Cream Ale Cream of Three Crops (Cream Ale)

[thadius856]

Currently mashing this beer in my braumeister 20l. Smells great.

Just wondering, how do you guys carbonate the beer eventually.

Force co2 or freeze the wort for nature carbonation?

If I want to do a nature carbonation for 20l. How much wort should I keep?

Wilco Foxtrot Tango?

 

[jsledd]

Wilco Foxtrot Tango?

I thought the same thing at first.

But I think he sets aside some unfermented wort after the boil, and then uses that instead of priming sugar to carbonate the beer.

 

[Pie_Man]

Currently mashing this beer in my braumeister 20l. Smells great.

Just wondering, how do you guys carbonate the beer eventually.

Force co2 or freeze the wort for nature carbonation?

If I want to do a nature carbonation for 20l. How much wort should I keep?

Based on your post, I'll try to clarify some things as there appears to be some confusion.

First, freezing the wort will not create carbonation. Wort is the sugary liquid from malted barley prior to yeast being added. Basically, the "beer" before there is yeast.

You're already mashing the grains, so you then separate the wort from the grain, boil the wort, add hops, cool the wort, add yeast and aerate, let the yeast ferment the sugary wort. Once fermentation is complete, there are two ways to carbonate the beer. One, is to mix priming sugar into the beer and bottle. This is called natural carbonation or bottle conditioning. In this method, the sugar acts as a food source for the remaining yeast. The yeast consume the sugar which creates CO2 as a by product. Since the beer is capped in a bottle, the CO2 cannot escape and carbonation occurs. There should be a thin layer of yeast that settles to the bottom of the bottle. The other option is to carbonate the beer under pressure. This is accomplished by sealing the beer in a keg and adding CO2 from a CO2 tank.

I hope this helps.

 

[Pie_Man]

I thought the same thing at first.

But I think he sets aside some unfermented wort after the boil, and then uses that instead of priming sugar to carbonate the beer.

Haha, I obviously did not pick that up in my post, good point. I thought the poster believed that freezing the wort would some how carbonate it which I found really puzzling. My apologies to chrislzh for misinterpreting their post.

I suppose you can save some wort to use as an alternative to priming sugar, but that seems like a waste of good wort and I'm not sure how much you'd want to set aside. I guess if you're trying to follow the reinheitsgebot that would matter, but this recipe uses corn and one minute rice. But to answer the original question, most people either prime with sugar, usually dextrose (corn sugar), but other sugars, or dry malt extract may also be used. Or, they carbonate in the keg. Those are the two most popular methods of carbonation.

 

[chrislzh]

Thanks Jsledd for the clarification. That's what I meant keeping the unfermented wort for later use for carbonation into the keg after primary fermentation is completed.

 

[chrislzh]

Just finished my 20l brew. Og is at 1.040. Seems everything is great and in place. Placed in a chiller set at 64F for primary fermentation.

Would like to ask how much Dextrose should I use for 19l -20l of fermented wort for carbonation. Any calculation?

 

[NFryan]

Came out great. Good recipe!

 

[Pie_Man]

Would like to ask how much Dextrose should I use for 19l -20l of fermented wort for carbonation. Any calculation?

3/4 cup (about 180 ml) is pretty standard for a 5 gallon batch (19L).

 

[DerrangedPOJO]

View attachment 111918

Came out great. Good recipe!

Looks awesome!!! Hows the taste?

 

[NFryan]

Tastes great. It's been in the keezer on gas for about 4 weeks now. It's keeps getting better. It really cleared up on week 3.

 

[DerrangedPOJO]

Can I use a wb-06 wheat beer yeast for this cream ale recipe?

 

[msa8967]

Can I use a wb-06 wheat beer yeast for this cream ale recipe?

My concern would be could this yeast leave the beer cloudy with a yeast taste that is typical for many wheat yeast. I have not used this wb-06 before in a non-wheat based beer so I cannot say for sure this.

 

[chrislzh]

Primary fermentor is in the chiller but airlock is not bubbling. Any issues?

 

[thadius856]

Chiller?

If you're cold crashing, the whole point is to make the yeast fall dormant. In which case, no airlock activity is exactly what you want.

 

[mrklueber]

Primary fermentor is in the chiller but airlock is not bubbling. Any issues?

