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I do Josh Weikert's Dry Irish Stout, a crowd fav, with WY1007.Any dry yeast suggestions for an Irish Extra Stout?
I do Josh Weikert's Dry Irish Stout, a crowd fav, with WY1007.Any dry yeast suggestions for an Irish Extra Stout?
I've made "Irish" stout with K97, which is sorta-kinda 1007. It wasn't bad at all! I'm off K97 lately, but it makes me wonder ... how about Lallemand Koln? It's clean with some esters, and attenuates (quite) well.I do Josh Weikert's Dry Irish Stout, a crowd fav, with WY1007.
While I've used the Lalemand Koln, I've not used it in the stout. I'll look up my notes when I get back around them to see what the attenuation similarities or tasting notes were for the beers in which I used the Koln vs 1007.I've made "Irish" stout with K97, which is sorta-kinda 1007. It wasn't bad at all! I'm off K97 lately, but it makes me wonder ... how about Lallemand Koln? It's clean with some esters, and attenuates (quite) well.
I had the exact same thought. I might try his recipe for a session-strength Old Rasputin but using LalBrew Koln.I've made "Irish" stout with K97, which is sorta-kinda 1007. It wasn't bad at all! I'm off K97 lately, but it makes me wonder ... how about Lallemand Koln? It's clean with some esters, and attenuates (quite) well.
ok, @AlexKay , the 3 times I used Lalemand Koln Kolsch dry I got avg 83% apparent attenuation. About 1.050 to about 1.008. The first time was straight from the packet, the other 2 times I first made a starter for greater pitch rate and overbuild saving, then made starter with the saved, and both times I got 84% apparent attenuation. All 3 times was a simple pale ale.While I've used the Lalemand Koln, I've not used it in the stout. I'll look up my notes when I get back around them to see what the attenuation similarities or tasting notes were for the beers in which I used the Koln vs 1007.
Definitely curious about this one. What did you make and how did it turn out?...BE-256 which is British in origin, I've got my first beer with it crashing at the moment.
Not quite a year later, and my four favorite yeasts are still my four favorite yeasts. But #5 is changed completely, and I now use Lallemand Koln instead ... again for cream ale and Grodziskie, plus Kolsch, pre-Pro porter, and CA Common. And now that Sourvisiae is available in 10-gram packs, I'm using it exclusively instead of Philly Sour.Other: Safale K97 for altbier, cream ale, gose, and Grodziskie. I’ve also used it in some British styles, despite it being nominally a German ale yeast, and gotten results I’m happy with. Oh, and Lallemand Philly Sour is interesting, and I’ve made some good beers with it.
It wasn't the best beer for comparing yeasts - normally I put every "new" yeast through a split batch of SMASH-ish pale just to get a feel for BE-256 against other yeasts in a fairly "clean" background, but it ended up in a sort-of Anglicised version of Rochefort 10 - 7.4%, 7% DRC plus crystal, torrified wheat, bit of part-caramelised soft brown sugar. Ripped through it (with a bit of overflow) in 3 days whilst I was away on a long weekend, ended at 1.009 for 86% apparent attenuation.Definitely curious about this one. What did you make and how did it turn out?
Any feedback on this? What the beer is, how it turned out, yeast perceptions? Thanks.I've currently got a beer fermenting with BE-256 which is one of those that doesn't get much attention - it might be an interesting one to try for British styles.
I was very happy with my Scottish ale that used S-04 yeast. It aged well also, tasting great after like 5 years (bottled a very big batch and held onto a few).anyone found a good Scottish ale dry yeast??
@Miraculix , in his Classic English Ale recipe, recommended a 1/2 & 1/2 of dry Verdant and Notty, and it is quite nice.What are people using in place of London? Windsor seems like the obvious choice, but I have not had good results/luck with it in the past.
S-33 should get you really close. Or try Windsor like you say, but mash low and long overnight, and/or add a pound of plain sugar to bring the OG higher to compensate for the high FG you'll get.What are people using in place of London? Windsor seems like the obvious choice, but I have not had good results/luck with it in the past.
Nowadays, I would lower the verdant percentage a bit further, probably about 1/3 or even 1/4 verdant and the rest notti.@Miraculix , in his Classic English Ale recipe, recommended a 1/2 & 1/2 of dry Verdant and Notty, and it is quite nice.
Nowadays, I would lower the verdant percentage a bit further, probably about 1/3 or even 1/4 verdant and the rest notti.
Same time.Are they pitched at the same time, or do you stagger the pitching?
I'm currently not an overnight masher. With Windsor, how low / long would you suggest for a brew day mash? start at 148* for 60 min?mash low and long overnight
Try 148° for two hours. Or mash in before you go run errands or go to work, and runoff and finish the batch later in the evening, something like that.I'm currently not an overnight masher. With Windsor, how low / long would you suggest for a brew day mash? start at 148* for 60 min?
What are you getting for average apparent attenuation? Is it less than 80%?... this reply is not exactly on topic, although WLP001 (dry) has a chance to become on of my top five favorites in 2024.
and some background: over the last six months, I've been brewing a number of batches to observe BRY-97, Apex San Diego, and WLP001 (dry). I'm starting to like how WLP001 (dry) behaves during fermentation.
I'm finishing up my 3rd recent fermentation with WLP001 (dry). When looking at starting temperature, fermentation time, and flocculation, I'm seeing a very different yeast than US-05.
I'm pitching WLP001 (dry) at 67F (2.0 or 2.5 gal batches), it's active in under 18 hours, visible fermentation finishes about 3 days later, it drops clear on it's own, and stays on the bottom (which is helpful when bottling direct from the fermenter.
With a recent early 2000s SNPA-ish Pale Ale recipe, probably 77 - 80%What are you getting for average apparent attenuation? Is it less than 80%?
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Good to hear! I have a pack waiting in the fridge ready for the next brew. Can't wait!... this reply is not exactly on topic, although WLP001 (dry) has a chance to become on of my top five favorites in 2024.
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