American Pale Ale Three Floyds Zombie Dust Clone

[Onkel_Udo]

I'm an idiot and need some advice. I brewed this one on Thursday and everything went great! Except, my location for my carboy was not thought out very well. I put it in my closet because my basement has been sitting around 55F and I was concerned it would be too cool. However, I didn't realize my dryer vent runs directly under my closet, bringing my carboy to a nice warm 78F. I have read that US04 gives off a tart taste above 68F.

So, do I go to the LHBS for more grain and re-brew, or stick it out and see what happens? Total time at 78F is 36 hours. Almost all activity has subsided.

You will absolutely have some esters there. I have not found fermenting warm with S04 to be tart...more super fruity. Nothing to do but wait it out.

Two things:

Why did you use S04 for this...seems the wrong yeast for the job even though it is one of my favorites?

Primary fermentation is probably over so honestly leave it where it is for a week or to and see if the yeast can clean up after itself.

 

[rbdono2]

Two things:

Why did you use S04 for this...seems the wrong yeast for the job even though it is one of my favorites?

Primary fermentation is probably over so honestly leave it where it is for a week or to and see if the yeast can clean up after itself.

Thanks for the quick reply. I am a bit of a newbie of sorts (5 AG batches), but the original recipe says S04 or wyeast 1968. Should I have used the Wyeast?

I moved it down to my basement which should bring it down. I have an extra pack of S04. Would re-pitching help, hurt or have no effect.

I am starting to think I should just go back to the store and brew a second batch on Monday. Then maybe I can do a side by side taste test later. Should be a good learning experience.

 

[Onkel_Udo]

Thanks for the quick reply. I am a bit of a newbie of sorts (5 AG batches), but the original recipe says S04 or wyeast 1968. Should I have used the Wyeast?

I moved it down to my basement which should bring it down. I have an extra pack of S04. Would re-pitching help, hurt or have no effect.

I am starting to think I should just go back to the store and brew a second batch on Monday. Then maybe I can do a side by side taste test later. Should be a good learning experience.

You really do not need to cool it...as mentioned, the bulk of the fermentation is done now it is just yeast cleaning up. Just let it be for a week or two then bottle it. Do not dump it. At the very least bottle a few and let them carbonate...this likely will not be Zombie dust but might be interesting.

No issue with re-brewing. The challenge with S-04 is that it is touchy on high temps. Honestly, I just fermented it at 57 f (started at 62 f when pitched and let the basement do its thing) with S-04 on a mild. It take a while and you do want to warm it to at least the mid 60's after about a week, but it seems pretty cold tolerant.

 

[rbdono2]

Thanks for the help. I'll be re-brewing on Monday. I'll keep the original batch around and see what happens.

Probably won't dry hop with the 3oz of citra like it calls for. I'll save that for the second batch.

 

[jjbanks]

I'm an idiot and need some advice. I brewed this one on Thursday and everything went great! Except, my location for my carboy was not thought out very well. I put it in my closet because my basement has been sitting around 55F and I was concerned it would be too cool. However, I didn't realize my dryer vent runs directly under my closet, bringing my carboy to a nice warm 78F. I have read that US04 gives off a tart taste above 68F.

So, do I go to the LHBS for more grain and re-brew, or stick it out and see what happens? Total time at 78F is 36 hours. Almost all activity has subsided.

I would probably just wait it out an extra week and see what the sample tastes like. If it's extremely Fidel alcohol full and undrinkable then rebrew.

 

[jjbanks]

I haven't checked it in a while but it's never been off as far as I can tellView attachment 256223

That's one clear brew my friend.

 

[jjbanks]

Just drank the real deal. Sooo good. The clone I made was pretty good but seemed a little more astringently bitter than the real deal. However, drinking this did remind me of the clone on a lot of other levels. Think I will rebrew this and see if I can get it closer.View attachment ImageUploadedByHome Brew1423926890.328505.jpg

 

[xander1]

Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 152 F

Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 5-7 days) Hops - (used to say 10, i use 5-7 now)
SafAle English Ale (S-04)
0r
Wyeast 1968


Here is the extract/PM conversion:

Batch Size: 5g
Boil Volume: 3g

6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.6 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %
0.50 lb Carafoam (2.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.9 %
1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU
0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU
1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU
1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU
1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU
1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04)
or
Wyeast 1968

This is assuming a 3g boil, so if you can do a full boil remove the extra oz of hops at 60minutes.

