American Pale Ale Three Floyds Zombie Dust Clone

[TallDan]

OK, I hate following up on my own post but.. I have a couple more questions

I bought two packs of safale-04 (just in case) should I pitch both (using the 6 gallon recipe).

Lastly, fermentation temp. Does 65 seem about right?

Thanks again -JR

I mashed at 152F, pitched one rehydrated pack of s-04 and was very happy with the result.

I have my temp probe up against the side of the fermenter in my chamber and fermented around 60-62F. Not sure how you're measuring temperatures or what your fermentation chamber is like, but I think you're probably good anywhere in the low-mid 60's.

Also, bitchin' El Camino.

 

[jwross007]

I mashed at 152F, pitched one rehydrated pack of s-04 and was very happy with the result.

I have my temp probe up against the side of the fermenter in my chamber and fermented around 60-62F. Not sure how you're measuring temperatures or what your fermentation chamber is like, but I think you're probably good anywhere in the low-mid 60's.

Also, bitchin' El Camino.

Thanks, I have a mini-fridge with an STC1000, tape the probe to the side of fermenter with some bubble pack to insulate. worked really well on my last batch. I guess I'll lower the fermentation temp a little. Did you increase it after active fermentation was complete?

And thanks for the complement on the Elky. Chevelle forum helped through the restoration!

 

[TallDan]

Thanks, I have a mini-fridge with an STC1000, tape the probe to the side of fermenter with some bubble pack to insulate. worked really well on my last batch. I guess I'll lower the fermentation temp a little. Did you increase it after active fermentation was complete?

And thanks for the complement on the Elky. Chevelle forum helped through the restoration!

I typically adjust my STC1000 up .5C per day after the first week or so of fermentation until it gets up to room temperature.

 

[Mark_tries_brewing]

Has anyone done a double batch (12g) with this recipe? When I try to scale up the recipe in beersmith I end up with 15.1 oz each c60 and melanoiden and 1lb carafoam. Can anyone explain why?

Edit: Just noticed the double recipe was set for 75% eff and the single 70%.

 

[randomgnarkill]

When did you guys rack to secondary? Sorry I'm having trouble finding anything about primary and secondary fermentation on this 196 page thread. Thanks

 

[wmubronco]

When did you guys rack to secondary? Sorry I'm having trouble finding anything about primary and secondary fermentation on this 196 page thread. Thanks

First batch I did rack to secondary (about 10-14 days after primary fermentation) when drying hopping with 3 ounces of Citra, however the 2nd batch I made, I did not transfer into secondary, just popped the lid and through in my sack of dry hops in, turned out well.

My only discrepancy between my two batches of ZDC is the amount of hops I used during the boil process. I'll have to compare the 2, however I know I scaled back the amount on my 2nd batch, due to higher alpha% on my Citra when comparing to the OP, and I wanted to match the IBUs as well. The time between my 2 batches was over 6 months, so that "not so closed" bag of hops in my refrigerator are a potential cause along with the lesser amount of hops during the boil, affected the overall taste. Not in a bad way, it just didn't pack the same punch as my first batch.

 

[madscientistbrewNq]

I mashed at 150, I've been fermenting at around 63. I'm at about 72 hrs, fermentation with the s-04 seems to be slowing down so I bumped it to 65. Anyone else get pretty potent bumblegum/nectarine smell from their ferm cabinet?

I did not read any racking to the secondary so I'm dry hopping right into the primary which seems to be pretty consistent for ales. Total time on the trub will be around 3 weeks and that's just to ensure all fermentation has completed. I know I did mess up the process somewhere along the line with the new equipment- one, I was doing a 5 gallon batch and had 7 gallons after chilling the wort and I'm projecting around 5.5 %. Oh well as long as it doesn't get infected I will be happy. Even micromanaging the temps in the ferm cabinet has been a ride. The first 72 hrs keeping the temps down was a chore now I'm need to try to warm the carboy up. My guess is again because s-04 is slowing down.

