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How does Nocturnum get the smooth mouthfeel and tingling co2 boozy sweetness?
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15 lb English 2-row
1 lb Aromatic malt
.5 lb Wheat malt
.5 lb Carapils
.5 lb Carahell
.5 lb Dark Crystal
1 lb Candi sugar Boil (30 min into boil)
2 oz Hallertauer Boil 60 min
2 oz Hallertauer Boil 30 min
1762 Belgian Abbey II
90 minute mash at 147
OG: 1.1ish/ FG: 1.02ish
http://www.brewboard.com/index.php?showtopic=82775
Judging from a clone I saw (at least for Delerium Tremens, not sure about Nocturnum), they do do it in primary. They way they get away with it is they use two yeasts with different temp ranges. Start with one, before it finishes heat or cool it until the other yeast will take over.
I do not personally have any experience using two yeasts, but my LHBS (and they are generally pretty knowledgeable guys) told me when I was following a recipe with two yeasts that one will just win out, and you won't taste the other. Obviously this is without the temperature control to put one yeast to sleep while the other takes over.
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I am in the process of reading the Yeast book by Chris White and Jamil Zainasheff. They have a good section regarding the mixing of yeasts. They mention that there could be benefit to mixing yeasts in one beer. It all depends on what your ultimate end goal is. If your desire is to get a different flavor than it is desirable to add the two strains at the beginning of fermentation. If your goal is to have higher attenuation than you add the higher attenuating or the more alcohol tolerant one closer to the end of fermentation. If you don't have this book yet I highly recommend it as there is tons of great information in here and I have only gotten through about half the book.
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However, yeast strains function differently - one could possibly use up all the oxygen before the other gets to really begin reproducing much, for example - which means that you'll have to experiment quite extensively with not just pitching rates but ratios as well. That's a lot for a single homebrewer to do even with two exact strains in mind, but when you consider the possible combinations of even a handful of strains, it's pretty crazy.
Then there's also the fact that you'll always have to pitch them separately in the correct ratio. This means separate starters, and NO repitching yeast, as the ratio in a finished beer will be different than what you started with - the yeast that is able to reproduce more would become increasingly prominent so that you get less and less of the other strain, until after a few repitches you're practically using only a single strain.
It's not necessarily the exact same (though it's not that it's better or worse, just a BIT different at most), but I think it's much easier to just blend finished beers each fermented with a single strain. That way you can experiment in a glass quite easily - even with more than 2 strains! - to find the ratios you like best. Then you can just blend them on a bigger scale. By keeping the fermentations separate, you'll also be able to repitch all the yeast if you want without running into the issue I described in the previous paragraph.
If you insist on blending strains to ferment anyways, I'd still highly recommend experimenting with blending single-strain batches at first regardless. It MIGHT not be the EXACT same, but it will be more than close enough to give you a good idea of what you're looking for, without getting too unreasonable for a single homebrewer to do by themselves.
https://www.homebrewtalk.com/f163/what-would-happen-if-409482/
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I'd go with a couple other Belgian specialty grains to add a more complex flavor along with the pils. Biscuit and aromatic in small amounts. Maybe around 1/4 lb each.
See, I don't think the malt flavor of this beer is very complex at all, which is why I didn't suggest any specialty grains. The flavor comes predominately from the yeast...at least that's how I interpret it. But I suppose a 1/4 lb of aromatic couldn't hurt.
ViagraBeer wrote:
I'm thinking more of Grains of Paradise rather thn coriander.
Alright, here's what I got so far from a degassed sample:
FG: 1.005 Refractometer: 7.6 brix
Back extrapolated OG according to ProMash: 1.07083
My intial impressions are that my bottle(s) are not the freshest - I remember liking the beer better(still haven't tried the draught again). Anyways, definitely pilsner. My guess - just a guess - is that this beer is a minimum of 20% sugar as an adjunct per fermentable. Minimum - could be even more. I think I get a little corriander in the nose, and would you think I was crazy if I said a little cumin(in the taste)?
Styrian goldings and maybe saaz.
The hard part is figuring out the sugars. I think I get just a smidge of a roasted component maybe.
http://forum.northernbrewer.com/viewtopic.php?f=4&t=45901
pilsner malt with a long mash time with low temperature and a significant amount of sugar / candi?
Anyone got ideas?
