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Old 11-05-2016, 07:38 PM   #151
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Good call! Will be following your brewday thread if you do it with this yeast
Oh aye, I was going to see if anyone wanted to split the postage cost on a few sachets of the Mauribrew Weiss wasn't I? You still interested MQ?
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Old 11-05-2016, 07:42 PM   #152
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Oh aye, I was going to see if anyone wanted to split the postage cost on a few sachets of the Mauribrew Weiss wasn't I? You still interested MQ?
I've had my head turned by liquid yeast and Beercat's idea of using WLP300 seems a like a cracking idea, which I might copy, If I ever get around to doing this beer
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Old 11-05-2016, 07:56 PM   #153
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What's that yeast?


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Old 11-05-2016, 07:57 PM   #154
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What's that yeast?


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https://www.whitelabs.com/yeast/wlp3...izen-ale-yeast
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Old 11-05-2016, 08:17 PM   #155
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Sounds like a rather Jazzy yeast. I'd deffo say to give this beer a good though. It's really good!!

That's mine from the keg.


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Old 11-05-2016, 08:22 PM   #156
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Sounds like a rather Jazzy yeast. I'd deffo say to give this beer a good though. It's really good!!

That's mine from the keg.


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It's trueblue's fault he's convinced me that 'splashing out' on liquid yeast isn't really that expensive (especially if you split a vial).

How long did you condition for. Seeing as though its a stout and taking the OG into accout, it looks like a 3 monther?
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Old 11-05-2016, 08:25 PM   #157
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Think I kegged mine about 2 1/2 month ago. Tasted very good pretty much week after doing so. But have done it for a party this weekend. That. A keg of bitter and a mega hoppy American pale ale in a corny.


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Old 11-05-2016, 08:28 PM   #158
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Think I kegged mine about 2 1/2 month ago. Tasted very good pretty much week after doing so. But have done it for a party this weekend. That. A keg of bitter and a mega hoppy American pale ale in a corny.


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Old 11-05-2016, 08:33 PM   #159
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Haha. Not used my corny before so it's a bit of an experiment this one. Having had a sample after a day. It's carbing up ok and tastes lovely. There's about 150g mix of Amarillo cascade and simcoe in it. Then dry hopped with 50g of each. It stinks of hops. Which is a good thing and tastes very good.


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Old 21-10-2016, 08:09 AM   #160
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Black Sabbath
(A Heavy Metal) American Stout
The weiss yeast makes this into a very spicy stout, and the roast malts make it intense. It's my own creation. Mwahahahaha! You can sub other hops obviously. You could use a less flavoursome yeast, but that would make it into a more regular stout - which may be all you want.

Batch Size (L): 10.0
Original Gravity (OG): 1.058
Final Gravity (FG): 1.012
Alcohol by Volume (ABV): 6.08 %
Bitterness (IBU): 48

Grain Bill
----------------
2.000 kg Maris Otter Malt (81.47%)
0.200 kg Black Malt (8.15%)
0.120 kg Crystal Rye (4.89%)
0.075 kg Crystal 120 Dark (3.05%)
0.060 kg Roasted Barley (2.44%)

Hop Bill
----------------
12 g Admiral Leaf (14.5% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
10 g Challenger Leaf (9.3% Alpha) @ 10 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
2.6 g Irish Moss @ 15 Minutes (Boil)

Mash at 66�C for 60 Minutes.
Fermented at 18�C with Mauribrew Weiss
Hi Clibit please forgive me for this stupid question but i want very much to make this stout as one of my first brews, and 10lt seems a right amount for one of my 1st AG goes. So could you tell me what the mash and prevail volumes where.
Really look forward to tasting this.
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