Newest Threads

Steiner · 11-02-2007, 08:13 AM

Thanks a lot BM. Much appreciated. As I've seen you've found in my other thread, I've just purchased all the ingredients for your recipe and I look forward to brewing it tomorrow! I'll let ya know how it turns out.

Cheesefood · 11-20-2007, 02:40 AM

This beer rocks. I'm drinking one from the man himself.

Steiner · 11-20-2007, 06:46 AM

I just bottled your extract conversion two days back BM. Tasted pretty good with a decent hop aroma. I'm definitely looking forward to it. Thanks again.

drunkatuw · 11-29-2007, 03:59 PM

I was hoping to make this beer soon, but my LHBS doesn't carry centennial and 1 oz of hops costs less than shipping, so that seems silly. Is there a good substitute? I was thinking maybe 1 oz of cascade at 55min and 1 oz cascade at 35 min and then continue per the recipe, or could I replace the centennial with chinook?

I priced this out at my LHBS and it looks like it will run around $25 for the 10gal batch, that's dirt cheap!

**BierMuncher** · 11-29-2007, 04:10 PM

Quote:

Originally Posted by drunkatuw

I was hoping to make this beer soon, but my LHBS doesn't carry centennial and 1 oz of hops costs less than shipping, so that seems silly. Is there a good substitute? I was thinking maybe 1 oz of cascade at 55min and 1 oz cascade at 35 min and then continue per the recipe, or could I replace the centennial with chinook?

I priced this out at my LHBS and it looks like it will run around $25 for the 10gal batch, that's dirt cheap!

You could use cascade, but I wanted a bit less grapefruit to this beer. A low amount of a high AA hop gives it a crisp balance without being too hoppy. Too much hop aroma/flavor and you may narrow the crowd that likes it.

Nugget hops are a suitable replacement. They'll be a bit higher Alpha so you'd need to adjust some using Beersmith (et al).

Looks like if you replace the two centennial additions with one addition of .75 Oz of nugget at 60 minutes, you’ll be pretty spot n.

**LouT** · 11-29-2007, 09:23 PM

What do you think about Safale US-05 (or US56) instead of the Nottingham? Same same or will it effect the flavor? I'm all for using dry yeast w/o starter on a house favorite as you are leaning here.

**BierMuncher** · 11-30-2007, 01:56 PM

Quote:

Originally Posted by LouT

What do you think about Safale US-05 (or US56) instead of the Nottingham? Same same or will it effect the flavor? I'm all for using dry yeast w/o starter on a house favorite as you are leaning here.

That's a great choice. That was my go to yeast until I got stocked on notty. Should not affect the flavor at all on a light grain bill like this.

**Bobby_M** · 12-07-2007, 08:04 PM

If you were doing this with Maris Otter, wouldn't you leave out the vienna and crystal? I'm thinking it will already have enough malt backbone right?

**BierMuncher** · 12-07-2007, 10:12 PM

Quote:

Originally Posted by Bobby_M

If you were doing this with Maris Otter, wouldn't you leave out the vienna and crystal? I'm thinking it will already have enough malt backbone right?

That's a good point.

Depends for me on the time of year. Hot weather, I'd lean towards a Pilsner to keep it crisper.

Cold weather, I might opt for the maltier profile of MO + the specialties.

**Bobby_M** · 12-07-2007, 11:15 PM

The reason I bring it up is all I have is MO and I'm brewing tomorrow. I'm thinking of going pure MO with 3% carapils. That's it.