3 FLoyds Zombie Dust attempt. Help/info requested

[brandenn]

I brewed the extract version and screwed up. I ended up only using .5 lbs of Munich instead of the full pound. Then during steeping, the thermometer was getting close to 160 so I moved the pot and the thermo was stuck because it shot up to 172~.

Ended up keeping fermentation around 64-66 with S05, before letting it warm to 70 at the end before the dry hop.

First tasting a week in, it seems far too hoppy and I am getting some off flavors. Any thoughts on what would be the most significant factor? ZD has to be my favorite all-time brew, kind of bummed at early tasting. I'm sure it'll get better, but I dont think time will fix this one...

 

[skeezerpleezer]

Off flavors could be tannins from the grains in the high temp. How long has it been since brewing? Is it carbed? Mine usually get real good at around 4-5 weeks.

 

[brandenn]

Only a week so I'm sure it will get better, it was just a bummer since I love ZD so much...

 

[skeezerpleezer]

I wouldn't worry about it if only a week in. The bitterness and malts will calm down in a couple weeks. Dry hop adds a lot also.

 

[MisterTipsy]

People like this beer more because it has a cool name and label.

 

[skeezerpleezer]

I wont disagree that it has a good name and label, but can say it was good before it had a label, and before it was called zombie dust.

 

[brandenn]

I wont disagree that it has a good name and label, but can say it was good before it had a label, and before it was called zombie dust.

What was it before Zombie Dust?

And a note, Zombie Dust was the beer that sucked me into craft beer and homebrew...

 

[skeezerpleezer]

It used to be called Cenotaph.

 

[MisterTipsy]

I brewed this beer back when it was called Cenotaph, but didn't make a thread.

 

[mccumath]

I brewed this beer back when it was called Cenotaph, but didn't make a thread.

(Sarcastic remark in 3...2...1...) Wow! You are the coolest person ever! (/Sarcastic remark).

I plan to brew this within the next week or so, and am really looking forward to it! Thanks for the recipe Skeezer!

 

[MisterTipsy]

I was kidding

 

[mccumath]

I was kidding

Hence the ...

Moving right along...

 

[droggo]

Skeezer, you inspired me to give all-grain a try. I fabricated a mash-tun yesterday and brewed up the all-grain zombie dust today. Had a few problems though. My OG was very low (~1.046) and my mash-tun seemed to clog up during the sparge. The first runnings flowed out nicely but this was not the case during the sparge. It took almost an hour to rinse the grains with 3 gallons of water (1 x 3 gal). So I think the reason why my OG was so low is because first I mashed too low (149) and second because my sparge water cooled significantly while waiting for the incredibly slow sparge runnings. I guess I just need more practice with this technique, and I hope this just means that I'll get a lighter and hoppier version of the ZD. Thanks for the encouragement to try all-grain!

 

[Gigan]

About to brew my second batch of this ZD clone! This time I'll be doing FWH now that I understand how to do it with extract. Should be a fun experience. It was tasty last time but hoping for even better results this go round. What temps do you suggest for fermentation ?

 

[skeezerpleezer]

Droggo- How big of stainless braid did you use for the mash tun? I haven't had a problem with anything other than wheat or rye beers sticking. Were the grains crushed very fine? As far as the gravity goes, did you hit your post boil volume? It could have been affected by the sparge also. It takes a few batches to figure out the process and your system, so no worries there.

Gigan-I ferment in the low 60s now. The first batch I did I didn't have the fermentation chamber though, so it was probably around 69-70 in a swamp cooler. I would try to go with the lower end if you can, but both make a good beer.

 

[Gigan]

Hey Skeez, Ya first batch I did was about 65-70, looking to try to keep it in the lowers 60's this time around. Thanks

 

[droggo]

The braid is probably about 1in in diameter and I think I crushed the grains too fine. Didn't really know what I was doing at the lbs and there wasn't anybody around to help me. My post boil volume was actually short by ~2 gals. I deviated from the online calculations because I didn't think I would actually loose as much volume as what was suggested. I've since watched some more vids on batch sparging and I think next time will go much smoother. Do you batch or fly sparge? If you batch, do you mix the sparge water into the grains with a paddle before draining? I've read that this can release tannins and such but I feel like it would help to avoid a stuck sparge.

 

[skeezerpleezer]

Yes, I batch sparge. You need to stir the water in very good to help get the sugars off the grain, just don't go too hot.

 

[droggo]

Sparge water = 170 deg F? Also, do you mash out by adding a bit of boiling water?

I replaced the blow over hose with a standard bubbler on my ZD fermentor this morning. It smelled like bananas. Hopefully that mellows out.

 

[Landshark67]

How is everyone dry hopping the beer? Warm or during cold crash time frame? I just dry hopped with Citra at 38F. Amazing aroma! (3 oz Citra for 5.5 gallons)

Also, I have a new bottle of ZD and I do not pick up the Melanoiden. I'm betting there's now a fair amount of Amarillo in the beer too. Your thoughts?

Brew on!

 

[whitehause]

I did warm for 6 days, cold crashed for 2 and kegged....fantastic.
I think going warm(or fermenting temp) for at least some time is better for dissolving the oils in the hops.

 

[squeekybobo]

Drinking this now... Wish I had had the real deal to compare it to, but this is pretty decent! Never used this much citra before!

 

[twenty5]

I was finally able to try the extract version I brewed and it is by far one of the best beers I have brewed. When compared to a newer release ZD, mine was darker possibly because of the extract and it had a lot more of a citrus/mango taste. I actually prefer it compared to the ZD and the 4 people I shared it with felt the same way in a blind test.

 

[Landshark67]

I was a little surprised how light the ZD looked vs the clone attempts.

My third batch eliminated the melanoidan and reduced the C40 by 1/3. The color was spot on. Anyone know the SRM of ZD?

Other notes:

Batch #1 - used a little C60 and WLP001 very nice brew
- closer to Dark Horse Crooked Tree Fermented @ 65F


Batch #2 - straight Skeezer recipe w/ WLP051 - slow ferment but amazing flavor. Still a little darker than present day ZD. Fermented @ 65F


Batch #3 - dropped the melanoidan and used SAF04 yeast. Best version so far. Fermented @ 63F I may convert all my IPA recipies to SAF04.

 

[dahray02]

I had zombie dust for the first time last week when i was in chicago....fell in love, i came back to texas and theres no way i can find it anywhere down here, so time to take matters into my own hands...that being said this thread is 57 pages long...can anyone direct me to the latest recipe I plan on brewing it this weekend or next weekend in, a mini-mash brew if possible

 

[smokinj]

The recipe is posted in the recipe database. Look for "multiple-three floyds zombie dust clone"

 

[skeezerpleezer]

The original post in this thread is updated also

 

[dahray02]

thanks

 

[natewv]

I'm happy with how mine came out...is there anyway to decrease the cloudiness? I guess dryhopping with 3 oz's makes that slightly impossible. I whirlpooled and autosiphoned the kettle and judiciously autosiphoned into the keg and still got no clarity...

http://imgur.com/zcV0l

 

[scottland]

...is there anyway to decrease the cloudiness? I guess dryhopping with 3 oz's makes that slightly impossible.

Dry hopping does not have to = cloudy.

This is a beer that was dry hopped with 7 ounces of hops. Crystal clear. http://bertusbrewery.blogspot.com/2011/11/furry-penguin-dipa.html

I fine every batch with gelatin, and after 2-3 weeks in the fridge, my beers sparkle. So gelatin + a couple weeks around 34*