Spice, Herb, or Vegetable Beer Summer/Winter Solstice Clone - Page 5 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Spice, Herb, or Vegetable Beer Summer/Winter Solstice Clone

Reply
 
Thread Tools
Old 04-09-2012, 05:13 PM   #41
Wolfhound180
 
Wolfhound180's Avatar
Recipes 
 
Aug 2011
Quantico, Virginia
Posts: 461
Liked 23 Times on 18 Posts


Has anyone brewed this with vanilla beans and not extract? I have a few nice ones and was going to soak them in vodka. How does the vanilla come through?

 
Reply With Quote
Old 04-09-2012, 05:45 PM   #42
Locus415
Recipes 
 
Jun 2011
San francisco, Ca
Posts: 34
Liked 1 Times on 1 Posts


Quote:
Originally Posted by AlkiBrewing View Post
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 would pitch closer to 70-72 and let it get started for a day or two and then drop it into your basement. If you keep it off bare concrete and just let it rise as it ferments, you should end up around 62 degrees for the first week and then it should drop a bit during the second week and floc out nicely.

 
Reply With Quote
Old 04-10-2012, 03:41 PM   #43
AlkiBrewing
Recipes 
 
Nov 2011
Posts: 100
Liked 2 Times on 2 Posts


Locus415, thanks for the info. That sounds like a good plan giving the yeast a day or two to get started then moving to the basement.

 
Reply With Quote
Old 04-13-2012, 07:24 PM   #44
homebrew44
Recipes 
 
Feb 2012
Posts: 16
Liked 1 Times on 1 Posts


I know this calls for 150 mash temp, is that the same temp to use for sparge?

Thanks

 
Reply With Quote
Old 04-13-2012, 08:49 PM   #45
bratrules
Recipes 
 
Oct 2010
socal
Posts: 463
Liked 18 Times on 10 Posts


Quote:
Originally Posted by homebrew44
I know this calls for 150 mash temp, is that the same temp to use for sparge?

Thanks
When you sparge you want to get your grain bed to 168 to 170. So you have add your sparge water at a higher temp to get to those temps.
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra

 
Reply With Quote
Old 04-13-2012, 09:05 PM   #46
homebrew44
Recipes 
 
Feb 2012
Posts: 16
Liked 1 Times on 1 Posts


Does 150 sound low for the mash temp for this recipe.

 
Reply With Quote
Old 04-13-2012, 09:09 PM   #47
bratrules
Recipes 
 
Oct 2010
socal
Posts: 463
Liked 18 Times on 10 Posts


No a 150 mash sounds fine. If you want a sweeter brew you can go to 154. But I would stick to 150.
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra

 
Reply With Quote
Old 04-17-2012, 01:10 PM   #48
BasementBrewmistress
Recipes 
 
Sep 2011
Posts: 152
Liked 5 Times on 4 Posts


Any chance I can cheat by splitting the difference and use Crystal 60? I'm on the hook to brew a few batches and this is the only recipe I have that needs 40 or 80.

If not, no biggie. It's more laziness than anything else.

**Edit** We decided to brew the oatmeal stout also, so it'll be worth it to brew the recipe as is.

Reason: Nevermind...found the answer to my question

 
Reply With Quote
Old 05-31-2012, 06:22 PM   #49
homebrewbeliever
HBT_LIFETIMESUPPORTER.png
 
homebrewbeliever's Avatar
Recipes 
 
May 2012
Portland, OR
Posts: 309
Liked 12 Times on 12 Posts


So I'm brewing this recipe this Saturday, and when I went to my brew shop, they were all out of the California Lager yeast! They didn't even have the white labs equivalent. SO, since this beer IS a cream ale, I just got white labs WLP080 - Cream Ale Blend. Do you think this will substantially change the flavor of the beer? I think it might work well, actually, but I am still a novice at this whole thing.
__________________
For eclectic escapades in home-brewed deliciousness:
http://homebrewbeliever.blogspot.com

 
Reply With Quote
Old 05-31-2012, 06:55 PM   #50
scottland
Recipes 
 
May 2010
Chandler, AZ
Posts: 2,116
Liked 157 Times on 114 Posts


I'd use both crystal 40 and 80, each adds a different flavor.

As for the yeast, it'll be close, but not quite exact. Ferment it in the low 60s, and you'll be fine
__________________
http://www.bertusbrewery.com/

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Happy Winter Solstice Gavin C General Chit Chat 17 12-29-2015 02:07 AM
Winter Solstice brewday tenbricks General Beer Discussion 8 12-09-2015 02:05 PM
Summer Solstice Clone Competition Q? Wolfhound180 General Beer Discussion 3 06-15-2012 03:05 AM
Winter Solstice Red Ale (Extract - BYO) raenester Recipes/Ingredients 1 11-05-2010 12:39 AM
Winter Solstice Brew El Pistolero Recipes/Ingredients 4 12-19-2005 03:30 AM


Forum Jump