That's what I was thinking. Brewing dry stout today for yeast cake for this brew. Thinking Feb/Mar
what does starting a beer on an old yeast cake do for you?
That's what I was thinking. Brewing dry stout today for yeast cake for this brew. Thinking Feb/Mar
what does starting a beer on an old yeast cake do for you?
I noticed that there are two recipes in this thread differing only by the base malts. which one is better?
For my personal preference and to keep it closer to style, I tend to carb a bit on the low side. So I'd use a little less sugar than you might use on a regular beer.
Do you think that WPL 007 would be good for this recipe? I know that balance of sweetness is critical in an RIS. I particularly like the dryer kinds like Old Rasputin rather than the super round 'only have a pint' kind of RIS.
From the comments, it seems more like it is on the sweeter side.
I have a Lagunitas Sumpin Sumpin clone (also supposed to be 002) finishing and want to repitch the 007. I just mashed at 2 degrees hotter since the yeast attenuates more. Maybe I can do the same with yours. If yours is sweeter, I'll mash as is.
Thanks for your opinion.
I'm not sure anyone has tried it with 007 yet, but since it resembles the same flavor profile and just attenuates a bit more, I don't see any real problems. You're right and this recipe is on the sweeter side, so if you knock a few points off with this yeast I don't think it would do much harm. Especially if you prefer them a bit drier anyway. Good luck.
Marubozo,
First of all, thanks for a great recipe! I can't wait to brew it myself--but I wanted to see what you thought of using 004 instead of 002 on it?
Thanks for any advice.
I'm getting ready to pull the trigger and brew this. I have never attempted anything this big. I was wondering how much water do you mash with to get the 5-6 gallons of wort to go into the boil kettle?
Thanks
I primary all my beers for at least a month. Bigger beers for usually 2 months. This one got an extra two weeks because I was lazy. Makes for some good, clear beer. Never do secondary anymore with the exception of when I dry hop, just primaryMan that's a long primary!
bluehenbrew said:This looks great. I am planning to brew it next week. Question about the hops though. I plugged the recipe into Beersmith and total IBUs show 39 which is below the RIS style guideline of 50-90. Is this on purpose? Am I doing something wrong in Beersmith?
Mar-
Any suggestion on getting a beer from the "second runnings" of this grist? (not sure if I am using the right terminology here). It is a ton of grain and if we can pull off another batch of wort after the RIS is lautered, I would like to do so. Any suggestions on how to, or even if we can do this?
Thanks.
Guess the starter worked. Clogged the airlock and the lid was bulging from the pressure. Nearly had a blowout.
hoplife said:i would definitely recommend using a blowoff tube to anyone attempting this beer.
I had tons of krausen and the fermetation was super active for at least 4 days.
*** Are your AA% correct (in the original recipe) for the Challenger hops? It seems really low... and the Goldings seems high. I wondered if they were backwards.
Brewing this one tomorrow!! Just got done grinding the grain. All I could do to stuff it into a 5 gal bucket. Anyone tried adding chocolate??
Tim
Ha! I use a 5 gallon bucket for grain too. Sitting there in my local shop's grain room watching the specialty malts fill up the bucket and nearly overflow was pretty hilarious.
I would skip the chocolate. I just transfered from primary to secondary, and the hydrometer sample was really good. There are a lot of subtle flavors already, I think chocolate might hide some of those good flavors from the malt.
Would it be fair to switch the 17 pounds pale malt for about 10 pounds of light DME, and then steep the grains and carry on with the recipe in order to make this easier for someone who can't do all grain brews yet? Or am I totally off here?
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