3 FLoyds Zombie Dust attempt. Help/info requested - Page 3

**skeezerpleezer** · 06-08-2011, 10:59 AM

I know it used to only be available at the brewpub, but a few kegs have been leaking out to the Chicago market. I would definitely recommend stopping in and checking, it is good stuff.

Here is the tap list, not sure how up to date it is : http://www.3floyds.com/wp-content/uploads/2009/10/current-beer-menu15.html

The Ragnarock is awesome if you haven't had it.

**skeezerpleezer** · 06-10-2011, 02:13 AM

Ok, I just returned from the tasting/comparison at the bar. A couple notes:
The homebrew is 3.5 weeks old, not sure about the keg, probably a few months. The homebrew had not been cold crashed, and was force carbed in a 2L bottle with a homeade carb-cap; real ZD had probably been cold crashed and racked off yeast for awhile.

That said, the aroma was very close to the original, however the homebrew had a stronger smell. Head retention was far better in the homebrew. Color was a little light; perhaps 1-1.5 SRM. Homebrew was a little cloudier (see above?). Homebrew was a little more bitter (but fresher?). Flavor was very close. Homebrew was a little dryer/less body. I would love to age it another month and do another side by side, but given the availability of ZD, it may be hard to do. Also, after burying my nose in both for a couple hours, I seemed to get a slight honey type smell from the real ZD that was not present in the homebrew.

Soooooo, for the next go around I will probably:
-mash a couple degrees higher; say 155 or so
-sub .5 lbs of honey malt in place of wheat malt

**skeezerpleezer** · 06-10-2011, 02:19 AM

Here is the side by side picture

**Hockyplr** · 06-14-2011, 07:31 PM

So mine has been sitting in a keg, uncarbed, in the refrigerator for at least 5 days now. Thinking should maybe carb it and continue to let it sit in the refrigerator for another week or so.

Any suggestions once going to keg of carbing right away and allowing it to age or keg, let it age then carb?

**skeezerpleezer** · 06-15-2011, 12:51 AM

I vote for carb it and see how it is. Then report back.

HoppyCodeMonkey · 06-17-2011, 02:40 AM

I just kegged a 5 gallon batch tonight. I used 1/2 lb of Melanoidin instead of wheat. This was also my first all-grain brew in a 5 gallon cooler mash tun.

Mine turned out way too light due to low starting gravity and high attenuation. This is a mango/grapefruit blonde with a kick. I started at 1.055 and ended at 1.08. The recipe from BeerTools was supposed to be 1.063 down to 1.016.

I'm also going to bump up my mash temperature a few degrees next time hoping it finishes higher.

It's been a few weeks since I've had a real ZD from FFF but I think the bitterness and flavor is close, I just need to hit the right starting gravity and not have 85% attenuation!

Definitely going to give this another shot with the Malanoidin.

**skeezerpleezer** · 06-17-2011, 10:06 PM

Hoppycodemonkey- what temp did you mash at? I am thinking of trying another 2-3g batch tomorrow and am trying to solidify the recipe. I may go the melanoiden route also.

HoppyCodeMonkey · 06-19-2011, 04:55 PM

152F but I didn't really check on it during the hour, nor did I stir it like I have with subsequent batches. My cooler seems to drop more than 2 degrees per hour.

I think next time I'll do 155F like I just did with a heavier Oberon clone. I have a feeling this Oberon clone will have the body I wanted the Zombie dust to have.

**Hockyplr** · 06-19-2011, 07:10 PM

I carrbed mine and drank a few pints of it. Wow! What an excellent beer. Great floral/fruity smell. Taste of Grapefruit, Passion Fruit, a little lemon, this beer definitely has it all. Quickly becoming one of my favorites. Nice simple recipe yet damn good results. Two pictures below:

**skeezerpleezer** · 06-20-2011, 12:58 AM

Thanks for the feedback. I agree it is an awesome brew, not a "clone" but good. A couple more shots at it and we can nail this down.