33 replies to this topic

[lowendfrequency]

A nice Summer Rye maybe? (I'm on a summer ale / rye beer kick right now)

[3rd party JKor]

A nice Summer Rye maybe? (I'm on a summer ale / rye beer kick right now)

That was one of the other ones that had crossed my mind. I haven't done anything with rye yet, but I have a variation of Denny's rye IPA coming up, so I can wait for that. I think the mass appeal of the cream ale is what pushed it over the top for me.

[djinkc]

That was one of the other ones that had crossed my mind. I haven't done anything with rye yet, but I have a variation of Denny's rye IPA coming up, so I can wait for that. I think the mass appeal of the cream ale is what pushed it over the top for me.

This was IMO a great Amreican Rye session beer for the masses. Two couples, one couple not really craft beer drinkers, killed a 3 gal keg in an afternoon at the lake.Had to go to alternatives for the evening..... I think the Cali yeast would work fine toohttps://www.brews-br...at-or-rye-beer/

Edited by dj in kc, 21 July 2010 - 05:30 PM.

[MolBasser]

There are certain ale styles that I would not brew with 001. Scottish is one of those.It can ferment any west coast style beer in an awesome way though. And that is a lot of different beers.MolBasser

[passlaku]

There are certain ale styles that I would not brew with 001. Scottish is one of those.It can ferment any west coast style beer in an awesome way though. And that is a lot of different beers.MolBasser

I wonder why folks like JZ can win so many comps using 001/1056, if that is the case? I defer to all of you alls' expertise but is the comp world all that much different from "the real world?"With that said, I am convinced that JZs recipes are built on the upper end of every style. Ie, if a style calls for an og between 1040-1052 his recipe will be at 1051 and the ibu will be shortly behind the upper range. I am one of his fans and appreciate his contributions. But if that is the case, is the BJCP just bunk and we should disregard it in terms of dictating style. Because if we disavow the the 001 in a Scottish that seems like that is the direction we are going. Ie, if a guy can win as many times as he has using this yeast then are we just wrong about this style and this yeast?

[MolBasser]

It will ferment a fine scottish, it just would not be the yeast I chose.Lots of things go into brewing. Remember that most homebrewers do not have good control of fermentation temps.I bet this guy does.MolBasser

[Big Nake]

I remember seeing a recipe for Red Hook ESB, I believe. The recipe was from one of the books in my library, but I forget which one. The recipe called for Tettnanger which I thought was weird but it also called for 1056. I'm sure that it was a nice beer if made properly, but why on Earth would you make an ESB with an American ale yeast when there are so many great (and better-suited) English strains out there? It seems that this ESB recipe would resemble more of an American Amber Ale. 2¢.

[ThroatwobblerMangrove]

I remember seeing a recipe for Red Hook ESB, I believe. The recipe was from one of the books in my library, but I forget which one. The recipe called for Tettnanger which I thought was weird but it also called for 1056. I'm sure that it was a nice beer if made properly, but why on Earth would you make an ESB with an American ale yeast when there are so many great (and better-suited) English strains out there? It seems that this ESB recipe would resemble more of an American Amber Ale. 2¢.

Red Hook ESB isn't a great example of ESB in my opinion. It's not a bad beer though.

[3rd party JKor]

With that said, I am convinced that JZs recipes are built on the upper end of every style. Ie, if a style calls for an og between 1040-1052 his recipe will be at 1051 and the ibu will be shortly behind the upper range. I am one of his fans and appreciate his contributions.

He openly admits he shoots for the upper end of the range. It makes sense. The higher the gravity, the more flavor you can get in the beer. If you were judging two beers and both are brewed to style with impeccable technique, which would you score higher? The one with more flavor or less flavor?

[Big Nake]

The one with more flavor or less flavor?

Depends on the flavor.

[passlaku]

Thanks guys. I really dug this thread.

[Malzig]

I wonder why folks like JZ can win so many comps using 001/1056, if that is the case? I defer to all of you alls' expertise but is the comp world all that much different from "the real world?

Sometimes the beer that does best in comp is a beer that is a caricature or an exaggeration of the style that makes an impact in a few sips, whereas the great commercial examples are mostly beers that were selected over time because lots of beer drinkers wanted to drink lots of glasses of them every day. To make it worse, some judges have had few authentic versions of the style and are basing their idea of a foreign style on American craft brew interpretations of a style (imagine if your only idea of what an Alt was supposed to taste like was from Long Trail), stale bottles of the rare examples of the real thing they can find on shelves ("So, a Czech Pilsner tastes like this dusty green bottle of Urquell I found by the front window") and the BJCP description. Relying heavily on the BJCP description tends to make tasters look for beers that overemphasize the easily recognizable characteristics. This is probably why beers at the high end of the style for gravity or IBUs tend to do better in competition, too.If you listen to the Jamil Show episode on Scottish Ales, I'm pretty sure he says something a lot like that and says something along the lines of "Make this recipe if you want to win comps and this other recipe if you want to make an authentic Scottish Ale."For comparison, Skotrat's Scottish Ale recipe is often cited as a good starting place for making a real one.

[MolBasser]

I missed best in show by one stupid judge with an ESB fermented with 001.MolBasser

[MyaCullen]

I missed best in show by one stupid judge with an ESB fermented with 001.MolBasser

shoulda used 002:huh:just kidding