I just found using a statement with the word "fact" followed by "I am not sure" peculiar. Nothing a against the poster, just the combination of words caught my eye...plus I had been enjoying a few pints at the time....
I just found using a statement with the word "fact" followed by "I am not sure" peculiar. Nothing a against the poster, just the combination of words caught my eye...plus I had been enjoying a few pints at the time....
Note the period between statements. okay, moving on.
Lively discussion on this clone. I am putting one together but won't brew for another few weeks in order to get the proper grains which they don't sell at the closest LHBS to me. On Pearl grains, are there any substitutions that would give similar results? It'd probably have to be a combination of 2-row and Marris, or Vienna maybe.
I also noted that you started the sentence with an lower case letter.... I kid kid.
I've noted your misuse to 'an'. All good, my man.
Rather than 2 row I'd suggest considering using Thomas Fawcett Optic as a substitute. Midwest Supplies describes it as
"A floor-malted barley malt from a single barley variety (Optic), and produced by a centuries-old, family-owned maltster. Optic is another malt considered to be one of the last of the traditional English Pale malt varieties still produced in the UK. Adds a degree of biscuit flavor. Brighter and lighter in flavor than Pearl, a great malt for the production of Real Ales."
Compared to Pearl's description:
"A floor-malted barley malt from a single barley variety (Pearl), and produced by a centuries-old, family-owned maltster. Fawcett's primary barley variety used by several of England's largest and finest breweries. As a base malt, Pearl lends a dry breadiness. Recommended for traditional Pale Ales."
Day 7 of primary, 80-82% attenuation. First 6 days at 62-64 ambient temp, today at 69 ambient (thinking it could bring out some more peach esters). Hydro samples def have some peach in it. It is a 90ibu Citra ipa, so i think the tropical fruits of the hops are masking some of the flavor. A real trooper like you said and based on what you've done and what im doing, i have no doubts this can reach the 86% attenuation Alchemist supposedly gets (1.070 to 1.010 for HT) especially since when i went to the brewery those fermenters were bubbling (read: spewing out of the blowoff hoses) something furious.
skibb said:I will seriously trade someone for a some legit cultured yeast. I have yet to be able to trade for heady (local beer selection isn't too amazing) or i would do it myself...
Do we really believe the yeast is that critical? I've never had Heady, but from all accounts it is a massively hop-dominated beer. I would think any neutral, attenuative strain would be just fine.
Do we really believe the yeast is that critical? I've never had Heady, but from all accounts it is a massively hop-dominated beer. I would think any neutral, attenuative strain would be just fine.
paulster2626 said:Maybe. But if you're gonna try and clone something, you might as well clone something.
In Mitch Steele's IPA book he gives the recipe for El Jefe. Different beer.. but I think there are some things to look at there when formulating a recipe for HT.
The El Jefe recipe is
88-89.5% Pearl
8% Caramalt (Crisps crystal 15)
remaining percet 2.5-4 of Carafa special III to get it to 16L
So.. one could infer a good HT recipe would be 92% Pearl and 8% Caramalt might might be a good starting point..
For Hops when I did the percentage hops out into a 6gallon recipe I got
53 g Simcoe 2012 FH [14.10 %] - Boil 60.0 min Hop 4 71.8 IBUs
67 g Simcoe 2012 FH [14.10 %] - Boil 5.0 min Hop 5 18.1 IBUs
113 g Simcoe 2012 FH [14.10 %] - Dry Hop 7.0 Days
Heavy duty Dry hop.. and given how hazy the beer is.. and thats not going to be yeast haze I think.. I would expect heady may be even more..
Just some thoughts. Look forward to results. I am doing El Jefe to be ready for Christmas.. need to find me some cans of HT to culture..
The only 'problem' with making a clone is that they use hop extract. There's no info as to brand, type, and how much, but they do use it.
Anyways, moved to secondary today, fermented from 1.062 to 1.011 for 82% attenuation. Even if you don't care to clone it, its a pretty killer yeast. I'll be using it frequently.
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