American Pale Ale Bee Cave Brewery Haus Pale Ale

[EdWort]

Good question. You must be one Fart Smeller, I mean Smart Feller.

I have no idea, as my fermenters are in a freezer in the garage.

One man's farts are another man's ambrosia though.

 

[Schlenkerla]

my name is brian and i'm an airlock sniffing addict. ....... The fart smell has persisted throughout today and a few minutes ago, when I took another whiff tonight, the fart smell had overcome the yeasty smell to become the dominant aroma. Is my brew contaminated or is the fart a common scent for this brew? While I'm usually pretty good about drinking/eating anything, a beer that smells of old stale farts probably won't make it to my mouth. Please tell me this is a common occurence during the fermentation of this brew and that it will give way to beautiful malty aromas. Thanks!

Yes - They smell. As the yeast make beer they fart too ya know.

It/They will also taste like farts (I think, never tasted one or want too) if you try to drink them too soon. Like right now.

Wait until it done, rack to the 2ndary or bottle and wait about 3 weeks and you have some tasty beer to drink. - No Farts Honestly!

You ought to call this one Fartopia Pale Ale!!!

 

[KingBrianI]

haha, thanks for the resassurances guys. i've decided to give the yeast some privacy while it takes care of business.

 

[ZacMac]

Ed, I noticed that you call for no hydration or yeast starter with the Nottingham. I am assuming that you have had luck with this, but I have to be honest that I have never heard of this before. I thought that you always had to make a starter with dry yeast. I am still somewhat of a noobie, but it just seemed odd. I'm going to try this recipe this weekend, thanks for the economically friendly beer.

 

[Schlenkerla]

Ed, I noticed that you call for no hydration or yeast starter with the Nottingham. I am assuming that you have had luck with this, but I have to be honest that I have never heard of this before. I thought that you always had to make a starter with dry yeast. I am still somewhat of a noobie, but it just seemed odd. I'm going to try this recipe this weekend, thanks for the economically friendly beer.

Having a starter always helps, but you can either dry pitch, or rehydrate as noted on the package or have two on hand all of the time. That way if you have a dead one you're OK. You just add another pack. This is my back up yeast. Its a good neutral yeast to have at the ready.

 

[EdWort]

Ed, I noticed that you call for no hydration or yeast starter with the Nottingham. I am assuming that you have had luck with this, but I have to be honest that I have never heard of this before. I thought that you always had to make a starter with dry yeast. I am still somewhat of a noobie, but it just seemed odd. I'm going to try this recipe this weekend, thanks for the economically friendly beer.

You don't need a starter for Nottingham or Safale-05. Nottingham recommends you rehydrate, but Safale does not. I've done it both and it does not matter either way IMHO.

 

[ZacMac]

Thanks so much guys, I appreciate your feedback. I trying the Haus Pale Ale this weekend and with some luck will have it ready to drink for my son's 1st Birthday party in July. Of course for the mature attendees only, birthday cake for all others.Take care.

 

[kornbread]

I decided to give "all grain" a try. After all the posts about Ed's "Haus" Ale I figured that would "bee" a good one to start out with. I knew I would need to split the boil into two pots. I didn't think I would need three.

I suppose the three pots have quite a bit more surface area than one large pot. I'm thinking that's why after "boil off" I only ended up with about 3 1/2 Gallons. So, after I cooled the wort, I added enough tap water to the fermenter to bring it up to 5 1/2 gallons. Was that OK???

I don't know how to figure out my "efficiency" yet. But, after I put my sample into the freezer to cool it to about 60 deg, my hydrometer reading was 1.048. A little short I think. I'm not sure what I did wrong there. It could be I added too much water.

Also, my LHBS was sold out of the Nottingham yeast. I used Muntons. Do you think that will make much difference?

For my first try at all grain brewing everything seemed to go pretty well.

(Except for the flood and the mild heat stroke...)

But, I came out looking (and tasting ) pretty good. It does seem a little "lighter" than yours. I'm not sure why.

I can't wait til it's done.

Thanks for sharing the recipe Ed.