What temp is the chiller set to? How much yeast did you pitch? Did you make a starter for the yeast? How long has it been since you pitched the yeast?

 

[stratslinger]

Everyone loved this one last summer when I made it - I think the keg lasted all of 3 weeks... Gonna make up my first double batch of it next weekend. Half of that should get us ready for part of the summer, the other half will be available, likely mildly dry-hopped (variety TBD, but I'm thinking Citra or Amarillo) at my club's table at NHC). Figure I'll have to make another batch up in June to get us the rest of the way through the summer, or the wife may not be happy!

 

[kapbrew13]

Everyone loved this one last summer when I made it - I think the keg lasted all of 3 weeks... Gonna make up my first double batch of it next weekend. Half of that should get us ready for part of the summer, the other half will be available, likely mildly dry-hopped (variety TBD, but I'm thinking Citra or Amarillo) at my club's table at NHC). Figure I'll have to make another batch up in June to get us the rest of the way through the summer, or the wife may not3 be happy!

3 weeks? Too long! 10 gallons lasted me about 2 weeks. Well, we did have a large party. : )
This brew is definitely good for my BMC drinkers.
Happy brewing

 

[chrislzh]

My chiller is set at 64F. My normal temperature is at 97F. I pitch in a pkt of us-05.

 

[chrislzh]

Now its been 24 hrs since the yeast pitch in

 

[stratslinger]

What temp was the wort when you pitched the yeast? And did you re-hydrate the yeast, or just pitch the dry yeast directly to the wort? Assuming it was relatively close to that 64 you've got it at now, I wouldn't worry. 24 hours ramp up time isn't really outside the ordinary, especially if you didn't re-hydrate first.

 

[TrickyDick]

Chiller?

If you're cold crashing, the whole point is to make the yeast fall dormant. In which case, no airlock activity is exactly what you want.

Couple posts back he just finished and put primary into "chiller". I think he is referring to a refrigerator with a temp controller and has not seen any bubbling yet.

 

[chrislzh]

Yeast was pitch in at temperature of 82F. The dry yeast was sprinkle on the top of the wort, it was not rehydrate first.

Yes, it was put into a refrigerator with a temperature controller.

 

[kapbrew13]

Now its been 24 hrs since the yeast pitch in

24, 48, 72 hours or anything in between. I started seeing activity at around 28. Sometimes sooner and sometimes later. Check it again tomorrow.

 

[chrislzh]

My primary fermentor that uses the Nottingham is bubbling now. 10l

The other 10l primary fermentor using us-05 has not bubble yet.

 

[stratslinger]

Only 10l? What kind of fermenter is it? It's very possible that gas is simply escaping somewhere else - you may have a leaky seal somewhere... If you pitched a whole packet of US-05 into 10l of wort, unless the wort was considerably hotter than the 82 you think you pitched at (which is still pretty warm to pitch, but not nearly enough to kill yeast) or the yeast was just really old, that yeast almost has to have already taken off.

 

[chrislzh]

Its made from a food grade plastic small fermentor bought from a local home brew shop.

 

[chrislzh]

Guess my us-05 fermentor started its work already as post boil og at 1.040. Just meaured at 1.028.

But its not bubbling yet.

 

[stratslinger]

As I said, your probably leaking CO2 from somewhere other than your airlock. Since your gravity is moving in the right direction, nothing to worry about!

 

[shadyj]

I just put this in primary last night and its bubbling away. It was my first all grain batch and my OG was a little low. Not bad ~1.040 for a 5 gallon batch. I may not have boiled it down enough. My wort is a little dark though. Clear as a whistle but dark. Is just because of the sugars that are in there that will get eaten up by the yeast?

 

[PapaFoxtrot]

My wort is a little dark though. Clear as a whistle but dark. Is just because of the sugars that are in there that will get eaten up by the yeast?

I've noticed that the wort can have a bit of red tint to it out of the kettle, but that it turns a golden color pretty quick in the fermenter. My guess is that there's some suspended solids that settle out pretty quick. If you're fermenting in a bucket, then it's prob'ly tough to see the true color. I ferment in a PET carboy, so I get a good view of this as it works.

I'm sure it'll taste just fine tho'!