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WLP002 or WLP007 for Arrogant Bastard?

I’ve brewed A.B. several times now with WLP007. Last night I was reading The Craft of Stone Brewing and dagnabbit, nearly all of the recipes they provide cite either 002 or 007 for fermentation.

I am looking for feedback from those that have brewed A.B. with both 002 and 007 and the perceived/real differences between the two. For example, will 002 produce a maltier character vs. 007 drying the beer out?

And of the two, which do you prefer, and why?

I have no feedback to your question, but I also read that book. It was kind of crap, in my opinion. A lot of Greg Koch babbling away, followed by a bunch of recipes written in a very strange format. Definitely not your typical homebrew recipe format. I haven’t brewed any of the recipes from the book, but plan on doing Levitation soon.

The Surly clones from NB call for WLP007, and I found it to be a decent yeast. Nothing amazing. But I guess as far as yeast strains go, I have a hard time quantifying the differences between a lot of them. I was planning to use the 007 for the Levitation.

Stone’s head brewer wrote a book, worth checking out if you get a chance.

[quote=“ultravista”] For example, will 002 produce a maltier character vs. 007 drying the beer out?

Yes it will.

Stone’s head brewer wrote a book, worth checking out if you get a chance.

Yeah, I’ve got it, that’s why I posed the question as nearly every recipe in the book is either 007 or 002 …

I’ve used both. Neither one struck me as a better yeast to use. Currently have a batch of baby bastard going with a yeast comprised of 60% American ale blend and 40% California. I’d say you can’t go wrong. In regards to your question, 007 dried the beer out more (fg of 1.010) versus the 002 which had an fg of 1.014. Both recipes were identical. I’ve also used the 005 strain and the flavor it produced was a bit too malty for Arrogant Bastard. It too finished high at 1.016. Good luck.

What is your baby bastard recipe and what is your target mash temp?

90% pale and 10% special b. Target og of 1.058. I mashed at 154, but have previously done the same recipe and mashed at 148. 90 minute boil. First 2 additions are Columbus and the last 2 additions were chinook. Dry hop with 1 oz of chinook too.

Do you prefer the higher mash temp vs. 147-148 the CYBI guys use? If yes, are you able to tell the difference between the higher and lower mash temps in the finished product?

[quote=“ultravista”]Stone’s head brewer wrote a book, worth checking out if you get a chance.Yeah, I’ve got it, that’s why I posed the question as nearly every recipe in the book is either 007 or 002 …[/quote]I was referring to “IPA” - haven’t read the one you mention in the OP but it’s not by Mitch Steele.

It really just depends on what type of a final product you are looking for. For my IPAs, I tend to mash lower because I like drier, more hop forward IPAs. For other beers, where a sweeter finish is desired, I may mash near 156. All in all, mash at 148 for the AB clone. You won’t be disappointed.

holaday1185 - can you taste the difference in an Arrogant Bastard clone mashed @ 148 vs. 156?

The Craft of Stone Beer is by the founders of stone, not the head brewer.

Yes, but you have to consider other factors as well, including, fermentation temps, yeast type, and yeast age. As stated, I’d go with the lower mash temp, pitch plenty of yeast, and ferment in the low to mid 60s for at least 3 or 4 days. After that, I have found success with bringing up the temp to 70 to allow the beer to finish and for the yeast to clean up. Taste and check gravity readings after a week to make sure the beer is finishing where you want it to.

Yes, but you have to consider other factors as well, including, fermentation temps, yeast type, and yeast age. As stated, I’d go with the lower mash temp, pitch plenty of yeast, and ferment in the low to mid 60s for at least 3 or 4 days. After that, I have found success with bringing up the temp to 70 to allow the beer to finish and for the yeast to clean up. Taste and check gravity readings after a week to make sure the beer is finishing where you want it to.[/quote]
Yep.

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