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Old 02-11-2013, 02:44 PM   #221
FATC1TY
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May 2012
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I just did a Mosaic IPA this weekend, and opted to use B97 in it. I've used this before for the same grain bill.. Rehydrated it 15 minutes before pitching.. stirred the slurry, and slung it in there when I was draining the kettle after whirlpooling.

It was going gang buster Saturday afternoon, and I pitched it around 10-11pm Friday.

Got some huge krausen in there, more than I remember..
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Old 02-11-2013, 04:36 PM   #222
olz431
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Jan 2013
Milwaukee, WI
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I pitched it into 1.071 wort at 66* and held at 66* there is finally a krausen forming after 40 hours.
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Old 02-13-2013, 04:37 PM   #223
FATC1TY
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Atlanta Area, GA
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Mines going wild still.. Infact, it's borderline cloggin my airlock in a 6.5g carboy with 5.25 gallons in there. Sitting in my 50* garage too.
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Old 02-16-2013, 03:22 AM   #224
thekage
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Mar 2012
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I'm wanting to try this in SWMBO Slayer, the only other change being .25 lb of Honey Malt in a 5 gallon batch. Any thoughts on how this may turn out?
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Old 02-19-2013, 03:59 AM   #225
jonmohno
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Corn, High Fructose Corn Fortress, IA
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Quote:
Originally Posted by thekage View Post
I'm wanting to try this in SWMBO Slayer, the only other change being .25 lb of Honey Malt in a 5 gallon batch. Any thoughts on how this may turn out?
A slight sweet honey note maybe.

Im having my IPA now with this yeast,fully carbed in the fridge for almost a week.I didnt make it past a chill or hop haze phase but I think this may clear up more with lagering/conditoning. Maybe not I used a # of redwheat in a 2.5 gal batch so that may make it hazy I think.Aroma and hop/malt flavor are a bit mild but bitterness is good,its crisp and clean and kind of lagerish as well. Im happy how the beer turned out. I almost want to say its german lager like without the german malt taste. Still made a good beer and I would use this again anytime.

 
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Old 02-19-2013, 11:38 AM   #226
samwhois
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Jan 2013
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Just kegged a split 10 gallon pale ale using bry-97 for five gallons and Wyeast Northwest ale yeast (one of my favorites for pale ales) carbonated and drank the Bry-97 and was pleasantly surprised at how well it tasted. Seems very well balanced and I got better attenuation the NW yeast. Carbonating the NW ale yeast batch as we speak so I will let you all know how it compares. I used citra + EKG for bittering and Cascades + fuggles for flavor and cascades for aroma. I will put the recipe on gonzobrewers.com "forum" section recipe exchange if anyone is interested.

 
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Old 02-22-2013, 01:33 PM   #227
Brulosopher
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Jun 2011
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Excited to pitch this into a split batch of my Brown Ale this weekend, the other half is getting WLP002. I've used WLP001 and WLP090 on this beer in the past, so it'll be a fun experiment!
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Old 02-25-2013, 06:55 PM   #228
brian_n
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Oct 2011
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I ended up with 80% attenuation, 1.062-1.012. Mashed at 151. 87% base malts, 5% carapils, 2% crystal, 2% biscuit, and 4% table sugar. Dryhopped yesterday, and the hydro sample certainly didn't have the "muted" hops that people have mentioned.

EDIT: Not sure what changed between my hydro sample and now that it's kegged, but the hops definitely are "muted". Still a good beer, but tastes more like an Extra Pale Ale than an IPA.

 
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Old 02-25-2013, 07:06 PM   #229
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Finally sampled my carbed and chilled amber (10g batch, split between 05 and 97, fermented at 62*F, same FG).

Several people sampled and we all agreed: hop aroma and bitterness slightly more pronounced with US-05. Very slight pineapple aroma/flavor from 97.

Overall, both were a lot more similar than I would've guessed.

But, I still prefer 05's overall performance and results.

 
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Old 02-27-2013, 04:25 AM   #230
russrob81
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Dec 2012
Arnold, Maryland
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Glad I found this thread. Brewed a brewers best apa kit with this yeast sunday night subbed the cascade and williamete hops with 2 oz citra. Read through this thread tonight. Was worried about no activity but since my bucket temp is 60F I'm not too worried with that. Now I'm a little concerned with my hops I wanted to have a good example of what citra can do

 
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