Whats your white whale?

[bracconiere]

red ale.

always eluded me, made one once by accident...

 

[kevin58]

A clone of Founders Dirty Bastard.

 

[Snark_Wolf_Brewing]

One of the few commercial beers that's a guilty pleasure for me when I don't have a batch of homebrew on hand is Molson's Golden. I would love to get my hands on a recipe for it. Scouring the web so far has yielded little to no information, outside of the fact that Molson claims to use both ale and lager yeasts in the fermentation process.

 

[NotSure]

Eisbock. Carbonation must be a bitch and a half. Am going to give it a shot in January.

 

[bracconiere]

I think whale brisket is called blubber.

well it burns like alcohol, and will keep the lights on!

 

[MaxStout]

A true-to-form German Roggenbier. I tried it once, mash wasn't bad (BIAB), but something went amiss later and it was like drinking pond water.

Might give it another shot this winter.

 

[Miraculix]

always eluded me, made one once by accident...

I managed to make some multiple times... But they were never PINYYYYYYYYYYYYYYY!!!!!!!!

 

[Cellar_Dweller]

I want to brew a gold medal winning Saison. Haven't even entered one yet as most of them don't measure up to my own standards. Still working on it like a mad scientist though.

 

[duffy5018]

duffy, not trying to fix your beer but do have a helpful tip for getting Belgian beers dry with awesome mouth feel.

THE YEAST BAY BELGIAN DRY YEAST.
It is diastaticus and will take some grists down to 1.002. I have a RIS that is 1.134 OG and finishes at 1.019. My triples finish at 1.002.
As for my whale it was IPA,just to end up with what I envisioned, i'ts happened with these Kveik strains. Now my only whale is brisket!

I'll look into it. I've tried wyeast 1214 and 3787 and white labs abbey 550 yeasts. Wasnt happy with how any of the beers turned out so assumed it was something I was doing wrong. Which I'm sure it is. I'm going to try again this winter for next fall drinking. If that fails, I'm resorting to self flaggelation.

 

[duffy5018]

You've got to sous vide your brisket.

Blaspheme!!!!

 

[duffy5018]

Here is a Rye Porter recipe I devised and made last year, with Tucson Water by the way. It has 3.3% Special B.

Maybe not white whales for me either, but I'm interested in using rye malt, and in saisons, fruited sours, and I want to make a decent IPA.

I have a pretty well received strong rye saison I brew every so often. Its not my favorite saison I brew (that title goes to my Nelson sauvin hopped standard saison). But if you want to see the recipe, let me know.

 

[passedpawn]

Blaspheme!!!!

Haha, I sous vide ribs all the time. Gotta finish on the grill, but sous vide ribs are incredibly good. Meaty, juicy, tender, etc.

 

[AlexKay]

Blaspheme!!!!

Can’t knock it until you’ve tried it. Totally untraditional, but melt-in-your-mouth good.

 

[duffy5018]

I believe you can make good ribs that way. I have had great vietnamese ribs in a pressure cooker, too. But a good smoke bath is how ribs want to go out of this world

 

[easttex]

The white whale for me?

A true American light lager. (Mostly because I don't have enough refrigeration).

A bright, vibrant IPA. Not a style that I brew often enough and they mostly wind up like American Pale Ales

 

[JohnSand]

A perfect pils. Getting closer.

 

[GBRbrew]

Marzen style fest beer, dont know if it's the way I lager or age but there is always something missing.

 

[Broothru]

Ayinger Hell vom holzfass

Truth^^^

I've generally been successful in (eventually) being able to brew a given style that eventually meets my goal.

BUT.... the perfect Helles has always been my elusive butterfly. I've got all the ingredients set to go next weekend, and will be building and decanting a 2+ liter fresh starter of 1st generation Ayinger strain yeast starting Tuesday to be at krausen by Friday with 2 growth stages.

Wish me luck.

 

[catdaddy66]

The beer you always wanted to brew or to perfect but was never able to. The one that got away. The little ****er that messes with you til you can't sleep at night.

Ok, not that intense. But you get the idea.

(I'm not intending this to be a "help me fix my beer" type of thread)

For me, its a Belgian Quad (Strong Dark Ale). I've tried to brew one 5 times now and each time it's been, well, unsatisfactory. Too thin. Too bland. Too sweet. Too hot. For some reason, I can't figure that puppy out.

Just curious to hear other people's heartaches

I actually have been quite happy with my Belgian quad. Have brewed the Westvleteren 12 clone a half dozen or more times, even trying a couple of yeast strains. Love this beer!

 

[thefigure5]

I have a pretty well received strong rye saison I brew every so often. Its not my favorite saison I brew (that title goes to my Nelson sauvin hopped standard saison). But if you want to see the recipe, let me know.

Yes! I'd like to see both those recipes. I am bottle conditioning a saison which has some rye and some wheat malt, with Wyeast 3724 yeast.

 

[Beermeister32]

Sierra Nevada clone. Tried many times, can’t dial this one in.

 

[duffy5018]

Yes! I'd like to see both those recipes. I am bottle conditioning a saison which has some rye and some wheat malt, with Wyeast 3724 yeast.

I've never shared a recipe this way, so let me know if it works.
Strong Rye Saison:
https://beersmithrecipes.com/viewrecipe/2061224Nelson Sauvin Saison:
https://beersmithrecipes.com/viewrecipe/2137802

 

[bwible]

Not exactly a white whale, but Irish Red is one that’s particluarly hard to get the color “just right”. Too light it looks like every pale ale, too dark it looks like every amber ale.

