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Old 10-09-2011, 07:15 PM   #81
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Im 24 hours into a split 10 g batch of Belgian/west coast IPA. O.G. is at 1.071 and with an all Belgian grain bill and American hops.The Wlp530 is in one carboy and Wlp090 in the other. My temp started a bit high at 75 and the 530 clearly prefers it, its going off. While the 090 is moving along but not with the vigor of the 530. I'm now using the trusty swamp cooler technique to bring the 090 into its preferred range and hoping it gets cracking. Anyhow ill report back with f.g. and duration.


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Old 10-09-2011, 08:00 PM   #82
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I pitched a liter starter into a red ipa 1.073 just around 60 hours ago. Krausen has already fallen. Temps started at 62 and are now sitting at 65. Not sure why the krausen has fallen so quickly, but it does seem to be active still. Probably taking a gravity reading tomorrow to make sure its alright.


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Old 10-10-2011, 11:47 PM   #83
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Well, 1.073 to 1.010 in 3 days. Pitched thursday night, fermentation was going strong at 7am friday and krausen fell sunday. These yeasties mean business. Gonna have to wash some of the cake for sure.
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Old 10-13-2011, 02:06 PM   #84
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Does anyone have some super yeast they would like to share?
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Old 10-16-2011, 11:28 AM   #85
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My second pale ale made with this yeast went from Kettle to Keg and served in just under 3 weeks, and it does not need any more time to mellow. Had company over to taste it and they thought it was awesome.

I had the fermentation room set at 60*F so an internal at 62-64 for the conical. It was done bubbling in a week. Left it sit at 60* for another 10 days. Then I kegged it and it was in the keggerator carbonating for 2, served on the 3rd day in the keggerator. 20 days and it really is a great tasting beer. I wanted to bottle the second keg (10 gallon batch) but it will go too fast the way everyone liked it. I think bringing it down a few more degree's and giving it just a few more days made this just right.

I'm keeping this yeast as my american ale variety.

I've now pitched some in my Honey Cream Ale to see how it works with that recipe.
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Old 10-16-2011, 01:32 PM   #86
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Quote:
Originally Posted by ultravista View Post
Does anyone have some super yeast they would like to share?
White labs does!
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Old 10-17-2011, 12:40 PM   #87
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Brewed an 1.077 IIPA a month ago with this San Diego Super Yeast and kegged last week. Finished at 1.011 and tastes fantastic. Had family in town and we drank 90% of the 5gal in 2 days.
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Old 10-18-2011, 02:19 PM   #88
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Took a gravity reading after 72 hours 1.071-1.01 ......and dropped pretty clear!
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Old 10-19-2011, 04:38 AM   #89
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Quote:
Originally Posted by terrapinj View Post
specs are way different than pacman:

wlp090
Optimal Fermentation Temperature: 65-68F
Attenuation: 76-83% +
Flocculation: Medium-High
Alcohol Tolerance: High

wyeast 1764 Pacman
Alc. Tolerance 12% ABV
Flocculation med-high
Attenuation 72-78%
Temp. Range 60-72F (15-22C)
That doesn't mean much. Each manufacture is going to rate their brand how they think. Look at the differences between 001 and 1056, which is suppose to be the same yeast.

WLP001 California Ale Yeast
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73F
(20-23C)
Alcohol Tolerance: High

1056 American Ale
Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful House strain. Mild citrus notes develop with cooler 60-66F (15-19C) fermentations. Normally requires filtration for bright beers.
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 11% ABV
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Old 10-19-2011, 11:53 AM   #90
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Draw your own conclusion from this interview with Dr. White:
http://www.youtube.com/austinhomebre...14/s_O3LPzQpqc


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