Cascadegan
Well-Known Member
I feel like an idiot for never having tried this and being born and raised in the northwest!
Brewed a batch of M & J's last week using yeast harvested from a keg (I live near the brewery). Gravity went from 1.060 to 1.014 in 4 days. I'd have to say the yeast is definitely healthy. Hopefully it doesn't get too dry. My question is how do M & J's get their beer to stay cloudy? I read someplace they may put a little wheat in theirs. Anybody know for sure?
Cheers,
Dwight
Exciting news! I spent some time this past weekend with a guy who was formerly a brewer for Mac & Jack's. Since he no longer works there he was more than willing to share information about M & J's. Here are some of the things I learned:
OG = 1.054
Grainbill: Pale malt, Munich, Crystal 120, and Wheat (hence the cloudiness)
Hops: Bittering - Cascade 60 mins, Aroma - Mt Hood (Last 5 Mins), Dry - Cascade
They also add something called Allfloc. Not too sure what this is or exactly what it does.
He couldn't tell me anything specific about their yeast other than it is proprietary and they harvest from their kegs to keep it going. He agreed with what I have always thought - the yeast is probably the most important ingredient. The nice thing is they don't filter so it is fairly easy to harvest yeast from a keg or growler (if you're in the Great Northwest).
Since my last batch was fairly close I can't wait to tweek my recipe and try again.
Cheers,
Dwight
Exciting news! I spent some time this past weekend with a guy who was formerly a brewer for Mac & Jack's. Since he no longer works there he was more than willing to share information about M & J's. Here are some of the things I learned:
OG = 1.054
Grainbill: Pale malt, Munich, Crystal 120, and Wheat (hence the cloudiness)
Hops: Bittering - Cascade 60 mins, Aroma - Mt Hood (Last 5 Mins), Dry - Cascade
They also add something called Allfloc. Not too sure what this is or exactly what it does.
He couldn't tell me anything specific about their yeast other than it is proprietary and they harvest from their kegs to keep it going. He agreed with what I have always thought - the yeast is probably the most important ingredient. The nice thing is they don't filter so it is fairly easy to harvest yeast from a keg or growler (if you're in the Great Northwest).
Since my last batch was fairly close I can't wait to tweek my recipe and try again.
Cheers,
Dwight
nilo said:Finished primary now and will be transferring to keg tomorrow, along with some cascade for dry hoping. Looking good!
10lb Briess British pale ale
1lb carapils
1lb crystal 80
1lb munich 10
Mashed at 160 for 60min
3/4 oz Centennial for 60min
1/2oz cascade for 15min
1/2oz cascade for 0min
1oz cascade dry hoping
Wyeast 1098 British ale, fermented at 65F
Added 1/2lb lactose to last 10min boil to bump residual sweetness.
OG=1.062
FG=1.020
SRM=14
IBU=28
ABV=5
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