Author Topic: Time to try something new  (Read 2762 times)

Offline klickitat jim

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Time to try something new
« on: October 27, 2013, 06:49:12 AM »
I've been working on my Blonde and IPA for a while. Getting kind of bored with it. My fermentation chamber is occupied with three batches destined for bottles to share at Christmas.
Now I'm thinking about what to try next. I'm looking for something non IPA... And I'm presently bored with 1056. Plus I'd like to explore a really clean floculant yeast.
I've decided to try a light hybrid with WY2112. I'm also going to try a Mild and a Scottish with WY1728.
It appears to me that both floc well and are clean tasters. Plus it looks as though they could cohabitate in my fermentation chamber. By Wyeast they'll both go down to 58°. An old post by Denny says that 1728 works well down to 50°. I'm not sure how low 2112 can really go without off flavors.

I'm shooting for limited flavor contribution from the yeast as well as clarity. If you're experienced in 2112 and 1728, what temp would you recommend?

Offline punatic

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Re: Time to try something new
« Reply #1 on: October 27, 2013, 09:20:48 AM »
You need to stop thinking so much and just brew it.
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Offline yso191

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Re: Time to try something new
« Reply #2 on: October 27, 2013, 12:19:32 PM »
You need to stop thinking so much and just brew it.

I don't know about you, but for me thinking about it is half the fun!
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Offline dannyjed

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Re: Time to try something new
« Reply #3 on: October 27, 2013, 12:20:41 PM »
Both of those would be fine @ 58.
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Offline pinnah

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Re: Time to try something new
« Reply #4 on: October 27, 2013, 01:50:06 PM »
You need to stop thinking so much and just brew it.

I don't know about you, but for me thinking about it is half the fun!

+1.  Don't worry about grumpy pants. ;)   

I have used the 2112 a fair bit, and prefer results at 58.

Offline duboman

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Re: Time to try something new
« Reply #5 on: October 27, 2013, 02:30:14 PM »
2112 makes a great common Cali fermented between 58-60
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Offline klickitat jim

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Re: Time to try something new
« Reply #6 on: October 27, 2013, 04:42:06 PM »
You need to stop thinking so much and just brew it.

I will in three weeks when there's room in my temp chamber. Till then I'm trying to learn something about it, and kill time frankly. But thanks for the encouragement.

Offline klickitat jim

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Re: Time to try something new
« Reply #7 on: October 27, 2013, 04:43:08 PM »
You need to stop thinking so much and just brew it.

I don't know about you, but for me thinking about it is half the fun!

Brew foreplay?

Offline klickitat jim

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Re: Time to try something new
« Reply #8 on: November 16, 2013, 05:09:25 PM »
I've got a light hybrid with 2112, a mild and an IPA with 1728 going at 55° now. I wanted to make sure the yeast and the wort were the same temp so I left them in the freezer overnight and pitched yesterday morning. I've got a nice thick cheesecake krausen on all three now.
I also pitched clarity ferm. I've got a friend whose pretty sensitive to gluten so I'll use her as a guinea pig. I'm trying it mostly as a chill haze reducer/insurance, but if it also reduces gluten that would be an added benny.

So far I'm impressed with these two yeasts. To me the starters smelled far better than my normal 1056 starters. The pleasant malt aroma coming through more than the yeasty smell. That's what I'm shooting for.

Offline ynotbrusum

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Re: Time to try something new
« Reply #9 on: November 19, 2013, 03:04:13 AM »
1728 makes a fine Scottish Ale - I just racked off the cake a fiver of 80/- Scottish Ale and the hydro sample was good flat.  Carbing it up for this weekend!  Good luck with yours...and reuse the mild yeast cake in a Scottish - you won't be sorry.
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Offline klickitat jim

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Re: Time to try something new
« Reply #10 on: November 19, 2013, 03:25:14 AM »
I may try that eventually. I need to find a Scottish commercial so I know what its supposed to be.

To early to tell yet but this might become my house yeast. Like what I see so far.

Offline jamminbrew

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Re: Time to try something new
« Reply #11 on: November 19, 2013, 03:58:43 AM »
The brewery I worked at used 1728 as the house yeast. We brewed evrything from  IPA, pale, brown ale, english styles, porters, etc. Very versatile yeast at varying temps. Clean ferment at most any temp, though we usually went at 65-68* Great flocculator. And we could reuse it for 10-12 generations before it started to throw off flavors.
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Offline klickitat jim

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Re: Time to try something new
« Reply #12 on: November 19, 2013, 04:04:06 AM »
That's good news. Thanks
I'm running mine at 55° ambient in a two stage freezer. Looking for clean and crisp. I guess we'll see

Offline ynotbrusum

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Re: Time to try something new
« Reply #13 on: November 19, 2013, 12:08:35 PM »
Not that I always agree on their rankings, but here is a Beer Advocate site with several commercial Scottish Ales to consider: 

http://beeradvocate.com/beer/style/68

Robert The Bruce is from Three Floyd's in NW Indiana, so I have tried and liked it, you may need to try a different one, unless Three Floyd's is available in the Pac NW. 
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Offline hopfenundmalz

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Re: Time to try something new
« Reply #14 on: November 19, 2013, 02:31:19 PM »
Not that I always agree on their rankings, but here is a Beer Advocate site with several commercial Scottish Ales to consider: 

http://beeradvocate.com/beer/style/68

Robert The Bruce is from Three Floyd's in NW Indiana, so I have tried and liked it, you may need to try a different one, unless Three Floyd's is available in the Pac NW.
Three Floyd's is a roughly 30k bbl a year brewery that only gets to a few states (IN, IL, WI, OH, and ?), it doesn't have distribution in MI. He would have to look for a trade.
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