What are the bad sources of Conan? Any confirmed bad/unreliable?
Did anybody ever harvest the original yeast from the can and compared it to Conan and London III?
I used Yeast bay Vermont ale yeast. Washed it and waiting to use it soon. Just sampled my clone attempt. Used 2oz each Amarillo, citra and mosaic at day 4 in primary. Tasted really good, but wanted a bit more. So I did the same in the keg. Too much for Julius. Still tastes really good, just heavy handed for the clone. Will probably do 3/4 each in the keg next time
I've crossed the line as well when making my "green" clone. It'll settle down in time. I just bottled mine and forgot about it for a month. Afterward, it was right on
It tastes really good, but was closer to Julius before the keg hop. Don't know if it will last a month to see if it settles down though (which is a good thing). The color also went from spot on to kind of greenish and a bit muddy
Yes. LA3 has more of an apple fruit flavor. Its very subdued when compared to Conan. Conan is all peach. The esters are more prevalent. Then again, you can alter your pitch rate / temps / etc to extract more or less esters.
Would you use IrishMoss, or would that take away the hazynes?
Does anyone have the BYO clone recipe? I can't find my october issue with the recipe and im awaiting the digital access to byo.com
I brewed my second clone attempt last Sunday. I used @fatnhappy grain bill... thanks @fatnhappy for posting it.
Hops:
1 oz Centennial @ 60 min.
1 oz Citra @ 5 min.
1 oz Amarillo @ 5 min.
1.5 oz Citra @ flameout
0.75 oz Amarillo @ flameout
0.75 oz Simcoe @ flameout
2 oz Citra 30 min whirlpool at 180*
1 oz Amarillo 30 min whirlpool at 180*
1 oz Simcoe 30 min whirlpool at 180*
2 oz Citra dry hop on 4th day of fermentation
2 oz Amarillo dry hop on 4th day of fermentation
2 oz Simcoe dry hop on 4th day of fermentation
Used 1318
I didn't pitch the yeast until Monday morning. Tuesday morning I had a ton of activity. I have a question about when to throw in the dry hops. I have seen a lot of recipes and suggestions to dry hop during the tail end of fermentation. Or on the 4th or 5th day of fermentation. When do you guys start counting the days of fermentation? The day you pitch or the day you see activity?
I brewed my second clone attempt last Sunday. I used @fatnhappy grain bill... thanks @fatnhappy for posting it.
Hops:
1 oz Centennial @ 60 min.
1 oz Citra @ 5 min.
1 oz Amarillo @ 5 min.
1.5 oz Citra @ flameout
0.75 oz Amarillo @ flameout
0.75 oz Simcoe @ flameout
2 oz Citra 30 min whirlpool at 180*
1 oz Amarillo 30 min whirlpool at 180*
1 oz Simcoe 30 min whirlpool at 180*
2 oz Citra dry hop on 4th day of fermentation
2 oz Amarillo dry hop on 4th day of fermentation
2 oz Simcoe dry hop on 4th day of fermentation
Used 1318
I didn't pitch the yeast until Monday morning. Tuesday morning I had a ton of activity. I have a question about when to throw in the dry hops. I have seen a lot of recipes and suggestions to dry hop during the tail end of fermentation. Or on the 4th or 5th day of fermentation. When do you guys start counting the days of fermentation? The day you pitch or the day you see activity?
Is there any benefit in waiting to pitch the yeast?
So people saying that the BYO recipe is wrong.. do we have a best approximation somewhere in this thread? I've gone back pretty far but can't really seem to see much of a methodical approach..
I would help, but I'm never going to get this beer in Scotland
So people saying that the BYO recipe is wrong.. do we have a best approximation somewhere in this thread? I've gone back pretty far but can't really seem to see much of a methodical approach..
I would help, but I'm never going to get this beer in Scotland
Post 648 is as close as it gets. Tastes exactly like Julius. Keg hopping is definitely key in addition to making sure not one molecule of oxygen touches the beer. Let me know if you have more specific questions.
So people saying that the BYO recipe is wrong.. do we have a best approximation somewhere in this thread? I've gone back pretty far but can't really seem to see much of a methodical approach..
I would help, but I'm never going to get this beer in Scotland
We did the BYO recipe. Kegged last week. It's not close. ...
15% Flaked Oats
- Oats is used for NE style cloudiness for sure. The beer is also thick and silky..