Ferment at 65F for 7-10 days

The FWH addition's IBUs are calculated as a 20 minute addition to better calculate the perceived IBUs. They are boiled the whole 60 minutes.

This recipe has had favorable results with both S-04 and WY1968. For more information here is the original thread from the Recipes/Ingredients section: https://www.homebrewtalk.com/f12/3-floyds-zombie-dust-attempt-help-info-requested-245456/

So I've just done this brew with the following hop schedule;

.75 fWH ( and left for the entire boil)
1oz 60m
1oz 15m
1oz 10m
1oz 5m
1oz 1m

Is this correct, or will it have too much bitterness?

Sorry if this is a silly question - I'm newish to brewing, and I live in australia, I have nothing to compare to sadly!

Thanks for your help!

 

[GRBC]

If your starting gravity was somewhere around 1.065 you should be good.

 

[Willizm]

I'm going through and making the extract per the instructions. Quick question while I steep. I have two packs of S04. I'm going to pitch them without making a starter or rehydrating. Is 1 pack fine or should I pitch both? Maybe 1.5 packs?

 

[amcclai7]

Thanks for the quick reply. I am a bit of a newbie of sorts (5 AG batches), but the original recipe says S04 or wyeast 1968. Should I have used the Wyeast?

I moved it down to my basement which should bring it down. I have an extra pack of S04. Would re-pitching help, hurt or have no effect.

I am starting to think I should just go back to the store and brew a second batch on Monday. Then maybe I can do a side by side taste test later. Should be a good learning experience.

Never dump a beer, IMO. I had a batch of winter warmer that got away from me tempwise and it definitely had some fusels in there. I let it sit in the primary for 3.5 weeks. Harsh tastes were gone. Time heals, or at least mitigates, nearly all wound except infections. Even If I got an infection, I would pitch some extra bugs on it and let it go. There is just no reason to ever dump a beer.

 

[Onkel_Udo]

I'm going through and making the extract per the instructions. Quick question while I steep. I have two packs of S04. I'm going to pitch them without making a starter or rehydrating. Is 1 pack fine or should I pitch both? Maybe 1.5 packs?

5-gallons? One is fine if properly re-hydrated. If not, do two.

Have you used S-04 before? If not, please make sure control you wort/beer temperature NOT your room temp. This stuff will raise the wort at least 5 f if health fermentation kicks in...8-10 f is not unheard of. When it doubt, at the first bubble in the airlock, shoot for 58 f air temp.

 

[xander1]

If your starting gravity was somewhere around 1.065 you should be good.

Was at 1.064, so hopefully it's all good!

Thanks mate

 

[Willizm]

5-gallons? One is fine if properly re-hydrated. If not, do two.

Have you used S-04 before? If not, please make sure control you wort/beer temperature NOT your room temp. This stuff will raise the wort at least 5 f if health fermentation kicks in...8-10 f is not unheard of. When it doubt, at the first bubble in the airlock, shoot for 58 f air temp.

The fermenter is reading at 68*. That should be alright, right? I'll keep an eye on it as it ferments. If it's getting up there i'll put it in cooler area of the basement.

 

[Onkel_Udo]

The fermenter is reading at 68*. That should be alright, right? I'll keep an eye on it as it ferments. If it's getting up there i'll put it in cooler area of the basement.

At 68, make the move now. It will take at least a day to make much of a difference anyway.

 

[Willizm]

At 68, make the move now. It will take at least a day to make much of a difference anyway.

I made the move last night. It's reading at 62-64* now on the little therm strip on my bucket fermenter. I've got a active fermentation going through a blow off tube into a jug of sanitizer. It's 1 week of fermenting and then I rack it to a carboy with my 3oz of hops for a week, right?

 

[LuciferSam]

What if my og was 1.058?

 

[TxBigHops]

I made the move last night. It's reading at 62-64* now on the little therm strip on my bucket fermenter. I've got a active fermentation going through a blow off tube into a jug of sanitizer. It's 1 week of fermenting and then I rack it to a carboy with my 3oz of hops for a week, right?

I'm assuming you are a relatively new brewer. Forgive me if I'm wrong. You'll get some brewers who say otherwise, but many of us do not rack to secondary unless there is a really good reason to do so, such as you're racking onto fruit or wood chips, or for long term bulk storage. Transferring your beer introduces opportunities for infection as well as oxidation, especially with beginners. Leaving your beer on the yeast cake for 2-3 weeks presents the yeast with a chance to clean up any off flavors with no material downside that I'm aware of.

