Search results

I have a friend that is a BJCP National judge, and he said one of the hardest things to nail on a Cream Ale is the head. <insert joke here> Especially bottling, I would think. Kegging can be tweaked.

As with all beers, you should brew what you like. The style calls for little or no hop aroma or flavor, but if you like it, do it. BM might have an opinion on this. You look like you are doing allright from what's on you brewing list.

Every time I have entered this, I have gotten remarks about the corn/DMS flavor, which is actually listed as commonly found in the text of the BJCP guide. I got so tired of hearing it, I renamed mine to Cornhole Cream. It is like you enter an IPA and the judges note: Lots of bitterness and hop...

Look at the BJCP guidelines. Hop variety does not matter. Shoot for about 17 IBUs and you should be golden. I have never seen any bitterness in any of mine.

I have probably brewed this 10 times by now, and have made a few changes over time, with experience. I used 8 lbs of Gambrinus Pale Malt and 2 lbs of corn, and 8oz of Uncle Ben's rice today, with Denny's Favorite 50 yeast. It was so clear coming out of the boil kettle, I wanted to get a picture...

Would you think using Rahr's Red Wheat instead of flaked would add too much color? Possibly back of on one or both the Crystal malts to compensate? Thanks, and what a beautiful beer. I have bookmarked it, and I am careful to only keep keepers.

This may be my fourth or fifth batch of this. I am trying water treatments, and went with somewhere between a dry and a sweet pale ale. Definitely happy with the color, which is very light. Before boil, I had about 11 brix. I ended up with a little over 4.5 gallons. I expect this to be a good...

I'm using Brewtarget. I attached a screenshot. I'm thinking the color is pretty close to the estimate. I can't think of anything you could add that would keep it in style except to maybe toast a bit of your two row to add some color. I'd be careful not to get too much crystal malt flavor. Or...

With only the listed ingredients, mine is estimated at 3.3 SRM. Are you sure you are getting an accurate reading? Also, I'd be hard pressed to pick out the difference between 2.6, 2.7 and 2.9, even if it was side by side.

I have made this several times, and really like it. Do you make any salt additions? A BJCP judge in my group said the particular one I gave him had some phenolics in it, but he said also that correctly producing a Cream Ale category beer is difficult mainly because there is nowhere for defects...

I would have to ask what kind of yeast you used, and what your ferm temps were. Also, did you make any other additions or subtractions? I have made this three times, and I think I got a third place with one of them. That same batch in another competition got dinged for having a corn flavor. Go...

Go to their website if you want proof. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the expected weight of dry yeast is...

You'll get better results hydrating. Not hydrating will still work, but you kill a lot of yeast for no reason.

We are making this tomorrow with our 55 gallon system. I'm substituting CTZ for the Centennial, and Centennial for the Cascade, but otherwise am not changing anything. I'll let ya know!

I have my third batch of this in the fermenter right now, and just finished off batch #2. Great recipe!

This recipe took third place in the 6A category at the 2012 Bluff City Brewers Extravaganza. Thanks to the OP for providing the recipe. I have another one in the fermenter now, and the ingredients for more.

Looking through past posts, as long as you keep to the same IBU levels, it appears you probably could.

I cut this in half and needed to make a few adjustments to hit the style guidelines. Increased the 2 Row to 7 lb. Doubled the rice to 1 lb. Cut the Willamette to .5 oz. Left the Crystal at 1 oz. (effectively doubled) Brewtarget gives me these numbers. Cream of Three Crops - Cream Ale...

I didn't notice any unusually long ferment times. I have been using S-05 a lot, and it is finishing up in the usual time frame.

Mine was bottled on 1/1/2012. I have been brewing since 1978, and this is easily and by far away, the clearest beer I have ever done. I'd post a picture, but it is just like all the others. I had my buddy, who is a BJCP National level judge try it last night, and he only dinged me on one aspect...