American Pale Ale Three Floyds Zombie Dust Clone

[TomTwanks]

And just an FYI. It literally stopped bubbling the minute after I shook up the carboy. Doesn't make much sense to me

 

[skeezerpleezer]

I would advise against shaking fermented beer unless you want oxidation. And let it go at least a week then check gravity.

 

[AOD]

You proabably shook all the CO2 out of solution by shaking it. Don't do that. Give it a day or two, it should bubble again.

 

[Gear101]

I would advise against shaking fermented beer unless you want oxidation. And let it go at least a week then check gravity.

You proabably shook all the CO2 out of solution by shaking it. Don't do that. Give it a day or two, it should bubble again.

How does oxygen get into a sealed fermenter because someone shook it, if it was that way then infection would be ramped without shaking it. The presser inside the ferm is higher than the outside, so air would not be able to get to the beer. Now with that said, this isn’t something I do on normal bases, but have had to do it to unstick a beer, to get the yeast off the bottom like a stir plate and a starter. Cheers

 

[FATC1TY]

How does oxygen get into a sealed fermenter because someone shook it, if it was that way then infection would be ramped without shaking it. The presser inside the ferm is higher than the outside, so air would not be able to get to the beer. Now with that said, this isn’t something I do on normal bases, but have had to do it to unstick a beer, to get the yeast off the bottom like a stir plate and a starter. Cheers

Correct. While shaking it isn't advised, a gentle swirl is okay to rouse some yeast. I have to do this when I brew a porter with London ESB yeast. It flocs to quick and hard, I rouse it to finish the job and do a D rest.

When fermentation starts, pretty much ALL the O2 is pushed out, as it's lighter than Co2. Swirling it introduces little to no O2 as it's been all pushed out once active fermentation takes place. There could be a little residual in there, but more than likely not enough to matter.

A full on shake isn't advised though, but a little swirling action to get the cake moving is fine.

 

[TomTwanks]

I didn't literally shakers carboy, though I did swirl it pretty well.

 

[SFGiantsFan925]

Just pulled another pint from the keg. Tasting great, but a LOT like grapefruit or orange peel that had been soaked in an IPA. Not in a bad way, but its a good way to showcase the Citra hop. I like it, but as said before, i think Ill use the exact same grain bill with a mix of Citra and something else. I really like the grain bill. It turned out very clean and thanks again for a great recipe!

 

[amh61]

Brewed this up yesterday with all my new gear I got over the holidays. I broke my hydrometer though and was not able to get a SG reading (and the LHBS was already closed).

 

[droder1]

Just pulled another pint from the keg. Tasting great, but a LOT like grapefruit or orange peel that had been soaked in an IPA. Not in a bad way, but its a good way to showcase the Citra hop. I like it, but as said before, i think Ill use the exact same grain bill with a mix of Citra and something else. I really like the grain bill. It turned out very clean and thanks again for a great recipe!

Agreed, I kegged mine on Saturday, and it is veeeery citrusey (obviously as one would expect with Citra), but I feel the same way as you. Delish but maybe could benefit from another hop thrown in there. I am curious to see how it mellows. I do wonder how long Three Floyds sits on it (if at all).

 

[badbrew]

made last night at 1.062. Mashed at 156 and it finished 70 minutes later at 154. I pitched at 74 and it sits at 63 now. I used wlp002 and did 2 steps. It plugged my keggle so I siphoned. I'm planning to just dump the whole hops in the primary with the rest of the junk and boil a hop bag to siphon through. I hope there's some malty flavor in this cuzz I have too many hopped up brews right now.

 

[SFGiantsFan925]

^ I think if you want to keep some of the malt flavor, dont dry hop with all 3 ounces. Maybe try 1.5 ounces for 5-7 days then taste. With 3 oz. it gets a lot of hop flavor and aroma. At least thats what I noticed.

 

[TMannion87]

I brewed the partial mash version of the recipe last night but used wlp007. I drastically missed my OG, at 1.052. I was thinking of adding either some honey or dextrose to the primary to boost the ABV. To the people who have brewed this, any suggestions? I realize it won't be a true clone, but I don't want to have a 4.4% brew on my hands. Any suggestions would greatly appreciated. Thanks!

 

[swedishiron]

IAny suggestions would greatly appreciated. Thanks!

I now keep a few lbs of DME on hand just encase my efficiency is way off..

 

[TMannion87]

I added 6 oz of DME after the fact because that's all I had on hand. Lesson learned I guess...