 

[madscientistbrewNq]

I pitched one packet per the brewmaster at the local home brew store. Probably should have pitched two packets but it was fermenting 12 hours in. Looks like the yeast woke back up for me 72 hrs in.... Now my temps are sky rocketing in the ferm cabinet. Now I have to drop the temps to correct, pain in the a$$.... no thermowell as I use a 1.25 inch blow off tube in the carboy...

By the way I did a slightly different hop schedule given alpha content on my citra.

 

[madscientistbrewNq]

I pitched one packet per the brewmaster at the local home brew store. Probably should have pitched two packets but it was fermenting 12 hours in. Looks like the yeast woke back up for me 72 hrs in.... Now my temps are sky rocketing in the ferm cabinet. Now I have to drop the temps to correct, pain in the a$$.... no thermowell as I use a 1.25 inch blow off tube in the carboy...

By the way I did a slightly different hop schedule given alpha content on my citra.

 

[randomgnarkill]

Thanks wmubronco.

 

[wmubronco]

Thanks wmubronco.

If you stick to the OP in regards to timing for primary fermentation and then maybe 7-10 days of dry hopping, the beer should come out just fine.

This 2nd ZDC was under my 2nd beer of fermentation temp control using BrewPi. The basement was cold enough as to I didn't have to keep the fermenter in the keezer, and I had one of those carboy heaters (gridlines sheet wrap plugin) around it.

My first batch received great reviews from friends/family, so the only thing I would change would most likely be the amount of hops used. Both were dry hopped with about 3 ounces of Citra pellet hops, but like I said in original reply, I believe it all had to do with the amount during the boil and how old the hops were.

 

[Steve3730]

later is month I will be making this for the 4th time. after that my next crack at it is to push it into a DIPA. Here is what I'am thinking


Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.080 SG
Estimated Color: 9.2 SRM
Estimated IBU: 109.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Munich - Light 10L (10.0 SRM) Grain 1 8.7 %
8.0 oz CaraFoam (1.8 SRM) Grain 2 4.3 %
8.0 oz Caramel / Crystal 60L (60.0 SRM) Grain 3 4.3 %
8.0 oz Melanoidin (25.0 SRM) Grain 4 4.3 %
0.50 oz Citra [12.00 %] - First Wort 20.0 min Hop 5 11.5 IBUs
7 lbs Dry Malt Extract - Extra Light (2.5 SRM) Dry Extract 6 60.9 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 17.4 %
1.00 oz Nelson Sauvin [12.00 %] - Boil 60.0 min Hop 8 38.0 IBUs
0.50 oz Nelson Sauvin [12.00 %] - Boil 30.0 min Hop 9 14.6 IBUs
1.00 oz Citra [11.00 %] - Boil 15.0 min Hop 10 17.3 IBUs
1.00 oz Citra [11.00 %] - Boil 10.0 min Hop 11 12.6 IBUs
1.00 oz Citra [11.00 %] - Boil 5.0 min Hop 12 6.9 IBUs
1.00 oz Citra [11.00 %] - Boil 1.0 min Hop 13 1.5 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 10.0 Hop 14 6.9 IBUs
1.00 oz Citra [11.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 16 -
4.00 oz Citra [11.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
2.00 oz Nelson Sauvin [12.00 %] - Dry Hop 0.0 Da Hop 18 0.0 IBUs

 

[Psylocide]

Dry hopped this the other day... my whole house smells like Citra.

I'm loving it, wife was taken aback a bit, but it's fading now, lol.

 

[jwross007]

Brewed this today. It's currently in the fermentation chamber. I do BIAB, but I underestimated water volume somewhere and only got 5 gallons into the fermenter. OG 1.078. Guess it's gonna be a little strong One question, I pitched the yeast at around 78. I put it right in the fermetation chamber and will ferment at 62. I couldn't get it any lower with my wort chiller. Is this going to cause any issues??

 

[Onkel_Udo]

Brewed this today. It's currently in the fermentation chamber. I do BIAB, but I underestimated water volume somewhere and only got 5 gallons into the fermentor. OG t.078. Guess it's gonna be a little strong One question, I pitched the yeast at around 78. I put it right in the fermetation chamber and will ferment at 62. I couldn't get it any lower with my wort chiller. Is this going to cause any issues??

