Extract - Dog Fish Head - Midas Touch - Page 5

nbspindel · 12-19-2009, 05:21 AM

its funny how the written word can be so easily misunderstood. i wasnt' being defensive, just stating that i didnt think you meant me.

the benefit of what we do is that we can be creative. altering recipes is something we should all do to (hopefully) improve a brew. Like i said, if the saffron doesnt seem necessary, it can be left out, by choice of the brewer. i don't think i'll be doing multiple batches of this stuff due to cost, but it would be nice to know if the saffron does make a difference or not. I agree with you again, khiddy, as i mentioned in #39, DFH's purpose was to recreate an original, ancient recipe for some presumingly good beer. It worked (depending on who you ask). I'll find out if mine turned out well soon enough, then change my handle to 'midas' instead of 'nbspindel'. ha.

nbspindel · 12-28-2009, 02:53 AM

i'm having issues with my attenuation and i'm not sure if the yeast is done or just taking a while. I brewed on the 16th, that makes it 11 days, and the OG is down from 1.081 to 1.051. It's been fermenting at 60* F, so i know it will be slower, but i expected it to have done more converting than that. What's suggested here? I'll be checking the gravity again in a few days to see if it's still moving downwards. If not, what should be done?

-moving the wort around so as to re-suspend anything that's flocculated out?
-repitch? this wouldnt work properly due to the different phases yeast goes through, right? the original yeast would have eaten all the glucose already and absorbed all the oxygen. am i right?

right now it tastes like honey, but i think i can actually taste the saffron! will have to comment on this more later though when its done.

bknifefight · 01-06-2010, 07:28 PM

If you can, you should heat it up. I think the temperature range for WLP001 is 68 - 74. 60 is probably too low.

I am excited for this recipe. I have all the ingredients but am waiting for brew a session pale ale to pitch onto it's yeast cake.

bknifefight · 03-10-2010, 04:35 PM

Does anyone have some feedback about the FG of this beer? The recipe calls for 1.026 which seems high. I am at 1.022, running 74.4% Attenuation (yeast range is 70-75 but I have seen it hit 80) but don't want to end up with bottle bombs like someone else in this thread did.

nbspindel · 03-10-2010, 09:10 PM

i got down to 1.017. i haven't bottled it (its kegged), so i can't tell you if it's fully done or not, but i imagine it is. i also repitched at some point due to stuck fermentation, which may have helped lower the FG.

**cercueil** · 03-15-2010, 08:33 PM

Quote:

Originally Posted by bknifefight

but don't want to end up with bottle bombs like someone else in this thread did.

That would be me..lol..Don't worry about the bottle bombs..I found out that the beer had gotten some wild bacteria in it (noob mistake) and kept fermenting the beer lower and lower. Once I put them in the refrigerator it was ok. The beer was super over carbed but believe it or not the taste was good.

bknifefight · 03-15-2010, 08:38 PM

I was planning on bottling but it dropped to 1.020 so I will give it another week. This Muscat Grape Concentrate is just taking forever to ferment out all the way.

bknifefight · 04-07-2010, 04:36 PM

I bottled this almost 3 weeks ago at 1.018. I was nervous that it may slowly lose a few more points and that my carbonation would be way too much. Curious, I cracked one open last night to give it a try. The carbonation was low (as I opened it too early) and it was good. It has been months since I had a real Midas Touch so I cannot compare, but I liked mine quite a bit. I will give it another month or two to mellow before I share any or start drinking it regularly though.

lurch · 04-21-2010, 04:10 AM

I picked up a 4 pack of the Midas Touch and fell in love with it. But being the adventurous sort I’m thinking of tinkering with the recipe.

1. I am ordering a can of gewürztraminer concentrate this varietal is a spicier grape and think it would do very well to give the beer stronger back end.

2. For the honey addition, I have access to a wonderful blackberry honey, It has a strong blackberry flavor and combined with the spice from the grapes should be wonderful.

3. For the bettering hops I will say I wish the original was a tad hoppier, having said that I am going with 3/4 an oz of Chinook hops.

4. I am also touying with the Idea of using Wyeast 3538-PC Leuven Pale Ale Yeast to also enhance the spicyness as well

So waiting for payday to place my order and I have a friend picking me up a packet of Baby brand Kashmir saffron its graded as 1a and hope it will impart the wonderful straw color.

Ouroboros · 04-25-2010, 05:50 AM

I bought this beer awhile ago and really enjoyed it - definitely unique, if not a bit sweet. I should have aged a bottle, but patience is not one of my virtues. I caught a hint of saffron, but there's no way 10 strands in 5 gallons could account for that. Once I get the knack of brewing down, I think I'm going to try to clone/modify it with a bit more saffron.