Beerlust Posted December 9, 2018 Author Share Posted December 9, 2018 14 minutes ago, Norris! said: I put this down today. I was going for an OG of 1.044 but got 1.050, due to the scale shutting off once and my son "helping" me once, but it is all good. The bitterness was affected dropping from 30.4 to 28ish but that should be barely detectable. Might see how the fermentation goes and try to have this on tap by the 25th...we will see, it will be green but brulosophy does it so...yeah it will be green but hopefully should be drinkable. My Cousin in law is a new brewer so I want to show him this batch but if not we will have the remnants of the ginger beer left. Looks like a very nice beer on paper Norris. Nice hop types & the right types at various points. As far as "Brulosophy" goes, use it more as a reference point rather than a bible for brewing (IMHO). Much like the practice of "brainstorming", derive your information from as many sources as you can for the area you are interested in, then draw your own conclusions & best approaches moving forward. That obviously goes for anything I say as well. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Norris! Posted December 9, 2018 Share Posted December 9, 2018 Totally agree Lusty, I think when they constantly show a 14 day turnaround from grain to glass it gives the wrong perception to brewers. I am hoping for the fermentation to be done in 8 days. 5 days at 18c and then 4 days at 22c, during which I will dry hop around day 2 or so and then cold crash for 4 days. It wont be as good as it would be with 2 more weeks but life gets in the way sometimes. I use them, here and 1 other secret source for most of my brainstorming. I take most things with a grain of salt and try to use my experience and research to decide whether or not it is BS. But even if most of the advice or article is crap there has to be something good to take from it, so I try to incorporate what is good practice and good ideas in what I do. But yeah I def hear you. Cheers Norris Link to comment Share on other sites More sharing options...
Norris! Posted December 9, 2018 Share Posted December 9, 2018 I am changing the name to The 100 Year Old Amarillo. Link to comment Share on other sites More sharing options...
Norris! Posted December 9, 2018 Share Posted December 9, 2018 I should also note that the amber lme is actually the rye lme from briess but they didn't have that in beersmith that I could find. So maybe the name should have rye in it? Oh well good brewing. Norris Link to comment Share on other sites More sharing options...
Koo wee brew Posted December 9, 2018 Share Posted December 9, 2018 Hi Fellas, CORN WARRIOR 3Kg Gladfields Light Lager Malt 0.6Kg Flaked Maize 10g Warrior @ 60 19L US-05 @ 16C OG1040 IBU 18 Will ferment @ 16 for 2 weeks, CC for 1 week and then transfer to keg and Lager under serving pressure for 2 - 4 weeks. I took this same approach for my Partial Mash take on the Coopers Artisan Reserve recipe. Had a taste today (2 weeks largered in keg) it was great. Should be bang on for Xmas. Cheers, Dave. Link to comment Share on other sites More sharing options...
Beerlust Posted December 9, 2018 Author Share Posted December 9, 2018 9 minutes ago, Koo wee brew said: Hi Fellas, CORN WARRIOR 3Kg Gladfields Light Lager Malt 0.6Kg Flaked Maize 10g Warrior @ 60 19L US-05 @ 16C OG1040 IBU 18 ...and I had such high hopes for you Dave! Cheers & good luck with the brew, Lusty. Link to comment Share on other sites More sharing options...
Koo wee brew Posted December 9, 2018 Share Posted December 9, 2018 Hi Lusty, Sorry to disappoint. You'll get use to it Cheers big ears, Dave Link to comment Share on other sites More sharing options...
Beerlust Posted December 9, 2018 Author Share Posted December 9, 2018 4 minutes ago, Koo wee brew said: ...Sorry to disappoint. You rarely do. I view your recipe listings regularly. I'll let this one slide. LOL Cheers & good luck with the brew. Would be much better brewing it with a true lager strain. Lusty. Link to comment Share on other sites More sharing options...
Lab Cat Posted December 12, 2018 Share Posted December 12, 2018 Going to try something different from a pale this time. Sort of. https://www.diybeer.com/au/recipe/parity-amber-ale.html I'll be swapping the bootmakers for Black Rock regular pale, and BRs amber malt is 1.7kg. The recipe suggests cascade, but I'm hopping with 50g of Dr Rudi. Sound ok, or Frankenbeer? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted December 12, 2018 Share Posted December 12, 2018 Looks good to me. A little bit different but still following a similar path. Link to comment Share on other sites More sharing options...
Norris! Posted December 13, 2018 Share Posted December 13, 2018 Just took a sample of the, rye old 100 year Amarillo pale ale I am brewing, wow. Tasty and smells nice. I usually dont worry about samples and how they taste, unless it is really bad or unexpected and this was unexpected. I could pick up the crystal from the rye extract, slightly, while also noticing good color and a nice malty backbone with good bitterness. It was nice. Looking forward to this one. Gravity was at 1.012ish, the temp will go up at 6pm tonight to 22c for 3 days to clean it up and then cold crash for 4 or 5 days then keg and carbonate. I will dry hop 2 days before the cold crash with 50g of Amarillo and centennial until I keg it. Norris Link to comment Share on other sites More sharing options...
