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Old 01-15-2013, 07:31 PM   #181
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Sorry if this has been covered, I tried searching the thread and came up with no hits, but is it possible to make a California Steam Ale with S-189 dry yeast by Fermentis? I have a packet of it that has been sitting in my fridge for a while, to be honest it might be bad by now, and was wondering if I could make a starter with it and create a steam ale. Or does it have to be the California Lager yeast? I know there are no rules to brewing, but I don't want to make something that is going to suck and be wasteful.
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Old 01-16-2013, 04:11 PM   #182
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Yooper,

I've been using 100% RO water treated with calcium chloride (per the primer). The method has been working MUCH better than my ultra-high pH mid-Michigan tap water.

I'm curious, though...would you add the Gypsum charge to this mash? Which of the primer water profiles do you think would work best?

Thanks!
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Old 01-16-2013, 11:44 PM   #183
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Quote:
Originally Posted by Franc103 View Post
Yooper,

I've been using 100% RO water treated with calcium chloride (per the primer). The method has been working MUCH better than my ultra-high pH mid-Michigan tap water.

I'm curious, though...would you add the Gypsum charge to this mash? Which of the primer water profiles do you think would work best?

Thanks!
Hmmm. I'm drinking one right now (as in right this minute), so that's a great question!

Here are my notes for a 10 gallon batch:
50% RO in mash- 50% tap water. 2 grams gypsum, 3 grams calcium chloride.
Sparge with RO water.
Predicted pH is 5.5. Actual pH was 5.29!

Since my tap water is not the same as yours, the final mash content is here:

Ca 66.7
Mg 13
Na 4.5
S04 55
Cl 19.5
Hco2 123

I sparged with RO water, so the final water profile was about half that.
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Old 01-20-2013, 03:36 PM   #184
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Anyone have experience fermenting as low as 54 degrees? I had a 2L starter of WY2112 and oxygenated the wort well with pure O2. Pitched at 60 and has been right around 54-56 for 4 days. Showed signs of fermentation within 5 hours. Started off bubbling every 4-5 seconds from airlock and now every 10 seconds.
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Old 01-31-2013, 12:07 AM   #185
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Racked to secondary today on day 14 and moved to garage to lager in the 40s. Can't wait to see how this turns out. My first quasi lager attempt.

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Old 02-10-2013, 08:49 PM   #186
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I took a crack at an Anchor Steam clone recipe, first attempt at a Steam/California Common. This has been my recipe, game plan...

Briess Gold LME 6#
Briess Gold DME 1#
Irish Moss 1 tsp.
Caramel 80 1# (steeped for 30 minutes at 150F)

Magnum (U.S.) - 0.5 oz. - 60 minutes
No. Brewer - 0.2 oz. - 60 minutes
No. Brewer - 0.5 oz. - 11 minutes
No. Brewer - 1.0 oz. - 2 minutes

Wyeast 2112 (CA Lager), used Yeast Starter (24 hours)

OG 1.053
FG 1.014
ABV 5.1% (approx.)
SRM 12

Fermented in primary for 11 days at around 60-61 degrees.
Racked and was in secondary carboy for 8 days.
Primed with approx 4.25 oz. of corn sugar and bottled. Beer looked clear, nice aroma, and sampled and wasn't too bad actually.

ETA is March 15, 2013.

So far everything seems to be going smooth, we'll see what the end product. Any beefs with my method/recipe above?
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Old 02-11-2013, 01:57 AM   #187
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Brewed this today per Yoopers original recipe. Hit 1.051 on the nose



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Old 05-10-2013, 04:10 PM   #188
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Yooper,

To date I have made a bunch of your recipes and recently did this one. Hit all of my numbers on the dot. Beer came out maltier then expected and when shared with a friend of reputable pallet, he agreed that this one came out tasting more like Dead Guy then your dead guy clone. I typically am against hoppy beers but agree that this one could probably use some dry hopping or something to balance out the maltiness. Have you played with this concept at all? I like the beer a bunch, dont get me wrong, just not what I expected
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Old 05-10-2013, 04:19 PM   #189
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Quote:
Originally Posted by 1van View Post
Yooper,

To date I have made a bunch of your recipes and recently did this one. Hit all of my numbers on the dot. Beer came out maltier then expected and when shared with a friend of reputable pallet, he agreed that this one came out tasting more like Dead Guy then your dead guy clone. I typically am against hoppy beers but agree that this one could probably use some dry hopping or something to balance out the maltiness. Have you played with this concept at all? I like the beer a bunch, dont get me wrong, just not what I expected
Out of curiosity, have you tried the original, Anchor Steam?
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Old 05-10-2013, 07:08 PM   #190
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yes, I have had it a few times and really like it. The mouthfeel is good and has a lager "crispness" that I wanted to emulate. All of that is good in my brew, just maltier.
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