Spice, Herb, or Vegetable Beer Summer/Winter Solstice Clone - Page 4 - Home Brew Forums
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Old 09-07-2011, 07:45 PM   #31
bratrules
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Oct 2010
socal
Posts: 463
Liked 18 Times on 10 Posts


Am going to make this for sure am going to wait till the weather gets a little cooler. i post my results as soon as i do it!!!!!


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Old 11-15-2011, 07:16 PM   #32
Magnanamous
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Nov 2011
Pittsburgh, PA
Posts: 81
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I just tried the Winter Solstice last night and thought it would be a nice seasonal beer to have around. My question is when the beer seemed to clearly be an ale why does the OP use a lager yeast? I'm happy to use it but my fermentation chamber (a.k.a guest room closet) stays at a steady 67F. Would this be too warm for the yeast? And if it isn't would it be warm to the point of imparting feelthy ester bubble gum banananasty to the beer?


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Old 11-17-2011, 01:51 AM   #33
scottland
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May 2010
Chandler, AZ
Posts: 2,116
Liked 155 Times on 113 Posts


Im almost positive it's brewed with California Lager yeast. It ferments well up to around 65. Is your wort temp 67 or your ambient temp? 67F is probably fine for wort temp, if that's your ambient temp, use something like California Ale yeast. It'll be close, but not dead on.

 
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Old 12-02-2011, 02:00 AM   #34
g-star
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Feb 2010
PA
Posts: 825
Liked 125 Times on 93 Posts


Just gonna chime in and say this recipe is a winner. Brewed the winter solstice back in mid October, and enjoying it now. I used S-05 and fermented in the low 60's, nice and clean with pronounced caramel notes. I used 0.75oz of pure vanilla extract at bottling.

Its very close to the real thing...certainly better than the kit offered by Austin Homebrew, which I tried last year and is not even in the ballpark.

Cheers!

 
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Old 01-15-2012, 12:40 AM   #35
tmontana48154
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Nov 2010
Canton, MI
Posts: 18


Brewed this for swmbo who love summer solstice. Lasted for only 3 weeks because she loved it so much, said it was better than summer solstice.
Used. .5 oz of Madagascar vanilla extract.

 
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Old 03-02-2012, 12:29 AM   #36
aknox
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Feb 2012
North Brunswick, New Jersey
Posts: 41
Liked 1 Times on 1 Posts


I'm going to attempt the partial mash recipe next Friday. I will let you know how this goes. The one corner of my basement is currently 61*.

 
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Old 03-02-2012, 03:41 PM   #37
scottland
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May 2010
Chandler, AZ
Posts: 2,116
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That'll be the perfect temp. Good luck, and let us know how it turns out. The only trick to this beer is to be very careful with the vanilla; it becomes overpowering in a heartbeat.
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Old 03-03-2012, 04:18 PM   #38
aknox
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Feb 2012
North Brunswick, New Jersey
Posts: 41
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I will probably soak two split vanilla beans in 4 oz of vodka. I had success with this method on the Southern Tier Pumpking clone.

 
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Old 04-04-2012, 04:28 PM   #39
aknox
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Feb 2012
North Brunswick, New Jersey
Posts: 41
Liked 1 Times on 1 Posts


Getting ready to BIAB the Summer Solstice Saturday. I will try to keep you all posted.

 
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Old 04-06-2012, 11:55 PM   #40
AlkiBrewing
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Nov 2011
Posts: 100
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I'm all set to brew an AG batch of this (winter solstice) and have a question. The recipe I have calls for two weeks primary @ 62 degrees and two weeks secondary no temp listed. My basement is not heated and stays @ 58-59 degrees. Would letting it ferment at that temp be an issue? I'm thinking it would be okay just might take a little longer but being a rookie thought it best to ask those with more experience (: Any advise/info would be appreciated.

Cheers!



 
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