are talking about the recipe posted on the previous page, that one was only modified due to availability from the LHBS. I haven't had any of it due to just making it. I didn't put it one here for another option, but just for feedback.

I would go with the original recipe, it has been proven.

 
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Old 08-17-2011, 07:52 PM   #45
redstrat
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Mar 2010
Columbus, Ohio
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Just brewed this recipe sunday 8-14-11, used a huge starter and hit an OG of 1.100. added the yeast and saw airlock activity almost immediately, thats a first for me. I plan to bulk age this brew in my cellar through the fall which should start in the 60s and by winter be in the low 40s

Thanks for sharing
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Old 08-24-2011, 09:28 PM   #46
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Originally Posted by marubozo View Post
For my personal preference and to keep it closer to style, I tend to carb a bit on the low side. So I'd use a little less sugar than you might use on a regular beer.
Do you add any yeast at bottling? Or just priming sugar?

 
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Old 08-25-2011, 10:58 PM   #47
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I've only kegged this one, so I can't comment on bottling. You should be fine as long as you make sure to pick up some of the remaining yeast at the bottom when racking to the bottling bucket.

 
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Old 09-12-2011, 02:22 PM   #48
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Do you think that WPL 007 would be good for this recipe? I know that balance of sweetness is critical in an RIS. I particularly like the dryer kinds like Old Rasputin rather than the super round 'only have a pint' kind of RIS.

From the comments, it seems more like it is on the sweeter side.

I have a Lagunitas Sumpin Sumpin clone (also supposed to be 002) finishing and want to repitch the 007. I just mashed at 2 degrees hotter since the yeast attenuates more. Maybe I can do the same with yours. If yours is sweeter, I'll mash as is.

Thanks for your opinion.

 
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Old 09-19-2011, 04:02 AM   #49
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Quote:
Originally Posted by SankePankey View Post
Do you think that WPL 007 would be good for this recipe? I know that balance of sweetness is critical in an RIS. I particularly like the dryer kinds like Old Rasputin rather than the super round 'only have a pint' kind of RIS.

From the comments, it seems more like it is on the sweeter side.

I have a Lagunitas Sumpin Sumpin clone (also supposed to be 002) finishing and want to repitch the 007. I just mashed at 2 degrees hotter since the yeast attenuates more. Maybe I can do the same with yours. If yours is sweeter, I'll mash as is.

Thanks for your opinion.
I'm not sure anyone has tried it with 007 yet, but since it resembles the same flavor profile and just attenuates a bit more, I don't see any real problems. You're right and this recipe is on the sweeter side, so if you knock a few points off with this yeast I don't think it would do much harm. Especially if you prefer them a bit drier anyway. Good luck.

 
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Old 09-29-2011, 08:10 PM   #50
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I'm gonna do this one, but a bit modded. *Feverishly goes mad scientist on your recipe* Congrats on the win, btw. Maybe I'll get one of those in my future, haven't entered a competition yet. Cheers!
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