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Old 10-13-2011, 01:47 PM   #1
Snotpoodle
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Jan 2011
Johannesburg, Non US
Posts: 159


Hi,

Made a 1.060 Lakewalk APA on Sunday, split the 42 litre batch into 2 x 25 litre buckets.

One bucket got Wyeast 1272 (2L starter) and other bucket got 1 x packet of US-05 Dry Yeast.

Today, 5 full days after i pitched the yeasticles:

US-05 is at 1.018, tastes very fruity, not as much aroma.
1272 is at 1.040!!!!!! much more aroma, this bucket tastes great.

Amazing how the two different yeasts, in exactly the same temp and FV's have fermented at such different speeds.

Is 1272 well known as a slow fermenter? I was hoping to get down to 1.014, will the Wyeast even get there...i don't have till christmas!!


 
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Old 10-13-2011, 02:36 PM   #2
jfr1111
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Sep 2010
Quebec, Quebec
Posts: 1,633
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Grainbill, mash and fermentation temperatures ? 1.040 is quite high for 5 days on a 2liter starter.

 
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Old 10-13-2011, 04:48 PM   #3
Snotpoodle
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Jan 2011
Johannesburg, Non US
Posts: 159

Its the Lakewalk IPA from Dude.

Lemme find the thread, i did exactly that, just stepped it up to 10gallons

Ingredients:
8.0 lbs 2-Row Brewers Malt
2.0 lbs Toasted Pale Malt
0.5 lbs Crystal Malt 60L
0.5 lbs Wheat Flakes
.75 oz Amarillo (8.5%) - added during boil, boiled 60.0 min
.75 oz Simcoe (13.0%) - added during boil, boiled 20.0 min
1.0 oz Amarillo (8.5%) - added during boil, boiled 5.0 min
1.0 oz Simcoe (13.0%) - added during boil, boiled 5.0 min
1.0 ea Irish Moss - added during boil, boiled 5.0 min
1.0 ea Fermentis US-56 Safale US-56
1.0 oz Amarillo (8.5%) - added dry to secondary fermenter
1.0 oz Simcoe (13.0%) - added dry to secondary fermenter
Schedule:
Mash @ 153 60 mins

That's the recipe, i mashed at 153 (67C) for 60 mins, followed the recipe to the tee.

Interesting that this 1272 has munched so little in so much time, but I checked now, and its still got a massive fluffy krausen, so I'll just have to give it a few more days.

I hope it'll catch up, I wanted to enter this into a competition for the 19th November

EDIT: Oh, and they are both fermenting at 20C (68F)

 
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Old 10-13-2011, 04:58 PM   #4
ayoungrad
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Sep 2010
Tampa, FL
Posts: 1,102
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Makes me wonder if you somehow underpitched the 1272. How did you do your starter?

Sounds a bit premature to say you got different taste results but I'm curious to hear how this turns out.

 
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Old 10-13-2011, 05:57 PM   #5
paraordnance
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Sep 2010
Red Deer, Alberta
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I love 1272, its my house strain for all pale ales. It is slow fermenter but I always ferment around 63-65F

 
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Old 10-14-2011, 02:30 AM   #6
honeybadger
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Sep 2010
New Zealand
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Quote:
Originally Posted by paraordnance View Post
I love 1272, its my house strain for all pale ales. It is slow fermenter but I always ferment around 63-65F
Agreed... I also use it for most of my pales. It adds a little more "interest".
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Old 10-14-2011, 05:22 AM   #7
bwomp313
 
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Apr 2009
Kingston, NY
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subscribed. I wanna know the final product what the taste differences are and such. bad grammar

 
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Old 10-14-2011, 06:58 AM   #8
Snotpoodle
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Jan 2011
Johannesburg, Non US
Posts: 159

I doubt cooling it down will make it more active, so i just left it at 68F.

Will check again on Sunday (take FG readings), and report back.

Still have a healthy fluffy krausen on both fermenters.

 
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Old 10-14-2011, 01:57 PM   #9
BigTerp
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Jun 2011
Falling Waters, West Virginia
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I used 1272 on a recent batch of brown ale. It seemed much slower than other strains I have tried thus far.

 
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Old 10-15-2011, 01:57 AM   #10
kyleobie
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Apr 2009
Chicago, IL
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I have a series of American ales going with 1272. It does seem slower to me too. The krausen took well over a week to go down on my first batch (a rye pale). The second is just a couple of days into fermentation now.
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