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Old 03-02-2013, 10:08 PM   #21
PhelanKA7
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So as a recap, I pitched the yeast at 58F and let it warm up to 62F (These temperature readings are based on a Fermometer btw). For the first three days I used a cold wet towel and a fan to keep it between 62-64F. After 3 days I removed the towel and turned off the fan let it sit for another 4 days and it maintained itself around 66-68. Took a sample today and it successfully attenuated from 1.110 to 1.017 and there is no detectable hint of fusels.

Success!
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Old 03-02-2013, 10:57 PM   #22
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Quote:
Originally Posted by PhelanKA7 View Post
So as a recap, I pitched the yeast at 58F and let it warm up to 62F (These temperature readings are based on a Fermometer btw). For the first three days I used a cold wet towel and a fan to keep it between 62-64F. After 3 days I removed the towel and turned off the fan let it sit for another 4 days and it maintained itself around 66-68. Took a sample today and it successfully attenuated from 1.110 to 1.017 and there is no detectable hint of fusels.

Success!

Great. Should be a good brew.

 
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Old 04-06-2013, 12:33 PM   #23
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Glad to hear someone is having success with this strain. I have a bottle harvest going and when I went to go read some more about the yeast I found lots of unhappy brewers. What flavor profile are you getting? The rocheforts have such a rich malt bill I'm not sure what flavors are coming from the yeast. Wyeast says its fairly clean and somewhat spicy. Can anyone get more specific? Any success with a lighter grain bill?

 
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Old 04-27-2013, 04:57 PM   #24
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I'm going to be using this for the first time this weekend - made a 1.4L starter, going to make a 1.054 oatmeal stout (split batch with an English strain) with it to step it up to make an all-malt BDSA in about a month. I'll let you know how they turn out.
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Old 04-27-2013, 05:06 PM   #25
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Quote:
Originally Posted by djbradle View Post
So I did the NB number eight kit back in late Dec.'11 when the kit used D-45 instead of soft brown sugar as they have in their kits now. I have a problem with this yeast strain throwing nasty fusel alcohols and I mean hot. I've seen from some users of this strain that anything around the low 70 ferm temp is doomed to have unmitigated fusels. I have this problem after several months of conditioning and I know it won't go away for a loooong time, if ever. I fermented this in an ambient 68 degress and the exothermic temp could have been in the lower 70's I suppose but wow what a hot bomb. If not for the fusel it would be very very nice but I am disappointed.

Anyone keep this in the lower to mid 60's and have a nice result?

I figure I might be better off culturing yeast from my Rochefort 10 sitting in storage for my next clone of it rather than try 1762 again.Whaddya think?
I use 1762 a lot and ferment it in the 62-65 range...no problem. Harvesting from an R10 may be a a problem. They yeast may very well be stressed or dead due to the high gravity and storage.
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Old 04-27-2013, 06:16 PM   #26
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Quote:
Originally Posted by Denny View Post

I use 1762 a lot and ferment it in the 62-65 range...no problem. Harvesting from an R10 may be a a problem. They yeast may very well be stressed or dead due to the high gravity and storage.
Yeah, if you do the risk/reward analysis on using a questionable yeast on a time and malt intensive beer like a BDSA, it really doesn't work out in the brewers favor.

 
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