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Old 10-30-2008, 10:43 PM   #631
EdWort
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Jul 2006
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Quote:
Originally Posted by jimba009 View Post
I i am rousing some white labs london ale yeast and was looking for a recipe and i think this will do the trick!

what do you think of the yeast with this recipe?
It will probably make a good beer, but the yeast profile will make a completely different beer. London Ale is dry, malty ale yeast. It provides a complex, oakey ester character to your beer, while Nottingham is pretty neutral and it well attenuate better. My last batch went down to 1.007 FG.

 
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Old 10-31-2008, 12:06 PM   #632
jimba009
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Thanks! Do the dry yeasts typically attenuate better than the liquids?

 
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Old 10-31-2008, 03:06 PM   #633
EdWort
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Originally Posted by jimba009 View Post
Thanks! Do the dry yeasts typically attenuate better than the liquids?
No, not necessarily. It depends on the yeast. Each one will list their particular attributes. It's good to ask here on the forum about a new yeast to get feedback on results other members may have had.

 
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Old 11-01-2008, 08:19 PM   #634
jayhoz
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Jan 2007
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Just brewed up a batch of this bad boy. Have people found they needed a blowoff tube? Mine is pretty cruddy and I'd rather not use it or make a run to the LHBS if I don't have to. I've got about 5.25 gals in an ale pale and plan to ferment at 67F or so.

ETA: I didn't rehydrate the yeast. I just pitched the dry yeast straight from the packet.


 
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Old 11-01-2008, 10:44 PM   #635
tgrier
 
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I bet you will be fine.
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Old 11-02-2008, 11:44 AM   #636
Brew-ta-sauraus
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Oct 2008
Parker, CO
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Brewing a bath of this today! Wish me luck!

 
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Old 11-02-2008, 07:04 PM   #637
OregonNative
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Mar 2008
Louisville, KY
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Brewing this today Ed. I'll be sure to report back.
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bottled: German Oktoberfest
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upcoming: O' Flannagain Stout, Ed's Haus Pale Ale,EvilTOJ's McMenamins Ruby Clone

 
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Old 11-02-2008, 07:32 PM   #638
Aubie Stout
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Jan 2008
Birmingham, Al
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Ed,

I sub'd Amarillos for the Cascades and came to 48 ibu's of goodness. If you want a change of pace, I highly recommend it.

 
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Old 11-02-2008, 07:40 PM   #639
dp69_2001
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May 2008
Richfield, UT.
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It's getting really tasty! I didn't think it would take this long to condition. It's getting much more balanced.

 
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Old 11-02-2008, 08:51 PM   #640
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Wilmington, DE
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I finally got a chance to brew a batch this morning. This was my 3rd all grainer and I hit 1.052, everything went well. You definitely get better with each batch!

I'll be away at training for 2 weeks, so the wait won't seem as long...
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