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Yeah it's really really close. What's the SRM rating on Special B?

What did you think about the malt bill?

+1

And the homebrew is... Picture number 2! Here is the recipe: 14# 2-row (compensating for poor efficiency. You may need less) 1# 6oz Special B 1.25oz Chinook @ 90 1oz Chinook @ 45 1oz Chinook @ 30 1oz Chinook @ 10 Yeast:WLP 007 Dry English Ale Mashed at 148 for 90 minutes Fermented at 68f...

Sounds awesome. Hope the rest of the brew day goes smoothly.

Anyone else want to take a stab at it?

About three weeks ago I brewed the Arrogant Bastard clone given by Jamil and Tasty (the one where everyone but Tasty said cloned). I'll get into recipe and tasting notes later but for now let's see if you can choose the real one from the cloned. *I'm very sorry for the picture quality. I took...

Never seen that. How does it smell/taste?

Yeah something like that. I would wait two weeks then take a reading. Wait two or three more days and take another. When there is no change between readings you're good to go.

You're going to want to lager it once fermentation is done. Drop it to the mid 30's for as long as you can stand it. You can do this while it's in the keg.

Nice. Look forward to your notes.

Don't wait that long to enjoy a good saison! 3711 will tear through whatever you throw at it. I'd say bottle at three weeks, no more.

Since the lactose is 100% non fermentable I'm guessing that's what you're running into.

A dubbel would be good. When i found out I was going to be a father I brewed a patersbier (father's beer) and then when he was born I brewed an old ale that I swore not to touch until he is one (come December I'll tap it). So that doesn't really answer your question because I didn't have...

It's not uncommon and certainly not a sign of anything bad. Some yeasts are more prone than others to especially tenacious krausen. I find that Kolsch yeasts strains are particularly stubborn.

Wow. I'm envious. I've used the strain twice now and been very disappointed. Based on the web sites description I've wanted this yeast to work for me so bad!

One of the beers was a Red Chair clone and one was a Marris Otter/Simcoe SMaSH.

I want to like this yeast. Everything I've read about it makes me want to make it my house strain. My experiences with it have been quite disappointing, though. I've read all about how people are getting near 80% attenuation with it but my last two batches never got above 70%. Actually, 65% and...

Another thing to consider trying next time is adding your simple sugars later in the fermentation. Brew and pitch as you have been but once you see fermentation slowing add your sugars into the carboy (dissolve in a small amount of water). This will allow the yeast to eat up the less fermentable...

WLP002 is the English Ale strain and is much less attenuative than the WLP007 Dry English Ale strain. Your apparent attenuation is in the low 70's, which puts it right in the ball park for 002's performance range. If you mixed these two up I'd be willing to bet that this is your problem.