I had mentioned that earlier but with objections that it would not fix the problem. It was determined that it would only increase body and mouthfeel, but I suppose like anything else, I need to try it and see where it lands the beer!To achieve a higher FG and resultant higher sweetness, you should mash higher, say 156-158*F. Cheers.
The same thing happened to my first batch. As time went on, the hop flavor and aroma faded, but that's just a part of the life of beer. The intensity of the hops is naturally going to fade no matter what hop you use.How's it going D_ranged? I'm getting ready to try this again. The only issue I had with my last WIPA was that the crisp hop note faded after some time in the bottle. I love the Amarillo but am wanting to try the zombie dust clone which is similar to the gbh just uses lots of citra
I'm not really sure. I could bull**** you, but I'm not 100% on that.
It's a place to start, though. Crystal also contributes color. I'd message Cuinrearview, or hit up your LHBS recipe expert.
I've read that Crystal should never make up more than 5% of your total grainbill, but that could be bull**** someone else fed me.
Thanks for the input from you two on this subject matter. I guess finally get my all grain setup squared away last week has put me in the mindset of steering away from extract and trying to maximize the all grain techniques and aspects of brewing. The other determining factor that is keeping me from going PM or staying extract only is the challenge. It would be nice to come back with postive results on creating this beer purely out of all grain and nailing that same sweetness perceived from using malt extract.The freshness of the hop flavor and aroma coincides with the freshness of the beer, unfortunately there is no way around it.
I've thought for a while (and I think mentioned in this thread) that a decoction would probably be the best way to clone the extract/PM version of this beer. To me my all-grain recipe was missing the "cookie" or "sweet bread" taste that made the PM version so perfect. Having only read about the character that a decoction mash adds to a wheat beer I would recommend trying it as my first suggestion. I think that more crystal would take it in the cloying direction. A higher mash temperature would be my second suggestion but I'd be scared to mash at more than four degrees higher. I have not tried any of these things but the PM beer, to me at least, is so damn good it would be worth experimenting with if you are dead set on nailing it with the all grain process. I've read that some beers are just better brewed with extract and maybe this is one of those cases.
It is sooooo good as is, I'd be afraid to experiment like that. If you really want to experiment, I'd pull off a gallon and ferment it separately.I picked up Wyeast Bavarian wheat 3056. I guess I could go to my LHBS and pick up some 1056 before I brew, but I think I'll go ahead and try the Bavarian yeast. Any thoughts on how this might turn out?
This seems strange. Did you make the PM or all-grain version? Every time I've made the PM recipe I couldn't get after it fast enough turbid or not. But I was bottling then so maybe that makes a difference. The only batch I've kegged was my one attempt at all-graining it.Once the beer cleared up in my keg, it seemed to have a lot better cleaner crisper flavor
I will have to take a look at my notes, but I only used Amarillo for the boil and dry hopping.D_ranged,
I just made my second batch as well and its sitting in my secondary now for almost a week. I did use the Amarillo for both, 3oz in the boil and then another 1 for a week dry hop. Is that similar to your recipe?
Thanks , I've never used leaf hops .. I'm Brewing as we speak. Do you siphon them out or ferment w them?DrDale said:2 1/2 gallon steep is no problem. That's what I have been doing and everything seems to turn out OK. The only time it didn't really was when I had a large grain bill, other than that, you should be golden.
There is no issues going this route. I would usually steep on my stove while heating my brewing liquor outside on the propane burner. It seemed to work very well, and it's the same technique used to make this the first time.I'm starting this tomorrow. They were out of Simcoe hops so I'm trying it with German magnum instead. I'm told it's very similar. Any suggestions ? I couldn't quite find it here but due to the size of my pot I'll prob steep w around 2.5 gal. That sound alright? Thanks for all your help!
Let it sit in your primary for 3 weeks, and then either dry hop in the primary for 5-7 days, or move it to a secondary and dry hop for 5-7 days. Your beer will come out better if you give it an extra week on the yeast cake.I started my brew on Thursday. The fermentation slowed down and I don't even see bubbles anymore. I'll still wait 9 days and probably transfer to a glass carboy to dry hop. First time w dry hopping as well as this recipe. Any suggestions?
Extract, PM, or All grain? What temp did you ferment at? And did you take your reading before or after adding priming sugar?Help!! I started my gmh on 4/19 I had an og of 1.054 like my recipe says I dry hopped on 5/12 and today just finished cleaning bottles and transferring to bottling bucket . My fg is 1.022 it says it should be 1.010. Never had this problem before. Any suggestions would be greatly appreciated
I use an ice water bath to keep my adhesive thermometer on the side of the fermenter at 62-64. Sometimes I get agressive adding ice bottles during peak fermentation and it reads 58-60. The key is to wait until you see a wee bit of activity to start slamming it down that low. I have had really good, clean results doing this with US-05 including a very nice psudeo-Marzen. Once fermentation starts you'd have to get it pretty cold to stop it. I've read that the temperature in the middle is hotter but with all of that swirling/convection I have a hard time believing it can be much more than a couple of degrees difference from what it reads from through a 1/4" glass or even less plastic. I treat my US-05 like my slave and it always does my bidding.when you're fermenting @ 62, is that ambient or wort temp? thanks, going to try this one today.