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Old 09-26-2012, 01:02 AM   #1
iowabrew
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Jul 2011
Ames, Iowa
Posts: 538
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I'm making an oatmeal cookie stout sometime this week.

OG - 1.064

6.5lbs MO
8oz Flaked Toasted Oats
5oz Crisp Crystal 60
5oz Oat Malt
4oz Special B
4oz DeHusked Carafa II

Bitter to 25 IBU w/ Magnum

Adding a cinnamon stick to boil as well as some rum soaked raisins.

Anyway, I've got some 3rd generation washed 1450 or a new vial of WLP090 San Diego Super Yeast.

Just looking for some thoughts as to which one you would choose. I like the mouthfeel of the 1450, and the 2nd generation got very good attenuation, but have never used the WLP090 and heard good things, except it may attentuate a touch too much. Thoughts??

 
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Old 09-26-2012, 01:27 AM   #2
superfknmario
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Sep 2012
Posts: 78
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Sorry to bother with my noobness, but o cant wait until I can add rum soaked raisins with confidence!

Quick question, can I increase alcohol content without affecting flavor by adding some turbinado sugar or other malty sugar?

 
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Old 09-26-2012, 05:06 AM   #3
ChessRockwell
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Jan 2012
Canton, ME
Posts: 558
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Personally I wouldn't want super attenuation in a stout like that, so I'd definitely go with the 1450 over the super yeast!

I like my stouts sweet though.
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Old 09-26-2012, 12:13 PM   #4
iowabrew
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Jul 2011
Ames, Iowa
Posts: 538
Liked 40 Times on 36 Posts


Yeah i do too, i'm thinkin i may save the wlp090 for the barley wine i've got planned in a couple months. FWIW the recipe i am tweaking this from, they use wlp090 but never post results. I think a beer like this basically needs to be very clean, which 1450 will provide. Super yeast, you may wait i think.

 
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