Cream Ale Cream of Three Crops (Cream Ale)

[rtstrider]

And campden fixed 90% of the issue. Offgassing throughout the day has fixed the rest. This beer tastes like bud light and has been a great learning experience! Speaking of next yeasts on this beer will be Charlie’s Fist Bump (mutated Budweiser yeast) and white labs North American lager (Budweiser yeast)

 

[rtstrider]

Re-brewing this recipe as written (aka the original recipe) with WLP840 this weekend. This will be a great lager yeast learning recipe! Plan on trying the White Labs Mexican Lager strain in the next month or two with this recipe. US-05 is ok, however, I always have issues with using it in recipes with Corn Sugar, Flaked Corn, or Flaked Rice. It tends to throw acetylaldehyde that just never goes away. Well...Unless you throw in some crushed Campden and let it keg condition for a few days. I don't have these issues with other strains.

I've wondered how Wyeast 1007 fermented around 60F might work with this recipe. It'd be a good bit cleaner than US-05. That's actually on the to do list

 

[balrog]

I've wondered how Wyeast 1007 fermented around 60F might work with this recipe.

Done it, as WY1007 is my fav, but it is a powdery yeast and clarity requires time and low temp.
My limited notes do indicate it was not far from Genny Cream Ale.

 

[rtstrider]

Done it, as WY1007 is my fav, but it is a powdery yeast and clarity requires time and low temp.
My limited notes do indicate it was not far from Genny Cream Ale.

I've got nothing but time, gelatin, and a floating dip tube Will be building up the wlp840 starter this evening. Well...Building a 1L starter, banking half up that up for the freezer stash, then going for a 2L starter. Hoping it's ready by Friday. If not then I'll just brew when the yeast is ready!

 

[Broothru]

Re-brewing this recipe as written (aka the original recipe) with WLP840 this weekend. This will be a great lager yeast learning recipe! Plan on trying the White Labs Mexican Lager strain in the next month or two with this recipe. US-05 is ok, however, I always have issues with using it in recipes with Corn Sugar, Flaked Corn, or Flaked Rice. It tends to throw acetylaldehyde that just never goes away. Well...Unless you throw in some crushed Campden and let it keg condition for a few days. I don't have these issues with other strains.

I've wondered how Wyeast 1007 fermented around 60F might work with this recipe. It'd be a good bit cleaner than US-05. That's actually on the to do list

Was looking at an earlier post of yours about using G-03 "Deiter" yeast with this recipe. Curious if you ever brewed it with Deiter and how it turned out. Also would like your take on WLP840 when the recipe is brewed like a lager. Are you gonna' ferment at the high temperature range, or ferment low and clean?

 

[rtstrider]

Was looking at an earlier post of yours about using G-03 "Deiter" yeast with this recipe. Curious if you ever brewed it with Deiter and how it turned out. Also would like your take on WLP840 when the recipe is brewed like a lager. Are you gonna' ferment at the high temperature range, or ferment low and clean?

I haven't brewed this with Dieter...Yet....I'm trying to find the right yeast for this cream ale recipe and really feel a lager yeast would shine here. To me US-05 just doesn't cut it. Each person I've let try can taste the the yeast no matter how much I lager, fine, etc. For an ale yeast I really think WLP080 would be perfect as it clears pretty quick. Also I think 1007 would work great if you had time to lager or filter the brew. This is a great recipe for learning "clean" yeasts big time! It's literally plain, flavorless, swill which honestly is not a bad thing at all. I actually find this keg gets tapped more often than the others so it's going to be a permanent staple here. Anywho back to the question on WLP840 I plan on fermenting that around 52F until it's time for a D rest then let it free rise to 68F for a week or two...Or three if a keg's not free

Now that's just my take on US-05. Remember this type of thinking is just subjective so you brew you! This would be a great recipe as is for someone wanting to just give an easy cream ale a shot. Anywho I'll make sure to post updates after yeast pitch!

 

[Broothru]

I haven't brewed this with Dieter...Yet....I'm trying to find the right yeast for this cream ale recipe and really feel a lager yeast would shine here. To me US-05 just doesn't cut it. Each person I've let try can taste the the yeast no matter how much I lager, fine, etc. For an ale yeast I really think WLP080 would be perfect as it clears pretty quick. Also I think 1007 would work great if you had time to lager or filter the brew. This is a great recipe for learning "clean" yeasts big time! It's literally plain, flavorless, swill which honestly is not a bad thing at all. I actually find this keg gets tapped more often than the others so it's going to be a permanent staple here. Anywho back to the question on WLP840 I plan on fermenting that around 52F until it's time for a D rest then let it free rise to 68F for a week or two...Or three if a keg's not free

Now that's just my take on US-05. Remember this type of thinking is just subjective so you brew you! This would be a great recipe as is for someone wanting to just give an easy cream ale a shot. Anywho I'll make sure to post updates after yeast pitch!

