3 FLoyds Zombie Dust attempt. Help/info requested

Hit 1.067
Mashed at 154

Had to sub the Melanoidan for another .5lb of Munich.

5 gallons hangn in the ferm chamber waiting for the S-04 to take off.

This is my hydrometer sample. I'll be dry hopping tomorrow. I used pellet hops this go around and WLP002. Can't believe how clear it is now. I can already tell this is going to be much better than my 1st attempt (which was pretty awesome)!

Jamison said:

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=58553"/>

This is my hydrometer sample. I'll be dry hopping tomorrow. I used pellet hops this go around and WLP002. Can't believe how clear it is now. I can already tell this is going to be much better than my 1st attempt (which was pretty awesome)!

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That is very clear! Great job. Did you filter that?

Nope. Just grabbed it with a wine thief.

On the hop schedule, what is the first addition for 15 minutes? Does this go in before reaching a boil?

Brewing an all grain batch this weekend, if I can get Citra from Northern Brewer this week.

Thanks.

Brobe

Thanks for the recipe, I have been buying up ingredients and getting ready for this one over the last couple of weeks.

I plan on doing the extract and when I put the numbers into beer smith, the numbers I came up with were a lot lower than the stated OG. I got 1.052 and my IBUs showed a lot higher than the original post states. Am I doing something wrong or does the recipe need to be altered? I am doing a full boil and using whole leaf citra. Any help would be appreciated, I would like to brew this in the next week or so.

What is your grain/extract bill? Did you set the first wort hop addition to 20 minutes instead of 60?

What ferm temps are people getting good results at with S-04?

I have active fermentation taking off with ambient temp @ 63 in my chest freezer. Safale says the yeast will work as low as 59*; should I turn the temp down a bit?

I should also mention I am new to BeerSmith... lol I have the hops worked out but with:
6lbs Extra Light DME
1lb Munich Malt
8oz Carafoam
8oz Caramel/Crystal
8oz Melanoiden
I am still getting 1.055 (it was 1.052 with 5.25gal batch). BeerSmith says to hit 1.066 I need to up to:
7lb 3.2oz
1lb 3.2oz
9.6oz
9.6oz
9.6oz
Respectively.

Jamison- Good Looking beer there.

Brobeman- The 15 minute addition goes in at 15 minutes left in the boil. The First Wort Hops (FWH) goes into the first runnings from the mash, then stays in throughout the whole boil. I edited the OP so the FWH is listed first.

Jammin-I go around 62-63 in my chest freezer (thermocouple submerged in a large bottle of water)

Twenty5- the difference is probably because the "extract" on Beersmith does not account for any sugar added from the steeping (which from whqt i understand is like a mini-mash for these specialty grains). If you switch it to Partial Mash, it will go up. The caramel malts do not need to be mashed, and I have read that Munich doesn't either. I am not sure about the Melanoiden. Perhaps some of the people that brewed the extract version will chime in on what their OG was.

Thanks. I'm familiar with fwh, but the out of order thing had me confused. Got everything I needed today and look forward to brewing on Saturday.

Thank you, with changing it to a partial mash in BeerSmith it bumps it up to 1.062, I suppose that is close enough for me with out having to worry about reordering supplies. Thanks!

Jamison said:

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=58553"/>

This is my hydrometer sample. I'll be dry hopping tomorrow. I used pellet hops this go around and WLP002. Can't believe how clear it is now. I can already tell this is going to be much better than my 1st attempt (which was pretty awesome)!

Click to expand...

Looks like the test taster glass you get on the New Glarus tour...very nice sir

Hopacolypse said:

Looks like the test taster glass you get on the New Glarus tour...very nice sir

Click to expand...

It is indeed, and it comes in handy quite often. I really need to get back there soon and get another one.

twenty5 said:

I should also mention I am new to BeerSmith... lol I have the hops worked out but with:
6lbs Extra Light DME
1lb Munich Malt
8oz Carafoam
8oz Caramel/Crystal
8oz Melanoiden
I am still getting 1.055 (it was 1.052 with 5.25gal batch). BeerSmith says to hit 1.066 I need to up to:
7lb 3.2oz
1lb 3.2oz
9.6oz
9.6oz
9.6oz 61
Respectively.

Click to expand...

I've brewed the extract version twice.
1st attempt my OG was 1.061 - expected @ 1.063
2nd attempt my OG was 1.058 !!! not sure what happenned. I did a late addition of DME rather than for the whole boil. Could that be it? I took a sample after 7 days at the point of Dry Hopping and it was @ 1.016 so it might finish correctly.

I bottled the 1st attempt 2 night ago and FG was 1.017 - shooting for 1.018. Close enough for me. This stuff smelled so good I had to blend some into a pale ale I was drinking at the time of bottling so I could have a "sample". Gonna be hard to wait.

Did you hit your post boil volume the same on both?

skeezerpleezer said:

Did you hit your post boil volume the same on both?

