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> Dogfish Head World Wide Stout Clone, The beast that climbed out of the bucket
RavenXp
post Mar 6 2012, 09:25 PM
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Just transfered to secondary today, current gravity is 1.032

After tasting it I think I'll hold off the daily dry hopping (Not too much of a hop head) and dry hop close to the end of secondary, around 10 days maybe. Then I'll taste it and bottle it if I like what I have.

I'd keep editing a same post, but this board doesn't allow that (IMG:style_emoticons/brewboard/sorry.gif)
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Brendilon
post Mar 15 2012, 06:57 PM
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QUOTE(RavenXp @ Mar 6 2012, 07:25 PM) *
Just transfered to secondary today, current gravity is 1.032

After tasting it I think I'll hold off the daily dry hopping (Not too much of a hop head) and dry hop close to the end of secondary, around 10 days maybe. Then I'll taste it and bottle it if I like what I have.

I'd keep editing a same post, but this board doesn't allow that (IMG:style_emoticons/brewboard/sorry.gif)


Keep the updates coming!
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Brendilon
post Mar 19 2012, 10:42 AM
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QUOTE(Brendilon @ Mar 15 2012, 05:57 PM) *
Keep the updates coming!

I started a batch this weekend as well. SG at pitch was 1.130. I'm going to take a slughtly different approach as this is also going to be used for a braggot. At secondary I'm going to add. 030SG worth of honey and oitch San Diego Super Yeast instead of champagne yeast. This will hopefully get the abv up to 20%.
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brewski09
post May 10 2012, 05:40 AM
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QUOTE(Brendilon @ Mar 19 2012, 11:42 AM) *
I started a batch this weekend as well. SG at pitch was 1.130. I'm going to take a slughtly different approach as this is also going to be used for a braggot. At secondary I'm going to add. 030SG worth of honey and oitch San Diego Super Yeast instead of champagne yeast. This will hopefully get the abv up to 20%.


I don't think the San Diego Super will do 20% ABV. I am pretty sure it tops out around 14-15% like the Fermentis US-05. Many people have compared it to a fast fermenting WLP001 California Ale yeast or the Fermentis US-05. While a really good yeast in either comparison, I think you will need something like a Champagne yeast or the WLP099 Super High Gravity Ale yeast (which went right to 25% ABV when I messed around with it). Otherwise, you are liable to finish on the sweet side.

I am working on trying to clone this later this year (maybe in the summer sometime) so I am very interested in how everyone's clones are tasting. Anyone try one yet? (IMG:style_emoticons/brewboard/winechug.gif)
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Jess
post May 10 2012, 09:17 PM
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QUOTE(brewski09 @ May 10 2012, 06:40 AM) *
I don't think the San Diego Super will do 20% ABV. I am pretty sure it tops out around 14-15% like the Fermentis US-05. Many people have compared it to a fast fermenting WLP001 California Ale yeast or the Fermentis US-05. While a really good yeast in either comparison, I think you will need something like a Champagne yeast or the WLP099 Super High Gravity Ale yeast (which went right to 25% ABV when I messed around with it). Otherwise, you are liable to finish on the sweet side.


I agree. I don't think the SD Super will be able to tolerate the alcolhol. The WLP099 will be able to get the job done but I wouldn't use it up front, I would use it on the tail end when the SD Super gets stuck. That way you might develop a better taste profile.
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brewski09
post May 10 2012, 09:23 PM
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QUOTE(Jess @ May 10 2012, 10:17 PM) *
I agree. I don't think the SD Super will be able to tolerate the alcolhol. The WLP099 will be able to get the job done but I wouldn't use it up front, I would use it on the tail end when the SD Super gets stuck. That way you might develop a better taste profile.


Agreed using the first yeast and then the WLP099. I like to make my starter of WLP099 on day 2 of fermentation when I use the Fermentis US-05.
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Brendilon
post May 23 2012, 06:43 PM
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QUOTE(brewski09 @ May 10 2012, 08:23 PM) *
Agreed using the first yeast and then the WLP099. I like to make my starter of WLP099 on day 2 of fermentation when I use the Fermentis US-05.


Yeah, I screwed up and got WLP090 confused with WLP099... not surprisingly, the ferment stalled. Finally pitched some champagne yeast and got it going again (LHBS was out of 099). Bottled at 1.055, so not the alcohol level I was shooting for, but pretty tasty and I think a little carbonation will round it out nicely. I hope.
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ultravista
post Jun 28 2012, 12:22 AM
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Is there an all grain recipe for this one?
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