Caramel cream ale? - Page 26

JohnnyK68 · 01-19-2007, 12:47 AM

Well, since noone posted on this long thread in a week I thought I would. I will definatley be brewing this next week, cant wait. I read as many posts as I could, but my eyes started to go buggy. What I would like to know is if anyone did any kind of partial mash recipe with this? I just got a new mini mash tun and really want to try it out. Thanks.

**Reverend JC** · 01-19-2007, 12:51 AM

Well, i am about to float a keg of this delicious brew. My only advice would be resist the urge to drink it early. i brewed mine the week before thanksgiving. I drank it too soon but it has been really good and getting better. when i gave the keg the old tip test i noticed there is about 5 beers or so left. that makes me sad as it is getting better with every day. Oh well, i guess i will have to make it again.

JohnnyK68 · 01-19-2007, 02:01 AM

Is the Wyeast German Ale still the preferred yeast for this brew? I was thinking perhaps the Irish Ale 1084 would also be a good choice. Anyone have any comments on this?

TUCK · 01-21-2007, 04:37 AM

Quote:

Originally Posted by JohnnyK68

Is the Wyeast German Ale still the preferred yeast for this brew? I was thinking perhaps the Irish Ale 1084 would also be a good choice. Anyone have any comments on this?

I fermited mine on a british ale yeast cake (used for a brown ale) and it turned out great (Nice creamy texture with citrus aftertones and very clean finish). I hate to say it but we floated the keg tonight. It was only in there for a week.

I tweaked the recipe a bit and still working on some other changes.

But by all means
this is a great recipe Cheese and can't wait to do it again.

JohnnyK68 · 01-21-2007, 12:04 PM

Well, it is brewed and fermenting nicely. However, I didnt use either the German Ale or the 1084, but I had to resort to a pack of Safale - 56. The 1084 was real old (I didnt realize when it was given to me) and I couldnt get it to start in a couple of days so I tossed it. The only things I had on hand were US-56, and Nottinghams, so I just used the safale. I will brew it again using the 1084 in time Im sure. I am still expecting it to be good.

JohnnyK68 · 01-25-2007, 05:36 PM

Was everyones fermentaion a bit long with the original version of this recipe? It hasent been real long, but its been a week and there is still plenty of activity. I am looking real forward to this brew.

**Reverend JC** · 01-25-2007, 05:41 PM

Nope, mine lasted about 6 days.

**olllllo** · 01-25-2007, 05:44 PM

Quote:

Originally Posted by JohnnyK68

Was everyones fermentaion a bit long with the original version of this recipe? It hasent been real long, but its been a week and there is still plenty of activity. I am looking real forward to this brew.

This time of year the challenge is to keep the wort warm enough. Sometimes the little buggers go back to sleep. Are your temps in line with the yeast?

JohnnyK68 · 01-25-2007, 07:36 PM

Quote:

Originally Posted by olllllo

This time of year the challenge is to keep the wort warm enough. Sometimes the little buggers go back to sleep. Are your temps in line with the yeast?

Yep. Keep the room 64-68 all winter long, and in the summer the AC will do the same for it.
It has slowed down quite a bit from what it was, but the krausen hasent dropped it still has about 3" of foam on it.

JnJ · 01-25-2007, 08:17 PM

Dang, I'll have to brew this one. I'm only mad that I just looked at this thread for the first time today.