Kornbread

 

[dp69_2001]

How do you brew at someone elses house and then get it to your own house without ruining it?

 

[EdWort]

How do you brew at someone elses house and then get it to your own house without ruining it?

Put your bucket or carboy fermenter in the back of your car and take it home. Add the yeast when you get home. The jostling will help aerate it.

 

[ndhowlett]

Quite possibly one of the best light beers I've ever had. Amazing how simple it was to make.

God it felt good to have a good beer made after two very disappointing beers. Didn't know something so simple could end up so good.

Congrats

 

[Hikeon3]

Just brewed a mini-mash version. Gravity came out way too low. 1.042. Should've used more extract maybe.

 

[kappclark]

This time around I used London Ale Yeast (I re-pitched onto an existing cake from a Brown Ale) .. came out well..

Has anyone tried London Ale yeast w/Haus ale ?

At the risk of sounding like a yeast idiot, I notice a bit more sweetness then earlier .. is this the different yeast talking ?

I cld drink this all night (and maybe I will!)

 

[ftlstrings]

What do you think about the addition of kent golding or nothern brewer hops as a dry-hop addition to this brew? I am thinking of on ounce added to the primary late or to the secondary if you choose to do that.

~M~

 

[Schlenkerla]

I finally have this one in the bottle. 11 days in the primary, 14 days in the 2ndary.

I also dry hopped it w/ 2 oz of Homegrown Cascade. WOW - Its good and hoppy tasting. Its nicely balanced (not too bitter) but w/ lots of hop flavor.

Now I have to wait for carbonation.....

 

[kornbread]

I've got to work on my efficiency before the next brew. It was my first all grain and I thought I did everything right but my numbers are off. My OG: 1.048 My FG: 1.013

I'm pretty sure It's done fermenting. I checked it three nights in a row and it's been right around 1.013. It taste pretty good but it's a little lighter than I expected.

I'm going on Vacation day after tomorrow. I don't think I'll have time to bottle tomorrow night. So, I'm planning on racking it to a glass carboy until I get back in a week. Maybe I'll squeeze out another point before I get back....

 

[kappclark]

Haus Ale is FAMOUS in Brattleboro, VT --- brought a 12 pak to a small going-away party for a teacher, and, as always, it was received with HUGE praise ... in fact, the folks who enjoyed it the most were not regular beer drinkers...

The Sam Adams folks brought didn't stand a chance !

I think we got a former home brewer from Marlboro re-energized to start brewing again !

 

[mot]

I just did a version of this followed the grain bill completley
but used:
columbus as bittering about .5 ounce
then .5 cascade at 30
.5 cascade at 15 and 5
then I am dry hopping with an ounce of amarillo which is where it is at right now. I also used wyeast 1056. When I racked to dry hop it tasted pretty good already. Now to wait for another 2 weeks before I bottle

well I bottled this tonight, I dry hopped it with an ounce of armarillo. Was going to do that for 2 weeks, but got really busy and they were in there for almost 4 weeks. I thought I was going to have to much of a grassy flavor but it tasted great so far.

Mine finished really low to 1.008 has a nice crisp dry finish. I had to use the coopers car tabs which I really dont like but I forgot to buy a few ounzes of sugar. Will update this after if carbs up and ages a little

 

[mot]

Oh yeah forgot to mention that i used Wyeast 1056, grain bills was the same and hoping was failry similar plus the dry hoping. I didnt think I was going to get that low

 

[kornbread]

Hi guys,

I bottled my bee cave haus ale today. I tasted it and it taste weird. It taste almost like cinnamon or some type of spice. I'm not sure if that's from the hops or some error in my process. It tasted pretty good the day I brewed it but each time I've tasted it since the "spice" flavor is more pronounced.

I followed the recipe very closely. My efficiency was off. I only hit 1.048 O.G. instead of 1.051. I'm wondering if I didn't get enough "sweet" out of the malt to counteract the hops. Do Cascade hops have a cinnamon flavor?

My LHBS was out of the Nottinghams yeast. So, I used Muntons instead. Could that be it? Also, it has been very hot here lately. Temps in the basement have been upper 70s and low 80s. I kept the fermenter in an Ice water bath but the stick on thermometer always read in the upper 70s. I've been told that high temps during primary fermentation can cause off flavors. Is cinnamon one of the off flavors?

