2604 replies to this topic

[Mya]

1450. I find it works great in these.

Amarillo and 1450, It's like you are a different person.

[HVB]

Amarillo and 1450, It's like you are a different person.

Amarillo was a go to for me till a bad harvest. 1450, yeah... You are 100% correct on that one. I have seen the light!

[LeftyMPfrmDE]

Mosaic and Amarillo are heavenly together.

ETA: what yeast this time?

M44 by manjack grove?

[positiveContact]

future pints.  lots of them!

 

[HVB]

After this one not sure I will bother with whirlpool hops again. Added them instead right to the fermentor as I was chilling. Mosaic / Amarillo New England session ale.

Same beer after 2 teaspoons of biofine.  No impact to flavor and aroma at all.

 

[LeftyMPfrmDE]

Picture of the SMaSH of Briess Brewer's malt and Cluster, fermented with WLP833. She came out brilliantly clear- no clarity treatment; just time and cold temperature- 5 weeks at about 33 degrees.

[neddles]

Picture of the SMaSH of Briess Brewer's malt and Cluster, fermented with WLP833. She came out brilliantly clear- no clarity treatment; just time and cold temperature- 5 weeks at about 33 degrees.

That looks very nice. Tell me about Cluster. I know it's old school, but I've never used it.

[Poptop]

Beautiful beer. I could drink a cluster of those

[Big Nake]

Beautiful beer. I could drink a cluster of those

Me too.

I have used Cluster and I think the key is not to use too much and to use it closer to the beginning of the boil as opposed to the end. I think I used it in a Yuengling clone which (IIRC) featured Cluster and Cascade but as you can imagine, not a lot of either. Not sure how highly hopped this one is.

[LeftyMPfrmDE]

Cluster does have a very sharp profile- in my experience, if you use too much, it becomes very catty. But with just a tiny bit, its not a bad hop to use.

[Big Nake]

Cluster does have a very sharp profile- in my experience, if you use too much, it becomes very catty. But with just a tiny bit, its not a bad hop to use.

So how was your pale beer hopped and to what IBU level? I could see the Cluster being okay at lower levels and your word "catty" is exactly the term I have heard other people use. It's not a good "beer" word.

[LeftyMPfrmDE]

So how was your pale beer hopped and to what IBU level? I could see the Cluster being okay at lower levels and your word "catty" is exactly the term I have heard other people use. It's not a good "beer" word.

It's 30 IBU. Hops added at 60 and 20 minutes in a 90 minute boil. there's only about a 1.5-1.75 oz of hops in this beer; the AAU of the cluster i had was 7.3%

Edited by LeftyMPfrmDE, 31 March 2017 - 04:54 PM.

[Big Nake]

It's 30 IBU. Hops added at 60 and 20 minutes in a 90 minute boil. there's only about a 1.5-1.75 oz of hops in this beer; the AAU of the cluster i had was 7.3%

So no cats in the picture, right?

[LeftyMPfrmDE]

Those cats were boiled off in yhe either

[HVB]

My daughter wanted to make it look like there was a Goldfish in my IPL.  Thank  you Pepperidge Farms

[CaptRon]

Hefeweizen about 4 days in the keg.

[Bklmt2000]

My latest batch of hard cider:

 

[positiveContact]

My latest batch of hard cider:

 

 

nice!  what kind of apples?  yeast?  add sugar?

[Bklmt2000]

nice!  what kind of apples?  yeast?  add sugar?

 

Super simple: 5 1-gal containers of store-bought apple juice (the bottles with just juice and ascobic acid, no sulfites), and US-05.

 

I've added 1-2 lbs of cane sugar in past batches, but these days, I just stick with apple juice and yeast.

 

Takes about a month to ferment, and after the main ferment is over, the US-05 drops like a rock, believe it or not.

 

This batch was made on Black Friday, 2016, and it's pretty damn good.

[Bklmt2000]

Just put this one on tap 10 minutes ago, a traditional bock:

 

Tastes absolutely fantastic; at kegging time, i made a gelatin solution, added it to the keg, and racked the beer onto the gel.

 

This is the 2nd pull of the keg.