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**msa8967** · 08-12-2012, 04:21 PM

Quote:

Originally Posted by flatrockbrewing

Made this recipe a few weeks ago and we kegged then cold conditioned. Thinking about dry hopping with cascade to give it a bit more bitterness and aroma.

Were you thinking about dry hopping the next batch or trying to dry hop the current kegged batch? I have dry hopped in the kegs with great results although it takes longer for the aroma to build up when it is cold. The nice thing is that you can sample it each day to see how it developes and then stop when you are satisfied.

**flatrockbrewing** · 08-12-2012, 05:15 PM

Dry hopping directly into the kegs although we are looking into hop tea techniques.

Jayhem · 08-13-2012, 01:52 PM

I made 11 gallons of this recipe for my brother's wedding and well...Not only did all 110 bottles disappear in 3 hours at the reception I got raves from at least 10 people on how "awesome" this beer was! I thought making good light tasting brew was more difficult than this but as my 4th attempt at All Grain this beer came out so good that I'm just bummed that I didn't save at least a few bottles from the wedding to sample out on my deck this week!

I will be brewing Cream of Three Crops in my rotations every 3rd batch! Now that I'm yeast harvesting I'm making 11 gallons of this brew for about $15 worth of ingredients (including shipping and hops and I use well water).

FuBaR1218 · 08-15-2012, 05:16 PM

Has anyone used WLP 080 Cream Ale blend or would that not be appropriate for this?

Rdallas · 08-16-2012, 12:44 AM

Quote:

Originally Posted by FuBaR1218

Has anyone used WLP 080 Cream Ale blend or would that not be appropriate for this?

It worked great for me. I let mine condition for at least 3 weeks. I can't control ferm. Temps yet so they were a little skunky/green for the first few weeks. But cream ale yeast for a cream ale made sense to me. Good luck.

**msa8967** · 08-16-2012, 01:20 AM

Quote:

Originally Posted by Rdallas

It worked great for me. I let mine condition for at least 3 weeks. I can't control ferm. Temps yet so they were a little skunky/green for the first few weeks. But cream ale yeast for a cream ale made sense to me. Good luck.

Was this for the first few weeks of bottle conditioning or after the 2-3 weeks it takes to carb up?

D_Nyholm · 08-16-2012, 07:18 PM

Just drank a bottle of this that was bottles on 2-27 and it was awesome! Much better than at the 3 week bottle conditioned time. Mine fermented and was stored in the mid 60s so maybe that is what took it so long to mature. After having that one last night, I am going to re-brew it and have it for my friends when they come over. Definitely a beer that everyone can drink!

Rdallas · 08-16-2012, 10:33 PM

Quote:

Originally Posted by msa8967

Was this for the first few weeks of bottle conditioning or after the 2-3 weeks it takes to carb up?

2 to 3 after carb. So i had mine in bottles for 5 weeks before the "green" started to go away. I'll be brewing this again this weekend. 5 gal. With the cream ale yeast. It's a great beer.

**ahacreative** · 08-16-2012, 10:41 PM

Brewing another 10gal batch this weekend.folks who like a crisp, mild beer love this one. i am going to up the hops addition just a little, and try to get the bu:gu ratio more balanced.

**Brewskii** · 08-20-2012, 07:14 PM

My turn!

BAM! Used Notty ( first time ever in 2 yrs home brewing). It fermented out in 12 days or so and I hit it w/ gelatin and cold crashed for 3-4 days at 36 F. After 8 days bottle conditioning, it was carbed but I did get the corn note mentioned earlier. This should NOT be confused with DMS! This was fresh corn like and a little disappointing. This ( today) is 12 days in the bottle and it is hands down BMC all the way with no off notes. Great Beer Biermuncher... Thanks for sharing!