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Wakadaka · 05-19-2011, 09:50 PM

Quote:

Originally Posted by ennis2000000000

How long is every one letting this age out for?

BM says 14 days at 68 in primary then 10 days in keg.

I am planning on doing about 2-4 weeks in primary, basically just whenever I get the time (and bottles) and then the basic 3 weeks for carbonation.

I think earlier in the thread people were talking about having to cold condition it for a while to get rid of a corn flavor, but I don't remember what post or page that was on.

Even without a flavor to cold condition out I think this beer could benefit from a long time in the cold to help get it crystal clear, and gain some more crispness

hbhudy · 05-21-2011, 02:24 AM

How about a Cream Of Saison??
I made this recipe once before and it was great.
I decided to use this as a base for a Saison (with minor mods.)
6.5# 2-row
1.5# Wheat Malt
1.0# Flake Maze
1.0# Flake Rice
0.5# Flake Rye

Lemon Zest & Grains of Paradise
WYeast 3711
Mash #151 for 75 minutes and = Excellent

toolboxdiver · 05-22-2011, 07:41 AM

Quote:

Originally Posted by hbhudy

How about a Cream Of Saison??
I made this recipe once before and it was great.
I decided to use this as a base for a Saison (with minor mods.)
6.5# 2-row
1.5# Wheat Malt
1.0# Flake Maze
1.0# Flake Rice
0.5# Flake Rye

Lemon Zest & Grains of Paradise
WYeast 3711
Mash #151 for 75 minutes and = Excellent

sounds great how much lemon zest and grains of paradise did you use

hbhudy · 05-22-2011, 02:51 PM

I used a pack of the lemon peel from the LHBS and a pack of the grains of paradise.
I also zested 2 lemons as well right at flameout.
I also forgot to put in that I added 0.8oz of candy sugar.

Tastes Great and looking forward for carbonation. Carb'd with 5.3oz of corn sugar.

**Dgonza9** · 05-24-2011, 12:08 AM

I'm going to keg 5 gallons as is and dry hop the other five with new Zealand hallertauer hops. Is already tasting bmc-ish. Gonna be great for the golf course. Thanks Biermucncher.

turtle · 05-24-2011, 01:10 AM

This is probably a dumb question, but what makes this a "cream" ale?

My basic search told me that a cream ale is either a top-fermented Kölsch or an ale that is pressurized with nitrogen. Is it some combination of the ingredients or the yeast?

**edmanster** · 05-24-2011, 01:17 AM

Quote:

Originally Posted by turtle

This is probably a dumb question, but what makes this a "cream" ale?

My basic search told me that a cream ale is either a top-fermented Kölsch or an ale that is pressurized with nitrogen. Is it some combination of the ingredients or the yeast?

the mouth feel that the corn adds is what makes this a cream ale!!!

turtle · 05-24-2011, 02:34 AM

Is there a good guide on mouth feel: styles and ingredients used to attain them? the wiki on the topic is pretty lame... this was the best I could find.

**edmanster** · 05-24-2011, 02:54 AM

Quote:

Originally Posted by turtle

Is there a good guide on mouth feel: styles and ingredients used to attain them? the wiki on the topic is pretty lame... this was the best I could find.

this is from BYO
http://www.byo.com/stories/article/indices/12-body/1709-mouthfeel-in-beer
flavor wheel
http://www.beerflavorwheel.com/

elproducto · 05-24-2011, 02:47 PM

Haha, I brewed Jamil's version of a Cream ALe, but used the hop schedule in this recipe. Ended up finishing way lower than I thought 1.008. Now I have a 5.6% Cream Ale.. oops.