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After further review from my brew day I was not at the same volume. Post boil came out 3/4 gal more than previous batch. Is that the reason then?
I'm still getting things ironed out. I've only got 6 brews under my belt.

skeezerpleezer said:

I mashed my 1968 batch at 155 and it ended up a couple point higher than I wanted (higher than the s-04 and s-05 batches). I would probably do 151-152 next time with that yeast.

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Hey skeezer I brewed this recipe today and mashed at 151-153
Do you think safale 04 is still a good choice considering I mashed at a lower temp?

Bottled mine today. OG was 1.070, FG was 1.018, so it looks like about 6.9% ABV. A little high, but it tastes and smells awesome!

BOYDBrew said:

Hey skeezer I brewed this recipe today and mashed at 151-153
Do you think safale 04 is still a good choice considering I mashed at a lower temp?

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It should be fine.

Still relatively new, only brewed 4 batches so far, but how are you FWHing with the extract recipe? I flipped through quite a few pages but couldn't find anything...

Just steep them with the specialty grains. I would use a different bag.

2 more days till dry hop is done!!! Can't wait, can't wait, can't wait. :rockin:

Man...gota cut down on the Golden Monkey, gets me too worked up.

skeezerpleezer said:

Just steep them with the specialty grains. I would use a different bag.

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Steep them with specialty grains and leave them in for the rest of the boil?

brandenn said:

Steep them with specialty grains and leave them in for the rest of the boil?

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Yes.

Just brewed this guy up yesterday and pitched a 1L started of the London ESB. Within about 6 hours I was already hearing the bubbling from the blowoff tube. Let's just say I got some good sleep with that sleep machine going!

skeezerpleezer said:

Just steep them with the specialty grains. I would use a different bag..

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Wow! That was the answer I was looking for all this time :rocking: Thanks skeezer. Btw the batch I made I did not fwh and it got rave reviews by sue trusted beer drinkers. I need to do the fwh next maybe this week even since the fist batch is gone.... It was a good one for sure.

Mine will be done dryhopping and is getting kegged Friday.

Saturday I fly out to San Jose for 2 weeks.

Got mine bottled today, along with an Alpha King clone. 100 bottles capped + stripping labels off of another 30 or so, sure made for a long day. I think I'm about ready to start kegging after that.

Has anyone tried this with either Bells or Pacman yeasts instead of 1968 or S-05?

Is the 6 gallons quoted in the recipe on the first page the amount of wort collected pre-boil or the amount of wort post-boil (i.e., what goes into primary)? Thanks.

I shoot for ~6g post boil, then 5.5 into the fermenter after trub loss.

Jukas said:

Has anyone tried this with either Bells or Pacman yeasts instead of 1968 or S-05?

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I used Bell's that I harvested. Just stuck my dry hop in the fridge to cold crash, and will be kegging on Sat. Went from 1.066 to 1.019 which is ok with me because of the massive amounts of citra. I mashed a little high(155) to keep some maltiness so I wasn't expecting big attenuation numbers.
Can't wait!!!!:rockin:

I notice on the recipe it says if you can boil 5 gallons that the 60 minute addition wouldn't be necessary, but I don't see that addition anywhere else.

I'm using a 5 gallon kettle, with a 3 gallon boil, is this saying a 3 gallon boil would use 1oz FWH and 1oz 60 minute addition?

brandenn said:

I notice on the recipe it says if you can boil 5 gallons that the 60 minute addition wouldn't be necessary, but I don't see that addition anywhere else.

I'm using a 5 gallon kettle, with a 3 gallon boil, is this saying a 3 gallon boil would use 1oz FWH and 1oz 60 minute addition?

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Yes. The 60 minute addition is to account for lower hop utilization due to the smaller boil volume.

Jukas said:

Has anyone tried this with either Bells or Pacman yeasts instead of 1968 or S-05?

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I didn't know there were year-round Bell's or Pac Man yeasts available. Who makes these, and what are the brand catalog numbers?

I always thought the closest yeast to 3Floyds was the Wyeast 1056 or Chico Ale.

jezmez68 said:

I didn't know there were year-round Bell's or Pac Man yeasts available. Who makes these, and what are the brand catalog numbers?

I always thought the closest yeast to 3Floyds was the Wyeast 1056 or Chico Ale.

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My LHBS can order Wyeast 1764 - Rogue Pacman. Bells is bottle harvest only. I bottle harvested my Pacman as I got tired of waiting for my so Pacman to get in.

Brewed up 14 gallons on Sunday and so far everything looks and smells great. Can wait to get it dry hopped.

Just tapped my keg after 2 days at 20 PsI......Not totally done carbing, but WOW...

Used Bell's yeast that I harvested.

It tastes like someone poured Bell's Two Hearted over fresh mango's held between the thighs of Bavarian virgins.

Sounds like it came out good then.