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Old 02-02-2011, 09:30 PM   #51
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Me? 2 weeks in the primary... then right into kegs. It was great about a week later.



 
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Old 06-01-2012, 11:03 PM   #52
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So uh...I brewed this about 2 weeks ago and revisited this thread last night and realized that I completely forgot to add the lactose

What do you think I'm going to end up with sans the lactose?


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Old 11-18-2012, 02:01 AM   #53
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I brewed this 3 weeks ago and just tasted the gravity sample. Yum! Thanks for sharing this recipe!

 
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Old 12-07-2012, 02:08 AM   #54
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Pic I also posted in What are you drinking now thread:


Thanks for the recipe this is delicious. I could drink it everyday!

 
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Old 12-14-2012, 04:54 PM   #55
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Would it be ok to use WLP029 with this recipe? I just got done making an irish red with it that turned out really good and want to reuse the yeast.

 
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Old 12-18-2012, 10:46 AM   #56
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Anyone know? I'm new to home brewing and not sure how using a different yeast would effect this.

 
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Old 12-18-2012, 01:45 PM   #57
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Quote:
Originally Posted by fury556 View Post
Would it be ok to use WLP029 with this recipe? I just got done making an irish red with it that turned out really good and want to reuse the yeast.
Sure, why not? On the WLP029 webpage someone mentioned using it for a stout with good results "a starbucks expresso oatmeal chocolate stout...It made the best dark beers I have made yet and definitely had a distinct German flavor."

My guess is it would turn out just fine, I'm not sure about the differences in flavor you'd get from a German vs English ale yeast.

From a BYO article.

German: more likely to get a banana/clove aroma
English: leaves a sweeter, maltier profile

Surely that is also strain dependent...and highly influenced several other factors like fermentation conditions

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Old 12-20-2012, 10:21 AM   #58
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Quote:
Originally Posted by funkadelicturkey View Post
Sure, why not? On the WLP029 webpage someone mentioned using it for a stout with good results "a starbucks expresso oatmeal chocolate stout...It made the best dark beers I have made yet and definitely had a distinct German flavor."

My guess is it would turn out just fine, I'm not sure about the differences in flavor you'd get from a German vs English ale yeast.

From a BYO article.

German: more likely to get a banana/clove aroma
English: leaves a sweeter, maltier profile

Surely that is also strain dependent...and highly influenced several other factors like fermentation conditions
Thanks for the advice, I went with WLP005. Now I have to figure out want I want to do with the leftover WLP029 yeast in my fridge. I haven't washed it yet, should stay good for a few weeks right?

 
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Old 12-28-2012, 02:19 PM   #59
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Somehow I haven't checked this thread in over a year, sorry. Kolsch yeast would be a good fit as it is fairly neutral.
I'm glad everyone likes it and reminds me it's time to brew it again

 
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Old 01-13-2013, 07:55 PM   #60
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I brewed this on 12/22, took a hydro reading today (1/13) and it went from 1.064 to 1.038. I guess I have a stuck fermentation? I've had the temp set at 64°. Should I just set the temp to say 72° and it will start up again?

I had made a few small changes to this recipe. I added a 1lb of light brown sugar and used 1 1/2lbs of lactose instead of 1lb. Fermentation got off to a great start, was vigorous and lasted 3-4 days.

Any suggestions?



 
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