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Old 05-26-2013, 03:17 PM   #11
mforsman
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I'd really like to see how the workhorse strain does. It would be SO nice to have a yeast that can handle summer temps and not be a saison.


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Old 05-26-2013, 10:43 PM   #12
Albionwood
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Quote:
Originally Posted by staytuned View Post
Big tripel went from 1.090 to 1.001...11.8% ABV.


By "really damn good," do you mean it tastes like a Belgian Tripel?

I've never heard of a beer going that low. Belgian Tripels usually aim for about 80% attenuation, but you got 99%, which I didn't even think was possible with the complex sugars in beer wort... unless you used Beano or something. Tell me more about how you did it!



 
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Old 05-27-2013, 12:57 PM   #13
staytuned
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Mashed low, maybe 149. At least 8 of the points were candi sugar. Left in our hot warehouse for a few weeks after a cool primary fermentation. I guess technically it's more of a strong golden? Some hot alcohol taste but I'm sure it'll mellow out.

 
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Old 05-27-2013, 12:59 PM   #14
staytuned
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I should add that I'm pretty sure this is a Saison strain

 
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Old 05-28-2013, 12:01 PM   #15
JKaranka
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I'm going to give a go at their burton union yeast, anybody tried it? I'm looking for a not-too-prominent yeast but with more esters than notty or s-04.

 
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Old 05-28-2013, 12:49 PM   #16
ekengland07
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Jun 2008
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I used the Newcastle strain in an Oatmeal Brown Sunday. It finished fermenting last night. Quite active.

 
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Old 05-31-2013, 01:52 AM   #17
stbnj
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So far I have picked up the Belgian strain, the Workhorse, West Coast, and the Dry English. I will be using the West Coast in a hoppy wheat beer this weekend. I will also be trying the Workhorse in a Vienna/Northern Brewer SMaSH beer that I have always used chico in. I really like seeing more variety in dry yeast.
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Old 06-01-2013, 07:07 AM   #18
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Quote:
Originally Posted by stbnj View Post
So far I have picked up the Belgian strain, the Workhorse, West Coast, and the Dry English. I will be using the West Coast in a hoppy wheat beer this weekend. I will also be trying the Workhorse in a Vienna/Northern Brewer SMaSH beer that I have always used chico in. I really like seeing more variety in dry yeast.
What kind of temp are you going to ferment the workhorse at?
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Old 06-02-2013, 10:16 AM   #19
AdamWiz
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I made a cream ale on big brew day and used the workhorse. I normally have used the White Labs cream ale blend on this recipe. I fermented at around 64 and it is very clean tasting and dropped clear very quickly. It was a quick worker too, took off within 4 hours after pitching. I had it kegged and was drinking it within twelve days. Probably the best cream ale I've made, and I've made a LOT of cream ales for my wife, including several medal winners. I've used a ton of different yeasts on them, and I think this may be my favorite. Next up is a partigyle Old Ale/English brown using the Burton Union yeast for the Old ale and the Newcastle for the brown ale. We'll see how that goes.

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Old 06-02-2013, 05:18 PM   #20
ncbrewer
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Quote:
Originally Posted by AdamWiz View Post
I made a cream ale on big brew day and used the workhorse. I normally have used the White Labs cream ale blend on this recipe. I fermented at around 64 and it is very clean tasting and dropped clear very quickly. It was a quick worker too, took off within 4 hours after pitching. I had it kegged and was drinking it within twelve days. Probably the best cream ale I've made, and I've made a LOT of cream ales for my wife, including several medal winners. I've used a ton of different yeasts on them, and I think this may be my favorite. Next up is a partigyle Old Ale/English brown using the Burton Union yeast for the Old ale and the Newcastle for the brown ale. We'll see how that goes.
Thanks for the post - I think this is worth a try. The product info shows the Workhorse yeast as producing a lager style when fermented in the 59 - 68F range. Did you think it was clean enough to call it a lager flavor?

(By the way, if you're looking for this info, I got it from a link in the on-line Williams Brewing catalog.)



 
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