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Old 11-05-2012, 02:17 PM   #301
JMass
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Jun 2007
Posts: 227
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I tried my DFH 90 "light"on tap yesterday. Very good. I was the one who sparged too much and got an OSG of 1.072. It's still pretty strong and tastes great even though it wasn't totally carbonated or chilled. I pretty much followed the recipe except I dry hop in the keg, so only used 2 ounces of hops instead of 4 there.

I'm tempted to do a side by side taste test.

Oh, and just for fun I mixed this last night with my Edmund Fitzgerald which came out too high at 1.070 OSG. That was actually a good mix. I had a dark IPA.



 
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Old 11-09-2012, 02:30 PM   #302
slapnutz
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Apr 2011
Laurel, MD
Posts: 32

I have a batch of oatmeal stout fermenting right now. I used WLP002 for that batch. Would there be any large downsides to doing this receipe on a large WLP002 cake versus a WLP007 starter?

Looking at the documentation for the two, WLP007 seems to have a higher attenuation and slightly higher alcohol tolerance, but besides that they are the same?

Thanks for any help.



 
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Old 11-09-2012, 08:04 PM   #303
brew2enjoy
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Oct 2010
Delaware
Posts: 943
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Should be fine, I would probably mash on the low side with wlp002 though
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Old 11-10-2012, 07:30 PM   #304
Chattan
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Nov 2012
State College, PA
Posts: 162
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Hi Folks,
This will be my first all grain brew. Would a sparge temp of 168F and mash at 149F work? I know there are a lot of variables but I have no past experience with sparging and mashing.
Thank you.

 
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Old 11-19-2012, 11:40 PM   #305
abrew2u
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Nov 2011
Amherst, Ny
Posts: 213
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What do you think about using pacman yeast in this one ?

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Old 11-20-2012, 03:24 PM   #306
scoundrel
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Apr 2010
Ellicott City, MD
Posts: 807
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Quote:
Originally Posted by abrew2u View Post
What do you think about using pacman yeast in this one ?
It would probably be really good but i'd suspect it wouldn't exhibit the character found in WLP007, so I suspect it wouldn't taste like a true clone.
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Old 12-11-2012, 03:19 AM   #307
Renaveg
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Dec 2012
Posts: 23

What an aggressive beer! I'm doing the extract version, pitching 2 packets of Safale 04 and my fermenter just about exploded 16 hours in. Refitted with a blow-off tube and it's just non-stop...smells great!

 
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Old 12-18-2012, 01:50 AM   #308
ifishinbc
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Feb 2011
Abbotsford, British Columbia
Posts: 9

I just brewed this clone about 1 week ago. Used 3 pkgs WYeast 1099, Whitbread. No starter. Mashed at 149 F. Twelve gal batch.
OG was 1.086. Started fermentation at 70 F. It took off like crazy. Raised the temp to 74 as per the clone magazine suggested.
After a few days the krausen dropped big time, and my gravity has been holding steady at 1.031 Beersmith says it should have a FG of 1.020.
Any suggestions why this beer is not fermenting down to it's suggested FG?
I brewed this once before and it finished at 1.036, I only used 2 pkgs of yeast on that brew.
The only thing I can think of is I didn't pitch enough yeast for the gravity of the wort.
Anybody???

 
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Old 12-18-2012, 01:53 AM   #309
flyingfinbar
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Nov 2011
long island, new york
Posts: 553
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Quote:
Originally Posted by ifishinbc
I just brewed this clone about 1 week ago. Used 3 pkgs WYeast 1099, Whitbread. No starter. Mashed at 149 F. Twelve gal batch.
OG was 1.086. Started fermentation at 70 F. It took off like crazy. Raised the temp to 74 as per the clone magazine suggested.
After a few days the krausen dropped big time, and my gravity has been holding steady at 1.031 Beersmith says it should have a FG of 1.020.
Any suggestions why this beer is not fermenting down to it's suggested FG?
I brewed this once before and it finished at 1.036, I only used 2 pkgs of yeast on that brew.
The only thing I can think of is I didn't pitch enough yeast for the gravity of the wort.
Anybody???
You definitely did not pitch enough yeast for that high of an OG. Go to mrmalty.com and use their yeast pitching rate calculator. Once you punch your numbers in, you'll realize how grossly outmatched your yeast were! I stepped up my wlp007 starter twice before I pitched it.

 
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Old 12-18-2012, 04:20 AM   #310
ifishinbc
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Feb 2011
Abbotsford, British Columbia
Posts: 9

Thanks for the reply. I did check out the yeast calculator in Beer Smith, and Yeast Calc.com. prior to posting. Should be up around 700 billion cells.....so if that is the case I really under pitched.
I haven't encountered this problem before except with this high gravity recipe. I just wanted someone to confirm that this is probably why it's not fermenting out as it should.



 
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