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Old 11-25-2011, 02:22 AM   #21
bbrim
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Jan 2008
Lincoln, Nebraska
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I've used 3711 in 3 beers so far and apparent attenuation has been over 85% on all of them. It is wicked.

 
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Old 11-25-2011, 02:25 AM   #22
iaefebs
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Aug 2010
West Coast, MI
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WLP 007, it's a beast if you are looking for something to start fast and clear fast and leave a neutral taste.

 
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Old 11-25-2011, 04:43 AM   #23
seabass07
 
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Apr 2011
Seattle
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Wyeast labs scottish ale yeast just took a 1.075 beer down to 1.014 in about 36 hours at 64f. The krausen showed up after 3 hours, took up about 2.5 gallons of bucket space and was gone in 24 hours. This is my new favorite yeast!
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Old 11-25-2011, 05:19 AM   #24
ericd
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Sep 2007
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Wild yeast, EC1118 or belgians.

 
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Old 11-25-2011, 01:20 PM   #25

Seabass, that's good to know about the Wyeast Scottish. If I would have used that in a carboy instead of a bucket I would have lost a significant amount of brew! Thanks for the info.

 
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Old 11-27-2011, 12:22 AM   #26
HollywoodMX
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Oct 2010
Calgary
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Wyeast 3725-PC Bier de Garde Yeast was the craziest yeast I have used.

It was insane, 88% AA. Finished in only a couple of days from 1.084! I cant remember if I used a starter or not, but if I did it was only a 1 day, 1 liter.


Info:

Wyeast 3725-PC Bier de Garde Yeast
Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.


Alc. Tolerance 12% ABV
Flocculation low
Attenuation 74-79%
Temp. Range 70-84F (21-29C)

 
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Old 11-27-2011, 04:03 AM   #27
ControlTech
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Sep 2010
Wichita,KS, Wichita, KS
Posts: 27

I made a starter with Nottingham this afternoon, hoping to brew tomarrow. Wasn't sure how quick it would take off. Within an hour I had activity in the lock. And in two hours it was chugging right along. Probably the quickest start I have had to date.

I will brew tomarrow and hope it is finished and ready to go to secondary Friday or Satuday. Let it settle out in secondary for about 10 to 12 days with Polyclar.Then keg and carbonate for a week or so and be drinking it by Christmas Day!

Thanks for this thread.....


 
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Old 11-27-2011, 04:59 AM   #28
Mongrel
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Oct 2010
Sisters, Oregon
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Quote:
Originally Posted by seabass07 View Post
Wyeast labs scottish ale yeast just took a 1.075 beer down to 1.014 in about 36 hours at 64f. The krausen showed up after 3 hours, took up about 2.5 gallons of bucket space and was gone in 24 hours. This is my new favorite yeast!
Just did my xmas stout (1.085) with a cake of Scottish Ale yeast, hit my predicted 1.020 in 2 days, and has one of the smallest krausen rings I've ever seen. 5.5 gallons into a 6.5 gallon bucket with no mess on the lid either. Really loving this yeast. Tasted my first sample of the Scottish Ale I started the cake with the other night and it is clean as hell. Ferments beautifully at 55 degrees. So yeah, it's quickly becoming my favorite yeast too.

 
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Old 11-29-2011, 07:21 AM   #29
petrostar
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Jun 2008
Tacoma, Wa
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Btw, that yeast made one of the best, quickest beers I've ever made.

 
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Old 11-29-2011, 02:28 PM   #30
scottland
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May 2010
Chandler, AZ
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What's your idea of aggressive? Fast ferments, high attenuation, alcohol tolerance?
In that order, i'd vote: Nottingham, 3711, WLP099.

 
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