I just brewed this recipe on Sat Feb 7. On Feb 14 I started dry hopping half the amount for four days, then I'll take it out and put the other half in for four more days on Wednesday. I'm bottling next Sunday after 15 days total in primary.

 

[hopsmakemehappy]

Here is my first batch of the Zombie dust clone using the extract recipe. OG was at 1.064 fermented one week than went into secondary with the dry hops for one week FG was 1.016 (was off by 2 on both) kegged and carbonated for a week. I took a growler to a party this weekend and got great compliments from all. Thanx to skeezerpleezer for the recipe and comments to me.
Here is a picture of it.

 

[skeezerpleezer]

Here is my first batch of the Zombie dust clone using the extract recipe. OG was at 1.064 fermented one week than went into secondary with the dry hops for one week FG was 1.016 (was off by 2 on both) kegged and carbonated for a week. I took a growler to a party this weekend and got great compliments from all. Thanx to skeezerpleezer for the recipe and comments to me.
Here is a picture of it.

Glad you liked it, looks like a good brew. Cheers!

 

[Willizm]

I'm assuming you are a relatively new brewer. Forgive me if I'm wrong. You'll get some brewers who say otherwise, but many of us do not rack to secondary unless there is a really good reason to do so, such as you're racking onto fruit or wood chips, or for long term bulk storage. Transferring your beer introduces opportunities for infection as well as oxidation, especially with beginners. Leaving your beer on the yeast cake for 2-3 weeks presents the yeast with a chance to clean up any off flavors with no material downside that I'm aware of.

I just brewed this recipe on Sat Feb 7. On Feb 14 I started dry hopping half the amount for four days, then I'll take it out and put the other half in for four more days on Wednesday. I'm bottling next Sunday after 15 days total in primary.

No worries, I'm a noob. So if I'm going to dry hop it would I just pop open the bucket after fermentation is complete and toss the hops in and seal it back up? Do I need to scoop the krausen off before dry hoping?

 

[Baldy246]

I would imagine most of your krausen will be gone. Yep, open and dump them in and then seal it back up.

I'm a noob as well. I have done this recipe countless times and only racked to secondary twice. Then I read up on the argument that it's not necessary and haven't done it since. The beer only gets better each time I brew it!

 

[xander1]

Can someone please let me know what the importance is of a secondary fermentation with this beer?
I have never done a secondary - I have been doing a lot of research on this, and from what I gather, it isn't an essential part of brewing Ales when weighed up with the risks.
Lagers and pilsners seem to benefit from this process though.
Just wondering if anyone has done both for this beer, and what the differences / outcome was with each.

Cheers.

 

[strohs]

Can someone please let me know what the importance is of a secondary fermentation with this beer?
I have never done a secondary - I have been doing a lot of research on this, and from what I gather, it isn't an essential part of brewing Ales when weighed up with the risks.
Lagers and pilsners seem to benefit from this process though.
Just wondering if anyone has done both for this beer, and what the differences / outcome was with each.

Cheers.

It's not necessary / important at all for this beer...

This beer turned out delicious. Dangerously delicious

 

[jammin]

my latest batch - reduced all specialty malts by 2oz each(replaced w/2row) and upped the hops. 3oz Citra in the hop back and 3.5oz in the dry hop

 

[burninator]

my latest batch - reduced all specialty malts by 2oz each(replaced w/2row) and upped the hops. 3oz Citra in the hop back and 3.5oz in the dry hop

Is it any good?

 

[jammin]

Is it any good?

nah, not really. total drain pour

 

[Baldy246]

Man, it sure looks nice and sunny! It's -5 degrees here! Here is to warm weather soon! Cheers!

Enjoy me a ZD clone right now!

 

[burninator]

nah, not really. total drain pour

That's a shame. You'll have to dispose of it properly. If you're not familiar with the procedure, I'll be glad to do it. :-D

 

[NickAus]

Hey Nick - I see your interested in the IPA's from USA. My brother has just been there, and he said the Figueroa Mountain - Hoppy Poppy is possibly the best beer he has had (I'm an aussie also, so I haven't had it, or the Zombie Dust)
Google hoppy poppy clone, and you should find it on this site. I haven't tried it yet, but apparently it is very close!

I'll be brewing the Zombie Dust first though! Can't wait to try this!

Cheers

Thanks Xander, loved the ZD clone, will try the hoppy poppy, thanks mate.