So I am done with finals and have a month off so I can brew and not have to budget my time between homework and brewing.
But I am at a loss.
I don’t know what to brew. I have a blackberry wheat, horizon pale ale, and Mexican style cervesa bottled.
I am looking to see if anyone has any interesting idea for me to brew on Monday.
I want to have a brew that will be done bottled and ready to go in a month.
Only thing I am not interested in is a porter or stout.
If you want a strong beer, go full on and brew the Elder clone recipe if you’ve never done it. Pliny the Elder
I’m down to my last 3/4 keg of 10 gallons and rationing through the holidays. It is sublime.
That said, next time I make a session it’s likely to be the Toddler.
Tbiggest thing is that I have to have it ready by jan 14 for the annual ice Fishing adventure. So I could do something too big. I also bottle so I would need something with a fast turn over.
In that case the Toddler might be better. See Drew’s article in the November/December Zymurgy for express brewing info., the Toddler recipe is in the article as well.
I normally allow things to settle out and clear up over time never tried crash cooling.
Is my idea right let the beer ferment out to terminal then put in a cold fridge so the temp drops fast after it clears in the fridge rack to a bottling bucket and bottle. Could I leave it in the same container until bottling?
That’s what I would do if you’re going to bottle. Drew’s method is for kegs and calls for racking twice at the end of days 4 & 5. I think the really important point of the article is to select a yeast that will floc out quickly. He recommends Wyeast 1275, and warns against using WLP001, 1056 or US-05. If I were going to try your approach, I would begin by making a starter ASAP, crashing at the end of day 4 and rack/bottle on day 6 to give your bottles as much time as possible to carbonate and clarify.
I was thinking of doing my go to beer a cream ale that’s really hard to mess up and still tastes good if your not observant. The only problem is that I use 1056 for it. Any ideas on sub yeast the recipe is like the one you get from midwest
I do what’s called Patersbier…pils malt to a 1.050 OG, about 25 IBU of Hallertauer for bittering, .5 oz. Saaz at 10 min. for finishing. Ferment in the mow-mid 60s with WY3787.