Cream Ale Cream of Three Crops (Cream Ale)

[rtstrider]

Rebrewed this Saturday on the brewzilla. Incorporated a protein rest to see if that will help knock out the consistent acetylaldehyde issues I've been having with this recipe. Pitched wlp080 less than 48 hours ago and the krausen dropped around the morning of day 2. This is still actively fermenting and reeks of egg farts lol Ferment temp is 65F. Wlp940 is still in the plans but I wanted to see what the Cream ale yeast brought to the table. I bet wlp029 would work extremely well in this recipe!

 

[bwible]

I think I posted this before but I’m a fan of 1056. The closest I ever came to winning a best of show was with a cream ale fermented with 1056. One judge’s comment was “somebody put Gennessee in a homebrew bottle.” My beer was 1 of the final 2 left in the best of show round.

 

[lapolvora]

Does anyone has been able to successfully convert to 5 gallon extract recipe?

 

[balrog]

Does anyone has been able to successfully convert to 5 gallon extract recipe?

This post in this thread talks about it, and others have talked about how you cannot use corn and rice without something with enzymes to convert starches to sugars since corn and rice cannot self convert.

You can search just this thread for "extract" to see every mention in any post.

 

[rtstrider]

Kegged a version of this brew fermented with WLP080 on 11/19. The keg got shook up pretty good at kegging time, gave it 12 hours and shook it again, and then 12 hours after than dosed it with gelatin/campden and shook it again. This was at 12psi and it was shaken each time until it quit taking up gas. Hoping it'll be carb'd up by Thursday. Planning on brewing another batch with WLP800 to see how it turns out. This is such a good test bed for "clean" yeast strains! Trying this with w34/70 fermented at 60F is on the to do list for sure!

 

[BongoYodeler]

Kegged a version of this brew fermented with WLP080 on 11/19. The keg got shook up pretty good at kegging time, gave it 12 hours and shook it again, and then 12 hours after than dosed it with gelatin/campden and shook it again. This was at 12psi and it was shaken each time until it quit taking up gas. Hoping it'll be carb'd up by Thursday. Planning on brewing another batch with WLP800 to see how it turns out. This is such a good test bed for "clean" yeast strains! Trying this with w34/70 fermented at 60F is on the to do list for sure!

Thanks. Keep your experiments and observations coming!!

 

[balrog]

Kegged a version of this brew fermented with WLP080 on 11/19. The keg got shook up pretty good at kegging time, gave it 12 hours and shook it again, and then 12 hours after than dosed it with gelatin/campden and shook it again. This was at 12psi and it was shaken each time until it quit taking up gas. Hoping it'll be carb'd up by Thursday. Planning on brewing another batch with WLP800 to see how it turns out. This is such a good test bed for "clean" yeast strains! Trying this with w34/70 fermented at 60F is on the to do list for sure!

So you have to use campden (sodium or potassium metabisulfate?) every time you make this for acetylaldehyde?

 

[rtstrider]

So you have to use campden (sodium or potassium metabisulfate?) every time you make this for acetylaldehyde?

So far yes. I'm thinking this is more of a process issue than recipe issue since quite a few have brewed this without problems. Decided to add the protein rest this go around to see if that helps. Since this was a beer I was hoping to have ready for Thanksgiving I didn't want to chance it and just played it safe with adding Campden at kegging and gelatin time.

 

[rtstrider]

Thanks. Keep your experiments and observations coming!!

Absolutely! So far my favorite strain for this recipe is WLP840 fermented around 50f. Really curious to see how the cream ale blend turns out!

 

[ArizonaGoalie]

I've been brewing my Vienna version of this for the last 5-6 times, but a few weeks ago I decided to brew the original, using US-05 yeast. Turned out absolutely fantastic.

 

[hout17]

Another great recipe I'll have to try. I wonder how it would be with BRY-97?

 

[z-bob]

Another great recipe I'll have to try. I wonder how it would be with BRY-97?

