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Old 06-28-2012, 12:40 PM   #91
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I've been looking for a good recipie to try out decoction mashing with and this looks like it might be a winner. These are all medium to highly modified malts so I could get away doing a single decoction, boiling for 20-40 min and still get ask the flavor benefits of the decoction. I don't see a single decoction changing the color that dramatically, and certainly not enough to push this out of style. Just re-read through the thread and it doesn't look like we got feedback on the only decoction brew of this so far. Any one tried it and had results yet?

Also, the name Notty as Helle is just too good to pass up.

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Old 06-28-2012, 03:16 PM   #92
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I made this 3 months ago, per the recipe, BIAB method and used Notty.
I fermented low 60's and it came out very nice.
My best light beer so far, my BMC loving dad wants to drink the whole keg.

To me, the few brews I have used so far with nottingham all have a flavor to them that I dont care for, this brew has the least of "that yeast flavor" that I can not put my finger on exactly that comes from nottingham I believe....(all were fermented 60-62)
I have tried others brews with s-05 and lighter grain bills that have not come close to this.

The first few batches of beer I did with notty I did not hydrate or use oxygen on the wort.
This Helles brew I did both, hydrate the dry yeast and hit it up the wort with pure oxygen.

I want to make this same recipe with a lager yeast and see how it changes things or even my new favorite,super clean yeast, pacman. WLP029 Kolsh yeast is in my future plans also.

good luck to all
thanks Kevin

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Old 06-28-2012, 06:57 PM   #93
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Quote:
Originally Posted by haeffnkr View Post
I made this 3 months ago, per the recipe, BIAB method and used Notty.
I fermented low 60's and it came out very nice.
My best light beer so far, my BMC loving dad wants to drink the whole keg.

To me, the few brews I have used so far with nottingham all have a flavor to them that I dont care for, this brew has the least of "that yeast flavor" that I can not put my finger on exactly that comes from nottingham I believe....(all were fermented 60-62)
I have tried others brews with s-05 and lighter grain bills that have not come close to this.

The first few batches of beer I did with notty I did not hydrate or use oxygen on the wort.
This Helles brew I did both, hydrate the dry yeast and hit it up the wort with pure oxygen.

I want to make this same recipe with a lager yeast and see how it changes things or even my new favorite,super clean yeast, pacman. WLP029 Kolsh yeast is in my future plans also.

good luck to all
thanks Kevin
Great to hear. I've found Notty to have a touch of tartness that I don't find objectionable. Is this the 'yeast flavor' you are talking about? With the right beer it seems to make it more 'crisp', but have never tried it outside of American hopped APA's. WLP029 comes off fruity to me on the two beers I've brewed with it - which isn't a lot to reference. Never used pacman, but it's on the list to try!
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Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld
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Old 07-12-2012, 10:13 PM   #94
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Well I brewed this on 6/30. My pump clogged mid mash on the Braumeiester and had a very interesting last 20 minutes of mash. Then i improvised on my new unregulated e-kettle and had a very violent boil. Seems to have worked out ok in the end, other than darkening the beer more than what it was targeted by recipe. Despite a trainwreck of a brew day - I hit my numbers with some water addition to primary and pitched Notty at 58-59F. Dropped to 1009 when checked at 7 days and bumped up to 61F for 4 more days for cleanup before racking into keg today on gelatin. Have it sitting at 30PSI and will leave it there for 24 hours or so before backing down to serving pressure to get a jump start on carbonation. Hope to pull my first sample from the tap this Sunday and will let everyone know the results. The hydrometer samples were good but was hard to judge the malt character given how green/yeasty it was - which is expected at this point. No diacytl or apple going on and shows signs of promise.

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Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld
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Old 07-16-2012, 01:23 AM   #95
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Initial samples are promising. Still green and a bit of carbonic bite at this point, so the malt is a bit 'hidden' as of now, but expect that to change over a couple more weeks in the keg. Will post final thoughts in a few weeks but it's looking very promising!

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Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld
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Old 07-17-2012, 07:50 PM   #96
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Very nice beer. On my second mug of "Notty as Helles" and it's highly quaffable. Thanks BM!

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Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld
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Old 08-06-2012, 02:54 PM   #97
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Hey fellow fermenters! I'm working on a recipe for a Sam Adams porch rocker clone which is a Radler style. It's based on a helles beer mixed with lemonade however I know that this is not what Sam did. I believe their recipe is hops, malt, yeast, lemon purée and high fructose corn syrup.

Heres what ive worked out so far for a 5g batch;

1 lbs briess Pilsen DME, 60m
1 oz hallertauer, 60m
4.75 lbs pilsner LME, 15m
1oz hallertauer hersbrucker, 15m

Now I'd rather not add HFCS to my brew so I was thinking of adding 1lbs candi sugar, clear, right at the end of the boil so it will retain some sweetness.

Here's my questions. Would the sweetness retain or would that diminish during the fermentation?

Also how much lemon purée should I use and should I add it after fermentation, at the end of the boil or during the boil?

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Old 09-18-2012, 06:00 PM   #98
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Brewed a double batch of this 3+ weeks ago... I added 1.5 lb of white wheat malt and split the 11.5 gallons with two different yeasts - WLP029 & WY1338(sloooow!). Once we racked off the WLP029 at two weeks, I transferred the other WY1338 half onto the WLP029 yeast cake so it'd finish off sooner. Kegged that second half today with this half going to our friend's annual Oktoberfest party at the end of the month... and the other half to satiate the thirsty masses A very tasty drinkable beer at this point that everyone loves!

My thanks to BierMuncher for sharing this recipe...
JP

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Old 09-21-2012, 04:17 AM   #99
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I have had this in primary for 7 days and it is down to 1.012 using Wyeast Kolsch yeast. I wanted to rack it to a smaller fermenter only for the reason I need the bigger one it is currently in for a brew I would like to do this weekend + I would like to use the yeast cake for this weekend's brew (without doing a starter).

I was planning to leave it in the smaller fermenter for about another 3 weeks then bottle.

Are there any likely issues with moving it at this early stage?

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Old 09-21-2012, 02:14 PM   #100
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Quote:
Originally Posted by el_caro
I have had this in primary for 7 days and it is down to 1.012 using Wyeast Kolsch yeast. I wanted to rack it to a smaller fermenter only for the reason I need the bigger one it is currently in for a brew I would like to do this weekend + I would like to use the yeast cake for this weekend's brew (without doing a starter).

I was planning to leave it in the smaller fermenter for about another 3 weeks then bottle.

Are there any likely issues with moving it at this early stage?
What temp are you fermenting at? The kolsch yeast takes a while to clear so if you are fermenting the primary at room temp and you are going to cold crash the secondary and lager I'd let it go at least one month in the secondary. If you are doing everything at room temp I suppose it could be ready in three weeks but that's awfully fast even for a hybrid yeast. If you are fermenting the primary at 52 degrees f I'd let it go at least another week before a diacetyl rest/transfer/cold crash.
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