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**Brewskii** · 10-02-2012, 10:52 PM

I've noted in my beersmith notes for this brew to let it bottle condition for 6 weeks because that's how long ago I bottled it and I cannot believe the difference from a few weeks ago.

I used Notty on my version so that may explain the extra time. I was really impatient with this one so I'm clinging to the last few bombers but, what I really need to do is brew it again. : D

LonestarHB · 10-03-2012, 02:51 AM

Thanks all, I will RAHAHB!

Jayhem · 10-03-2012, 12:46 PM

Quote:

Originally Posted by Brewskii

I've noted in my beersmith notes for this brew to let it bottle condition for 6 weeks because that's how long ago I bottled it and I cannot believe the difference from a few weeks ago.

I used Notty on my version so that may explain the extra time. I was really impatient with this one so I'm clinging to the last few bombers but, what I really need to do is brew it again. : D

Brew more! I always brew my next batch BEFORE I start drinking the previous batch of conditioning beer!

Cream of 3 Crops is the beer I now make every 3rd or 4th batch...it's just so drinkable and EVERYONE who has tried it loves it.

**Brutus Brewer** · 10-04-2012, 12:33 AM

I've made this a couple of times and there is an aftertaste that I just don't like. I'm thinking of making a small batch and eliminating the rice to see if that's it. The recipe for 3 gallons I have is

OG 1.044
2-Row 3#
Flake Corn 1.8#
1/2 oz Willamette
Nottingham

My only question if this is too much corn. Your thoughts?

Jayhem · 10-04-2012, 12:45 PM

Quote:

Originally Posted by Brutus Brewer

I've made this a couple of times and there is an aftertaste that I just don't like. I'm thinking of making a small batch and eliminating the rice to see if that's it. The recipe for 3 gallons I have is

OG 1.044
2-Row 3#
Flake Corn 1.8#
1/2 oz Willamette
Nottingham

My only question if this is too much corn. Your thoughts?

What kind of aftertaste? This beer should be crisp and mellow if you ferment it at the right temps (mid 60's) and give it a good 3 weeks to ferment and condition and then 4-6 weeks in bottles. drinking this beer before it's ready and it will always taste fruity because of the corn and rice adjucts.

**Brutus Brewer** · 10-04-2012, 01:10 PM

I thought I'd remove the rice first and if that didn't get rid of it I'd do a batch without the corn and add the rice back in.

I don't know what exactly it is, I kind of get a wine-like after taste is maybe the best way I can describe it. I get the same thing from Budweiser and Old Mil Yuckie (I don't typically drink those beers unless there is ABSOLUTELY nothing else where I'm at). I entered the original recipe in a competition and it scored well but there's something I just don't like.

I started with eliminating the rice first as I drink Yuengling occasionally and don't get the same aftertaste from that beer knowing it's brewed with alot of corn. I know the lager yeast will produce a cleaner beer but just wanted to give this a try.

**edmanster** · 10-04-2012, 01:29 PM

Rice adds absolutely no flavor to beer.. I sub .5 lbs of table sugar all the time with no change in flavor..

**Wingfan13** · 10-04-2012, 01:34 PM

Quote:

Originally Posted by Jayhem

and give it a good 3 weeks to ferment and condition and then 4-6 weeks in bottles. drinking this beer before it's ready and it will always taste fruity because of the corn and rice adjucts.

Damn. Now I am worried about this beer being ready for our party. This is my first time brewing this beer. I am fermenting at 65 but I brewed this on 9/29 and our party is on 10/20. I was going to throw it in the keg on 10/10 and hope it was carbed up in time. I guess I should leave it longer and burst carb, which I have never done. I always use the 12psi set it and forget it method.

What do you think is the best course of action here ?

**PapaFoxtrot** · 10-04-2012, 03:32 PM

Quote:

Originally Posted by Brutus Brewer

I don't know what exactly it is, I kind of get a wine-like after taste is maybe the best way I can describe it. I get the same thing from Budweiser and Old Mil Yuckie (I don't typically drink those beers unless there is ABSOLUTELY nothing else where I'm at). I entered the original recipe in a competition and it scored well but there's something I just don't like.

The first time that I brewed this beer(second batch is in primary now), I fermented at 70 degrees ambient with S05. After two weeks in primary and two weeks in the bottle, the only off flavor that I had was a very slight corn sweetness that completely went away after four weeks. No tart aftertaste at all.

How did you handle your water chemistry? I'm fortunate that my muni water is pretty good and I only add a little calcium carbonate to the mash water. This beer is so light that there's no hiding any astringency.

Jayhem · 10-05-2012, 12:50 PM

Quote:

Originally Posted by Wingfan13

Damn. Now I am worried about this beer being ready for our party. This is my first time brewing this beer. I am fermenting at 65 but I brewed this on 9/29 and our party is on 10/20. I was going to throw it in the keg on 10/10 and hope it was carbed up in time. I guess I should leave it longer and burst carb, which I have never done. I always use the 12psi set it and forget it method.

What do you think is the best course of action here ?

As long as you have 2 full weeks after carbonation for it to condition and clear up it will be good, just a bit on the fruity side and possibly not fully cleared yet. It really starts to get crisp around the 4 week conditioning mark. Let it condition for 8 weeks or longer and it will be so clear people will wonder how you made beer like this without filtering it.