The Captain!! Posted December 13, 2018 Share Posted December 13, 2018 Right so over the past year I’ve been doing a lot of “single hop” beers to figure out what hops do what. Now your going to see a lot more combinations of hops coming out of the Captains brewery. Link to comment Share on other sites More sharing options...
Norris! Posted December 13, 2018 Share Posted December 13, 2018 Nice recipe Captain.You weren't kidding about combinations, I count 4 hops, well 5 with bittering. They all would work well together, I like the nelson sauvin dry hop, good touch that will bring something extra to the table. I also really like mosaic and I pick up some dank from it. I think this is going to be a top notch brew. What do you think of the chico strain? I have heard it is clean and has great hop character. Ever used the San Diego strain? I heard it is similar but also allows the malt to come through and make the same beer seem more balanced. What do you pick up from the chico strain? Does it floc well? Cheers Norris Link to comment Share on other sites More sharing options...
Titan Posted December 13, 2018 Share Posted December 13, 2018 From 1 extreme to the other. Hope it turns out for ya. Link to comment Share on other sites More sharing options...
Norris! Posted December 13, 2018 Share Posted December 13, 2018 I think it will be awesome, probably even XPA tasty like a Balter. In my mind I see tropical fruit flavours jumping out the glass with a nice bitterness. But yeah we will see, he has to do the hard part now and ferment it! Link to comment Share on other sites More sharing options...
The Captain!! Posted December 13, 2018 Share Posted December 13, 2018 1 hour ago, Norris! said: What do you think of the chico strain? I have heard it is clean and has great hop character. Chico strain??? ive re-used white labs 001 for 4 beers now and the same for 1056. I’m finding for whatever reason that the 1056 behaves better. The 001 could be slightly infected. I won’t be using again. i haven’t used the super yeast yet but want to. I preferred some and it never turned up. I’ll get onto that in a few months. Link to comment Share on other sites More sharing options...
Norris! Posted December 13, 2018 Share Posted December 13, 2018 The white labs 001 California ale yeast is sometimes known as the chico strain because of it use in Sierra Nevada brews, is what I know about them. Link to comment Share on other sites More sharing options...
The Captain!! Posted December 13, 2018 Share Posted December 13, 2018 3 minutes ago, Norris! said: The white labs 001 California ale yeast is sometimes known as the chico strain because of it use in Sierra Nevada brews, is what I know about them. Oh right. Yeah it’s a good yeast. I’ll get another batch and keep using but 1056 has been more predictable but I think it’s just because the 001 may be contaminated Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 13, 2018 Share Posted December 13, 2018 001, 1056 and us-05 are all the same strain Norris. I'm using the 1056 version in my pales currently, only because I've found liquid strains seem to last through more reuse before they go weird. It doesn't taste any different to us-05 to me though. Link to comment Share on other sites More sharing options...
The Captain!! Posted December 13, 2018 Share Posted December 13, 2018 I’ve been using the 3 types to see how they all perform alongside each other and I haven’t noticed any difference in taste at all. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 13, 2018 Share Posted December 13, 2018 I'm just waiting for Norris to read it and realise he's been using the Chico strain all along if he's used 05 Link to comment Share on other sites More sharing options...
Norris! Posted December 14, 2018 Share Posted December 14, 2018 Hahah no I have never used US-05, luckily for my battered ego! But I actually never knew that! I had heard that mangrove Jack's M44 yeast is also the same, I have used that one. I remember it being aggressive and I think starting in around 10 hours and finishing fast to, but my notes say I kept it in for 12 days, so who knows. On another subject has anyone used Tomahawk hops? I was going to use Columbus hops in a brew but ran out and tossed in the Tomahawk hops, did I ruin it? Hahahahah! Cheers Norris Link to comment Share on other sites More sharing options...
Hairy Posted December 14, 2018 Share Posted December 14, 2018 I thought Columbus and Tomahawk were the same hops. Link to comment Share on other sites More sharing options...
Norris! Posted December 14, 2018 Share Posted December 14, 2018 Link to comment Share on other sites More sharing options...
porschemad911 Posted December 14, 2018 Share Posted December 14, 2018 3 hours ago, Otto Von Blotto said: 001, 1056 and us-05 are all the same strain Norris. Worth reading this thread right through https://www.homebrewersassociation.org/forum/index.php?topic=31732.0 Genome sequencing has shown that 1056 and WLP001 are in fact different. Cheers, John Link to comment Share on other sites More sharing options...
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