Wyeast 9093 "Imperial Blend"

[herbaljoe]

It's a similar schedule to the Pliny clone that Jamil published in his book. Lots of bittering hops (about 250 IBUs worth), no flavor hops, and lots of flameout + dry hops. I can tell you that I've brewed this beer about 5 times and it has a SHITLOAD of hop flavor, not just bitterness and aroma. And this isn't just my opinion, the beer has also done very well in competitions.

We really need to leave behind the old wisdom that flavor is only imparted by 15 or 10 minute additions. 0 minute additions add a lot of flavor. Even the 60 minute additions add flavor, especially with certain hop varieities.

I bet this beer will be delicious!

[GOT_HOMEBREW]

time well tell, still kinda curious on the yeast I've done alot of searching and so far doesnt look like anyone used it yet.

[herbaljoe]

I just bought a pack and plan to use it on an Russian Imperial Stout in the near future.

[GOT_HOMEBREW]

well it's a double......but not my favorite, dawg was right need to add someyhing in the middle to this clone


but hey its beer!! stong beer if that!!

[Edds5p0]

I just made an Imperial Red ale with this yeast. I did a starter since my OG was just under 1.080 and the stuff took off like a bat out of hell when I added it to my wort. Within a few hours I had so much foam I had to go to a blow off tube. I tasted my FG sample a week ago and I was pleased with the attenuation. Even as young as this beer is, I could still taste the hops and the malt character (albeit through the warmth of the high alcohol content). I won't pass any final judgement at this point because I'm not even in secondary yet, but so far so good. The attenuation is great too. My OG was about 1.080 and my FG is coming in at 1.016. I'm fairly impressed. Let us know how it works out for you.

[slanted & enchanted]

i made a 10 gallon starter batch at 1.050, which was a scottish 70 shilling. too estery, a little phenolic actually. but it was just a starter, so it didn't bother me. i then pitched the whole load into a 18 gallon batch of 1.105, 113 IBU russian imperial stout and in 12 hours my garage floor looked like the exxon valdez ran aground on it! i probably lost a gallon. oh well, i took my gravity and after 2 days i was over 50 percent attenuation and 9 percent alcohol. sunday will be a full week, so i'll take another reading and decide what to do with it. i'm hoping to get down under 1030 fg.

the ambinent temp in the room was 55 and my probe on the fermenter read 70. i planned on starting at 65 and slowly ramping it to the mid 70's, but the yeast really turned up the heat. i readjusted the temp control and now i'm holding at 70 so the temp doesn't drop down and lull the yeast to sleep.

i tried the beer when i took that first sample, and man, it was freaking awesome. can't wait. the recipe was nuts, 11 percent chocolate malt, 11 percent roast barley, 15 percent flaked barley, with a touch of light and dark crystal... way roasty and thick. i plan on setting it down for an entire year but i think it'll be totally drinkable right off the bat.

so in short, yeah, i really like that yeast for russian imperials.

I just made an Imperial Red ale with this yeast. I did a starter since my OG was just under 1.080 and the stuff took off like a bat out of hell when I added it to my wort. Within a few hours I had so much foam I had to go to a blow off tube. I tasted my FG sample a week ago and I was pleased with the attenuation. Even as young as this beer is, I could still taste the hops and the malt character (albeit through the warmth of the high alcohol content). I won't pass any final judgement at this point because I'm not even in secondary yet, but so far so good. The attenuation is great too. My OG was about 1.080 and my FG is coming in at 1.016. I'm fairly impressed. Let us know how it works out for you.