I'm not going to say the yeast doesn't matter (because it does.) But a beer like this should be good no matter what yeast you use. (even bread yeast)

 

[ArizonaGoalie]

Another great recipe I'll have to try. I wonder how it would be with BRY-97?

I think it would be good with any clean finishing strain, if you're looking for a crisp, clear cream ale.

Otherwise, other yeast would work but would definitely impact the flavor, for better or worse, depending on what you were looking for. I've brewed this with Nottingham, Muntons, and US-05, with the latter being the best by far. But I'm looking for something clean that let's the corn do its magic to the flavor.

I also do not do any temp control during fermentation, so I find that US-05 works best for me during fall, winter, and spring, when the temperature in my house is around 67-70 degrees.

 

[hout17]

I think it would be good with any clean finishing strain, if you're looking for a crisp, clear cream ale.

Otherwise, other yeast would work but would definitely impact the flavor, for better or worse, depending on what you were looking for. I've brewed this with Nottingham, Muntons, and US-05, with the latter being the best by far. But I'm looking for something clean that let's the corn do its magic to the flavor.

I also do not do any temp control during fermentation, so I find that US-05 works best for me during fall, winter, and spring, when the temperature in my house is around 67-70 degrees.

Thanks for your input. I like US-05 I like to ferment it at 65° as I have temp control and I usually get a nice clean ferment. I'm going to use BRY-97 for an upcoming brew so I'll see how it does. It's supposed to be clean and has high flocculation so should clear up a little better than 05.

Looking forward to trying this recipe in a couple of brews.

 

[rtstrider]

I'm not going to say the yeast doesn't matter (because it does.) But a beer like this should be good no matter what yeast you use. (even bread yeast)

I beg to differ there. I used Cellarscience Cali and it produced a lack luster batch. Was it drinkable? Absolutely! However it left an odd doughiness in the background I didn't care for. This latest batch with WLP080 has been extremely tasty! If you don't have the ability to lager then WLP080 is an awesome yeast blend for this brew!

 

[rtstrider]

I also wanted to mention doing a 20 minute protein rest at 122F then a 60 minute mash at 150F got rid of the acetylaldehyde issues I've been having. Going to add that going forward when using corn in any batch. Had the same issues with a Mexican lager. Tried using flaked corn instead of the Jim Dandy quick grits to see if that would help and same exact issue. Honestly couldn't tell a difference other than my wallet was a tad lighter after using flaked corn.

 

[z-bob]

I also wanted to mention doing a 20 minute protein rest at 122F then a 60 minute mash at 150F got rid of the acetylaldehyde issues I've been having. Going to add that going forward when using corn in any batch. Had the same issues with a Mexican lager. Tried using flaked corn instead of the Jim Dandy quick grits to see if that would help and same exact issue. Honestly couldn't tell a difference other than my wallet was a tad lighter after using flaked corn.

Have you (or anyone else) tried using Maseca corn flour for the grits/cornflakes?

 

[rtstrider]

Have you (or anyone else) tried using Maseca corn flour for the grits/cornflakes?

Nope! Then again this is the first time hearing of such a thing lol

 

[balrog]

Have you (or anyone else) tried using Maseca corn flour for the grits/cornflakes?

I went back to just buying flaked when I order the rest, for simplicity and using quick grits (and minute rice for that matter) ends up dinging my efficiency a few percentage points so that I miss my predicted OG, which simply messes with my OCD too much. I know, first world problem.

 

[z-bob]

I went back to just buying flaked when I order the rest, for simplicity and using quick grits (and minute rice for that matter) ends up dinging my efficiency a few percentage points so that I miss my predicted OG, which simply messes with my OCD too much. I know, first world problem.

Look at a box of corn flakes breakfast cereal next time you're at Aldi. (doesn't everyone shop at Aldi? ) Nothing in the ingredients list that would hurt your beer; it's all fermentable or trace vitamins. And it's precooked. The flakes fall apart, so very high surface area for good efficiency. And it's cheaper than brewers flaked corn; at least if you buy store brand or buy it on sale.

