wcsxd9
Member
Does anyone have a recipe that is very similiar to Dirty Bastard? I enjoy the taste of this brew but in my area it is not always available and it is expensive. Doesn't have to have the high ABV.
should come in around 7.6 but it is still in the alcohol tolerance of the yeast.If this is a "wee heavy" shouldn't it be fermented with a Scottish ale yeast? I'm not being snooty just questioning the yeast choice.
should come in around 7.6 but it is still in the alcohol tolerance of the yeast.
i think i'm going to try it on a 1056 american ale cake.
also on the wyeast site, the yeasts have similar characteristics. one just is more tolerant.
I did a couple weeks ago, bottle aging almost done. I'll report back when I do a comparison between the two
its only been bottle aging for about 3 weeks now and i think it will need some more time in the bottle, extremely strong alcohol flavor and not much carbonation, i use the carbonation tabs for this brew, dont know if ill do it again. But ill be getting a db this weekend to compare
brew-job said:ok guys, it took a couple months for it to condition to the point of being comparable to db, it turned out good for me, but like i said, a couple months for conditioning. I brewed this a couple months ago and this week i finally had one that was very drinkable and matched the flavor of db very well.
BTW, at the Founders brewery on tap, this is not as good as the bottle-aged product, IMHO.
My temps are right around 60-62 in the room I have it in. How did your sample compare to the original?
Cold Country Brewery said:Any update on the all-grain version? It's been a few months since people have brewed this, there must be some kind of update.
Is anyone boiling part of the wort until caramelized on this one?
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