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Post by Leftympfrmde on Apr 29, 2024 4:52:05 GMT -6
Speaking of Cream ale- I tapped this a month ago- this version has kolsh yeast. It's Ken Klear!
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Post by Ken on Apr 29, 2024 7:43:09 GMT -6
Nice. It's a great idea to use a Kolsch yeast for something other than kolsch. When I make something with a yeast, I tend to use it 5, 6, 7, 8 times but I feel like a kolsch yeast may not be used for that many beers. You could probably make a nice [German] pale ale with it, a red ale, a dark ale, etc. so why not a cream ale. Yeah, really nice clarity Lefty.
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Post by Leftympfrmde on Apr 29, 2024 9:00:14 GMT -6
Nice. It's a great idea to use a Kolsch yeast for something other than kolsch. When I make something with a yeast, I tend to use it 5, 6, 7, 8 times but I feel like a kolsch yeast may not be used for that many beers. You could probably make a nice [German] pale ale with it, a red ale, a dark ale, etc. so why not a cream ale. Yeah, really nice clarity Lefty. This idea is several years old at this point, but have one more packet of kolsh yeast. Read that a brewery somewhere in CA makes a black IPA/Cascasian Dark Ale exclusively with Kolsh yeast. It's not a combination I'd think of, but willing to make 5 gallons of. Could be the best or worse beer I ever made. Time will tell.
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joed
New Member
We are the people our parents warned us about!
Posts: 39
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Post by joed on May 8, 2024 8:16:24 GMT -6
Brewed an American Lager on Big Brew Day, first time making this style.
1.054 OG 66.0% Floor Malted BoPils 25.7% Deer Creek Pale Malted Corn (a blend of yellow and blue corn) 06.2% Vienna 02.1% Acidulated
20 IBUs El Dorado at 60 2 IBUs El Dorado at 10
White Labs WLP830 Munich Lager - Dry yeast
Aroma on brew day was off the charts...kind of a cross of a fresh masa tortilla and pizza dough that has fermented in fridge for a few days.
Little concerned about this brand new dry yeast though. Pitched Sunday morning 5/5 (sprinkled on top), here we are morning of the 8th and fermentation has not kicked off. Though I will say there was a thin line of bubbles against the side of carboy this morning...so maybe it's finally starting to take off. Only a 2.5 gallon batch so assumed 1 pack would be more than enough.
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joed
New Member
We are the people our parents warned us about!
Posts: 39
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Post by joed on May 8, 2024 8:20:19 GMT -6
This afternoon I am making a beer I call Blonde Redhead. I have made it for the past 4-5 years. Sort of a gold beer with just a hint of color to it. Pilsner, flaked corn, copper malt, two ounces of Special B, Magnum and Hallertau hops, Omega 113 Mexican yeast. A glass from a batch I made in 2020 ... That Blonde Redhead looks amazing Ken!
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Post by Ken on May 8, 2024 8:30:21 GMT -6
Brewed an American Lager on Big Brew Day, first time making this style. 1.054 OG 66.0% Floor Malted BoPils 25.7% Deer Creek Pale Malted Corn (a blend of yellow and blue corn) 06.2% Vienna 02.1% Acidulated 20 IBUs El Dorado at 60 2 IBUs El Dorado at 10 White Labs WLP830 Munich Lager - Dry yeast Aroma on brew day was off the charts...kind of a cross of a fresh masa tortilla and pizza dough that has fermented in fridge for a few days. Little concerned about this brand new dry yeast though. Pitched Sunday morning 5/5 (sprinkled on top), here we are morning of the 8th and fermentation has not kicked off. Though I will say there was a thin line of bubbles against the side of carboy this morning...so maybe it's finally starting to take off. Only a 2.5 gallon batch so assumed 1 pack would be more than enough. I think I was always twitchy about the percentage of corn. 10% is normal for me. I seem to remember going with 20% one time and I did not like the results but that could have been anything and NOT the corn at all. Here, at 25% .. I'll be curious how it impacts the beer. Never thought of using El Dorado for an American Lager but I always love to see how brewers are using their ingredients. Cheers brother.
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Post by Ken on May 8, 2024 8:31:08 GMT -6
That Blonde Redhead looks amazing Ken! Thanks, brother. I just ran it off into the keg yesterday and harvested the yeast for another batch this weekend.
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joed
New Member
We are the people our parents warned us about!
Posts: 39
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Post by joed on May 10, 2024 9:14:23 GMT -6
25% is a little high for me normally, but the recipe I was using called for rice also, and I decided to skip the rice and just go with a little more corn. As for El Dorado, I have never used it either, but the recipe is a popular one that the original brewer had great success with in comps as did a few friends that brewed the recipe too. Time will tell if it's too much or not. Right now fermentation is struggling. Used WLP860 Munich lager dry yeast, being only 2.5 gallons, I sprinkled on top. Took 3 days before I saw the start of fermentation and now 3 days later it has only dropped 3 points.
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Post by Ken on May 17, 2024 10:24:10 GMT -6
This afternoon I'm brewing my "Bordertown Dark Lager". Think Negra Modelo, Dos Equis Amber, Indio, etc. Pilsner, Vienna, Flaked Corn, Caramunich, some Carafa, Magnum and Hallertau and Omega 113. A shot from a batch in 2022... Cheers Beerheads.
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Post by Leftympfrmde on May 17, 2024 12:20:45 GMT -6
Just finished prepping for a brew day for Sunday. The umpteenth version of Smoked Helles. 80/20 all Wyermann malts- floor malted Pilsner, Beechwood smoked malts, with a touch of melanoidian and briess bolander.
Magnum at 60 and Hallertau Miff at 10 and 5 minutes. Using Wyeasy 2308.
Usually make 10 gallons of this- but only 5 this round.
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