Recent content by m750

Elaborate. I trust this. http://www.bear-flavored.com/2014/03/shrunken-heady-topper-recipe-plus-new.html Which is based on the interview, what's your source? AO

25 days is not right. In a interview John Kimmich says he dry hops for no less than 4, and no more than 5 days. They double dry hop it, but not for nearly that long.

I find it really interesting you said your beer was really clear. I passed out a few bottles of batch one, and that was terribly cloudy. I've been trying to figure out what the deal is with it. It's not yeast, 1968 I used drops out dead. It could be the hop steep, not getting a great cold break...

Thanks HarborTown. My second batch is kegged, and been delivered to a friend for his daughters 1st birthday party this weekend. I did manage to steal 6 bottles before sending on it's way. I tried a sample, and it didn't have the unbalanced sweetness from amarillo that the first had. It was...

Since this comes up fairly high in search results, I asked white labs, and... I'm wondering two things about your strain of delbrueckii, is it Lac minus or plus? Meaning are they able to ferment lactose? also, is the bacteria heterofermentative? Hello Aaron, It does ferment lactose and it is...

Great updates guys, and nice to see the side by sides. Harbortown, I wonder if the few extra gravity points impacted the perception of bitterness. I too, kicked my first batch last night as I tried to bottle to make room for batch 2. Batch 3 is going on dry hop later in the week. I even managed...

First off, thanks for pointing that out to me. I'm sure I listened to it before, but I forgot about it, and never took notes. It's totally realistic to think they changed the hops based on availability. IIRC Centennial has been in short supply the last few years. I'm going to stick to...

It's fun to finally have some momentum in this thread. Would love to be able to have something to compare it to once I get closer. So, I wrote up my first brewing attempt here: http://thebottlefarm.com/ProjetsThoughts2/brewing-daisy-cutter-clone/ It's not close, it's a decent but missing...

I belive, but have no way of confirming that they use marris otter as their base malt. My first attempt at this had an FG of 1.013, but in no way feels heavy. I split my base between marris otter and us 2 row. I can't compare, but looking at some untappd photos and my sample, seems close. I...

I finally brewed my version of this too. Here's my recipe; http://beersmithrecipes.com/viewrecipe/404166/sb-daisy-cutter-clone-all-grain It's a 3g batch. 1.28 kg Pale Ale Malt 2-Row (Briess) 1.28 kg Pale Malt, Maris Otter 113.4 g Acidulated (Weyermann) 78.6 g Aromatic Malt (Dingemans)...

I was wondering how your replacement is holding up? My first needle probe failed during chilling my first batch using it, the replacement seems to have failed during the second batch chilling. When I inquired with support they indicated that mash is fairly harsh environment and that I...

I still have not. It's on the big long to brew list. I had a hard time trackind down the Castle Ambre (aromatic), I found the maltster, but the grain is unfamilar to me, I think it might be their amber, but, I got lost in the details. AO

I apparently wasn't at the last page. Sorry. Thanks for reattaching it Bobby.

I don't know about any of you, but I get a strong allium (garlic / onion) taste and aroma from this beer, which to me usually signifies the use of Summit hops. my .02. AO

So, I did get a response, I am just not active on this forum. Sorry for the delay. ---- hey Aaron, glad you dug the daisy cutter, here goes: 5.2 ABV, OG 11.5 Plato Malt 2-row Briess Victory (~3%) Briess Special Roast (~3%) Castle Ambre (aromatic) (~3%) (this appears to be chateau abbey...