 

[balrog]

Look at a box of corn flakes breakfast cereal next time you're at Aldi. (doesn't everyone shop at Aldi? ) Nothing in the ingredients list that would hurt your beer; it's all fermentable or trace vitamins. And it's precooked. The flakes fall apart, so very high surface area for good efficiency. And it's cheaper than brewers flaked corn; at least if you buy store brand or buy it on sale.

Okeedokee, I'll give Aldi's a try. There's no harm in experimenting.

 

[rtstrider]

Here's the WLP080 batch. This is really nice! There's a pinch of sulfur to emphasize crispness and a touch of kolsch like fruitiness that's barely there. Such a great yeast test bed!

 

[walker111]

Hi all
Brewed a double batch on this on sunday past. Was a great brew day and timed it missing the -20 coming next weekend!!!
Hit 1.045 and was happy with that. I have 2 fermonsters going but one of them needed help.
One has 1056 and was working well the next morning and the other had a 1084 that had a date of sept 27/22. I did starters for both and figured it would be fine with a 1.040 beer. The following day still had no activity on the 1084 so I threw in a packet of US 5 as I keep these for such occasions . I have had to do this a few times over the years.
I could not find crystal locally so used Mt. hood based on substitution research.
This is my fourth time brewing this beer and I have had one turn out great, one average, and one actually got dumped as it turned out to be infected.
Hope this is a winner!!!!

 

[bwible]

Hi all
Brewed a double batch on this on sunday past. Was a great brew day and timed it missing the -20 coming next weekend!!!
Hit 1.045 and was happy with that. I have 2 fermonsters going but one of them needed help.
One has 1056 and was working well the next morning and the other had a 1084 that had a date of sept 27/22. I did starters for both and figured it would be fine with a 1.040 beer. The following day still had no activity on the 1084 so I threw in a packet of US 5 as I keep these for such occasions . I have had to do this a few times over the years.
I could not find crystal locally so used Mt. hood based on substitution research.
This is my fourth time brewing this beer and I have had one turn out great, one average, and one actually got dumped as it turned out to be infected.
Hope this is a winner!!!!

I’m a Wyeast guy. I have used Wyeast smack packs that were over a year old, at least one that was 3 years old. I never had one fail to start up. All you need is one cell. The older they are the more time they take but I never had one that didn’t work.

I would have thought the same thing - make a starter and you should be fine for a 1.040 beer. Even with a 1.040 beer I still make a starter from a smack pack. I had been just smacking the pack and then cutting the corner of the pack and putting that in to ferment. I’ve had several beers with off flavors, especially British styles that I am blaming on that (lack of a starter, not enough yeast) and maybe some old hops that have been around for awhile and I didn’t realize it.

 

[walker111]

Mine are 4 days in and lots of krausen and activity. Not nearly as clear as some of the pics I see even during fermentation. It should clear some in a week and I will add geletin in the keg.

 

[KeizerBrewr]

Such a great recipe! Everyone hounds me for more when I run out. Love using Kölsch yeast and ferment cool with this beer.

 

[Red over White]

I'm drinking some right now, such a great light brew. I boil 1½ qts mash water, kill the heat and throw in the rice right before dough in, helps the efficiency a bit.

 

[balrog]

Question for everyone brewing this -- do you stick to the original hop schedule?

 

[KeizerBrewr]

Question for everyone brewing this -- do you stick to the original hop schedule?

I do, sometimes when I feel froggy, I toss in some Crystal at 5 minutes. I don't always use Willamette, I change it to Saaz or Cluster.

 

[doctordan70s]

I'm right at the end of fermentation on your

Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall)​

Just took a reading and gonna wait another day or so to hit the final gravity you posted but first test tube taste and I think we have a house keeper lol. Looking forward to this brew next.