Fuzzymittenbrewing
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Awesome, you made a very good Miller High Life.
If you get a weird dry parched taste, don't sweat it. It disappears after a few weeks chilled. After that it's chuggable lawnmower beer.
You will be surprised how good this is and many of your BMC beer drinker friends will request it regularly.
It might work, but you would need to go very easy on the vanilla.
If you wanted a vanilla light beer I'd try this on an English Mild Recipe. I think a debittered chocolate malt would balance out better. If you over did the vanilla it could be less like a Miller Cream Soda. Makes me think a tongue in cheek, Pseudo, Cream Ale.
IMHO-Too much vanilla makes it very soda like.
Wasn't really serious, Just liked the name, sounds like milli vanilli lol
Does this sound ok for the hops?
1 oz cascade 60 minutes
1 iz cascade 0 minutes
And dry hop with sorachi ace along with the enzyme addition?
I look at my original recipe it used 0.6 oz of cascade at 60 minutes. 1oz would be a little too much for the style guidelines.
Whats your fermentation temperarure schedule like for this?
have it at 62°F right now (3days in) and was wondering if I should keep it like this through the secondary as well?
Thanks
Well, regarding;
1. Bottle with 5oz by wt of corn sugar......
2. Drink when thirsty.
Just my 2 cents. I find 5 oz of corn sugar is to much when storing bottles for a long period of time. I get over carbed bottles. Being this is a lighter beer I would think more like 4 oz of corn sugar. Of course if I would just drink them faster I would not have this problem. Also, when you boil the corn sugar, let it cool for a little before adding it to the bottle bucket.
overtonbrew said:I've read through 300 of the nearly 700 posts on this thread and haven't seen anyone bring up the issue I think I'm going to have when I take a shot at this beer, so sorry if this is a repeated question...
I still bottle condition my beer (hopefully for not much longer. Im hoping I will start kegging in 2014). In the meantime, are there any specific instructions for bottle conditioning. I'm afraid of adding my standard 5g of corn sugar to the bottling bucket with this beer the way I do with my other beers (IPAs, scotch ales and stouts). I'm afraid the sugar will somehow effect the taste.
I'm wondering if I shouldn't simply cut the secondary (w/ AE) down a few days and transfer to bottle and let the final AE-induced activity do the carbonating.
Thanks
Thanks, it's a half batch in a Mr Beer keg. I see light amount of bubbles after removing it from my swamp cooler setup and letting it warm up.
You will go through this so fast you'll wish you made 5 gallons.
This beer is good if you let it clear before bottling. Seriously, it's pretty light colored, less sediment makes for a better beer.
So brewed this last Monday. So 8 days into primary. Still have substantial airlock activity. I saw u transferred after 7 days. I'm going to wait til it slows before transfer. Ended up shooting over og. 1.041 on a 11.25 gal batch. Freaking 86% efficiency did me in
Guess what I'm wondering. We're most of you finished after 7 days or transferred no matter what?? Thanks.
Sent from my SAMSUNG-SM-N900A using Home Brew mobile app
If the AE may leave a very parched dryness right after the yeast sputters out. This super dry taste goes away in a week or two. If you detect it don't worry about it. Ok
Cheers!
View attachment 58991
Heres mine. Taste kinda like i thought it would. And by that i mean kinda jus a really clean no crazy taste beer!
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