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Old 10-18-2011, 12:24 AM   #51
boilmeimirish
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Jun 2011
Long Beach, CA
Posts: 28

Quote:
Originally Posted by marubozo View Post
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.
Marubozo,

First of all, thanks for a great recipe! I can't wait to brew it myself--but I wanted to see what you thought of using 004 instead of 002 on it?

Thanks for any advice.



 
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Old 10-18-2011, 01:22 AM   #52
SankePankey
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Dec 2009
Hudson Valley, New York
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I can't give much report on my success or failure w/ 007. I had a process failure (whereby I include my brain in the term 'process'). I unbeknownst shot my mash temp up to 160 for about 20 mins into the mash. Left the probe out... too sweet.

Maybe I'll leave it in a warmer area to age faster. Maybe I'll infect it. Does anyone know if you wreck the fermentability of the wort if it will ferment more with more voracious sugar devourers (like maybe brett, bacteria, or something...?). OK so this is way off topic, sorry.

On another off topic side note, I didn't love either batch I brewed with 007. What a fluffy MF... For the first time I couldn't sample from my racking dip tube because at it's depth, it was all fluffy cake. Only after crashing could I even sample or rack at all.



 
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Old 10-20-2011, 10:55 PM   #53
marubozo
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Quote:
Originally Posted by boilmeimirish View Post
Marubozo,

First of all, thanks for a great recipe! I can't wait to brew it myself--but I wanted to see what you thought of using 004 instead of 002 on it?

Thanks for any advice.
004 should yield good results. Both strains have similar characteristics so I don't think there would be any drastic differences.

 
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Old 10-30-2011, 09:39 PM   #54
CheCulo
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Jun 2011
Locust Grove, Virginia
Posts: 9

I'm getting ready to pull the trigger and brew this. I have never attempted anything this big. I was wondering how much water do you mash with to get the 5-6 gallons of wort to go into the boil kettle?

Thanks

 
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Old 10-31-2011, 02:24 PM   #55
redstrat
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Mar 2010
Columbus, Ohio
Posts: 11

Had a sample from my secondary, it was intense and warming, my feeling is this is going to be excellent this winter.

Thanks again for sharing this recipe
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Primary: FloorMalted Pilsner
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Kegged: Russian Imp. Stout
Kegged: Oatmeal Stout
Kegged: Oktoberfest,
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Old 11-01-2011, 06:08 AM   #56
marubozo
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Quote:
Originally Posted by CheCulo View Post
I'm getting ready to pull the trigger and brew this. I have never attempted anything this big. I was wondering how much water do you mash with to get the 5-6 gallons of wort to go into the boil kettle?

Thanks
I was shooting for about 1.5 quarts per pound of grain, so I think I was a little over 7.5 gallons. But this completely maxed out my cooler. The lid wouldn't even close tight because the mash water was just slightly above the lip. If you've got a 10 gallon cooler you can certainly do it, but it will be a very tight fit and/or you may have to go with a slightly thicker mash.

 
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Old 11-01-2011, 07:17 PM   #57
redstrat
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Mar 2010
Columbus, Ohio
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I used 1.3 quarts per pound in my mash achieving 77% efficiency. That being said I used a long boil and ended up about a half gallon short of my target, I bet if I had used a higher water to grain ratio and maybe even more sparge water I would have ended up with a higher overall extraction.
__________________
Primary: FloorMalted Pilsner
Secondary: Aviator Doppelbock
Kegged: Russian Imp. Stout
Kegged: Oatmeal Stout
Kegged: Oktoberfest,
Bottled: Summer Saison, Moosehead Clone

 
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Old 11-17-2011, 06:34 AM   #58
sacrifice
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Just bottled this after 2-1/2 months in primary. Sample was excellent - a slight bit of alcohol bite, which should diminish in the bottle, and a really nice roasty-chocolaty- darkness to it. Very pleasant to drink the sample and am looking forward to cracking a bottle in a few months - should make a nice Easter beer. Thanks for the recipe!

 
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Old 11-17-2011, 11:01 PM   #59
donjonson
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Nov 2010
Tampa, FL
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Man that's a long primary!

 
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Old 11-17-2011, 11:14 PM   #60
sacrifice
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Quote:
Originally Posted by donjonson View Post
Man that's a long primary!
I primary all my beers for at least a month. Bigger beers for usually 2 months. This one got an extra two weeks because I was lazy. Makes for some good, clear beer. Never do secondary anymore with the exception of when I dry hop, just primary



 
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