EdWort

Recipes 

eschatz

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Ed, i'm sure your beer is phenominal. I cant wait to give this one a try!
Some of the recipes of yours that i've done have been "crash cooled" (except the apfelwein). Are you crashing to clear it or to stop your ferm before you get too dry?

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play the bass, brew the beer

What's tappening? :D

BlindLemonLars

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Since it's just before kegging, I'm guessing it's to clear the yeast.

Looks good Ed! I don't care for most "over the top," ultra-hoppy IPAs, but this one looks well balanced. Interesting hop schedule, how did you arrive at that combination?

(Hope the knee is back in form!)

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FERMENTING: Ó Flannagáin Extra Stout, Canned Heat Wee Heavy, Apfelwein
KEGGED / BOTTLED: High Yellow Strong Belgian Ale, Orfy's Old Speckled Hen, Little Wing Pale Ale, BlackCatBone Oatmeal Stout
ON TAP: Little Wing Pale Ale, Ó Flannagáin Standard Stout, Apfelwein
ON DECK: High Yellow Strong Belgian Ale, Cold Shot ESB

EdWort

Recipes 

I ferment in buckets in a chest freezer. I drop the temp after fermentation is finished to clear the yeast and to firm up the sediment on the bottom of the bucket so very little is transferred when I rack through the spigot.

The hop schedule is based on Dude's Lake Walk Pale Ale.

eschatz

Recipes 

nice, thanks Ed. I've got a batch of your haus bubblin' away. I decided on it as my first batch in the new apt!

__________________
play the bass, brew the beer

What's tappening? :D

planenut

Recipes 

"Dryhop in the keg, 1/2 oz. Simcoe 1/2 oz. Amarillo each keg."

Does the flavor change in the keg whether you drink it in 1 week or 3 months? I assume you leave them in the keg until it is empty?

Also, Do you crash cool in the primary? I am assuming you don't rack into a secondary just to crash cool.

Thanks

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On Tap - Pale Ale, Centiennal Blonde
Primary - Dry Irish Stout, Dead Guy Ale, Mild Mannered Ale
Crash Chilling -

EdWort

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I crash cool in the primary for a few days at near 34 degrees. The yeast drops out well and the yeast cake firms up nicely so when I rack to a keg, very little transfers at the spigot.

I leave the herb ball in the keg till it is empty. I don't drink the beer for several weeks after kegging, so I do not notice much of a change over time with the dry hopping.

planenut

Recipes 

Excellent, I look forward to trying this recipe.. and can't wait to taste the your Kolsch in my primary..

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On Tap - Pale Ale, Centiennal Blonde
Primary - Dry Irish Stout, Dead Guy Ale, Mild Mannered Ale
Crash Chilling -

planenut

Recipes 

Hello Ed,

I went to the LHBS here and unfortunately they were out of several items for this recipe.
This is what I ended up with, I would have to wait on mail order to get the correct items so I went ahead and made some substitutions. They were out of 2 row pale until Friday, Don't stock 2 row toasted or flaked barley, no simcoe or amarillo either. While it won't be wounded knee, should I go ahead and brew this or should I order and wait on the correct ingredients? If I brew, can you reccomend a hop schedule with the hops I have? Thanks

11 # Marris Otter
.75 Crystal 20L

1.5 oz Summit 16.17 AA
3.0 oz Cascade 6.7 AA

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On Tap - Pale Ale, Centiennal Blonde
Primary - Dry Irish Stout, Dead Guy Ale, Mild Mannered Ale
Crash Chilling -

EdWort

Recipes 

Try this.

9# Marriss Otter
2# Toasted Marris Otter
.75# Crystal 20L

0.5 oz. Summit at 60
0.5 oz. Cascade at 45
0.5 oz. Summit at 30
0.5 oz. Cascade at 30
0.5 oz. Cascade at 15
0.5 oz. Cascade at 10
0.5 oz. Cascade at 5

Dry hop with 1/2 ounce Cascade & 1/2 ounce Summit.

Toast your Marris in the oven at 350 for 30 minutes stirring at the 10 and 20 minute mark.

This is a totally different recipe, but I think it will turn out a tasty hoppy beer.