Wyeast 1098
#1
Posted 14 April 2009 - 03:29 PM
#2
Posted 14 April 2009 - 03:43 PM
#3
Posted 14 April 2009 - 03:47 PM
#4
Posted 14 April 2009 - 03:53 PM
Yeah, but the tight lipped head brewer there wouldn't tell me what yeast was used. KL, that's a good thought too. My only UK malt for now is Halcyon Pale Malt. Never used it before so I guess that would let the base malt shine for what it's worth. Just thinking, gotta crush grains tomorrow night for a Thursday PM session if I'm going to brew in the next 10 days.Remember that 1984 Golden Ale and the HOPtimal APA?Yup...go for it.
#5
Posted 14 April 2009 - 03:57 PM
#6
Posted 14 April 2009 - 04:03 PM
walks off still wondering what yeast it was - obviously not a family secretBlksabbath, Gary and I have had good results with Halcyon Pale Malt, I don't recall the Maltster...but it made some nice Barleywine, Optic has served us well, too.
#7
Posted 14 April 2009 - 04:04 PM
#8
Posted 14 April 2009 - 04:06 PM
Thomas Fawcett?As for 1098, I've recently used it in two batches of special bitter. One using Jamil's recipe and the other using Kenlenard's. I'm going to be using it on a batch of impy stout next. I know it's not that attenuative but I like my impy stouts on the sweet side anyway. I'm hoping the shear quantity of yeast is going to gnaw through the RIS reasonbly well. I love the yeast in the bitters but I don't know how a paler version of that would work out.Blksabbath, Gary and I have had good results with Halcyon Pale Malt, I don't recall the Maltster...but it made some nice Barleywine, Optic has served us well, too.
#9
Posted 14 April 2009 - 04:22 PM
Mine's TF, just checked and.... got a half bag of TF Optic too....... Anyway, I was thinking with the attenuation a Blonde might be a good bet. Just wondering about an Am grain/hop bill and the yeast might not make a good mix. I remember a British RyePA that won't be brewed here again........Thomas Fawcett? .........I know it's not that attenuative but I like my impy stouts on the sweet side anyway. ..........
#10 *_Guest_Blktre_*
Posted 14 April 2009 - 04:41 PM
#11
Posted 14 April 2009 - 05:11 PM
#12
Posted 14 April 2009 - 05:46 PM
Consider me bitchslapped, this is what happens when I start planning a brewday.....I'll start heating strike water and figure it out from there - happy now ?Dan, just brew the daym thing
#13
Posted 14 April 2009 - 06:10 PM
#14
Posted 14 April 2009 - 06:15 PM
Mash temp? I didn't take final gravities but it tastes like ~ 73-75% AA - mashing around 151df.And thanks for the guarded trade secrets - lol - still planning on heading your way on Fri.Take a hint...it was the 1098 Mtn...not that attenuative? I routinely get around 80% AA with that yeast.
Edited by dj in kc, 14 April 2009 - 06:17 PM.
#15
Posted 14 April 2009 - 06:23 PM
#16
Posted 14 April 2009 - 06:27 PM
Hey, *I* figured it out. Being a lot smarter than me, I figured your dad would too.Take a hint...it was the 1098
Good to know. Wyeast specs are around 75%. Do you do anything special to get that att? Based on this information, I'm wondering if my recipe might need to be adusted.Mtn...not that attenuative? I routinely get around 80% AA with that yeast.
#17
Posted 14 April 2009 - 06:31 PM
#18
Posted 14 April 2009 - 06:35 PM
#19
Posted 17 April 2009 - 09:03 AM
You kinda gotta pop him upside the head to get an answer sometimes.JeffMash temp? I didn't take final gravities but it tastes like ~ 73-75% AA - mashing around 151df.And thanks for the guarded trade secrets - lol - still planning on heading your way on Fri.
#20
Posted 17 April 2009 - 01:11 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users