Which yeast and how good is you fermentation chamber at dropping the temp?

 

[jwross007]

Which yeast and how good is you fermentation chamber at dropping the temp?

I used Safale-04. Current temp (3 hours later) is 66. So pretty good it seems

 

[Psylocide]

Walp... mine ended @ 1.012 down from 1.068. Still dialing in my system, but seems my extremely fine crush for BIAB is still causing brews to attenuate further than expected. I may need to start mashing a few degrees higher than stated on these recipes.

Keg sample tastes delicious though. Little curious about the color however, followed the AG recipe to the T... some of these in here look darker. Pics in the first post of the OP's brew would be nice.

 

[jammin]

, but seems my extremely fine crush for BIAB is still causing brews to attenuate further than expected. .
View attachment 269275

I'm curious what makes you think that?

 

[Onkel_Udo]

Keg sample tastes delicious though. Little curious about the color however, followed the AG recipe to the T... some of these in here look darker. Pics in the first post of the OP's brew would be nice.

Looks exactly like the real thing.

 

[Psylocide]

I'm curious what makes you think that?

Anecdotal evidence, personal experience... I did say it seems that it could be the case. I have no hard data to back my claim. We kind of started talking about it on page 7 of the below thread.

The only variable seems to be the crush and BIAB method since I mashed this for the full 60 min.


https://www.homebrewtalk.com/showthread.php?t=519602&page=7

 

[bodega95]

Can you repeat the time schedule for primary fermentation, secondary and dry hop along with aging after that?
thx

 

[mtnagel]

There is no one correct answer to that. Many options will work.

For my pales and IPAs, my general timeline is primary for 10-21 days, dry hop for last 4-7 days, then keg. If I'm doing double dry hop, I add the hops in the keg for 3-5 days with the keg sealed, but sitting at room temp. Then I chill and carbonate for 5-7 days before pulling the first pint. If not double dry hopping, straight in the fridge to chill and carbonate then drink.

 

[maximus4444]

I'm assuming though, that your beer should be done fermenting in the primary before you rack to secondary.... Right? or Wrong?

 

[mtnagel]

Most people wouldn't secondary this beer. They would dry hop in the primary (that's what I was implying above). But yes, it should be done fermenting before you transfer it to secondary or before packaging.

 

[maximus4444]

Most people wouldn't secondary this beer. They would dry hop in the primary (that's what I was implying above). But yes, it should be done fermenting before you transfer it to secondary or before packaging.

Roger that. I am using a 5g secondary carboy to free up my 6g primary carboy. Necessity. Otherwise, I'm on the same page.

 

[jwross007]

My batch is chugging along in the fermentor. Down to 1.012 from 1.078 after 3 days (I'm still figuring things out, I was clearly a little short in the water department, while my efficiency went up a bit from my last brew). Looks and smells great, I guess it's just gonna be close to 9% abv

 

[Psylocide]

Mine is 2 days from first pull... the suspense is killing me, especially since the keg sample tasted so great to begin with.

 

[bodega95]

There is no one correct answer to that. Many options will work.

For my pales and IPAs, my general timeline is primary for 10-21 days, dry hop for last 4-7 days, then keg. If I'm doing double dry hop, I add the hops in the keg for 3-5 days with the keg sealed, but sitting at room temp. Then I chill and carbonate for 5-7 days before pulling the first pint. If not double dry hopping, straight in the fridge to chill and carbonate then drink.

I was planning to dry hop in the secondary, any reason of why not?

 

[Psylocide]

I was planning to dry hop in the secondary, any reason of why not?

Easier to just throw them in primary... why make an extra step for yourself?

 

[bodega95]

Easier to just throw them in primary... why make an extra step for yourself?

Well for starters to get a more clear and smooth brew, but mainly in this case specifically, I am using a plastic bucket for the primary and if I am going to open it to introduce hops there will be extra oxygen in that head space, so transferring to a glass carboy will eliminate that. I understand that I will be introducing oxygen as I siphon it but if I do it right it will be less than the one that would stay in the plastic bucket.