How much was the BYO % of oats in comparison to your recipe plan of 15%? (at work and my BYO is at home)
We did the BYO recipe. Kegged last week. It's not close. I live 50 miles from Treehouse and a buddy brought a bottle over yesterday. We tasted them side by side. I'm actually going back & forth with him now building a new recipe from scratch. Here's what we're thinking so far:
80% Golden Promise or Marris Otter
15% Flaked Oats
5% Carapils
Hops: TBD
Yeast: Wyeast 1318
If anyone feels they nailed the hops for this beer, please chime in.
Some things that lead us to our conclusions:
- Julius has a clean flavor. Probably not too many ingredients and definitely not the kitchen sink.
- bitterness is pretty balanced and surprisingly milder than you'd think on the front end which is probably what lets the fruitiness & grain bill come through under the hop aroma.
- We believe the base malt is high-quality and flavorful on its own. Possibly Marris Otter or Golden Promise. Furthermore, SRM is in the 3-5 range for Julius which is close to MO or GP without much help from specialty malt.
- Oats is used for NE style cloudiness for sure. The beer is also thick and silky.
- Someone else saw a bag of Carapils at the brewery so we're guessing that might be involved.
- Hop aroma is strong but also clean and complimentary. Citrus, fruity with some mild pine.
We did the BYO recipe. Kegged last week. It's not close. I live 50 miles from Treehouse and a buddy brought a bottle over yesterday. We tasted them side by side. I'm actually going back & forth with him now building a new recipe from scratch. Here's what we're thinking so far:
80% Golden Promise or Marris Otter
15% Flaked Oats
5% Carapils
Hops: TBD
Yeast: Wyeast 1318
If anyone feels they nailed the hops for this beer, please chime in.
Some things that lead us to our conclusions:
- Julius has a clean flavor. Probably not too many ingredients and definitely not the kitchen sink.
- bitterness is pretty balanced and surprisingly milder than you'd think on the front end which is probably what lets the fruitiness & grain bill come through under the hop aroma.
- We believe the base malt is high-quality and flavorful on its own. Possibly Marris Otter or Golden Promise. Furthermore, SRM is in the 3-5 range for Julius which is close to MO or GP without much help from specialty malt.
- Oats is used for NE style cloudiness for sure. The beer is also thick and silky.
- Someone else saw a bag of Carapils at the brewery so we're guessing that might be involved.
- Hop aroma is strong but also clean and complimentary. Citrus, fruity with some mild pine.
Well, for one thing, Julius is not sold in bottles so I'm a little bit skeptical already.
How do you get your beer home? Your hat? They pour it in a bottle/growler smart guy.
If I had a guess:
83% Maris Otter
12% Flaked oats
3% Dextrose
2% Carapils
Mash @ 154
CTZ to 60 IBU
4:2.5:1.5 Citra, Simcoe, and CTZ split half at whirlpool and half as a 4 day dry hop
On a more constructive note, I don't think this is far off. Marris Otter has good flavor on its own. Flaked oats and Carapils both contribute to mouthfeel and head retention. Oats will produce lacing if used in quantities above 10%. You see that on some Wit beers that use it. I think they are bittering extremely lightly if at all in the beginning of the boil. Otherwise it'd smother the grain bill and fruitiness IMO.
On a more constructive note, I don't think this is far off. Marris Otter has good flavor on its own. Flaked oats and Carapils both contribute to mouthfeel and head retention. Oats will produce lacing if used in quantities above 10%. You see that on some Wit beers that use it. I think they are bittering extremely lightly if at all in the beginning of the boil. Otherwise it'd smother the grain bill and fruitiness IMO.
I have found there to be a good amount of bitterness added just from WP additions. Most NE style brews I make are clocking in around 4.7-5% rather than 6%+. But maybe give the all WP addition a try and skip bittering or cut the bittering in half or even do a FWH for a little more smoothness.
I went to a LHBS and got some grain for my next brew. I ask them to mill it because I don't have a mill. I ended up getting all my grains milled together in one sack. I wasn't expecting this and was a little upset at first. Then thought it might make an interesting experiment. With the amount of Carapils milled in with the grains it'll push me close to 10%. I usually use 30% for flaked grain and would still like more mouthfeel! I wish it was even softer, rounder. I'm wondering if the 10% will help get me there. One great thing about Carapils is it only adds to mouthfeel. We know we won't get additional color or flavor. We'll see how it goes. Grain bill will look like this.
63% French Pale Ale (that's all he had at LHBS)
15% Flaked Oats
10% White Wheat
10% Carapils
2% Honey Malt
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