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So I was wrong too. 1098 = 007 and 1099=s04. Both 1098 and 1099 are whitbread strains, but 1098 is the drier version. 1099 has a whitelabs equivalent, wlp017, but it's a seasonal yeast, or the platinum series if you will. Wlp002 is wyeast 1968. Sorry for any confusion

Which is an exact description of whitbread yeast, or it's dry counterpart s04. 002 behaves nothing like 04, so much to a point where I really dislike 002. I totally agree with everything you said to describe 007, and I think they all apply to s04 as well. I like 04 in this beer because it's...

I always thought 04 was supposed to be like 007, a little more attenuative and less esters than 002. Than again I could be completely lying to you guys and have no real info to back my statement. On another note, just tried the brown IPA and it's pretty darn good. I think after the first...

That's pretty cool, I guess I've never really tried that out. I've pretty much given up on adding hops to the boil aside from a FWH addition for IBU only. I have done this addition with simcoe but I usually boil for 90 min so there really isn't much flavor contributed. Either way I do like the...

I initially was going to use 013 for everything. I had great luck with it in darker beers and wanted to try it in lighter hoppier ales, but somewhere along my yeast harvesting practices it got contaminated and ruined a handful of batches. With no LHBS to rely on, s04 became an easier go to. I've...

For real? I've done hoppier brown ales before, but never done anything outside the "cascade/willamette" realm. Pretty excited about the whole project. I've gone back and forth trying to make sense of a hop/malt combo, I really can't wait to try this gremlin of a beer. The single hops pales...

Finally got around to brewing the NE Brown IPA I was talking about however many hundred pages ago. Decided to go with equal parts Citra:Columbus:Simcoe. It's been about 24 hours since pitching and it's been hammering away all day. I'll get some more info and some pictures as it gets closer...

I'm having one of my all Columbus brews now, and I have to say I'd love to get tired hands' version. I really don't think my batch of hops is overly "dank" compared to others, and I have no idea what pink guava tastes like haha. I do get a little of the pepper flavor, but nothing super...

007 and her dry counterpart s-04 make a real nice ne style beer. It gives off a lot diacetyl in the first couple days but it's reabsorbed very quickly. I can go grain to glass in 8-10 days with no off flavors

I would like to just sample different lots let alone be able to select the whole thing. I'll definitely use Columbus again in the future, I just agree with a lot of people on this thread: it's a little to dry and you can over do it with the late additions. I might keep it in the whirl and...

I got the idea to do all Columbus from one of the previous skadoosh beers they did. He raved about the dank qualities and such. But I have to agree with you that it's very aggressive by itself. I'm still working on a hop combo for the brown IPA, summit ctz and citra may not be a bad avenue to take

Latest single hop brew, 100% Columbus this time around. Very very different from the simcoe batch and the denali batch. I do really like this hop, it reminds me of the super dry grapefruity west coast IPAs that were all the rage when I first started brewing. With that said I think it would...

I wonder if it has anything to with o2 exposure. When you first pull a sample it tastes great because the pre cursors haven't oxidized into diacetyl yet, but once the fermenter is opened that's all she wrote. I had the same issue with lagers when I first started trying to brew them. Samples...

I know it may be off putting to some but I absolutely love denali. The last single hop was 100% denali, with 4 oz in the whirl and 4 in the dryhop. The lot I have has this super dank quality on top of the pineapple. Also a side note, as soon as I posted that picture my mash stuck on me and...

Collecting first runnings of my NE style Rye IPA. Going citra mosaic Denali for this one. Totally forgot rice hulls but luckily my super fancy mash tun isn't prone to sticking!:tank:

I'm talking more about how Conan is slow for the first generation, and I'm not really trying to make a small beer with no hops just to use a yeast for the name. I've had it stall half way on me, and maybe I just had bad experiences but it just didn't seem worth it. I have no problem...

With a starting gravity in the mid 1.050's I mean

A pound of crystal malts always gives me a higher final gravity, regardless of the mash temp. In the single hop APA beers all I use is 2row, Munich and flaked wheat, and I'll usually ferment down to 1.005-1.007. A pound of crystal and I get stuck at 1.011-1.013. Using s-04 though..I really...

Solid read dude. I've tried the west coast IPA yeast from mangrove jack (m44?) and I reallly think I just under pitched, with old yeast, and really did not like the outcome. Reading some of the tasting notes compared to the recipe I do think you went a little light on the hops for an IPA of this...

Second batch of single hop NE style APA, first was 100% simcoe, this beer is 100% Denali. Super dank and super fruity pineapple. Thanks again to everyone who spread the knowledge through this thread. Using these techniques and applying it to other hoppy beer has been a real blast for me. Next...