Finally brewed this up yesterday. Used 1272, as LHBS was out of Dennys. Came in at 1.070...all went well. However it did blow off overnight, first blowoff I've ever had. I cleaned up and headed to work with krausen on my sleeve!
Brewed this one last night, overall very smooth brew day. Subbed C40 for C60 and used WLP028 instead of Denny's yeast, hopefully the rye character will come through. About an inch of krausen after just 10 hours so I'm pretty hopeful for the batch.
With all due respect, you actually brewed a different beer, not mine.
Hey folks,
So I just brewed this recipe about 8 days ago following the instructions pretty closely with some minor changes in hope additions etc.
Landed my OG at 1.073 and pitched a 1.8 liter starter I made from a 40ish day old smack pack of Denny's Favorite.
Everything was great for the first 5 or so days, tons of activity in the fermenter made me happy I rigged up a blow off setup. On the 6th day it really calmed down to almost no action in the airlock over the course of a few minutes so I took a small sample and measured the gravity at 1.035. I then waited 2 more days to take another reading and it had not visibly changed at all.
Now I'm left wondering if I'll get those last ~20 points out of it very slowly over the next few weeks, or if my yeast petered out prematurely due to age/viability and I should consider pitching another pack?
Any advice would be great! I want to get this sorted before I transfer to secondary.
Cheers!
What temp are you at?
It's been going up and down between 64 and 68 over the course of each day.
Close enough. At this point, try going to the low 70s and see if that helps.
Thank you Denny!
Unfortunately my fermentation chamber is an old refrigerator connected to a temperature control thermometer and I don't have any equipment installed to heat the chamber up, only to kick the power on and cool it down if it gets too hot. I'll look into my options as far as that is concerned, but would you have any other suggestions?
Cheers!
Is there somewhere in your house it stays around 70? I'd just turn off the temp control completely and wrap it in a blanket, or crack the door and let ambient do the job.
What yeast was it? 1450 is a bit lower on the attenuation as compared to 001.
I'll give Those suggestions a try. Unfortunately I'm on the coast in CA and during this time of the year in location it barely gets to 70, usually more like mid 60's. But I'll try insulating it.
I don't remember the exact yeast I used other than it was from wyeast and labeled as dennys favorite.
Yep, that's 1450. Did you say you made a starter? I use a reptile heater bulb in my chest freezer to warm things up when needed. If you can't warm up, just give it more time to finish. I easily get 78+% attenuation out of that yeast.
I did make a starter. I was concerned that the age of the yeast I used (about 40 days old from date of packaging) may have lowered the viable yeast cell count too much so I made an 1800ml starter and left it on the stir plate for 3 days.
I actually rigged up a way to heat the chamber yesterday after work and now I'm sitting at about 71 degrees give or take. So I should start seeing activity in the air lock again soon, correct?
Does this really need a month in secondary? If so, what exactly is that accomplishing? If I got with my usual 2 weeks in primary to 2 weeks in the bottle, what am I going to be missing out on?
Thanks! Would love to try it but I don't have the patience for that kind of aging right now on my 4th batch of beer!
@Denny
I notice that the original recipe here calls for White Wheat Malt but I've seen a few versions of this on Brewers Friend, etc that use Flaked Wheat. What's the true recipe?
I've made it a few times now and love it. Though my next back will be the first I managed to get my hand on your yeast. So it will be interesting to see how much of a difference that makes.
Also, I'd like to get a little more Rye (spice) character into this. I'm thinking about bumping this a wee bit to maybe 20% Rye. Is there a better way to get the spicy rye character?
Thanks!
The link to the wiki doesn't work, can you update?The true recipe is wheat malt, not flaked. Bumping up the rye is fine. For any of my recipes, if you want to be sure you have an accurate version, check at http://wiki.homebrewersassociation.org/BeerRecipes
The recipe wiki site was left to die due to lack of use. You can find the old files using the Internet Archive: Wayback Machine.The link to the wiki doesn't work, can you update?
ThanksThe recipe wiki site was left to die due to lack of use. You can find the old files using the Internet Archive: Wayback Machine.
https://web.archive.org/web/20171220144818/http://wiki.homebrewersassociation.org/BeerRecipes
What are the water recommendations? I use RO water and I see in the WIKI Denny likes sulfate level around 250ppm. What should the levels for the other ions be?
And is the 1 oz Columbus dry hop the consensus? Seems like I have seen 2 recommended.
Thanks
Hey Denny, you ever play around with different hops with this recipe?Glad you guys are enjoying it. I have a batch fermenting right now. I do about 4-5 days at 63F, 3 days at 70-72F, 4-5 days at 33F, then keg and dry hop.
I've been brewing for 23 years and took an IPA hiatus for the past 10...... just got burnt out when the IPA rage was in full swing. Awesome recipe!
Agreed, it is an awesome recipe. But has the IPA rage stopped??? I see it has moved to NEIPA, but I don't see that is has declined at all.
I have to work the Rye IPA into my schedule.....
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