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Old 03-01-2013, 01:04 PM   #81
Frikkieman
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Jun 2012
Cape Town, Somerset West
Posts: 26

I'm planning to make this recipe this weekend. Wanting to know how vigorous a fermentation it's going to be. I made the "Bee Cave Brewery Robust Porter" a while back and it lost its mind, blew the lid off, even at 66F. Given, the OG was higher and it was Nottingham yeast. Still, will I need a blow off tube for this bad boy or will a normal s-shaped ailock suffice?

 
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Old 03-04-2013, 08:07 AM   #82
woknblues
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Sep 2011
Albuquerque, New Mexico
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i haven't had the Loon Lake porter that BM used as a reference for this, but if anyone has made this, and had Stone's smoked porter, how does the smokiness compare? I love that beer and wold at least want that much smoke.



@Frikkiemn When I use s-04, I am usually pretty safe with an airlock. I think it is a wonderful vigorous yeast, but it doesn't seem to blow the lid off like notty. In my experience anyway.

Reason: weird gap in text

 
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Old 03-04-2013, 11:41 AM   #83
sivdrinks
 
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Apr 2011
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Quote:
Originally Posted by woknblues
i haven't had the Loon Lake porter that BM used as a reference for this, but if anyone has made this, and had Stone's smoked porter, how does the smokiness compare? I love that beer and wold at least want that much smoke.

@Frikkiemn When I use s-04, I am usually pretty safe with an airlock. I think it is a wonderful vigorous yeast, but it doesn't seem to blow the lid off like notty. In my experience anyway.
I have this on tap now, made with very slight changes. It's at least as smokey as Stone, I actually don't get any smoke with Stone myself. I'm not sure how it will age but it tastes kinda like liquid bacon right now. Mine finished at 1.023 with one pack of S04 mashed around 153, ABV just under 5%. Personally I'd try for an OG closer to 1.060 next time, get it closer to the 6% ABV range. Had a slight pellicle thing going on in secondary but hasn't affected the beers taste. It does have a fast disappearing head with no lacing though, on gas for about two weeks so far. Could be the pellicle or just that dark beers take longer to carb up, so I've heard.

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Old 03-04-2013, 12:13 PM   #84
DPBISME
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Jul 2012
Raleigh, NC
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Nice

 
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Old 03-04-2013, 11:27 PM   #85
Frikkieman
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Jun 2012
Cape Town, Somerset West
Posts: 26

Thanks woknblues for the reply. Good to hear as I havn't actually gotten around to doing the beer. sivdrinks, what was your OG that your FG was so high? I'm concerned as the OP said "I mashed this at around 157 and held it for just 45 minutes" but shows a FG of about 1.012. I'm afraid if I mas hat 157, my FG might be way too high. I made the Ó Flannagáin Standard (with S-04) and mashed at 157 and my OG was 1.048 and FG 1.023. Just wondering, cause I dont want to have too low an ABV. Any other people have results on mash temps and OG/FG values? Would appreciate it.

Thanks

 
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Old 03-05-2013, 12:04 AM   #86
sivdrinks
 
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Apr 2011
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Quote:
Originally Posted by Frikkieman
Thanks woknblues for the reply. Good to hear as I havn't actually gotten around to doing the beer. sivdrinks, what was your OG that your FG was so high? I'm concerned as the OP said "I mashed this at around 157 and held it for just 45 minutes" but shows a FG of about 1.012. I'm afraid if I mas hat 157, my FG might be way too high. I made the Ó Flannagáin Standard (with S-04) and mashed at 157 and my OG was 1.048 and FG 1.023. Just wondering, cause I dont want to have too low an ABV. Any other people have results on mash temps and OG/FG values? Would appreciate it.

Thanks
My recipe, guess that's a lot of crystal for a lower attenuating yeast at a temp of 154ish.

http://hopville.com/recipe/1652294

 
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Old 04-11-2013, 11:38 PM   #87
TrustyOlJohnson
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Jan 2013
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I am about to make a batch of this but am apprehensive about using S-04, as it has been the worst performing yeast I have ever used. I saw mention of WLP-007 Dry English Ale. I also have a pkg of Nottingham waiting to be used. If not S-04, any recommendations on a different yeast for this recipe? Thanks all!

 
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Old 04-12-2013, 12:04 AM   #88
woknblues
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Sep 2011
Albuquerque, New Mexico
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I just used wlp004 Irish ale yeast on a stout recently and found it to be a strong performer. I think it would be at home here in this recipe (I see people use it for almost anything not necessarily "hop forward"). Having said that, I have faith in sa-04, it always works for me... Do you rehydrate? I used a product called ferm-gro, (I think it was some kind of nutrient) when I rehydrated and got wonderful vigorous fermentation (60 minute lag) going on an IPA I brewed.
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Old 04-12-2013, 12:37 AM   #89
TrustyOlJohnson
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I do rehydrate and the S-04 I used was my fourth and final LME kit before I went to partial mash and allgrain brew kits and recipes. I know I fermented too warm on those first four batches and that is why I was ending up with so much acetaldehyde, but the S-04 jus was so slow and sluggish. I do remember thinking that if i ever used it again it would be only with yeast nutrient and maybe even some energizer. Are porters by design an english ale? Is this beer, because of the smoked malt, more likely to be considered a a german ale? I thought the Nottingham might be a good choice because it is both an english yeast and it doesnt leave much for esters behind. And I already have a pack of it

 
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Old 04-12-2013, 02:59 AM   #90
woknblues
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Sep 2011
Albuquerque, New Mexico
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Full disclosure, I haven't brewed this beer!!

Porters are English originally, for sure. I feel that English and UK styles can have some mild ester profile, and are more malt forward. That is not to say that American style porters (or pales or IPAs for that matter) that favor a cleaner finishing yeast that is hop driven are not good or right, and of course, use what you like or have on hand! Notty would be an obvious choice to use, if I had it on hand, I wouldn't hesitate to use it here... I have been using sa-04 quite a bit because my LHBS is perpetually out of sa-05. Someone comes by and scoops them all up just before I get there. Consequently, I have begun to get familiar and appreciate the sa-04 strain. It is certainly less predictable than the old stand-by's (sa-05, notty). I don't use notty for fear of a blow out. I ferment in the house for ales in general and can't afford to piss off the wife.

I have been super pleased with BM's recipes. He will mix grains from other countries it seems to get the right balance in his brews. Also, he is likely brewing with what he has on hand. I think his brews are unique in that he can take a malt not normally used in a style and make beautiful beers with them. His blonde ale, for example has vienna malt in it.
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Secondary#1-4: Empty
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Keg#2: Graff
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