tieflyer
Well-Known Member
Just poured a glass.
Looks great!!! Taste????? Happy with it?
I have another 3 weeks to wait on my fermentation so I am going nuts waiting for it. Sample for hydrometer was GREAT!!!!
Just poured a glass.
Well, just tasted this version of the beer and it is great!! Just the right note of spicy from the rye, light from the corn, and still reminiscent of a sour mash whiskey. Will brew this one again. The Cry Havoc yeast works well with this beer.
S Or just that no fermentation is exactly the same and this just happened to be the one that roared? .
Thanks, I'm relaxed! I was only mildly curious if it had something to do with the corn and rye since they're not something I typically use.
Looks great!!! Taste????? Happy with it?
I don't see it on the original post, what have people been fermenting this at? I use US 05 a lot and have noticed some pretty significant taste changes at different temps...thanks
I don't see it on the original post, what have people been fermenting this at? I use US 05 a lot and have noticed some pretty significant taste changes at different temps...thanks
Hmmm ok, I got mine fermenting at 64f so I may start to increase it to 66 or even 68 in a few days. I've never had a beer ferment like this, its been almost a week in primary and the krausen is continuing to get bigger and bigger, and there are huge chunks of what I assume is either clumped yeast or some sort of clumped break material that are flying around the fermentor at the size and speed of a goldfish swimming. Its crazy in there right now.
From the small sample I've had, I would say yes. It's light and crisp, but still has a good flavor that won't get in the way of the roast.Would this be a good beer to bring to a pig roast? I'm going to one in about 5 weeks and I am debating whether to bring this brew or brew something else that may go better with roast.
Any other suggestions for recipes that go well with a pig roast?
Hmmm ok, I got mine fermenting at 64f so I may start to increase it to 66 or even 68 in a few days. I've never had a beer ferment like this, its been almost a week in primary and the krausen is continuing to get bigger and bigger, and there are huge chunks of what I assume is either clumped yeast or some sort of clumped break material that are flying around the fermentor at the size and speed of a goldfish swimming. Its crazy in there right now.
The first time I brewed it, i left it in primary for 30 days. Then ~ 10 days to carbonate it. The first taste told me that i had hit a home run with this beer.Just out of curiosity, how many people were able to control themselves and leave this in primary for 30 days? Its tough...
Just out of curiosity, how many people were able to control themselves and leave this in primary for 30 days? Its tough...
Would this beer fit in 10b or 10c under BJCP or where in the Guidelines ??
i am brewing this tonight and am using 2.5 lbs of 2 row and 3 lbs of dme to make up for the other 2 lbs. will this work?????and i am using galena hops. would using the whole oz be a bad idea. thanks
WLP050 White Labs Tennessee Whiskey Yeast
Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature: 75-79 F (24-26 C)
Alcohol Tolerance: 15%
Tried this one last week. Screwed up and add 2 lb. of the stuff that was supposed to be 2 oz. now I will be adding knob hill soaked oak. Guess next time I better pay attention to what I am doing!!
mpride1911 said:Holy crap.
2lbs of each or 2lbs total? Either way, that's probably going to be borderline undrinkable.Tried this one last week. Screwed up and add 2 lb. of the stuff that was supposed to be 2 oz. now I will be adding knob hill soaked oak. Guess next time I better pay attention to what I am doing!!
... nor'easter the whole batch.
Revvy said:Ok, I'm intrigued....what's that mean?
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