Hey BierMuncher, I'm thinking of brewing this in a couple of weeks in order to have to drink during those cold Kansas winter days and nights. I'd like to go as cheap as possible and use some dry yeast. Which would you recommend, US-04 or US-05? Or would you recommend sticking with the Wyeast?
Jake
I'd go with the Safale-04. It should work just fine. If I were brewing this again right now...that's what I'd use.
I brewed this one up Sunday, used White Labs 041 (Pacific Ale Yeast) and Yakima hops as that was what I had, other than that it was all the same, did size it up to 5.5 gallons. Was pleased with the smell and taste going into fermenter, can't wait to try this one in a few weeks.
__________________ Primary: Belgian Quad Secondary: Bourbon Oak Stout
I'm contemplating brewing up a batch of Black Pearl this weekend and have a few questions for you BierMuncher.
1) What are your thoughts on first wort hopping with the fuggles rather than adding it at 60 minutes?
2) Would Nottingham be comparable to S-04 or The Wyeast 1028?
3) Any advantage to adding some dextrine malt or is this just totally nuts for this style of beer?
I'm contemplating brewing up a batch of Black Pearl this weekend and have a few questions for you BierMuncher.
1) What are your thoughts on first wort hopping with the fuggles rather than adding it at 60 minutes?
2) Would Nottingham be comparable to S-04 or The Wyeast 1028?
3) Any advantage to adding some dextrine malt or is this just totally nuts for this style of beer?
Thanks,
ChemE
The IBU's are low enough on this beer that it won't really matter. With adding maltodextrin and lactose I wouldn't add additional dextrine malt. It's already a very rich bodied beer.
This beer turned out very well for me as well. I smoked a boston butt last weekend and had several friends over for the tapping of this keg and it was well received, even by those not crazy about dark beers. Using WLP041 gave me a slightly higher FG than what was listed but it is extremely drinkable. Good thing I bottled a sixer out of secondary to save as the keg won't last much longer.
Nice one BierMuncher, this one belongs in your tried and true list as well.
__________________ Primary: Belgian Quad Secondary: Bourbon Oak Stout
This beer turned out very well for me as well. I smoked a boston butt last weekend and had several friends over for the tapping of this keg and it was well received, even by those not crazy about dark beers. Using WLP041 gave me a slightly higher FG than what was listed but it is extremely drinkable. Good thing I bottled a sixer out of secondary to save as the keg won't last much longer.
Nice one BierMuncher, this one belongs in your tried and true list as well.
It's always good to hear. This is one of my all time favorites. Especially this time of year.
I sure am glad to hear that since I just pitched some Notty about an hour ago! I did finally make one slight change though; I swapped out the MD for a pound of Carapils. I also got my best efficiency yet; 91.5% brewhouse! All that reading and planning before doing the first AG paid off!
I tried out my pump with a new brewpot etc. today with this recipe. I had some difficulties... going to get a new pump i think. Anyway my OG is 1.060 instead of 1.068, should I calculate and add some DME to up the recipe?
I think my dip tube in my keggle left too much wort in there, I also put about 5.5 gallons into the fermenter instead of 5, which would also be why my OG is lower.
Edit: calculated efficiency, looks like around 68% which is not bad for a new process, just should have hit my volume and I'd be in better shape, still wondering if I should add DME.
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Primary: Nothin Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead Kegged: Crappy infected mild Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash
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