Multiple - Dogfish Head 60 Minute Clone (AG) & Extract - Page 132

**D_Nyholm** · 02-09-2012, 01:10 PM

Quote:

Originally Posted by Brizzo

I am looking forward to brewing this, I know the recommendation here is for a clean American style yeast. With that being said I know dfh uses ringwood style yeast in this recipe and in Scotland's 90 and 120 min clone he uses whitbread style yeast or s-04. I am going to be kegging northern brewers Innkeeper that I used s-04 in, is there any reason I could,t just rack this recipe onto the yeast cake? I would imagine there shoul be enough yeast in the cake to have n optimal pitching rate. Sorry for the typos, autocorrect is a pain sometimes.

I cant comment from personal experience, but I have read on here that overpitching can be bad as well. You should wash the yeast cake and then use the correct amount according to the pitching calculator.

periwinkle1239 · 02-09-2012, 10:40 PM

Quote:

Originally Posted by D_Nyholm

I cant comment from personal experience, but I have read on here that overpitching can be bad as well. You should wash the yeast cake and then use the correct amount according to the pitching calculator.

Overpitching is bad, however not as bad as underpitching

Brizzo · 02-09-2012, 10:49 PM

I read the thread about why not o pitch on your cake, or read enough page to get th point. I guess I won't be doing that even though the innkeeper is a lower gravity ale and this clone is a little heavier.

I want to try washing yeast but I am worried abou contamination so I guess I will just go puck up a couple package of nottingham or s05

mckay75 · 02-10-2012, 02:11 PM

Brewed this recipe up last Sunday...was my first time brewing an all grain recipe. My OG was off by a bit (1.062)...but it I had a blast doing it! It was the first time I used a yeast starter as well and it took off like crazy! I used a blow off for the first time just for preventative measures. I took a peek last night to see how it was doing...man alive...the smell was amazing! One thing about homebrewing is allowing me to practice is patience!

I have a question though regarding fermentation temp. Its sitting at about 63 right now...and after checking last night there is still a very think layer of krausen on top. I've been reading about slowly raising the temp during fermentation...when would be a good time to start doing so and what would be the next ideal temp to let it sit at?

Thanks so much and thanks Yooper for the recipe! I'm glad I picked this for my first all grain...and can't wait to try it out!

**HBrew71** · 02-10-2012, 02:15 PM

According to the recipe the temperature needs to stay at 63. So no need to raise from where you are right now.

mckay75 · 02-10-2012, 02:17 PM

Sounds good...thanks!

**D_Nyholm** · 02-10-2012, 03:10 PM

Quote:

Originally Posted by mckay75

Brewed this recipe up last Sunday...was my first time brewing an all grain recipe. My OG was off by a bit (1.062)...but it I had a blast doing it! It was the first time I used a yeast starter as well and it took off like crazy! I used a blow off for the first time just for preventative measures. I took a peek last night to see how it was doing...man alive...the smell was amazing! One thing about homebrewing is allowing me to practice is patience!

I have a question though regarding fermentation temp. Its sitting at about 63 right now...and after checking last night there is still a very think layer of krausen on top. I've been reading about slowly raising the temp during fermentation...when would be a good time to start doing so and what would be the next ideal temp to let it sit at?

Thanks so much and thanks Yooper for the recipe! I'm glad I picked this for my first all grain...and can't wait to try it out!

Congrats on your first all grain! This one was my third and it sure is fun! You will still havean almost 7% beer so you are perfect. I think the original dfh60 is only a little above 6% amyway.

I left mine fermenting at 62 and it is going on 2 weeks this Monday. Cant wait to dry hop it and build the aroma! This is an exciting brew for me, very different than the kits that I have done and a lot of fun!

**Fatrich** · 02-10-2012, 08:28 PM

Well I kegged my batch with the summit hops last night and couldnt help but out one through the lines... the verdict is if you are unable to get simcoe summit makes it come out pretty close but use slightly less amounts since it is a higher % typically. It was soooo yummy just a little bit more grapefruit type flavors than a real dfh 60

**Mcsuck** · 02-11-2012, 01:36 AM

I brewed a partial mash adaption (just substituted some 2 row for a bit of extract to keep the cost lower) of this about two and a half weeks ago. Started at 1.072 and I'm down to 1.015 with pacman yeast. The hydro sample tasted awesome! Put it in the keezer to cold crash a few days, then will dry hop in keg and carb. Excited to taste the final of this. Thanks for the recipe Yooper.

**D_Nyholm** · 02-11-2012, 03:00 AM

Quote:

Originally Posted by Mcsuck

I brewed a partial mash adaption (just substituted some 2 row for a bit of extract to keep the cost lower) of this about two and a half weeks ago. Started at 1.072 and I'm down to 1.015 with pacman yeast. The hydro sample tasted awesome! Put it in the keezer to cold crash a few days, then will dry hop in keg and carb. Excited to taste the final of this. Thanks for the recipe Yooper.

Any idea if it is better to cold crash, then dry hop or dry hop then cold crash. Or does it not matter?