GinSlinger
Well-Known Member
So, in my new-found passion with working towards the less hoppy styles to help me make sure my techniques are good, I've decided to brew Orfy's Hobgoblin II with some slight (very slight!) modifications.
3 G to fermenter
5.75 lbs Marris Otter
5 oz [British] Crystal 60
4 oz Carapils (*sigh*)
3 oz Chocolate malt
3 additions (FWH, 20 minutes and FO) of 1/3rd oz each Fuggles, Williamette, and Styrian Goldings (the three Fuggles).
Will, following ajf's method, mash this 1:1 at 150 for 60-90 mnutes (until iodine test is passed).
After a lot of poking around, and thinking about expanding my yeast usage by trying new things, I took the advice of several who recommended Wyeast 1968. Was looking forward to an ESB with ESB yeast and ESB hops!
Grains are purchased and crushed, starter is made and completed.
Then I found the mega thread: https://www.homebrewtalk.com/f163/b...on-temps-profiles-cybi-other-thoughts-221817/ *car crash*
So, yeah, okay, 1968 is horrible in bottles(?). I don't keg. I can't afford to get into kegging for this batch. Please tell me someone has figured out the secret to bottling with this yeast. I see bierhaus15 has recommended keeping the carb light, which I had planned on. But, will this "cure" the cidery taste some people get (frequently) in bottles with this strain?
Additional constraints: I can't cold crash this as cold as some recommend to drop the yeast out then bottle with another strain. I have a pack of Nottingham, but haven't enjoyed it in any of the beers I've used it in. I plan on starting this low (63), allowing to rise to about 68, then dropping it back to 63 after a couple of days as the megathread recommends. However, I'm one of those sensitive few who can detect diacetyl at very low levels, so I may need to bring it higher to do a rest.
I'd hate to throw out the starter and wait another week to brew (for 3 G batches, yeast is about 1/3rd the cost), so all suggestions are welcome.
3 G to fermenter
5.75 lbs Marris Otter
5 oz [British] Crystal 60
4 oz Carapils (*sigh*)
3 oz Chocolate malt
3 additions (FWH, 20 minutes and FO) of 1/3rd oz each Fuggles, Williamette, and Styrian Goldings (the three Fuggles).
Will, following ajf's method, mash this 1:1 at 150 for 60-90 mnutes (until iodine test is passed).
After a lot of poking around, and thinking about expanding my yeast usage by trying new things, I took the advice of several who recommended Wyeast 1968. Was looking forward to an ESB with ESB yeast and ESB hops!
Grains are purchased and crushed, starter is made and completed.
Then I found the mega thread: https://www.homebrewtalk.com/f163/b...on-temps-profiles-cybi-other-thoughts-221817/ *car crash*
So, yeah, okay, 1968 is horrible in bottles(?). I don't keg. I can't afford to get into kegging for this batch. Please tell me someone has figured out the secret to bottling with this yeast. I see bierhaus15 has recommended keeping the carb light, which I had planned on. But, will this "cure" the cidery taste some people get (frequently) in bottles with this strain?
Additional constraints: I can't cold crash this as cold as some recommend to drop the yeast out then bottle with another strain. I have a pack of Nottingham, but haven't enjoyed it in any of the beers I've used it in. I plan on starting this low (63), allowing to rise to about 68, then dropping it back to 63 after a couple of days as the megathread recommends. However, I'm one of those sensitive few who can detect diacetyl at very low levels, so I may need to bring it higher to do a rest.
I'd hate to throw out the starter and wait another week to brew (for 3 G batches, yeast is about 1/3rd the cost), so all suggestions are welcome.