Recipe & Discussion, Orfy's Mild "mini-comp" for 2011 HBT competition - Page 13 - Home Brew Forums

Register Now!
Home Brew Forums > Brewing Events & Local Gatherings > Recipe & Discussion, Orfy's Mild "mini-comp" for 2011 HBT competition

Reply
 
Thread Tools
Old 02-07-2011, 02:10 PM   #121
mudarra
Recipes 
 
Sep 2010
McDonough, GA
Posts: 87
Liked 3 Times on 3 Posts


Quote:
Originally Posted by weirdboy View Post
You know when I made this beer before I used S-04 and I didn't get any tartness at all. Now I'm glad I did because I thought it was great with the safale.
What attenuation (FG) did you get with US-04?
I may go that route with future batches.
__________________
Larry

 
Reply With Quote
Old 02-07-2011, 02:38 PM   #122
azscoob
Brewpub coming soon!
HBT_SUPPORTER.png
 
azscoob's Avatar
Recipes 
 
Jun 2009
Lake in the Hills, IL
Posts: 7,452
Liked 274 Times on 210 Posts


When I use Notty I typically ferment at 60°.

This mild was fermented at 64°, which is still low enough that it keeps the tartness and funk to a bare minimum.

what temps do you ferment at to get such tartness? 68°?
__________________
Shirts n Steins: Grain Reaper Brewing


I seem to have misplaced my trousers... ~Grainreaper

 
Reply With Quote
Old 02-07-2011, 03:41 PM   #123
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,188
Liked 483 Times on 391 Posts


Quote:
Originally Posted by mudarra View Post
What attenuation (FG) did you get with US-04?
I may go that route with future batches.
Not super huge, actually. Around 60%, but I also way overshot my mash temp on that batch and spent 5-10 minutes at like 165, which I think was a big factor in that.

 
Reply With Quote
Old 02-07-2011, 03:46 PM   #124
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 108 Times on 69 Posts


Quote:
Originally Posted by azscoob View Post
When I use Notty I typically ferment at 60°.

This mild was fermented at 64°, which is still low enough that it keeps the tartness and funk to a bare minimum.

what temps do you ferment at to get such tartness? 68°?
Pitched one pack of rehydrated nottingham @ 58 degrees and allowed to free rise to 62 over 3 days. I let it go up to 63-64 after the gravity stopped dropping to try to get it to ferment out a little more but the gravity didn't move. Then dropped the temp to 44 at day 10 and kegged/bottled on day 13.
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 02-07-2011, 03:57 PM   #125
mudarra
Recipes 
 
Sep 2010
McDonough, GA
Posts: 87
Liked 3 Times on 3 Posts


I fermented my Notty batches at 62 deg. The tartness isn't huge by any means, but it does compete with the other flavors on my Northern Brown.
__________________
Larry

 
Reply With Quote
Old 02-07-2011, 04:16 PM   #126
azscoob
Brewpub coming soon!
HBT_SUPPORTER.png
 
azscoob's Avatar
Recipes 
 
Jun 2009
Lake in the Hills, IL
Posts: 7,452
Liked 274 Times on 210 Posts


I havent tried raising the temp like you do, I pitch at fermentation temps and maintain the temp throughout. maybe that is where the tartness is coming from. I will have to try your method and see how the results vary.
__________________
Shirts n Steins: Grain Reaper Brewing


I seem to have misplaced my trousers... ~Grainreaper

 
Reply With Quote
Old 02-07-2011, 06:00 PM   #127
midfielder5
 
midfielder5's Avatar
Recipes 
 
Jan 2009
San Francisco, CA
Posts: 1,448
Liked 72 Times on 64 Posts


Purty good looking beer ya got there Brian!

My 10G is still fermenting, so I can't respond yet re: tartness on the notty. I can also compare it with another yeast, as I split my 10G batch. Second yeast was 1338, European ale.
cheers,
Wendy

 
Reply With Quote
Old 02-11-2011, 11:33 PM   #128
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 108 Times on 69 Posts


Alright guys, lets hear some updates! I need to know what I'm up against!
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 02-12-2011, 03:03 AM   #129
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 108 Times on 69 Posts


I just popped open one of my bottles. I've been drinking from the keg but wanted to see how the bottled ones were coming. It had a nice carbonation but it's still going to carb a little more. Flavor was really nice. I actually like it better than from the keg. The tartness was toned down and chocolate and malt flavors were able to dominate. I even got a bit of fruitiness in the aroma that I wasn't expecting from nottingham. It's quite smooth and waay too drinkable. The glass was gone in about 4 sips! I'm actually really happy with how it came out in the bottle. Hopefully it doesn't change too much in the wait until the contest!
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 02-12-2011, 04:13 AM   #130
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,188
Liked 483 Times on 391 Posts


I am definitely not brewing this for the mini-comp, even though I'd really like to. I had already committed myself to brew up 10 gallons of a Cuvee de Tomme clone this weekend so I'm going to have my hands full with that this weekend. It's really going to stress my system to the limits to try and pull it off.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
The 23rd Annual 2011 Great Arizona Homebrew Competition wild South West Homebrew Forum 16 05-02-2012 02:52 AM
NOW OPEN! HBT 2011 BJCP Competition Yooper Brewing Events & Local Gatherings 1542 04-15-2011 09:54 PM
American IPA Competition at Deland Craft Beer Fest, February 2011 frogguruami South East Homebrew Forum 7 02-11-2011 05:06 AM
2011 Peach State Brew Off - Homebrew Competition downpantera South East Homebrew Forum 0 01-19-2011 06:09 PM
2011 HBT BJCP Competition now open! Yooper Brewing Events & Local Gatherings 0 01-08-2011 02:02 PM


Forum Jump