I'm planning on a double batch ~10 gallons for Home Brewer day (5/4). Any final verdict on using original recipe (Nugget for bittering and WLP001) vs using warrior and another yeast?
I am truley lazy and dry hopped leaf and pellets without a bag. i even cold crashed with the hops in for a few more days. No grassy flavors.
This beer gets better with age. It gets less grapefruit and more balanced every day. Unfortunetly this keg will kick soon. May have to tinker with this one to make it my own. Next time I'm using a different yeast.
mooshimanx said:I recommend against changing the gravity on this one. Its balance and flavor work really well where they are at and I agree its a very borderline "imperial IPA."
I've had very good luck so far making it as a 6 gallon recipe and doing 100% of the dry hopping in the fermenting bucket, and then crashing on Day 12. I then rack off of the sludge and got close to commercial levels of clarity (well, the commercial brewers who aren't flat-out filtering to sterile levels) in the 8 days it took to carbonate.
How long did you guys find it took for this beer to ferment for? I'm coming up on 7 days, and I'm going to pull a hydro sample. Per the podcast, they say it can be anywhere from 6-8 days before they rack and dryhop. I used San Diego super yeast from white labs, which is supposed to be a fast fermenting yeast. My ferm started within 2 hrs of pitching
Dave1096 said:I left mine in primary for 12 days (probably longer than I had to) and transferred to my corny keg for dry hopping/secondary. When I transferred my gravity reading was 1.010 and had been for about 4 days. Be patient with this beer. After the 12 days of dry hopping I couldn't wait to get it carbed up so I could drink it, and at first I was a little disappointed. It was good but nothing special. It's been kegged for about 2 weeks now, and it tastes like a completely different beer than it did 10 days ago. It's hitting it's sweet spot, and it's awesome.
I brewed this on 3/24 and stuck to the recipe with the exception of of using wyeast 1056. Kept in primary for 21 days and racked to a keg for dry hopping. Got down to 1.008. Close to 8% ABV. It turned out awesome. The balance between the hops and malt is perfect and goes down SMOOTH. If you can find citra hops I highly encourage you to try this one out. Think of it as a double Zombie Dust.
mooshimanx said:Wyeast 1056 and WLP001 are the same yeast. You didn't deviate at all! I get a lot of requests to brew this beer, but it does take a pretty ridiculous dry hop + hop bill overall with all that Citra.
I want to brew this over the weekend. I have everything except the 2 of the malts. Thinking about substituting as follows?
Crystal 10L - Cara Blonde (10L / 20 EBC)
Honey Malt - Cara Ruby (50 EBC) - i dont expect to get honey flavours from that. More toffee / caramel
Do you think that will work? any other ideas?
Dave1096 said:I'm not sure I would sub for the honey malt...the grain bill in this recipe is really, really good with all the citra hops. In my opinion, the honey malt has alot to do with that. I'm sure your variation would be good, but it would change the beer alot.
+1 - in the brewer interview on "can you brew it," the Kern River guy states that the honey malt does a lot to bring the other malts together. It has a lot more impact (supposedly) than just the honey flavor.
Also note that honey malt is around 25 srm, so your result will be a bit darker.
The subs may make a great beer ... Just not sure if it'll still be this beer.
I brewed the KRBC Citra last Friday the 24th. I substituted Warrior for Nugget, and moved the 30 minute to whirlpool, then I split the 10 gallons into two 5 gallon carboys. One with WLP001 and one with WLP007. Both are fermenting at 64* in my keezer.
However, I had a pretty big screw up. It was my first batch on my 10 gallon Brutus-like stand having come from 5 gallon batches in coolers. During mash-in I missed my target temp of 149* by a few degrees at 144*, so I cranked on the heat and recirculated for several minutes. When the temperature did not budge from 144 I realized that I must have had a dough ball around the temp probe. I was right. I stirred the mash to find that I overheated to ~162. I added a gallon of ice water to the mash which brought it down into the mid-150's. I stirred until it settled at 152 and I let it fall over an hour to 146 before a mashed out and began sparging.
In the end, I overshot the gravity at 1.074. I'm supposing that my FG will be higher because of the missed mash temperature. I hope it doesn't come out astringent or overly sweet.