We're currently in FL avoiding the Northern winter. I've got all this free time but all the brew gear is at home. I'm getting very anxious to brew. Something quick. Something easy. Something good. It's either gonna' be Yooper's or Biermuncher's perennial favorites. I'm thinking it'll be this one.

There's a fresh pitch of G-03 Dieter waiting in the beer fridge that was earmarked for a Kolsch, so I might make an overbuild and use it first for "Cream of 3 Crops". I think it'll be a great yeast for this recipe.

Now all I gotta' do is convince SWMBO (and the grandkids) that it's time to head home.

 

[rtstrider]

We're currently in FL avoiding the Northern winter. I've got all this free time but all the brew gear is at home. I'm getting very anxious to brew. Something quick. Something easy. Something good. It's either gonna' be Yooper's or Biermuncher's perennial favorites. I'm thinking it'll be this one.

There's a fresh pitch of G-03 Dieter waiting in the beer fridge that was earmarked for a Kolsch, so I might make an overbuild and use it first for "Cream of 3 Crops". I think it'll be a great yeast for this recipe.

Now all I gotta' do is convince SWMBO (and the grandkids) that it's time to head home.

Guessing yall didn't avoid the winter for too long. This past weekend was something else! We actually got snow flurries in the panhandle Anywho lemme know how that Dieter batch turns out! My most recent experience with Dieter is that is takes a few weeks of cold conditioning/gelatin to really cleanup and shine.

 

[Broothru]

Guessing yall didn't avoid the winter for too long. This past weekend was something else! We actually got snow flurries in the panhandle Anywho lemme know how that Dieter batch turns out! My most recent experience with Dieter is that is takes a few weeks of cold conditioning/gelatin to really cleanup and shine.

Yeah, 37°F in St. Pete with 25+ winds last weekend. We met up with one of my daughter's sorority sisters from FSU and her family at Green Bench Brewing. They live in Ponte Vedre and had come down to avoid the crowds associated with the Player's Tourney. Unfortunately they had packed for beach-time. Oops!

Pretty nice here now, but I'm still getting antsy to head back north. Plus, as I said, I'm ready to start brewing again. This will be my first time using Dieter since WLP-029 is my default for Kolsch. I must admit I've been very pleased with the Imperial strains I've tried, especially A-09 Pub. Look forward trying Dieter.

 

[bwible]

100 pages! I’ll admit to not reading through all 100 pages. For those making water chem adjustments, what kind of profile are you adjusting to for this beer? Calcium, Chloride, and Sulfate specifically? Thanks

 

[PCABrewing]

This sounds like a good one, I added it to my "To-Brew" list.

 

[rtstrider]

100 pages! I’ll admit to not reading through all 100 pages. For those making water chem adjustments, what kind of profile are you adjusting to for this beer? Calcium, Chloride, and Sulfate specifically? Thanks

I used the American light lager profile from Bruin Water

 

[Corn Cracker]

I can see this benefiting from the 90 min mash to help dry it out, but what is the reason (if any) for the 90 min boil?

Trying to cut down my brew time so I don't have to hear SWMBO ask "are you don't yet?" every 15 min.

Mine does the same

 

[balrog]

100 pages! I’ll admit to not reading through all 100 pages. For those making water chem adjustments, what kind of profile are you adjusting to for this beer? Calcium, Chloride, and Sulfate specifically? Thanks

You want low minerality, maybe 40 Ca and little else if you can do it. I've done almost 10:10:10 and 50:50:50 but due to other alterations cannot say there wass a tremendous difference between the two other than the amount of balancing phosphoric needed to get 5.3pH.

 

[rtstrider]

Currently sparging and rebrewing this with wlp840. Really eager to see how this turns out

 

[Broothru]

Currently sparging and rebrewing this with wlp840. Really eager to see how this turns out

Pls post results.

 

[rtstrider]

Pls post results.

Kegged this up today at room temp. This was already significantly cleaner and much more palatable than the us-05 version. I always have issues with us-05 and adjuncts. Will be fining with gelatin in 48 hours or so and letting sit for another 2 weeks to carb up. Really looking forward to tasting the finished product!

WLP080 would be a fine choice here as well. I would not recommend us-05 in good faith with this recipe

 

[matt_m]

The batch of this I made 2 weeks ago has been cold crashed and carbonating for the last 2 days so I just poured a pint right off the fermenter...man I can't wait to be drinking this out on the patio.

 

[spittiz]

Brewing this tomorrow, made one batch last summer, and looking back at my Brewfather log it's honestly one of the best beers I've made. So clean, simple and refreshing. Patio beer indeed. I used 50Ca 50Cl 40SO4 (RO water) last time, with US-05 yeast (controlled 20C fermentation).

 

[rtstrider]

Finished product with wlp840. Worlds cleaner than us-05 and no comparison! Will be giving wlp940 a shot next batch. Either way this is now officially of darn good beer on my palate!