 

[IslandLizard]

I've never shared a recipe this way, so let me know if it works.
Strong Rye Saison:
https://beersmithrecipes.com/viewrecipe/2061224Nelson Sauvin Saison:
https://beersmithrecipes.com/viewrecipe/2137802

Works like a charm!

 

[Holden Caulfield]

Clones for two of my favorite beers...

1. Fuller's London Pride - followed the recipe exactly per the "Can You Brew It" podcast but the marmalade element of the bottled version never appears. Gonna try A09 Pub Ale yeast next as somewhere I read that while 002/1968 is a Fuller's strain, it is not what they use for ESB/Pride/Chiswick and A09 is.
2. Pilsner Urquell - followed Morebeer's article for recipe, hop rates, and boil schedule, and mash temps. Close last time, but my beer was a little weak on the malty finish. What I can't find is the decoction boil times which may be the difference. Also, while I have been using WLP800, from articles I have read on genetic origin, this is an ale yeast and is not the actual H strain used by Pilsner Urquell. Wyeast 2001 is the actual H strain, but it is often difficult to find.

 

[thefigure5]

Clones for two of my favorite beers...

1. Fuller's London Pride - followed the recipe exactly per the "Can You Brew It" podcast but the marmalade element of the bottled version never appears. Gonna try A09 Pub Ale yeast next as somewhere I read that while 002/1968 is a Fuller's strain, it is not what they use for ESB/Pride/Chiswick and A09 is.
2. Pilsner Urquell - followed Morebeer's article for recipe, hop rates, and boil schedule, and mash temps. Close last time, but my beer was a little weak on the malty finish. What I can't find is the decoction boil times which may be the difference. Also, while I have been using WLP800, from articles I have read on genetic origin, this is an ale yeast and is not the actual H strain used by Pilsner Urquell. Wyeast 2001 is the actual H strain, but it is often difficult to find.

For the Pilsner Urquell clone, this recipe has the decoction amounts and times: pilsner urquell national award winning clone.

 

[bwible]

Clones for two of my favorite beers...

1. Fuller's London Pride - followed the recipe exactly per the "Can You Brew It" podcast but the marmalade element of the bottled version never appears. Gonna try A09 Pub Ale yeast next as somewhere I read that while 002/1968 is a Fuller's strain, it is not what they use for ESB/Pride/Chiswick and A09 is.
2. Pilsner Urquell - followed Morebeer's article for recipe, hop rates, and boil schedule, and mash temps. Close last time, but my beer was a little weak on the malty finish. What I can't find is the decoction boil times which may be the difference. Also, while I have been using WLP800, from articles I have read on genetic origin, this is an ale yeast and is not the actual H strain used by Pilsner Urquell. Wyeast 2001 is the actual H strain, but it is often difficult to find.

Yeah those are 2 tough ones. What I do know about London Pride (and just about every other beer Fuller’s makes) is they make it by Parti-gyle method. Basically, they make 3 or more different beers from one giant mash. They collect runnings of different gravities and they blend them together.

https://www.google.com/amp/s/beerandbrewing.com/amp/practical-parti-gyle-brewing/

 

[JAReeves]

I thought it would be an aromatic, piny, citrusy, dank IPA, but I think I finally tackled that one with this last batch.

However, as I am particularly sensitive to the bubblegum/banana esters in lagers and warm-fermented ales, I have been trying unsuccessfully to make a lemony-peppery saison. So far, all of the ones I brewed weren't good until they became mixed fermentations (Tart Apricot Saison using my House Sour Culture, for example). I have tried so many different saison yeasts; Napoleon is next on the list. One more time....

 

[monkeymath]

Ayinger Hell vom holzfass

This made me smile. A lot.

My (first) child was born just last week (she is sleeping on my lap as I type this) and while my wife and daughter were in the hospital, a couple of friends took me out for a drink to celebrate.
We ended up at one of Ayinger's pubs in Munich and my friend insisted we order the 10l wooden barrell of Hell. They make quite a show of it and have you tap it while wearing a leather apron. I felt a bit embarrassed, with basically everyone watching and some even taking pictures, but fortunately, it was very easy.

The beer itself was good, but not great - a bit stale, maybe. With the absence of tourists and large groups, I imagine the turnaround time for those barrels is not optimal.

Anyways, since I have now become a newborn's mattress, this will have been my last beer for a while... Could've been a worse brew!

 

[Broothru]

Clones for two of my favorite beers...

1. Fuller's London Pride - followed the recipe exactly per the "Can You Brew It" podcast but the marmalade element of the bottled version never appears. Gonna try A09 Pub Ale yeast next as somewhere I read that while 002/1968 is a Fuller's strain, it is not what they use for ESB/Pride/Chiswick and A09 is.
2. Pilsner Urquell - followed Morebeer's article for recipe, hop rates, and boil schedule, and mash temps. Close last time, but my beer was a little weak on the malty finish. What I can't find is the decoction boil times which may be the difference. Also, while I have been using WLP800, from articles I have read on genetic origin, this is an ale yeast and is not the actual H strain used by Pilsner Urquell. Wyeast 2001 is the actual H strain, but it is often difficult to find.

Ditto your notion of A09 being the London Pride yeast. Downed me a few pints of Pride in Olde London Towne over the years, and it was a perennial favorite. A09 will definitely give you the marmalade. I recently did a Jai Alai knockoff using A09, and the orange & marmalade were quite prominent. It's a very nice yeast.