I also plan to do all of my dry hopping in the primary. Keeping my fingers crossed.
Dave1096 said:You're FG will almost definitely be high because of all the unfermentable sugars you'll have, but that might not be a bad thing depending on where you end up. Did you make yeast starters? If your yeast can get you down to somewhere in the 1.014 range or lower it might be pretty good depending on your personal tastes. This beer definitely has a bit of a sweet taste from the honey malt, but not so much that a little bit of a higher FG will make it undrinkable.
I made hearty yeast starters for both strains. I tend to get good attenuation in general, but we'll see with these. I will be thrilled if I get 1.014. The WLP007 has almost floc'd out, and the 001 still has a nice krausen head on it. I'll take a reading on the 007 this weekend. Thanks for the reply.
Dave1096 said:.
On a side note, 001 is a beast, though. I just brewed a different recipe with a slightly scaled up version of this grain bill and my 001 took me from 1.072 to 1.008 in 5 days...but that yeast always seems to take forever to drop out of suspension for me.
Yeah, my 007 has floc'd out but the 001 still has a nice 1.5" head on it. Do you wait for it to drop before you dry hop?
I brewed the KRBC Citra last Friday the 24th. I substituted Warrior for Nugget, and moved the 30 minute to whirlpool, then I split the 10 gallons into two 5 gallon carboys. One with WLP001 and one with WLP007. Both are fermenting at 64* in my keezer.
However, I had a pretty big screw up. It was my first batch on my 10 gallon Brutus-like stand having come from 5 gallon batches in coolers. During mash-in I missed my target temp of 149* by a few degrees at 144*, so I cranked on the heat and recirculated for several minutes. When the temperature did not budge from 144 I realized that I must have had a dough ball around the temp probe. I was right. I stirred the mash to find that I overheated to ~162. I added a gallon of ice water to the mash which brought it down into the mid-150's. I stirred until it settled at 152 and I let it fall over an hour to 146 before a mashed out and began sparging.
In the end, I overshot the gravity at 1.074. I'm supposing that my FG will be higher because of the missed mash temperature. I hope it doesn't come out astringent or overly sweet.
I also plan to do all of my dry hopping in the primary. Keeping my fingers crossed.
One problem I am starting to have: I am about 1/2 way thru my keg. I think my dry hopper from stainless brewing let out a TON of hop particulates into my keg while dry hopping... In fact, I know it did... I get a thick layer of particulate in each glass I pull, and it has not gone away. I am starting to pick up some funky flavors in the beer now. Its not nearly as good as it was when I took my first few pints. Im a little bummed out with this device... I had high hopes for it, but I am now going to be nervous about using it again. I may use it, but put my hops in a bag and then put into the sleeve. I have a surly furious clone to do, and that one uses 8.5 oz of dry hops.
Bottled three weeks ago and this is the final result. Epic brew with heavy tropical fruit and very well balanced. Going into the regular rotation!
Im sure you'll be OK.... I purposely modified my recipe to hit 1.074, and actually hit 1.073. Turned out amazing.. Used 001 as well with a hefty starter. I finished at 1.012
One problem I am starting to have: I am about 1/2 way thru my keg. I think my dry hopper from stainless brewing let out a TON of hop particulates into my keg while dry hopping... In fact, I know it did... I get a thick layer of particulate in each glass I pull, and it has not gone away. I am starting to pick up some funky flavors in the beer now. Its not nearly as good as it was when I took my first few pints. Im a little bummed out with this device... I had high hopes for it, but I am now going to be nervous about using it again. I may use it, but put my hops in a bag and then put into the sleeve. I have a surly furious clone to do, and that one uses 8.5 oz of dry hops.
I wrapped up my fermentation last weekend went with the nugget since I don't have warrior on hand. I cold crashed Thursday night and kegged with the final Dry Hop on Saturday around 10 PSI. I would have done the dry hop warm, but since I can't get back to it for two weeks I figured this would be safer. The plan is to bleed it, open it up, and pull the hop bag out next weekend. Can't wait to see how this turns out!
PS - +1 for dry hopping in primary. I did my PTY clone in a single 6.5 gal carboy, so I figured I'd do the same here. One less bottle to clean.
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