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Old 11-10-2012, 03:58 PM   #1
christopherrburns
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Was thinking of useing sd super yeast for an english brown, any one see any problems with this?

 
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Old 11-10-2012, 04:31 PM   #2
beerman0001
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Not going to give the flavor of an English strain. Other then that it will be a brown beer.
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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 11-10-2012, 04:35 PM   #3
RobertRGeorge
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Agree, this yeast ferments out very dry with no estery flavors or aromas. Good for high-gravity beers, highly flocculant. I have made a San Diego-style double IPA with it most recently, and the flavor is almost austere. Malt comes through to a fair degree, and dry hopping aromas are very prominent.

 
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Old 11-10-2012, 04:41 PM   #4
christopherrburns
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Was going to use the brown as a base for a gingerbread beer so having english flavors not a big concern.

 
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Old 11-10-2012, 04:48 PM   #5
beerman0001
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Quote:
Originally Posted by christopherrburns View Post
Was going to use the brown as a base for a gingerbread beer so having english flavors not a big concern.
That would have been good to know.
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 11-10-2012, 04:51 PM   #6
beerman0001
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Jul 2011
virginia beach, virginia
Posts: 984
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What flavorings are you going to put into the beer?
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 11-10-2012, 05:02 PM   #7
christopherrburns
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Oct 2011
Chicago, il
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Planning to use clove, dried ginger, cinnamon, nutmeg, and was planning to add 8oz of dark molassas in the secondary fermentation is done, Just want the flavor of the molasses not looking for additional alcohol

 
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Old 11-10-2012, 05:15 PM   #8
beerman0001
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Jul 2011
virginia beach, virginia
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Do you keg?
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 11-10-2012, 05:16 PM   #9
christopherrburns
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I do.

 
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Old 11-10-2012, 05:23 PM   #10
beerman0001
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Jul 2011
virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts


Cool as you know the yeast will eat the molasses if you are not able to keep it at a cold temperature. With all that flavor Sd will be fine.You could just use a pack of us-05 and save some $$ since the yeast is not going to contribute much to the flavor.
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
Reply With Quote


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