Author Topic: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?  (Read 1840 times)

Offline Joel5000

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #15 on: November 05, 2016, 01:25:13 AM »
Using the brown balanced profile in Bru'n water.  I start with my tap water, which is extremely soft.  I am mashing in at 1.25 qts per pound.

Offline Stevie

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #16 on: November 05, 2016, 02:03:25 AM »
What happens if you mash thinner? I mash 1.7

Offline Joel5000

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #17 on: November 05, 2016, 02:56:13 AM »
What happens if you mash thinner? I mash 1.7

You're on to something there.  By mashing at 1.5 qts per gallon, I can drop the baking soda addition from .9 g/gal to .6 g/gallon, and still hit 5.4 pH.  Thank you!

Offline Stevie

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #18 on: November 05, 2016, 03:00:53 AM »
Even at the thicker mash, you're likely fine.

Offline Joel5000

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #19 on: December 16, 2016, 06:02:18 PM »
Just checking in with a little update.  I ended up using Pacman yeast rather than 1450, as I just couldn't make it out to pick up the 1450 at the other brew shop.  Life then got in the way of transferring out of primary until last night (after 5 weeks in primary). 

I racked it onto two chopped vanilla beans, and also tasted a sample.  OMG!  This is the best Porter I have ever brewed, even flat and 64 degrees!  I can't imagine how good this is going to be with the vanilla and bourbon. 

So, how long do most of you leave this on the vanilla before packaging?  Thanks!

Offline denny

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #20 on: December 16, 2016, 06:25:35 PM »
Just checking in with a little update.  I ended up using Pacman yeast rather than 1450, as I just couldn't make it out to pick up the 1450 at the other brew shop.  Life then got in the way of transferring out of primary until last night (after 5 weeks in primary). 

I racked it onto two chopped vanilla beans, and also tasted a sample.  OMG!  This is the best Porter I have ever brewed, even flat and 64 degrees!  I can't imagine how good this is going to be with the vanilla and bourbon. 

So, how long do most of you leave this on the vanilla before packaging?  Thanks!

Until it's ready!  It all depends on your beans..it could be 3 days, it could be 2 weeks.  Start tasting after 3 days.  Let the vanilla get a bit stronger than you think you want because it will be the first thing to fade.
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Offline Joel5000

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #21 on: December 16, 2016, 06:48:04 PM »
Thanks Denny!  Your recipe is amazing.


Offline duelerx

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #22 on: December 16, 2016, 07:06:41 PM »
What temperature profile do you guys suggest for 1450?

Offline HoosierBrew

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #23 on: December 16, 2016, 07:35:24 PM »
What temperature profile do you guys suggest for 1450?


I run it at 64F for 2 or 3 days, then ramp up slowly to 68F-ish.
Jon H.

Offline denny

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Re: Alternate Yeast for Denny's Bourbon Vanilla Imperial Porter?
« Reply #24 on: December 16, 2016, 07:39:45 PM »
What temperature profile do you guys suggest for 1450?


I run it at 64F for 2 or 3 days, then ramp up slowly to 68F-ish.

Yep, pretty much..I try to go for 63 but close enough
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell