Hit 1.006 for 4.8 ish abv, cold crashing and kegging tonight. Hop to have a taste by Easter Sunday! Hydro sample was pretty smootheBrewed it last Saturday on my Anvil foundry 10.5. Cut boil to 50 minutes with extra half pound of 2 row and full pound of carapils since my efficiency is a bit low All .25 oz like the original, did 45, 30, 20, and 5 minute additions and used 05 since I had it on hand. OG 1.043. Slow starter @64 degrees but man did she build a nice tight white krausen about 3 inches thick! Will keg as soon as I have an empty! Thanks everyone especially BM!
That is a super interesting graph thanks for posting it. I'm more of a set the temp, pitch and forget for a while kind of guy. But your right... Based on my experience, Notty plows through wort like a freight train. I've never had a lag issue or fermention issue with notty.View attachment 674931 Nottingham - fastest yeast I've used! I pitched late sunday night, it was cranking by morning. A few wobbles with a skewiff reading and a big sunbeam hitting the gf conical and making the lid red hot yesterday afternoon, but you can follow the drop in gravity. I was a little quick with the counter-flow & pitched when the temp hit 18°C / ~64°f on the GF temp probe, cooling with glycol, so its interesting to see the temp gradient even out initially over a few hours. At the top where the tilt is reading its initially 23°. I guess I could wobble swirl it to even this out sooner... and then pitch but it doesn't seem to slow the yeast (just hydrated) down!
Well it's day 1 of fermention. I'm fermenting at room temperature ~ 65F.
Hello there. Where is the last version of this recipe? Or which recipe are you using?Man this recipe is so forgiving! I brewed a 10gal batch the last week in March. It was one of those brew days that I was doing a really good job of mucking up everything! Haven't had an off day like that in years LOL! Added TOO much water to mash, I figured that out when it all got into the boil kettle. Oh well, just planned on boiling it down longer... Got distracted before the boil broke through, and had a great big boil over! It still turned out great in the end and a solid 5%ABV! I have been using Imperial House yeast (or Wyeast 1098) for several batches in a row and REALLY like the results ( ;
View attachment 675087
Hi Chituma!Hello there. Where is the last version of this recipe? Or which recipe are you using?
Regards from Argentina
So you dry hop Citra for arroma?Brewed 10 g batch yesterday. One with us-05 and one with a 1007 German ale. Got 1.048 on OG. I added a one pound packet of golden candi syrup for first time.
The 1007 is working away and the 05 not much yet as per usual. In spare bedroom with a heater at 18.
I will add 1 oz of citra ( I do this to this Beer) in about 5-7 days and keg 5-7 afterwards.
Love this beer!!!!
Thanks a lot, I´ve brewed it with pale ale from Castle Malting, Cara-pils, Equinox and Mosaic... US05. Now its fermenting at 20 Celsius. Lets see how it taste in 2 weeks. Thanks againHi Chituma!
The version of the recipe you want is the one originally posted by Biermuncher at post #1 here. The rest of the 144 pages and more than 5730 replies are all about how wonderful the recipe is, or how it has been tweaked and modified. I have brewed this at least six times, and I can tell you the very best approach is to brew it first in the original recipe. Once you brew it, and know what it is supposed to taste like, then start playing with the recipe to suit your needs, or availability of ingredients. To be honest, two of my versions were done because I didn't have all the exact ingredients, so I made reasonable substitutions (for example, I used US-05 instead of Nottingham in batch.) Each change you make in the recipe will have an impact in the flavor of the beer. Sometimes it is subtle and good, other times not. Remember, this was designed as an extremely quaffable beer that would also appeal to BMC drinkers. "BMC," here in the USA, are the initials of very light, almost flavorless commercial lagers (Budweiser, Miller, Coors.) Many times people who only drink these beers may be put off by strong craft, artisanal, or home brewed beers, so I believe Biermuncher developed this recipe as a gateway for these folks to home brewed beer. Sorry for the long winded response, but I thought you deserved more than just to go to post #1. Stay well!
