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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Just ordered ingredients for a Barrel Aged Stout

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Necropaw
Charter Member
Central WI
608 Posts


Youre right. Its really more like 75%....




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


WLP007 fermented cool has great attenuation, great flocculation, and just a dash of ester character to make things interesting. FWIW, they say Stone's strain is a derivative of 007.

I'd worry 1968 wouldn't get the attenuation you want, unless you're looking to finish really high.





Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


>but getting the yeast choice right will be the difference between a good and a spectacular beer.

What's good or spectacular to one isn't always good or spectacular to another.

>Very wrong indeed. Very expressive (British) yeasts work very well in big Stouts, you could even look into the Belgian ones with British origin.

Did I say something indicating expressive yeasts don't work wellin a big Stouts? I don't disagree with that, though I would argue non-expressive yeasts can work very well in big Stouts as well.I personallylove 002 in Stout, I also personally love 090 in a Stout. With that grain bill, the difference between 007 and 001 will likely be difficult to distinguish, in my opinion. Maybe Fullers would do something different, but in the end, I've a feeling Dan's beer is going to kick ass regardless of yeast choice.






Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


mmm...debate...me like!

The reason I'm thinking 1968 is because that's the yeast that 3 Floyds supposedly uses and Dark Lord is one of my absolute favorite stouts.

Another favorite of mine is Terrapin Wake-n-Bake and they use 1272 which is a little more characterful.

Dark Lord finishes absurdly high. like 1.040 or something, so I'm not terribly concerned with dropping the FG down too far. Also since it's going in a barrel I tend to find that thins the body and sweetness a bit, so less attenuation and more longer chain sugars could be good.

I've used 007 a lot. In fact, the 14% RIS I have on right now was made with it. Worked well enough, but like Marshall, I'm not sure I could tell a difference between this beer fermented with 007 and the same beer fermented with 001.

I'm loving hearing these other opinions. Keep 'em coming!





Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


F' everything: Vermont ale.





Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


I need to make another batch with that stuff...pretty sure i still have some in the fridge, anyways....

Though im not sure i can ferment it properly right now. I'd definitely have to take it upstairs.




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


F-everything, WY3711.




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


Literally impossible to make award winning stout without Vermont Ale.





Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


F'everything... now I want to F'something.




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


Well, you are in a prison. And you got a pretty mouth. I bet you could find something T'F.




Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


That really hurt, Ray, that reeeeeally hurt.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


3711 barrel aged stout eh? Now that's a yeast choice that might matter. Sounds gross to me.

Kid, I'm tempted to do that, but I was unimpressed with it in an amber I did, so I'm not sure how well it works with caramel, roast, and sweetness.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


He said you have a pretty mouth, Marshall. what more do you want?




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Just did a Wheatwine with Vermont IPA (GY054) from GigaYeast, I'll let you know how it turns out.

I basically abandoned it to blow-off everywhere: just did my best to contain the mess. Even with a gallon of headspace and liberal amounts of Fermcap my carboy was erupting like a volcano--I don't think there's any way you can contain a high-gravity wheat beer :P




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


haha, I'm counting on this one being blowoff central too. Huge adjunct stout with british yeast? 5 gals would probably blow off in a 10 gal bucket.




Posted 34 days ago.

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