Sorry for the long post, But, I'm kind of worried that the beer is gonna suck.

Thanks in advance,

Kornbread

 

[knipknup]

I think your ferment temp is too high and should be about 10 degrees cooler at least. Higher temps lead to more fruity flavors. One way to lower the ferment temps is to freeze a few water bottles (the 16 or 20 oz ones are fine) and add them to your water bath. This should lower the temp. Freeze enough that you can change them out often, rotating from water bath to freezer and back.

 

[EdWort]

High Temps and Muntons are the major contributor for your off flavor. Nottingham is a very clean yeast. Works like a champ. If you cannot find it, you can substitute Safale -05, but an English Beer yeast will make a completely different beer.

 

[Danek]

My LHBS was out of the Nottinghams yeast. So, I used Muntons instead. Could that be it? Also, it has been very hot here lately. Temps in the basement have been upper 70s and low 80s. I kept the fermenter in an Ice water bath but the stick on thermometer always read in the upper 70s. I've been told that high temps during primary fermentation can cause off flavors. Is cinnamon one of the off flavors?

Yeah, sounds like Muntons + high temps could be your issue. My first beer used Muntons yeast. It fermented way too high (in the upper 70s), and when it was done it reeked of bananas. It was drinkable, but it would have been a better beer without the fruit from the yeast. In that sense it was kind of disappointing, although on the upside I did learn more from that batch than any other batch I've made. So whilst that beer wasn't great, every beer I've made since has been better as a result.

 

[mrkeeg]

Hi all, not sure if this post is better off here in the recipes section, or elsewhere.

I'd like to do this recepie as my first all -grain in the next day or two. My "local" HBS (3 hours away) didn't have cascade hops, so I randomly selected goldings.

I know of course that there will be a difference ... and as my first all grain this will be mostly about getting a feel for the technique.... but just the same, I want to make a good beer. Anyone care to speculate how it may be? Anyone think it would be bad enough that I should wait until I can get different hops?

Thanks!

 

[EdWort]

Hi all, not sure if this post is better off here in the recipes section, or elsewhere.

I'd like to do this recepie as my first all -grain in the next day or two. My "local" HBS (3 hours away) didn't have cascade hops, so I randomly selected goldings.

I know of course that there will be a difference ... and as my first all grain this will be mostly about getting a feel for the technique.... but just the same, I want to make a good beer. Anyone care to speculate how it may be? Anyone think it would be bad enough that I should wait until I can get different hops?

Thanks!

It will have a different character as you are using English hops, but I imagine it will be a tasty beer just, more of an English Pale.

 

[Aubie Stout]

Brewing this tomorrow. Substituting .75 oz of Chinook FWH for bittering instead of the Cascades and WLP001 instead of the Nottingham. IBU's on Beersmith come out to 40. LHBS said it was no big deal and I can use the other .25 oz to bitter my honey wheat.


Will advise!

 

[dp69_2001]

I brewed this a week ago using WLP001. Since I couldn't find any Nottingham. I also put the remaining .5 cascade and the .5 centennial right into primary. Is this going to be anywhere close to the same beer? If not, what would be a good substitute for the Nottingham?

 

[EdWort]

I brewed this a week ago using WLP001. Since I couldn't find any Nottingham. I also put the remaining .5 cascade and the .5 centennial right into primary. Is this going to be anywhere close to the same beer? If not, what would be a good substitute for the Nottingham?

Safale -05 would have been a good and cheap alternative. Again, the main purpose behind the recipe was good, cheap, and easy.

The extra hops and liquid yeast knock off the cheap part and some of the easy part, but you still will have a good beer. A bit more hoppy especially in the nose, but overall a tasty beer. Enjoy!

 

[Aubie Stout]

Ed,


I have an extra ounce of Cascades sitting around from another brew. Have you dry hopped this beer yet?

 

[EdWort]

Nope. I only dry hop my IPAs. Go ahead if you want to, or save the ounce for the next batch.