If you look at one of my previous posts. While mine was fermenting it smelled.like straight up buttered grapefruit. But that smell went away during secondary fermention. It tasted good when I racked into keg, that I have in lager, until I get an open facet in my keezer. With "the virus" faucets don't open up that frequently any more.As someone said on the first page of this thread, I think I screwed up. I tried doing BIAB with it, the beer is super hazy and has a strange smell to it. It's been in primary for 11 days. The FG is also high at around 1.014-1.016.
Should I give it a swirl and see if the yeast finish up then cold crash it? I usually keep my beers in primary for 3 weeks.
My beer is far more yellow than everyone else's, a very pale yellow whereas most people's on here seems to have a nice amber color.
I have no way to describe my smell. I’d say it smells less fruity as it does some sort of “skunk“ or maybe even the cat pee aroma. Those are the two closest aroma profiles I’ve found when Googling but neither of those is precise either. It just smells odd.If you look at one of my previous posts. While mine was fermenting it smelled.like straight up buttered grapefruit. But that smell went away during secondary fermention. I tasted good when I racked into keg, that I have in lager. Until I get an open facet in my keezer. With "the virus" faucets don't open up that frequently any more.
Skunk or cat pee IDK... I'll let someone more experienced reply to that one...I have no way to describe my smell. I’d say it smells less fruity as it does some sort of “skunk“ or maybe even the cat pee aroma. Those are the two closest aroma profiles I’ve found when Googling but neither of those is precise either. It just smells odd.
I’m about to transfer it to secondary now. Color photo follows :
View attachment 678118
Color is not far off from what mine turned out after primary.The color looks amber inside the fermenting bucket, maybe I scooped up way too much yeast with my wine thief I used to test the FG.
about to transfer to secondary
Hi,The color looks amber inside the fermenting bucket, maybe I scooped up way too much yeast with my wine thief I used to test the FG.
about to transfer to secondary
I agree, I'm pretty disappointed in myself for potentially messing up such a well documented and forgiving beer...Hi,
If that's what the beer looks like after 11 days, I think something isn't quite right. Did you brew the recipe on page 1 as listed, or did you make any substitutions? Also, this is a very forgiving beer, I've never used a secondary and just cold crashed after about 8-10 days. It was always pretty clear to start with, and then drops to a very brite beer once crashed. Skunkiness is usually the effect of sun struck beer, and I've never had Notty or US-05 give off anything like that odor. What yeast did you use and what temp did you ferment it?
I agree, I'm pretty disappointed in myself for potentially messing up such a well documented and forgiving beer...
I did a BIAB 100% identical to the 5.5 gallon batch. Every last thing listed was the same. The only difference was the first few minutes after putting the grain bag in, the strike temp didn't lower much after I did which had the mash temp a bit too high before I put some cold water in. I tried a mash out at the end based on tutorials I read online and then people on here advised against it afterwards, it's hard to find 100% accurate information all the time when doing these things.
Other than that, identical, on point OG, yeast was rehydrated after sanitizing what needed to be. Then I left it alone for these 11 days surrounded in 66-68F wet towels halfway submerged in a bucket of ice water. The fermentation temp was probably around 70F however I just kept two towels constantly at 68F-70F around the fermentation bucket the whole time like I have done with every beer so far.
I double milled my grain before putting it in the BIAB, and the second pass was very fine. Beer was fermented inside my bedroom surrounded in towels, no way any light got to it.
I just transferred to secondary, the smell was infinitely better than the sample I had for some reason, the color was about the same but more amber depending on how much horizontal distance of beer there was.
Regardless, I didn't see anyone else with a hazy beer
With the fuzzy beer I would throw gelatin at it to see if I can rinse a little. I have heard from people who have had very good results, but have not used it until now. It is likely that with the high temperature in the mash you have extracted some more tannin from the malt if you ground it too much.
Look at this article maybe it will help you:
In my last article about gelatin, I explained how it works (physically and chemically) and proved that a short boil does no harm to it, busting a common brewing myth. After multiple positive responses, I decided to do an experiment to bring more light into another commonly discussed, gelatin...www.homebrewtalk.com