 

[TomTwanks]

I brewed the partial mash version of the recipe last night but used wlp007. I drastically missed my OG, at 1.052. I was thinking of adding either some honey or dextrose to the primary to boost the ABV. To the people who have brewed this, any suggestions? I realize it won't be a true clone, but I don't want to have a 4.4% brew on my hands. Any suggestions would greatly appreciated. Thanks!

Did you take in consideration the calibration of your hydrometer? I think most are set for 60 degrees for an accurate reading.

 

[TMannion87]

1.052 was my temperature adjusted reading. Even if the wort wasn't mixed well enough AND a had a terrible conversion on the mini mash, I feel like the OG is still far too low.

 

[AOD]

I hope there's some malty flavor in this cuzz I have too many hopped up brews right now.

It's hoppy by gosh, that's the point of this beer, but it's not very bitter. Lots of hop flavor and aroma though!

I'd advise against the recommendation above to reduce dry hops to increase maltiness. Dry hops don't change the base beer, only add hop aroma and grassyness. The aroma of hops can mask the aroma of malt, which may fool your nose/taste to think it's less malty.

A lot of taste is with our nose, which is kinda neat.

~Adam

 

[AOD]

I did a little taste test last night on two of my beers, this one FWH'd with 0.75 oz and another beer FWH'd with 2.0 oz. There is a noticeable bitterness difference (obviously) between the two, but the 0.75 oz FWH hop in this beer balances pretty well against the malt.

Cheers,
~Adam

 

[m_stodd]

I need a sanity check on the AG recipe:
I'm going to do BIAB, so after I sparge or whatever, I should do my First Wort Hop, then when my boil starts, do normal hopping again at 15, 10, 5, 1?

Also a question about the extract/partial:
Why does the extract/partial have a First Wort Hop and a 60 minute hop? Because of the volume difference?

Anyone?

 

[SFGiantsFan925]

Anyone?

I did BIAB, and just forget the term First Wort hop, it doesn't really apply to BIAB. Use it at 60 minutes just like the rest of your brews. Or just add after you remove the grain and heat to start the boil. Either way, you are just adding bitterness at that point and not much in the way of hop flavor. I used Magnum for this so I didn't waste Citra to bitter. Should work fine

 

[skeezerpleezer]

You could add it when you go to rinse or during the time it is working up to a boil.

 

[AOD]

I did BIAB, and just forget the term First Wort hop, it doesn't really apply to BIAB.

Yup, just as skeezer said above; you can add your FWH to the wort as you remove / rinse your BIAB grain bag.

In fact, that's exactly what I do with all-grain. I did not add my FWH until my kettle was full of my pre-boil wort (7 gallons) and I had the flame on to bring it to a boil.

Cheers,
~Adam

 

[loetz]

I'd like to brew this, but I don't have any Melanoiden or Aromatic. I'm also not really comfortable with doing a decoction.

What I do have is this:
Carahell 20-30EBC/10-15 SRM
Caraamber 60-80EBC/30-40SRM
Crystal 120EBC/60SRM
Caraaroma 350-450EBC/180-230SRM

What do you guys think I could do?

 

[skeezerpleezer]

I would probably use more Munich rather than a crystal malt (if you have it).

 

[Magnum25]

Do you think I'd be ok using WLP001? I am about to do my first yeast washing and was hoping to use it to brew this awesome clone.

 

[jammin]

Will it be a clone? NO

Will it be a good beer? YES!

 

[loetz]

I would probably use more Munich rather than a crystal malt (if you have it).

Yea, I have munich 10. What would you suggest I do with it?

 

[skeezerpleezer]

I have never subbed it, but probably at least 1:1, maybe a little higher % Munich removing some 2row if needed. The reason I say it instead of crystal is to reduce the sweetness the crystal would bring. I have also seen people reference melanoiden as "much on steroids" FWIW.

 

[loetz]

I have never subbed it, but probably at least 1:1, maybe a little higher % Munich removing some 2row if needed.

I'll just sub it 1:1 this time and see what I think. I'd rather error on the lighter side.

One other question: I've put everything in beersmith and it all looks good except that first wort addition. Beersmith has that clocking in at 29.6 IBU for me with 12% Citra. I've never done a first wort addition, so I'm not sure if I should trust beersmith's calculations or yours. Maybe I have entered it incorrectly in the software. I don't really know.

 

[skeezerpleezer]

I usually set the time to 20min for FWH since it is a "smoother bitterness", and people liken it to a 20 min addition.