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Old 11-12-2007, 04:38 PM   #521
Chriso
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Quote:
Originally Posted by PearlJamNoCode
I Guess not
I would assume so - on a chemical reaction level, yeast is yeast.

I'm using Danstar Nottingham dry yeast in the batch that I brewed two days ago, so you should be able to use about any ale-type yeast.

What are your fermentation temperatures? This can define what strain you need.
How clear do you want it? This dictates whether you want a low- or high-flocculation strain.

In short, though, yeah, you should be able to use dry yeast.
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Old 11-12-2007, 04:40 PM   #522
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Quote:
Originally Posted by chriso
I would assume so - on a chemical reaction level, yeast is yeast.

I'm using Danstar Nottingham dry yeast in the batch that I brewed two days ago, so you should be able to use about any ale-type yeast.

What are your fermentation temperatures? This can define what strain you need.
How clear do you want it? This dictates whether you want a low- or high-flocculation strain.

In short, though, yeah, you should be able to use dry yeast.
My fermentation temps would be around 68*F. I'd like a relatively clear beer but flavor of course is most important.

My problem is I have planned my brew date the day I return home from school, therefore I won't have a chance to do a starter a few days before, so I'd prefer just to use the dry yeast.
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Old 11-12-2007, 04:49 PM   #523
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Quote:
Originally Posted by PearlJamNoCode
My fermentation temps would be around 68*F. I'd like a relatively clear beer but flavor of course is most important.

My problem is I have planned my brew date the day I return home from school, therefore I won't have a chance to do a starter a few days before, so I'd prefer just to use the dry yeast.
By what you're saying, I recommend the same Danstar Nottingham - it's high-flocculation, so it should result in a clear-ish beer, just remember that about 40% of the grain (or extract) is wheat-based, which will give you a haze unless you use gelatin/finings to cause precipitate to drop out, or perhaps give it a strong cold crash at the end of secondary?

I've never tried either method, I simply secondary for a couple of weeks, and however clear it is, it is. I have no problems with a cloudy wheat beer.

As for the Nottingham, I just followed the directions and have a quite active fermentation going as we speak. I thought it was strange, though, that the package tells you not to stir at first - add the dry yeast to about 4 oz of 85-92*F water, and let sit for 15 minutes, THEN stir, and pitch.

Edit: Also, you don't need a starter to do a Wyeast Smack-Pack... they work like a charm, they're just expensive.

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Old 11-12-2007, 04:54 PM   #524
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Quote:
Originally Posted by PearlJamNoCode
My fermentation temps would be around 68*F. I'd like a relatively clear beer but flavor of course is most important.
This beer isn't clear and isn't meant to be clear. Mine were almost opaque.
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Old 11-12-2007, 07:16 PM   #525
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Thanks for the tips (and the tolerance )

Looking forward to my first homebrew
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Old 11-14-2007, 06:04 PM   #526
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I brewed using three vanilla beans split, scraped and added during the last 15 minutes of the boil. I just transferred out of the primary after ten days of unbelievably vigerous fermentation. (It looked like it was boiling for about two days.)

If this stuff tastes anything like it smells then I will be one happy guy. The aroma is heavenly.

I plan on letting it sit for only another week before I bottle it. Very anxious to try it.


 
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Old 11-14-2007, 06:45 PM   #527
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I have used a dry german ale yeast that I got from my LHBS

 
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Old 11-16-2007, 12:26 AM   #528

Quote:
Originally Posted by chriso
I can't wait to brew this tomorrow morning!!! Here's my take on it, all-grain style.


BeerSmith Recipe Printout
Recipe: Caramel Vanilla Cream Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.15 gal
Estimated OG: 1.052 SG
Estimated Color: 10.3 SRM
Estimated IBU: 27.2 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item
4 lbs Pale Malt (2 Row) US
4 lbs Wheat Malt
1 lbs Caramel Malt - 10L
1 lbs Caramel Malt - 60L
8.0 oz Maize, Flaked
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min)
Total Grain Weight: 10.50 lb
Mash Schedule: 1-step, 3.25 gal, 156 deg target, 75 minute
Batch sparge, 1 batch, 5.25 gal, 170 deg

1.00 oz Cascade [5.50 %] (75 min)
1.00 oz Saaz [4.00 %] (15 min)
1.00 tsp Irish Moss (15.0 min)
2.00 oz Malto-Dextrine (15.0 min)
2.0 oz Milk Sugar (Lactose) (5.0 min)

1 Pkgs Nottingham (Danstar) Yeast-Ale


Unless others have suggestions to the contrary, I plan to follow the usual 1-2-3 fermentation schedule, so I'll report back in like 6 weeks?


chriso - Your Caramel Vanilla Cream Ale has no Vanilla!!!
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Old 11-16-2007, 12:45 AM   #529
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Quote:
Originally Posted by Schlenkerla
chriso - Your Caramel Vanilla Cream Ale has no Vanilla!!!
Sorry, it didn't exist in BeerSmith by default, so I wrote it in on my paper copy. Have since added it to the s/w. I used 3 oz of "Real Bourbon Vanilla Extract" - store label, cost about $4.50.

I guess my recipe has 100% more caramel flavor (vanilla not available in all states, some restrictions apply, see manufacturer for details)?
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Old 11-16-2007, 02:07 AM   #530

OK - I'd hate for you to go to all that trouble only to forget the vanilla!!

You know how that can happen if your enjoying a few good ones. Having it on the list makes sure you don't forget!

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