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Old 07-22-2008, 06:01 PM   #51
orion2598
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Feb 2007
Madison, WI
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Quote:
Originally Posted by ohiodad View Post
So I brewed up 11 gallons of this over the weekend. Divided it up into 2 fermenters. I hit 1.060 for my OG and I pitched a starter of wlp007 Dry English Ale Yeast in one and a starter of WLP013 London Ale Yeast in the other. Looking forward to trying this and seeing what the 2 yeasts do differently.
Any verdict yet? I'm going to brew this up this weekend, and am still trying to decide what yeast to use.

Thanks!
Greg


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Old 07-23-2008, 03:40 PM   #52
CBBaron
 
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Feb 2007
Cleveland
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Quote:
Originally Posted by orion2598 View Post
Any verdict yet? I'm going to brew this up this weekend, and am still trying to decide what yeast to use.

Thanks!
Greg
I used Nottingham (because I'm too cheap and lazy to use liquid yeast). I think its every bit as good as Great Lakes version.

Craig



 
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Old 07-23-2008, 04:37 PM   #53
korndog
 
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Nov 2007
westlake village, ca
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I used 1098, which shows as the WY equivalent to 007. I'm going to try Us-05 or WY 1272 next time.
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Old 07-29-2008, 11:54 PM   #54
ohiodad
 
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Jul 2007
Hilliard, OH
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So I made a 10 gallon batch of this back on June 7th I pitched a starter of WL Dry English in half and a starter of London Ale in the other half and after 3 weeks in the bottle i chilled one of the Dry English Ale version down and gave it a sample. I think this is very close to to Edmund Fitzgerald which is one of my favorite brews. Nice chocolate and malt background. Just a hint of that special b raisin flavor comes through and the nice dry yet somewhat creamy finish keeps you coming back for another sip. This is a very nice recipe ohiobrewtus!! Can't wait to compare this one with the other batch and I think I will go buy a 6er of the real thing to compare all 3 this weekend. Thanks again for sharing!

 
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Old 08-30-2008, 01:13 AM   #56
karbinator
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Jan 2008
East coast, Virginia
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my 1st of this batch just racked to keg this evening, and I got to admit, it's
good stuff.
Thanks !!!!!

 
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Old 09-15-2008, 01:32 AM   #57
KingBrianI
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May 2008
Durham, NC
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just tried the commercial version this weekend and loved it. im a big fan of the dry finish and think i'll have to brew this one up soon. for those who have used nottingham for this recipe, did it dry it out like the commercial version or was it still a little sweet?
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Old 09-21-2008, 02:37 PM   #58
jay8s
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May 2006
St. Louis MO
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Ok so I am going to make this great beer today, but here is my issue. I was given Nugget as sub for the Centennial. I did not even think to question it, but now I am wondering if that will be way to much. I know a cascade would be acceptable, and might have some to sub, but wanted to get ya'lls thoughts. This will be a 5 gal batch.

Thanks
John
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Old 09-22-2008, 12:59 AM   #60
jay8s
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May 2006
St. Louis MO
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Thanks, I went ahead and went with what I was given. It was not a perfect day, but I made beer. I was off on y boil off, so I was short about half a gallon, but I hit all my temps, and all my gravities. I could not help but drink what was left in my kettle when I was done, oh so tasty. I will be doing a side by side with a friend who came by today to help in a few weeks. He loves EFP, so he will be picky. Should be interesting.

Thanks for a great recipe, Ohio!!!!


Jay8s


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Bottled - Tat Fire Fat Tire Clone, Sunset Paddle Wit, Stocking Feet Porter, Ed Worts House Pale Ale, Midwest Wit
Drinking - Sunset Paddle Wit,
Stocking Feet Porter, , Ed Worts House Pale Ale, Midwest Wit, Scottish Kilt+/-60
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