paulster2626
Well-Known Member
Change the recipe???!! John Kimmich is trying to make the "New Coke" of the beer world? Now that would be hilarious.
I harvested some yeast from a can and am in the process of stepping it up. It looks great, but i have never done this before so I want to make sure it is not contaminated before using it. Should I just do a taste / smell test? Anything particular to look out for?
I respect what was written on bearflavored and went with his temp recommendations for a while, but in my experience, I like the results at 66 and 68 better.
I have to say, I'm on your side. Ever since the double batches heady tastes different. The two four packs I got last week have noticably less tropical fruit on the palate than I was used to. I thought I was crazy, maybe I am, or maybe they're just still getting used to a bigger batch size.
When I first had Heady, last summer, I thought it was the most intensely fruity IPA I'd ever had. I couldn't believe the fruit character dripping out of it. Then my friend brought some super fresh Heady back for me in the beginning of December, and I thought it tasted a lot different than I remembered. Much less fruity, more "classic hop character". Wasn't sure if there was a real difference, or just my great love for that first experience warping my perceptions. I don't get to try Heady enough to be able to make fully accurate comparisons in my head.
I've also noticed that the Conan I harvested from that second set of cans seems to be much less aggressive. Could be a fluke, I've only brewed one batch with it, but I'm wondering if I got some Heady brewed with late-generation Conan—or maybe it's related to the expansion somehow.
My 6 hops also include Chinook and Nugget, but they aren't main hops and are only in small amounts in the 5 minute and whirlpool. I know for sure neither are in the dry hop.
Thinking Columbus, Centennial, Simcoe dry hop
Having for the second time. I think the last time I had it it was a little older because I distinctly remember little to no fruits and all pine
This time, canned on Monday, I get way more fresh fruits but also the dank pine. Really easy to drink tho. Definelty some pineapple in there this time, tho way less than CT's Gandhi Bot
Does anyone have comments on oxygenation with Conan? I would ballpark it at ~1 minute of pure O2 from a stone at a 5 gallon size and ~1.076 wort, but that's just general experience from other yeasts.
I've always assumed "heady" comes from the dankness haha. Like "heady" marijuana is the good dankness
The amount of time for oxygenation is arbitrary unless you have a flow meter or an adjustable gauge. If you have either I can give you a better approximation.
For worts from 1060-1075 I typically go for around 3 minutes at .128 LPM
I may be slightly overdoing it, but IMO there is more harm in under vs over oxygenating.
...
Anyway I can't figure out wtf "heady topper" means. Help me out??
I would love to smoke a bowl with Kimmich.
You n me both man, kick back with a couple pints of HT, a nice bowl of something heady and dank and discuss brewing. Of course this would have to take place at the Alchemist Pub to make it perfect. ipe:
I was at the James Beard House in NYC last fall helping with a Beer and BBQ Dinner. One of the courses was paired with Heady and John personally brought the beer to NYC and attended the dinner. I had a chance to talk to him at the end of service and he was such a down to earth, great guy. He also brought a Wee Heavy that we paired with dessert that was unbelievable! I still have 2 of those!
-Mike
You n me both man, kick back with a couple pints of HT, a nice bowl of something heady and dank and discuss brewing. Of course this would have to take place at the Alchemist Pub to make it perfect. ipe:
You left out the part where you asked him for the recipe and he handed it to you on a cocktail napkin.
nsap said:I think you both are forgetting the part where he tells you that the secret ingredient is magic and no one else can brew the beer because kimmich is in fact a wizard.
Anyways, we should still try. Got my first batch of Conan ready for mailing as of this morning.
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One vial is going to HarkinBanks and I want one or two but that leaves at least three, possibly four vials to mail. PM me and pay it forward.
Also, I have no idea how to mail yeast. If someone could PM me/forward me to a link on how to best do that then I would greatly appreciate it.
I was at the James Beard House in NYC last fall helping with a Beer and BBQ Dinner. One of the courses was paired with Heady and John personally brought the beer to NYC and attended the dinner. I had a chance to talk to him at the end of service and he was such a down to earth, great guy. He also brought a Wee Heavy that we paired with dessert that was unbelievable! I still have 2 of those!
-Mike
If either of you can make this happen, THAT is how we'll get the recipe.
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