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Paxsman · 05-06-2012, 02:30 PM

I was wondering what temperature people are fermenting at? I just finished a batch (Nilo-4) and noticed some aftertaste/off flavors. I typically ferment at 68 deg however this batch reached 72-73. I also (due to time constraints) left this batch in the fermenter for 5 weeks. So two questions...what do you all think affected this batch more? Time or Temp?
Just a quick note...with all the above, the beer still tasted great. I would say it is a bit heavier than Blue Moon with a slight aftertaste but all & all a great beer. I think I will try Wayne's original recipe next!
Thanks for everyone's input.

gregkeller · 05-06-2012, 04:28 PM

I did the original recipe from Wayne, using S-05 and fermented it around 62. Mine was really good. I'm figuring that this is the main thing making this beer different from a real belgian where many of the flavors are yeast derived, this beer should be pretty yeast neutral. Seems like some people are using s-04 which gives a little bit of yeast derived character, but I don't think there should be too much, it would fight with the freshness of the orange and coriander.

wolfpack94 · 05-25-2012, 08:03 PM

I brewed the extract recipe and recently bottled. It tasted a little sweet but I hope that the sweetness will decrease with carbonation. I will post how it taste in a couple of weeks. Fermented over 3 weeks.

pentachris · 05-28-2012, 08:37 PM

Tried this today. This is my 3rd 5-gal batch, and my 1st real attempt at a partial mash. I thought I was getting DME that was 65% wheat, 35% barley. That would've put this recipe within a percent or so of the 50:40:10 ratio of barley : wheat : oats that Wayne's original recipe called for. What I actually got was 55% wheat, 45% barley. So, I'm a little off. Whatever. I was very pleased with my OG, seeing that this was my first real attempt at a mash. I got a suggestion from Yooper to let it mash for 90 mins. to let the oats convert. I had an extra 1/2 lb of oats laying around, so I went with a 15 min boil of those based on nilo's suggestion. I'm pretty optimistic about this batch. Comments welcome.

Process:

3 lbs pale malt (crisp), 1 lb flaked oats, 6 qts water. Strike temp 170. Starting mash temp 155 (had to add a little cool water to get to this temp). Mash for 90 mins (go for 2-1/2 mile run, shower & have a cup of coffee). Ending mash temp 151. Sparge with 6 qts water at 161 for 20 mins. Add water to bring total volume to 6.5 gals.

Bring to boil & kill heat. Stir in 3 lbs 11 oz wheat DME (55% wheat, 45% barley). Return heat and bring back to boil. Add 1 oz hollertau hops. Boil 45 mins. Add grain bag with 1/2 lb flaked oats. Boil 5 mins. Add 11 grams ground coriander. Boil 10 mins.

Chill to 80. Final volume in the fermenting bucket is right at 5 gals. Adjusted OG = 1.056. Add chopped zest of 3 oranges (~0.9 oz) that soaked in 1/2 cup vodka overnight. Aerate with drill/paint stirrer for 2 minutes. Pitch rehydrated US-05 yeast, move to 62 fermentation chamber.

pentachris · 06-05-2012, 09:48 PM

I tasted my gravity sample Sunday. The coriander was a little harsh, and I thought the orange was ever-so-slightly understated. It had only been in the fermenter for 6 days, so I think a little time will mellow the coriander. Unfortunately, I'm afraid it will also fade the orange.

I noticed the oat goop trub that has been mentioned. I'm wondering if a cold crash would help compact it even more? I'm thinking it's going to be difficult siphoning to my bottling bucket without picking a fair amount up, especially since my fermentation chamber is in an out-building on the other side of my carport and I bottle in the kitchen. No matter how careful I am, it's going to get stirred up a bit as I move it inside.

I've finally read, or at least glancingly scanned, all the posts in this thread. Thanks to all who have contributed; I hope I can offer some insight as well. I've dubbed my adaptation "Yogi Beera," as it is an American wit born in a ball park.

brewit2it · 06-06-2012, 12:00 AM

Quote:

Originally Posted by pentachris

I tasted my gravity sample Sunday. The coriander was a little harsh, and I thought the orange was ever-so-slightly understated. It had only been in the fermenter for 6 days, so I think a little time will mellow the coriander. Unfortunately, I'm afraid it will also fade the orange.

I noticed the oat goop trub that has been mentioned. I'm wondering if a cold crash would help compact it even more? I'm thinking it's going to be difficult siphoning to my bottling bucket without picking a fair amount up, especially since my fermentation chamber is in an out-building on the other side of my carport and I bottle in the kitchen. No matter how careful I am, it's going to get stirred up a bit as I move it inside.

I've finally read, or at least glancingly scanned, all the posts in this thread. Thanks to all who have contributed; I hope I can offer some insight as well. I've dubbed my adaptation "Yogi Beera," as it is an American wit born in a ball park.

Sounds good. Let us know how you like it when it's done. You mashed a little high but that should be fine. I make a partial mash version that has a little higher barley to wheat ratio than Wayne's original and I go light on the coriander and dry sweet orange peel because that's how I like it. I always mill and mash the oats (Quaker quick oats) and never get any problem with goop. Just a nice amount of mouth feel and perfect cloudy appearance from the oats and wheat. My current recipe has evolved to this but I keep tweaking it:

5 gallon batch:
3#6oz white wheat
3#6 oz 2 row
14oz quick oats
1 lb golden light DME
3/4 oz low alpha acid hops (whatever I have on hand)
.2 oz corriander
.4 oz orange peel

mash at 152 for 70 minutes
60 minute boil, coriander and orange peel at last 5 minutes
Nottingham ale yeast mid 60's for 2 weeks in primary then into keg and drink her up as soon as it's carbed

**nilo** · 06-06-2012, 12:19 AM

Maybe he boiled the oats which results in much more goop in the fermenter than just mashing it. I wouldn't worry about it. Just let is compact as much as possible before racking.

pentachris · 06-06-2012, 01:38 AM

brewit2it: thanks for sharing where you are now. Looks like a good recipe, but it's a bit more than I can mash right now - I've got my 8 gal brew kettle, but the next best option I've got for PMing is a 2.5 gal stock pot with a paint strainer bag. Next time I try it, I'd like to get some wheat into the mash instead of all in the DME like this time.

nilo: I did both, actually. 1 lb of oats mashed, and 1/2 lb of oats boiled for 15 mins. Why? because I had a pound and a half of oats, that's why.

**tre9er** · 06-06-2012, 02:01 AM

A protein rest for the oats is a good thing

**dbrewski** · 06-06-2012, 02:11 AM

I'm drinking my batch as I write. Go easy on the coriander, it is easy to over do it.