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Old 07-02-2011, 02:11 AM   #11
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Quote:
Originally Posted by BMan1113VR View Post
My guess would also be that it is a Port Brewing strain, although there is a slight chance that it might be the strain that Alesmith uses.

I'm thinking time for a huge IIPA...something along the lines of a Hop Suey, PTY or Maharaja (some of the older, bigger batches)
I was guessing Stone's.

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I have a friend who is a brewer at Port, I'll ask and report back.
Be interested to see what he has to say.


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Old 07-02-2011, 02:49 AM   #12
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Off topic... anyone have any info on the yeast karl strauss uses?


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Old 07-02-2011, 06:57 AM   #13
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Off topic... anyone have any info on the yeast karl strauss uses?
Yuck.
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Old 07-02-2011, 08:28 PM   #14
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Quote:
Originally Posted by bh10
I was guessing Stone's.

Be interested to see what he has to say.
I thought stone's was 007?
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Old 07-02-2011, 09:22 PM   #15
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Quote:
Originally Posted by Sleepyemt View Post
I thought stone's was 007?
Yep.
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Old 07-02-2011, 09:26 PM   #16
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Originally Posted by Sleepyemt View Post
I thought stone's was 007?
For some in the beginning, however hearing there brewer in a recent Pod Cast, They came up with there own strain.
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Old 07-05-2011, 10:26 PM   #17
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Originally Posted by bh10 View Post
For some in the beginning, however hearing there brewer in a recent Pod Cast, They came up with there own strain.
The fact that an English yeast is always recommended in Stone recipes, I don't think a yeast very similar to WLP001 would be from Stone.
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Old 08-12-2011, 04:20 AM   #18
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Anyone have any results with this strain yet? I picked up two vials at my lhbs and plan to do an arrogant bastard insulted rye beer. I am a little scared it will dry it out too much so I am probably going to mash high and ferment at 60 even though it was below the recommended temp.
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Old 08-13-2011, 06:42 PM   #19
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from the whitelabs page (link in post #1)

Is this strain from one of your San Diego clients?

No. We included the name San Diego in the title to honor the hometown of White Labs.
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Old 08-13-2011, 09:59 PM   #20
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I used it on an IPA I brewed at a local microbrewery, and I was really impressed. Fermented at 65 and it was done in three days, and it actually flocc'd pretty well after a cold crash. It was a nice clean ferment that really let the hops come through. I'm going to start using it at home for sure...


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