Lawrence Brewers Guild

Just got done racking a stupidly overly hoppy IPA to the secondary today after 13 days in the primary fermenter. Started out at 1.073 and going into the secondary it was at 1.005. The beer was super dry, yet with still a nice malt character, clean with citrus- but that could be from the insane amount of ‘C’ hops in this beer. I almost wish the hop load was not so much on this beer because I would have liked to pitch on this yeast cake. This yeast strain is not made for a 70’s beer, more like a 90+ beer. I think the word Imperial means take heed! This strain is a winner. Get it while it lasts.

9093 Imperial Blend is Part of the Seasonal Private Collection from WYeast - Available only through March.

This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish.

Perfect for: American Barleywine, Imperial IPA, Imperial Red, Imperial Brown, Imperial Porter, Russian Imperial Stout etc.
Attenuation: 75-80%
Flocculation: Low to Medium
Temperature: 68-75°F

Nice heads-up Jeff! Thanks.

Wow...what did you mash at?

Mashed a single infusion at 149, but man .005 is low. It almost seems like a protein rest (132-140) and a mash of 143-44 would have happened to get this low. With all the hops and the high alcohol--it is all yeast (hmm, maybe this yeast is some bastard off spring of brett and lacto thinly veiled in beer guise).

That much attenuation with that yeast doing a single infusion at 149* sounds reasonable.

Sound good Jeff!

Did you save any yeast?

And the most important question, when is it ready to drink? 2010?

I did not save the yeast cake on this batch. The stupid IBU level (a "theroretical" 175+ in this beer) make yeast a little angry. They tend to throw a protein coat and don't seem as enthused for another big adventure. I do however have another pack in the fridge though. This one will see a more genteel start before it gets thrown into a barley wine.

2010? I think I must hang around Yoder too much-- It tasted pretty darn good already going into the secondary!

BTW Chris, not only was your Kolsh you brought when you stopped by on our brew day good, but I have been really enjoying your dus-alt this evening. It is like a little piece of Germany right here in Lawrence. It is going to be hard to let the other freshly packaged bottles come of age-- they are tasting real damn good!

Since your yeast is a premium stock, you might try saving some for future use like we talked about.

I have more Kolsch-style and dus-alt working. The temperatures are good so I hope they turn out as well. Glad that you liked the samples.