Bottling a Pacific Gem golden ale this weekend, be ready for drinking for Easter.
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Originally posted by bgburdman9
Originally posted by HornyDevil Originally posted by bgburdman9 I have an IPA with mosaic, simcoe, centennial and columbus planned next. Nice. Care to share the recipe? Sure. I just made a mosaic single hop pale ale and it is tasting great but wanted to see how it pairs with other hops. Mash at 150, and ferment bry-97. 9 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 1 80.4 % 1 lbs Vienna Malt (3.5 SRM) Grain 2 8.9 % 8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 4.5 % 8.0 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4 4.5 % 3.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 5 1.7 % 1.25 oz Apollo [15.00 %] - Boil 60.0 min Hop 6 68.1 IBUs 0.50 oz Centennial [8.70 %] - Boil 5.0 min Hop 7 3.1 IBUs 0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop 8 5.1 IBUs 0.50 oz Mosaic [11.60 %] - Boil 5.0 min Hop 9 4.2 IBUs 0.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 10 4.7 IBUs 1.00 oz Centennial [8.70 %] - Boil 0.0 min Hop 11 0.0 IBUs 1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 Hop 12 0.0 IBUs 1.00 oz Mosaic [11.60 %] - Boil 0.0 min Hop 13 0.0 IBUs 1.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 14 0.0 IBUs 1.00 oz Centennial [8.70 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs 1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 16 0.0 IBUs 1.00 oz Mosaic [11.60 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs 1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
Looks absolutely fantastic. Hope it comes out that way.
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Did a saison with 3711 that I will be souring and a hoppy saison on the cake with STG and Moasic. Should be an interesting combo. On a side note, I am getting a lot of banana during fermentation with the 3711. is that common? The description of it was more peppery/spicy, which is what I was looking for. Right now it is fermenting at about 65.
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Yeah I got some banana from 3711 too. It was mild though and the dryhop pretty much killed it
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Originally posted by Cliff
I am getting a lot of banana during fermentation with the 3711. is that common? The description of it was more peppery/spicy, which is what I was looking for. Right now it is fermenting at about 65.
I’d be interested to find out if you detect it in the finished beer or if it all blows off during fermentation.
Never noticed it myself and I’ve used that strain quite a lot and fermented at ambient which is about 70F.
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I hope to crack off a ten gal batch of a rye sour as well as a quick extract black IPA.
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I found an old WY2000 smack-pack in the depths of my fridge (mfg 2009!), so I thought I’d make a nice, crisp, spring pilsner. But I’m not seeing nuff signs of life from the yeasties yet, so I’ll have to postpone. Might do a kölsch instead. I have a bunch of washed, no-that-old, german ale dregs yearning for a little action. Btw, I haven’t tried other than Cologne-kölsches. Adventurous as I am, I was thinking of mixing in some US/NZ hops. Has anyone tried or tasted something like that (that wasn’t ruled an abomination)? I suspect some of the US producers do it, based on the comments they’ve got..
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Kegging this weekend, does that count? Cold-Crashing my Surly Furious and HFS Double Galaxy Clones that have been dry hopping for a week. Going to keg them probably Saturday morning and hopefully serve them next week. Also taking samples of my two Brett saisons that were brewed in January and perhaps order a few more ingredients for next batches now that carboys are emptying out.
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Originally posted by jookos
I found an old WY2000 smack-pack in the depths of my fridge (mfg 2009!), so I thought I’d make a nice, crisp, spring pilsner. But I’m not seeing nuff signs of life from the yeasties yet, so I’ll have to postpone. Might do a kölsch instead. I have a bunch of washed, no-that-old, german ale dregs yearning for a little action. Btw, I haven’t tried other than Cologne-kölsches. Adventurous as I am, I was thinking of mixing in some US/NZ hops. Has anyone tried or tasted something like that (that wasn’t ruled an abomination)? I suspect some of the US producers do it, based on the comments they’ve got..
I wouldn’t use that yeast. Why chance it when you can just buy a new pack of yeast?
As for me, I might be brewing a dark American lager this weekend. Either that or rebrewing my classic american pils...
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Originally posted by NobleSquirrel
Originally posted by jookos
I found an old WY2000 smack-pack in the depths of my fridge (mfg 2009!)
I wouldn’t use that yeast. Why chance it when you can just buy a new pack of yeast?
The nearest shop is quite far away, and a pack costs around 11e over here :(
But I’ve used really old ones before, and they’ve turned out just fine, just takes a little more pre-cultivation. The only worry is the amount of mutation there’s been- will it produce the profile I’m expecting..
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