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Old 01-21-2012, 02:04 AM   #51
JimTheHick
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Jul 2011
Iowa city, Iowa
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I second. Yooper rocks.



 
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Old 01-30-2012, 07:55 PM   #52
JimTheHick
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Jul 2011
Iowa city, Iowa
Posts: 559
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Quote:
Originally Posted by JimTheHick
I really appreciate the starting recipe, sorry to sort of take so much license with it. Regardless, I wanted to share how this beer is evolving. Also, please excuse my lack of Beersmith or other software. Here was my recipe with additional details:

6 gallon batch
5 lb MO
5 lb Munich
3 lb 2 row
1 lb C20
1 lb flaked barley
1 lb flaked oats
0.5 choc malt
0.25 lb cherrywood smoke malt (for fun)

OG 1.065 ; FG 1.016

Mashed at 155,
FWH chinook 1.25 oz
10' Saaz 2 oz

Ferment with WLP001 for a month, primary only (~62F)

I bottled this about ten days ago and broke into one early last night. Even with low carb it has a nice mouthfeel and the smoke malt has died down a lot from my earlier hydrometer tastings (this was worrying me!).

The beer does have a good helping of malt flavor/sweet that blends nicely with the Saaz and finishes just hair of smoke. I'm really looking forward to this beer aging. Cheers!
This is getting really good now with some age on the bottles. I'd cut the saaz to just an ounce, in the future and maybe add some chinook at 1'



 
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Old 03-05-2012, 06:52 PM   #53
dnull1337
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Feb 2012
Los Angeles, CA
Posts: 8

Brewed this 10 days ago - the hydrometer sample tasted extremely hoppy, I'm hoping that mellows out as it ferments. I'll probably transfer to a secondary in 4 days, then take a sample then and see how it's tasting. Did anyone else notice this?

 
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Old 03-06-2012, 12:36 AM   #54
pstrohs
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Jan 2010
St Louis
Posts: 293
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Quote:
Originally Posted by dnull1337 View Post
Brewed this 10 days ago - the hydrometer sample tasted extremely hoppy, I'm hoping that mellows out as it ferments. I'll probably transfer to a secondary in 4 days, then take a sample then and see how it's tasting. Did anyone else notice this?
Is it hoppy or bitter. Bitterness is usually more prominent in hydro samples. It will mellow as the beer ages.
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Old 03-06-2012, 01:37 AM   #55
dnull1337
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Feb 2012
Los Angeles, CA
Posts: 8

You're right, it was bitter, not a hoppy aroma.

 
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Old 03-06-2012, 03:42 AM   #56
JimTheHick
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Jul 2011
Iowa city, Iowa
Posts: 559
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When yeast floc out they take a lot of bitterness with them.

My batch was not bitter, but did have a distinct hop flavor from the saaz.

 
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Old 04-05-2012, 10:03 AM   #57
RobMT
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Jan 2012
, Ontario
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Popped a bottle after 10 days carbing, couldn't help myself.



Looks like mud! Tastes great already, but why is it so murky? The specks are on the glass and not floating in the beer by the way. I followed Yooper's recipe exactly and used Nottingham. I also bottled one beer in a clear glass bottle and haven't noticed any change in clarity since bottling. Normally by now the beer is starting to drop mostly clear, but nothing for this one.

 
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Old 04-05-2012, 12:50 PM   #58
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by RobMT View Post
Popped a bottle after 10 days carbing, couldn't help myself.

Looks like mud! Tastes great already, but why is it so murky? The specks are on the glass and not floating in the beer by the way. I followed Yooper's recipe exactly and used Nottingham. I also bottled one beer in a clear glass bottle and haven't noticed any change in clarity since bottling. Normally by now the beer is starting to drop mostly clear, but nothing for this one.
That's really strange- it looks like yeast but nottingham usually drops clear right away. Did you have clear wort to start with out of the boil kettle? The only thing I can think of besides yeast is that it could be starch from incomplete conversion.
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Old 04-05-2012, 05:10 PM   #59
RobMT
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Jan 2012
, Ontario
Posts: 91
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Quote:
Originally Posted by Yooper View Post
That's really strange- it looks like yeast but nottingham usually drops clear right away. Did you have clear wort to start with out of the boil kettle? The only thing I can think of besides yeast is that it could be starch from incomplete conversion.
Wort into and out of the kettle was a bit hazy, but nothing like the picture above. The starch would make sense though. I've since started treating my water and getting much more complete conversions.

Thanks for the troubleshooting!

 
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Old 04-22-2012, 10:15 PM   #60
Bigcorona
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Sep 2011
, Texas
Posts: 397
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10 Gallons in the primary. My first attempt at a Nut Brown Ale. Excited to see how it turns out. Used a mix of Pilsen and Maris Otter for the base malt. Cara Munich instead of Cara Vienna, because that is what I had on hand. Also threw in a pound of Victory. First time to try to toast the Oats. Tried 20 minutes at 350F. I did not notice much of a change. Hit the mash temp of 154F. Checked PH for the first time. Looked like 5.4 using a strip. I think that is OK? OG is 1.052. All looks good.

Is it the Chocolate malt that provides the nutty taste, or something else?



 
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