 

[rtstrider]

It’s been a few days and it’s tasting even better! The clarity is something else! I bet wlp080 fermented around 65f would pair EXTREMELY well with this brew. Next brew is this same recipe with Charlie’s Fist Bump yeast fermented in the low 50s. Going to try wlp940 after that. I absolutely love this grain/hop bill! It’s just finding the right yeast to pair with this. Will keep this thread updated as I run through more iterations of this recipe.

 

[Pyg]

Cream Ale Recipe
Batch Size: 11.50 gal
Boil Size: 14.26 gal
Estimated OG: 1.040 SG
Estimated Color: 2.9 SRM
Estimated IBU: 14.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
12.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Minute Rice (1.0 SRM)

1.00 oz Willamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)

I am brewing this today, but had to cut in half.
Would it be too hoppy if I kept the 1oz of williamette and crystal at 60 mins?

Or could I do 1/2 Oz @60 and then use the other half for late addition hop?

 

[Beekeeper]

I am brewing this today, but had to cut in half.
Would it be too hoppy if I kept the 1oz of williamette and crystal at 60 mins?

Or could I do 1/2 Oz @60 and then use the other half for late addition hop?

I, too, am cooking up this recipe today.
If you don't 1/2 scale the hops then the IBU will 28 instead of 14
1/2 ounce of each at 60 should closely match the original recipe, without any further additions.

I am substituting Tettnang.

 

[Pyg]

I, too, am cooking up this recipe today.
If you don't 1/2 scale the hops then the IBU will 27 instead of 12.88
1/2 ounce of each at 60 should closely match the original recipe, without any further additions.

I am substituting Tettnang.

I don’t mind a little higher IBUs.
My last batch was a 5gallon cream ale with 1 Oz of williamette at 60 and 1 Oz Saaz at 20.

I am going to do 1/2 Williamette/crystal at 60
Then move the other half of crystal to 20.
See how that works.

 

[NitrogenWidget]

giving this another try this week with less corn.
there was an after taste i just did not like and i'm pretty sure it was the corn.

 

[rtstrider]

Wanted to report back. I tried the batch again last night and have found a fix for the acetylaldehyde issues. I used Charlie's Fist Bump for this batch and even that threw some acetylaldehyde after three weeks in primary. I'm thinking there's something about the minute rice or quick grits that may be the culprit. This time I crushed up a campden tablet and racked the beer directly onto that in secondary and that did the trick! This batch is clean and my favorite so far! So if anyone else runs into acetylaldehyde issues it seems one crushed campden tablet at room temp cures it. Hoping a keg kicks this week so this can get to carbonating!

 

[msa8967]

Wanted to report back. I tried the batch again last night and have found a fix for the acetylaldehyde issues. I used Charlie's Fist Bump for this batch and even that threw some acetylaldehyde after three weeks in primary. I'm thinking there's something about the minute rice or quick grits that may be the culprit. This time I crushed up a campden tablet and racked the beer directly onto that in secondary and that did the trick! This batch is clean and my favorite so far! So if anyone else runs into acetylaldehyde issues it seems one crushed campden tablet at room temp cures it. Hoping a keg kicks this week so this can get to carbonating!

Do you happen to know which page Charlie's Fist Bump is located on?

 

[msa8967]

Do you happen to know which page Charlie's Fist Bump is located on? I have not made this in years but would love to try this again if the acetylaldehyde taste can be removed.

 

[kaffeenjunkie]

Do you happen to know which page Charlie's Fist Bump is located on? I have not made this in years but would love to try this again if the acetylaldehyde taste can be removed.

I found two references in a search

Off flavor- I want it​

Try WLP840. It is supposedly the Budweiser strain. Alternatively, WLP1983. Charlie's Fist Bump Yeast. That started as yeast taken from a Bud keg many years ago.

• Wayne1
• Post #2
• Oct 18, 2019
• Forum: General Homebrew Discussion

Cry Havoc has now been rebranded as Charlie's Fist Bump WLP1983, here's Papazian and Chris White talking about it: CBB Exclusive: The story behind Charlie Papazian's Fist Bump Yeast, now available via White Labsfist-bump-yeast-now-available-via-white-labs/

I hadn't brewed this one in a couple years, I have a batch in the fermenter right now.
1oz of Crystal and 1/2oz of Willamette at 60 mins
1/2 of Willamette at 5 mins. According to BS it puts the IBUs at 21.
3rd generation of Imperial Flagship yeast.
Bubbling along merrily at 62° I will rase it up to 70° tomorrow.
I used flaked corn and rice from the LHBS. It was there, I was there.

 

[rtstrider]

Kegged this batch up Saturday morning. Fined with gelatin yesterday. Also shook up the keg at serving pressure until it quit bubbling. Want this batch ready for the 4th. This was nice and clean going into the keg Crushing a whole campden tablet and tossing in secondary first, then rack on top of it and cover the carboy neck with foil instead of an air lock will be my go to going forward. This was really clean going into the keg

Now I'm torn on what yeast to use next batch since this one turned out so well! May just break down and use wlp940. Either way this is a regular staple in this house hold.