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34/70 in a stout?


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#1 Bklmt2000

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Posted 24 October 2018 - 01:11 PM

Got a foreign extra stout on deck to brew tomorrow, and I'm considering trying 34/70 in lieu of my go-to US-05.

 

Got a fresh slurry of 34/70 ready to go, and I intend to keep it cool ~(60-62°) for the duration of the primary.

 

Anyone done this before, and/or have a good reason not to use 34/70 this way?



#2 Poptop

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Posted 24 October 2018 - 01:14 PM

Absolutely go for it.  We both share the 34/70 love.  Pitch it at the temp you'd do 05.  I'm certain it will do the trick.



#3 Bklmt2000

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Posted 24 October 2018 - 01:18 PM

Absolutely go for it.  We both share the 34/70 love.  Pitch it at the temp you'd do 05.  I'm certain it will do the trick.

 

That's what I'm thinking.  Just wanted to get opinions before I potentially ruined a batch of 1.075 (8% abv) FES. :D



#4 Poptop

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Posted 24 October 2018 - 01:42 PM

I did an 8% Blonde Doppelbock on top a big healthy cake of 34/70 and it cut through like a tornado.  Tasty McDole's recipe.



#5 Bklmt2000

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Posted 24 October 2018 - 01:49 PM

I did an 8% Blonde Doppelbock on top a big healthy cake of 34/70 and it cut through like a tornado.  Tasty McDole's recipe.

 

Sounds pretty damned good to me.  And with winter coming, more and more lagers will be on the brewing docket.



#6 Poptop

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Posted 24 October 2018 - 03:31 PM

This was my muse

65-C36-C9-B-553-C-4-BDC-B97-C-CC30-BA9-E

#7 BarefootBrews

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Posted 24 October 2018 - 09:55 PM

Go for it, that's what homebrewing is all about.  FES is a hard style to pull off and have the appropriate fruity/tropical esters.  Lager yeast fermented in the lower range of ale temps, why not.  1554 is fermented with a lager yeast at warm temps.




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