I am planning on trying my first no boil (aka raw ale) with this recipe. Anyone have experience doing a no boil and want to share their results?
With or without a pasteurization step after the mash?
I often do no-boil (both with and without pasteurization of the wort) for my berlinerweiss beers with a similar grain bill and have produced very clean and pleasantly "grainy" beers with the method.
Curious to hear your results. My only concern is Ca ppm is a bit low for yeast health.
Ca > 50 ppm is good for yeast health/propagation.
. Is everybody still using the recipe The op posted on page one or has the recipe evolved and now everybody is using a different recipe?
I've never attempted a cream ale so this will be interesting. Although I did get to try one at my last brewing competition. It was really good and I enjoyed it which is what really matters. I brew for myself and everybody else gets to reap the benefits if they like it as well.
This is a very long thread at 300 and some odd pages long so I figured I'd just post and ask. Is everybody still using the recipe The op posted on page one or has the recipe evolved and now everybody is using a different recipe?
Is everybody still using the recipe The op posted on page one or has the recipe evolved and now everybody is using a different recipe?
I've now tried my beer and... well, I think it's a little too corny. Hopefully that'll age out a little.
No air lock needed with Vittles Vault?
For those who have done this brew, can you explain how you did the primary fermention?
1. Did you begin the diacetyl rest and cold crash early so you could have it transferred to secondary BY THE 14th day?
2. Or did you leave alone for full 14 days and then begin to do diacetyl rest and cold crash extending into days 15 and 16?.
Some like to cold crash, some don't. Opinions please.
For those who have done this brew, can you explain how you did the primary fermention?
1. Did you begin the diacetyl rest and cold crash early so you could have it transferred to secondary BY THE 14th day?
2. Or did you leave alone for full 14 days and then begin to do diacetyl rest and cold crash extending into days 15 and 16?.
Some like to cold crash, some don't. Opinions please.
Strange how I ended up with a more golden color, but perhaps that's up to the pale ale malt I get here (Weyermann).
Either way, also very happy with how clear it ended up. Looks gorgeous.
making this next and using the OP recipe. Except subbing Halletauer for the Crystal.
I'm toying with the idea of changing the hops, or maybe dry hopping half of it. I've never made this recipe before though. Should I leave it alone? or should I change out the hops?
making this next and using the OP recipe. Except subbing Halletauer for the Crystal.
I'm toying with the idea of changing the hops, or maybe dry hopping half of it. I've never made this recipe before though. Should I leave it alone? or should I change out the hops?
I think leave it alone, at least for the first go. It's a cream ale - meant to be very approachable and light. Dry hopping makes a different beer, which might be unbalanced given its dryness, light body, and low alcohol.
That said, I did a side-by-side with a Bud Light just for fun. BL is literally piss-water, especially when you do a comparison to a legit beer like this. BL on right - no head, no carbonation, no thanks!
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